Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Redneck cuisine from the hunting camp.
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HunterGKS
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Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

This is not a recipe per say, just what I decided to grill for supper. Kroger had roasts on sale,
BOGO free so I got a couple of 2 pounders. Yesterday, I marinated 1 in McCormack’s Brown
Sugar & Bourbon mix. I put it in the fridge at about 15:00 hours & turned it over at about
23:00 turning it again at about 08:00 this morning. I turned again at 12:00 & started grilling
at 15:15.

A couple of weeks ago, I weedeated my asparagus patch. I have never cut asparagus in late
August but some had come back up & will be grilled today. It ain’t pretty or big but it’ll get
the job done.

A sweet tator, an Idaho baker, & half an acorn squash with butter & brown sugar were also
on the grill.

I put a smoke box filled with apple wood chips over the left burner, preheated the grill to 250,
turned off the middle 2 burners to use the indirect method, tossed the roast in the middle of
the grill, & the veggies, except the asparagus, on the top rack. I turned the roast every 30
minutes. I maintained the heat at 250 for 11/2 hours until the roast hit a temp of 125 or medium
rare. The asparagus went on towards the end of the grilling.

Everything turned out pretty good. The roast was a little chewy so I think the other 1 might be
done in the crock pot.


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George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

Looks good, George. You nailed the medium rare! In my experience, a roast on the grill is a shot in the dark as far as tenderness.
I've got a great Mississippi pot roast recipe for the crock pot if you'd like it. Easy and unbelievably good. You will drink the gravy. Or at least sop it up with bread or a roll.
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by OLE RASPY »

Looks good george. I’m smokin a bologna and butt right now. Bologna is off butt be off bout 9. Be tomar supper. No pics. Lol.
TURKEYS
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(all in this order)
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 28th, 2021, 7:15 pm Looks good, George. You nailed the medium rare! In my experience, a roast on the grill is a shot in the dark as far as tenderness.
I've got a great Mississippi pot roast recipe for the crock pot if you'd like it. Easy and unbelievably good. You will drink the gravy. Or at least sop it up with bread or a roll.
Thx. Post up that recipe so I can give it a spin around the block.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

OLE RASPY wrote: August 28th, 2021, 7:42 pm Looks good george. I’m smokin a bologna and butt right now. Bologna is off butt be off bout 9. Be tomar supper. No pics. Lol.
Thx. Hope you're smokin turns out well.
George

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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

B0842394-CA3D-45D7-AD43-847BFC67B460.jpeg
There ya go, George. I'm sure a 2# roast will be fine with these ingredients. I chip it and put it on a hard roll or Kaiser bun. I'm sure you could slice it and it would still knock your socks off! :lol:
Let me know how you like it!
Enjoy!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 28th, 2021, 8:23 pm B0842394-CA3D-45D7-AD43-847BFC67B460.jpeg
There ya go, George. I'm sure a 2# roast will be fine with these ingredients. I chip it and put it on a hard roll or Kaiser bun. I'm sure you could slice it and it would still knock your socks off! :lol:
Let me know how you like it!
Enjoy!
Thx. I will be trying it.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Well, That took longer than usual.
George

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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 28th, 2021, 8:23 pm B0842394-CA3D-45D7-AD43-847BFC67B460.jpeg
There ya go, George. I'm sure a 2# roast will be fine with these ingredients. I chip it and put it on a hard roll or Kaiser bun. I'm sure you could slice it and it would still knock your socks off! :lol:
Let me know how you like it!
Enjoy!
I had to search for the pepperoncini as I had never heard of them. I also checked
for substitutes in case I can't find them. FYI, banana peppers are said to be the
best substitute for the pepperoncini.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

Yes. They are both pickled and mild.
Pepperoncini can usually be found by the pickles and banana peppers. They should be an easy find but I doubt it would matter which one you use.
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by devastator »

Look's like a select chuck not choice prolly why it was chewy,not very good marbleing!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

devastator wrote: August 29th, 2021, 11:13 am Look's like a select chuck not choice prolly why it was chewy,not very good marbleing!
I checked the labels for both roasts & both are choice.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 29th, 2021, 10:19 am Yes. They are both pickled and mild.
Pepperoncini can usually be found by the pickles and banana peppers. They should be an easy find but I doubt it would matter which one you use.
My "research" said the same hing. Using bananas instead of pepperoncini would not be noticed.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

Crazy that the pepperoncini haven't entered your life yet. You see them a lot on salads. I love them right out of the jar. I love the banana peppers as well! Great side for a Sloppy Joe!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 29th, 2021, 1:08 pm Crazy that the pepperoncini haven't entered your life yet. You see them a lot on salads. I love them right out of the jar. I love the banana peppers as well! Great side for a Sloppy Joe!
I probably had them in salads but didn't know what they were.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

This is what happens to a medium rare roast that doesn’t turn out just right.

I decided to cut the remaining roast into strips & make it into jerky. I was
surprised that the rest of the roast was relatively tender. I guess that there
was a small part that was tough & that’s the part I happened to put on my
supper plate last night.

The jerky was OK but not nearly as tasty as my venison jerky.

Jerky 1.jpg
George

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.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

If you've eaten the salad at Olive Garden, you've had them..
The jerky looks crazy good!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 29th, 2021, 5:52 pm If you've eaten the salad at Olive Garden, you've had them..
The jerky looks crazy good!
Many lunches of pasta fazool, salad, & bread sticks. Jerky was not bad for what I had to work with.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: August 28th, 2021, 8:23 pm B0842394-CA3D-45D7-AD43-847BFC67B460.jpeg
There ya go, George. I'm sure a 2# roast will be fine with these ingredients. I chip it and put it on a hard roll or Kaiser bun. I'm sure you could slice it and it would still knock your socks off! :lol:
Let me know how you like it!
Enjoy!
Have you ever added veggies? tators, carrots, celery, onions? I've cooked pot roasts
in the oven & had all the veggies as well.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

I have not on this recipe but I do it all the time when we make pot roast. I'm sure it would not hurt anything to add them. Enjoy!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by HunterGKS »

Hognutz wrote: September 1st, 2021, 6:44 pm I have not on this recipe but I do it all the time when we make pot roast. I'm sure it would not hurt anything to add them. Enjoy!
Thx. This may be on the menu this weekend.
George

YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.

.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973


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Re: Boneless Beef Chuck Roast with Brown Sugar/Bourbon Marinade

Post by Hognutz »

Perfect, George. Let me know how you liked it.
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
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