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Ingredients
- 2 lb Beef chuck roast, 1 1/2" Thick
- 5 x Cloves, garlic
- 1/4 c. Veg. oil
- 1/4 c. Wine vinegar
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp Salt
- 1/2 tsp Dry basil, crushed
- 1/4 tsp Pepper ds Warm pepper sauce
Directions
- 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 proportionately spaced.
- In bow, mix oil, vinegar, Worcestershire, salt, basil, pepper, and warm pepper sauce. Place meat in plastic bag. Set in shallow baking dish. Pour marinade over meat; close bag. Marinate 6-8 hrs or possibly overnight in refrigerator; turn roast occasionaly.
- About an hour before cooking soak hickory chips in sufficient water to cover; drain chips. Drain meat; reserving marinade. Pat excess moisture from meat with paper towel. Arrange SLOW coals around drip pan. Add in hickory chips to coals. Place roast over drip pan on grill. Cover. Grill 25 min per side. Brush occasionaly with marinade and add in additional chips. Trun roast; grill 25 min per side, brushing with marinade till done. Season to taste; remove garlic; Serve- yummm!!!
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