Uncle Terry Meat Best Dishes

Saturday, May 8, 2010

Uncle Terry Meat

"This marinated chuck roast earned its call from my kids, who named it after their Uncle Terry. He created this mouth watering dish years in the past, and they cherished it! Now neighborhood kids go back 15 years later to request 'Uncle Terry Meat'. I suggest a 2 inch thick roast."

Ingredients :

half of cup vegetable oil
1/2 cup ketchup
1/4 cup red wine
2 tablespoons purple wine vinegar
2 cloves garlic, minced
half of teaspoon salt
half teaspoon ground black pepper
half teaspoon dry mustard
half teaspoon celery salt
half of teaspoon chili powder
4 kilos chuck roast

Instructions :

Prep : 20M	Cook : 8M	Ready in : P1D

Preheat an outside grill for medium warmth and lightly oil grate.
In a massive, nonporous bowl, integrate the oil, ketchup, wine, vinegar, garlic, salt, ground black pepper, mustard powder, celery salt and chili powder and mix well. Pierce the roast with a fork all around the meat. Place the beef within the bowl with the marinade and flip numerous times to coat. Cover and marinate in the fridge for as a minimum 12 hours, turning occasionally.
Grill over medium warmth for 10 to 12 minutes according to aspect, or until internal temperature reaches as a minimum 145 levels F (sixty five tiers C).

Notes :

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