Barbecued Chuck Roast
3 pounds chuck roast
1-1/2 teaspoons unseasoned meat tenderizer
Marinade:
1/2 cup vegetable oil
1/2 cup soy sauce
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons grated fresh ginger<
1 teaspoon freshly ground pepper
1 teaspoon dry mustard
1/4 cup red wine vinegar
4 slices canned pineapple, drained
Preheat the barbecue. Moisten meat with water on both
sides. Using a fork, pierce deeply, especially outer layers of
meat. Sprinkle with meat tenderizer. In a small bowl combine
oil, soy sauce, onion, garlic, ginger, pepper, mustard and
vinegar. Pour over the meat. Allow to marinate at room
temperature for at least 1 hour. Remove the meat from
the marinade and place over barbecue coals that have been
banked on either side of barbecue If your grill does not have
a lid, fashion a dome of foil and place it over the meat. Cook
over medium coals, covered, for 1 hour or
until meat is done to your liking. Heat the pineapple rings on
the grill. Remove the meat from barbecue. Serve it on a
carving board if you have one if not serve on slice and serve
on platter and garnish with sliced pineapple and onion rings.
