Try this Marinated Hickory-Smoked Chuck Roast recipe, or contribute your own.
Suggest a better descriptionStud 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!!! Posted to bbq-digest V5 #360 by "Carey W. Starzinger"
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Serving Size: 1 Serving (1059g) | ||
Recipe Makes: 1 | ||
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Calories: 2765 | ||
Calories from Fat: 1974 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 219.3g | 292 % | |
Saturated Fat 70g | 350 % | |
Monounsaturated Fat 105.3g | ||
Polyunsanturated Fat 22g | ||
Cholesterol 598.8mg | 184 % | |
Sodium 737.9mg | 25 % | |
Potassium 2903.4mg | 76 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.4g | ||
Protein 175.8g | 251 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2765
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