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How To make Marinated Hickory Smoked Chuck Roast
2 lb Beef chuck roast, 1 1/2"
Thick 5 ea Cloves, garlic
1/4 c Cooking oil
1/4 c Wine vinegar
1 tb Worcestershire sauce
1/2 ts Salt
1/2 ts Dried basil, crushed
1/4 ts Pepper
ds Hot pepper sauce Stud roast with garlic by inserting tip of knife in meat and pushing cloves into meat as you remove kniofe. Make sure garlic closes are evenly spaced. In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and hot pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hours or overnight in refrigerator; turn roast occasionaly. About an hour before cooking soak hickory chips in enough water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 minutes per side. Brush occasionaly with marinade and add additional chips. Trun roast; grill 25 minutes per side, brushing with marinade until done. Season to taste; remove garlic; Serve- yummm!!! -----
How To make Marinated Hickory Smoked Chuck Roast's Videos
Easier Than Brisket? Smoked Chuck Roast Recipe
Smoked brisket is the bee's knees, but you're missing out on legendary flavor if a chuck roast has never entered your smoker! Smoked Chuck Roast is so tender and tasty! Chef Michael recommends hickory chunks in your Big Green Egg or regular smoker. Rub yellow mustard on the marbled beef, then season with two parts salt and one part pepper and refrigerate overnight. Smoked Chuck Roast might even replace brisket in your barbecue world. You're going to love it!
Get the recipe for Smoked Chuck Roast:
INGREDIENTS:
3 pounds Certified Angus Beef ®
2 tablespoons yellow mustard
1 tablespoon coarse kosher salt
2 teaspoons coarse black pepper (dustless preferred)
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I Made the Best A1 Steakhouse Beef Jerky Recipe from Start to Finish
Hey Y'all! So I was asked in the comment section from a viewer, Jake The Snake, What is my favorite jerky marinade and why? So I made this video for him. SO my answer to him was. Steakhouse Jerky Marinade. The reason why: Well it's because it is the most asked for flavor from my friends and family. It also is the most sold jerky I made when setting up at flea markets and other events. I have been told so many times that the Steakhouse A1 Beef Jerky taste just like a steak with the texture of beef jerky. Now, You can use any one of y9our favorite steak sauces. Weather it be A1 or Heinz 57 or even Dale's Steak Sauce. The list goes on an on. When I made it to sell, I would use Louisiana Supreme because its a dollar for a 10oz bottle and because it has great taste. Below the recipe will be links that I hope you checkout. It will be links to the actual products I use and trust when making jerky. It won't cost any more for you to use those links but it will help support my channel and allow me to bring more content like this and so much more.
Also I'd like to say that this recipe is universal. It can be used on more than just jerky. It can be used on any meat or veggies you want to cook or grill.
A1 Steakhouse Beef Jerky Recipe: This recipe is for an average of 5 pounds of raw meat.
1/2 tbsp season salt
1/2 tbsp granulated garlic
1/2 tbsp granulated onion
2 tsp Accent
* Accent is 1/2 tsp per pound of raw meat. Use sparingly
1 tsp Prague Powder #1
* Prague Powder is 1 tsp per 5 pounds of raw meat. Use sparingly
2 tbsp Dark Brown Sugar
* Make sure the sugar is completely dissolved or it will become sticky.
2 tbsp lime juice
5oz steak sauce
* per 5 pounds of meat
3/4 cup Soy Sauce
3/4 cup Worcestershire sauce *WhatsThisHere Sauce
Cut meat as shown in video. Try to keep uniform cuts so it will dry all about the same time.
Let the meat marinate in tumbler or in fridge. It's totally up to you.
Dehydrate or smoke the meat until it is done to your liking. * It should bend and tear not bend and snap, crack or break. Best way is to let a piece sit for 5 minutes to cool. Then check for doneness.
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#homemadejerky #beefjerky #jerky
Smoked Chuck Roast - My Way - Part 1
Delicious pulled beef hickory smoked and seasoned to perfecction!
Part 1: Preparation: Apply your secret rub and smoke at 225 to 250 Degrees allowing 1 hour per pound or until internal temperature reaches 165 degrees.
Allegro Hickory Smoked Marinade
Contact me: Valsvlog@yahoo.com
Valerie Reese
P.O. Box 516
Mineral, VA 23117
The ONLY way to cook a brisket ????
Brisket 101: forget the time and focus on temperature #bbq #recipe #brisket #texas