Subj : National Roasting Month 4
To : All
From : Dave Drum
Date : Tue Nov 19 2024 05:56 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings
3 lb Chuck roast
Garlic powder
Salt and Pepper
Grapevines for smoke
After pruning the family's Concord grape vines, I
decided to use a few trimmings to make grapevine smoked
chuck roast on my gas grill. I'd never used grapevines
to smoke food before, so it was the perfect opportunity
to experiment with this new smoking wood.
I decided to use a chuck roast for two reasons. First,
it was a relatively inexpensive cut of meat. If the
grapevine smoke ruined the meat, the loss wouldn't be
that great. And second, beef chuck contains quite a bit
of fat and connective tissue, which adds to juiciness
and flavor. And I like juice and flavor!
Season the roast lightly on all sides with the salt,
pepper and garlic powder. Cover it and let it set at
room temp. Set up your grill for smoking, heating it
to 250ºF/120ºC. The pieces of grapevine can be wrapped
in a foil pouch, or put in a bread pan covered with
foil, and placed over one of the burners set on high.
When the grapevines begin to smoke, turn the burner
under the grapevines down to medium, then pop the
chuck roast into the grill and close 'er up. After
one and one-half hours at 250ºF/120ºC, wrap the roast
in a double layer of aluminum foil and place it back
in the grill. Increase the grill temperature to 350ºF/
175ºC degrees and continue cooking for another 1 1/2
hours.
Remove the grapevine smoked chuck roast and let it
rest, still wrapped in foil, for 20 to 30 minutes.
After the rest, it can be sliced for great tasting
sandwiches. A little homemade barbecue sauce would
be a nice finishing touch.
From:
http://www.smoker-cooking.com
Uncle Dirty Dave's Kitchen
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