Best 6 Dads Bbq Roast Recipes
"Dad's BBQ Roast" is a classic dish that has been passed down through generations. This mouth-watering and tender dish is a staple at many family gatherings and potlucks. Whether you prefer a smoky, tangy, or sweet flavor, there is a recipe out there that will satisfy your taste buds. The key to a successful "Dad's BBQ Roast" is to choose the right cut of meat, marinate it properly, and cook it low and slow. With the right ingredients and a little patience, you can create a delicious and memorable meal that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
DAD'S BBQ ROAST
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Provided by PERSEPHONE
Categories Roasts
Time 2h15m
Yield 12
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 83.7 mg, Fat 14.4 g, Fiber 1.2 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 798.2 mg, Sugar 0.5 g
DAD'S BBQ ROAST
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Provided by PERSEPHONE
Categories Roasts
Time 2h15m
Yield 12
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 83.7 mg, Fat 14.4 g, Fiber 1.2 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 798.2 mg, Sugar 0.5 g
DAD'S BBQ ROAST
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Provided by PERSEPHONE
Categories Roasts
Time 2h15m
Yield 12
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 83.7 mg, Fat 14.4 g, Fiber 1.2 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 798.2 mg, Sugar 0.5 g
DAD'S BBQ ROAST
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Provided by PERSEPHONE
Categories Roasts
Time 2h15m
Yield 12
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 83.7 mg, Fat 14.4 g, Fiber 1.2 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 798.2 mg, Sugar 0.5 g
DAD'S BEST BARBECUE
Whenever I prepare this great chicken, I fondly remember my father. He would make his "famous" chicken frequently for picnics and other functions.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients. Reserve 1 cup for basting chicken; cover. Pour remaining marinade over chicken in a large roasting pan. Cover and refrigerate for 4 hours. , Drain; discard marinade. , Grill chicken, covered, over low heat, turning and brushing with reserved marinade several times, for 60-75 minutes or until juices run clear.
Nutrition Facts :
DAD'S BBQ ROAST
Dad gave me this recipe when I was still in University years ago. It's so easy, I still remember it! Perfect for summer dinner parties - not a 'beautiful' presentation but, the taste and smell MORE than make up for that. Easily halved or doubled. Try it with a grainy or spicy mustard. Be sure to save the juices and 'gravy' to spread on sandwiches the next day.
Provided by PERSEPHONE
Categories Roasts
Time 2h15m
Yield 12
Number Of Ingredients 3
Steps:
- In a small bowl, mix together the mustard and onion soup mix. Lay out two long sheets of aluminum foil crosswise. Pat the roast dry, and place in the center of the foil. Generously coat the roast with the mustard mixture. Wrap the foil tightly around the roast, then apply one more piece of foil to really seal it in so that the roast can be rotated without all of the juices spilling out. This process may be done as early as the morning before.
- Prepare an outdoor grill for indirect heat. For charcoal, light the coals, then move to one side of the grill. For gas, light only one burner, and cook on the unlit side.
- Place the roast on the grill, and cover. Cook for about 2 hours, turning every 30 to 45 minutes, or until the internal temperature is at least 145 degrees F (63 degrees C).
- Let stand for about 10 minutes before carving. Place on a deep serving plate before unwrapping so you can be sure to save the juices and mustard rub to slather on the beef slices.
Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 83.7 mg, Fat 14.4 g, Fiber 1.2 g, Protein 34.3 g, SaturatedFat 4.7 g, Sodium 798.2 mg, Sugar 0.5 g
Tips:
- Choose the right cut of meat: Brisket, chuck roast, or pork shoulder are all good options for barbecue. Look for meat with good marbling, as this will help it stay moist during cooking.
- Prepare the meat properly: Trim excess fat from the meat and season it generously with salt, pepper, and your favorite spices. You can also marinate the meat for several hours or overnight to add extra flavor.
- Set up your grill or smoker properly: Make sure your grill or smoker is at the correct temperature before adding the meat. If you're using a charcoal grill, let the coals burn until they're white-hot. If you're using a gas grill, preheat it to medium-high heat.
- Cook the meat slowly and evenly: Barbecue is a low-and-slow cooking method, so be patient and don't rush the process. Cook the meat until it reaches an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
- Let the meat rest before serving: Once the meat is cooked, remove it from the grill or smoker and let it rest for 10-15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
With a little practice, you can master the art of barbecue and create delicious, smoky dishes that your family and friends will love. So fire up your grill or smoker and get started today!
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