BBQ'd Chuck Roast

Recipe Ingredients:
3 pounds chuck roast
1-1/2 teaspoons unseasoned meat tenderizer

Marinade:
1/2 cup vegetable oil
1/2 cup soy sauce
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger
1 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 cup red wine vinegar
4 slices canned pineapple, drained

Preparation:
Preheat the barbecue. Moisten meat with water on both sides. Using a fork, pierce deeply, especially outer layers of meat. Sprinkle with meat tenderizer. In a small bowl combine oil, soy sauce, onion, garlic, ginger, pepper, mustard and vinegar. Pour over the meat. Allow to marinate at room temperature for at least 1 hour. Remove the meat from the marinade and place over barbecue coals that have been banked on either side of barbecue If your grill does not have a lid, fashion a dome of foil and place it over the meat. Cook over medium coals, covered, for 1 hour or until meat is done to your liking. Heat the pineapple rings on the grill. Remove the meat from barbecue. Serve it on a carving board if you have one if not serve on slice and serve on platter and garnish with sliced pineapple and onion rings.




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