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Full Online Book HomeLearning KitchenOutdoor_cooking - Grilled Chuck Roast
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Outdoor_cooking - Grilled Chuck Roast Post by :doyle Category :Learning Kitchen Author :Unknown Date :March 2012 Read :803

Click below to download : Outdoor_cooking - Grilled Chuck Roast (Format : PDF)

Outdoor_cooking - Grilled Chuck Roast

1/4 cup olive oil
4 large garlic cloves, finely minced
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1 teaspoon dried rosemary, crushed
1/4 cup red wine vinegar
1/2 cup dry white wine (or Vermouth)
1 chuck roast 2 1/2 to 3 inches thick
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon steak sauce

Heat oil gently with garlic until garlic starts to tan, do not let garlic brown Add soy sauce, mustard, and rosemary. Remove from heat, stir in wine and vinegar.

Pour sauce over beef in a non reactive pan, or heavy plastic bag. Marinate for 24 hours, turning frequently so that all will be well seasoned.

Just before grilling, remove meat from marinade. Pour marinade into a bowl, add rest of ingredients to marinade. Use this to baste.

Cook over hot coals turning and basting often with sauce. Cook 40 to 45 minutes. Meat will be charred on the outside and medium rare to medium on the inside.

In event there is any left over, refrigerate it. When cold, cut in thin slices, for sandwiches or steak salad. The flavor is wonderful.

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Outdoor_cooking - Beef -  Grilled Filet Mignon
3 tablespoons extra-virgin olive oil 2 teaspoons kosher or other coarse salt 1 teaspoon freshly ground black pepper 1 tablespoon minced garlic 4 (4 to 6 ounce) 1-inch thick filet mignons In a small bowl, mix together the olive oil, salt, pepper, and garlic. Place the steaks on a shallow dish and rub the garlic mixture all over the meat. Marinate at room temperatuare for 1 to 2 hours or, better still, covered in the refrigerator for up to 2 days. Turn the meat from time to time to coat both sides evenly. Remove the steaks from the refrigerator an hour

Outdoor_cooking - Grilled Beef Tenderloin With Citrus Bearnaise Outdoor_cooking - Grilled Beef Tenderloin With Citrus Bearnaise

Outdoor_cooking - Grilled Beef Tenderloin With Citrus Bearnaise
2 to 3-pound beef tenderloin, trimmed 2 tablespoons dry white wine or white grape juice 1 tablespoon tarragon vinegar 1 tablespoon chopped fresh or 1 teaspoon dried tarragon 3 egg yolks 2 tablespoons orange juice 1/2 cup butter, melted Heat grill to medium heat. Cut tenderloin into 1-inch thick slices. Place slices on grill rack. Cover and grill 2 to 3 inches from heat, about 11 minutes for medium-rare or 13 minutes for medium doneness. While beef is grilling, stir together wine, vinegar and tarragon in 1-quart saucepan. Heat to boiling over medium-high heat. Boil 2 to 3 minutes or until