Re: [CH] Chile-Heads Digest V8 #803
Uncle Dirty Dave (xrated@ameritech.net)
Tue, 10 May 2005 21:39:16 -0500
R.M.Neely wrote:
> Hello, I'm looking for a killer bar-b-que recipe.
> Does anyone have one up there sleeve?
> Thanks,Marshall. rmneely52@yahoo.com
How dead do you want to be? What style Que? Baja Oklahoma, KayCee,
North Carolina, Catch as Catch Can?
I posted a nice little rib recipe here a few days ago - it called for
doing the ribs in the oven. But, hell, anything you can do in the oven
you can do over a fire - right?
If you missed it I can repost it. I snagged it from this month's
Gourmet magazine and tested it that night. Really nice ribs.
Here's another that is decent ...
--MM
Title: Barbecued Chuck Roast
Categories: Bbq, Beef, Wine, Sauces
Yield: 6 Servings
4 lb chuck roast; 2-1/2 to 3
-inches thick
3 cl Garlic; minced, crushed or
-put through a press
1/4 c Red wine vinegar
1/4 c Olive oil
1/3 c Sherry (just regular, dry
-sherry. Not cooking sherry)
1 tb Soy sauce
1 ts Dry mustard
1 ts Ground cayenne
Fresh ground pepper (several
-healthy grinds)
2 tb Tomato catsup
Mix all marinade ingredients except the catsup. Pour over
the roast (the one-gallon plastic zip-lock freezer bags
are perfect for this) and marinate for at least 24 hours.
When your grill is ready, remove the roast from the marinade
(reserve the marinade!) and put it on the grill, 4 to 5
inches from medium coals. Put the cover on the grill. Mix
the catsup into the marinade, and baste 4 or 5 times during
grilling. It will take about 1 hour and 15 minutes for the
roast to reach 160 degrees (medium). An instant-read meat
thermometer is a handy thing to have for this.
Makes 6 to 8 servings.
Uncle Dirty Dave's Kitchen
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ENJOY!!!
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UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
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