Geoff'S Barbecued Chuck Steak Recipe
Ingredients
| 2 1/2-pound chuck roast, 2 inches thick | ||
| Instant meat tenderizer | ||
| 1 5-ounce bottle soy sauce | ||
| 1/4 cup brown sugar, packed | ||
| Lemon juice | 1 Tablespoon | |
| Bourbon | 1/4 Cup (16 tbs) | |
| Worcestershire | 1 Teaspoon | |
| Water | 1 1/2 Cup (16 tbs) | |
Directions
Early on day:
1. Treat chuck roast with meat tenderizer as label directs.
2. In 12-by-8-by-2-inch baking dish blend soy sauce with brown sugar, lemon juice, bourbon, Worcestershire, and water; refrigerate chuck roast in this marinade at least 6 hours, turning once.
On location, about 2 hours before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Grill chuck roast, about 5 inches away from coals— 30 minutes on each side, or to desired rareness, spooning on marinade frequently. Do not slice meat; rather, divide it into individual servings.
1. Treat chuck roast with meat tenderizer as label directs.
2. In 12-by-8-by-2-inch baking dish blend soy sauce with brown sugar, lemon juice, bourbon, Worcestershire, and water; refrigerate chuck roast in this marinade at least 6 hours, turning once.
On location, about 2 hours before serving:
1. Start fire of glowing coals—this takes about 30 minutes.
2. Grill chuck roast, about 5 inches away from coals— 30 minutes on each side, or to desired rareness, spooning on marinade frequently. Do not slice meat; rather, divide it into individual servings.
Chef
