Best 7 Grilled Hoedown Bbq Chuck Roast Recipes
In the realm of culinary experiences, few things can rival the tantalizing aroma and rich flavors of a perfectly cooked grilled hoedown bbq chuck roast. This classic dish, known for its slow-cooked tenderness and smoky BBQ glaze, holds a special place in the hearts of barbecue enthusiasts. If you're looking to master the art of creating this delectable meal, you've come to the right place. In this comprehensive guide, we'll unveil the secrets to selecting the perfect cut of chuck roast, preparing a flavorful marinade, and achieving that perfect balance between tenderness and smokiness. Get ready to embark on a culinary journey as we delve into the art of grilling hoedown bbq chuck roast.
Check out the recipes below so you can choose the best recipe for yourself!
CHUCK ROAST OR STEAK MARINADE FOR THE GRILL
My Mother made this for decades growing up........ summer recipe at the cottage in Northern Michigan. I'm 52, so it has stood the test of time. Made it several years ago for the daughter of a retired butcher on our 2nd date, and two weeks later I was doing 2 roasts at her folks house for Mother's Day. Entire family was there, and I had never never met them. Major pressure!! But the recipe never fails.
Provided by jwalenta
Time P1DT30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a microwave-safe bowl or measuring cup. Microwave for about a minute. Stir to dissolve the sugar. Let cool.
- Put your chuck roast or steak in a gallon size zip-loc bag. Add marinade. Close the bag, but suck out all the air before completely closing bag. Put in fridge and marinate for 24 hours. Turn the bag a few times during that period. You can marinate the day of, or give it a couple days. 24 hours seems to work quite well.
- Heat your grill until it is as hot as possible. I have a Weber gas grill, and it takes a good 20 minutes to get that thing smoking hot. My Weber has a thermometer and I'm guessing the grill hits 700 degrees. Get the meat and toss it on the grill. I use a timer -- 3 minutes to sear side one, flip, sear side two for another 3 minutes. If your roast is over 2" thick, go 4 minutes per side. You really do want to sear the meat -- black and smoke is not your enemy -- lots of flavor comes from that. After searing, shut the center burner off and set the others to medium (indirect cooking method for charcoal people). Grill temp should settle down to about 350. At this point I do stick a remote grilling thermometer in the roast/steak. I pull a roast or steak from the grill when it hits about 132 degrees for medium rare. So if the thermometer reads 82 after I sear it, there are 50 more degrees to go, or 25 per side. So I do flip it again when it hits 107 degrees. If you don't own a remote grilling thermometer, buy one.
- When it hits 132 degrees pull it off the grill, put it on a plate and put it in the microwave. I say put it in the microwave for 2 reasons -- 2 Labrador Retrievers who will steal a perfectly cooked piece of meat off the counter in the blink of an eye. At any rate, let the meat sit for 10-15 minutes, which gives you time to do the grilled asparagus, corn, garlic bread, etc.
- This recipe will never fail. Sometimes the cut of meat fails, but no matter what, it will have amazing flavor. For decades I have only used this with a chuck roast on the grill, but gave it a whirl with a thick cut ribeye. Wife said it was the best steak she ever had.
Nutrition Facts : Calories 360, Fat 0.3, SaturatedFat 0.1, Sodium 8066.6, Carbohydrate 74.8, Fiber 2, Sugar 62.4, Protein 16.4
BARBECUED CHUCK ROAST
Meet the Cook: Whether I serve this roast for church dinners, company or just family, it is always a hit. (To go along with it, my family likes scalloped potatoes, tossed salad and pie). If there's ever any left over, it makes good sandwiches, too. I'm a widow with four children, 13 grandchildren and eight great-grandchildren. Many of them live close by, so I still do plenty of cooking. -Ardis Gautier, Lamont, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients. Pour half of the marinade into a large shallow dish; add roast. Turn to coat; cover and refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill roast, covered, over indirect heat for 20 minutes, turning occasionally. , Add applesauce to reserved marinade; brush over roast. Continue basting and turning the roast several times for 1 to 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
BBQ CHUCK ROAST
This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.
Provided by Sue
Categories Main Dish Recipes Roast Recipes
Time 8h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, mix barbeque sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt. Place the roast into the marinade, cover and refrigerate for six hours, turning often.
- Preheat an outdoor grill for indirect heat. Remove the roast from the marinade, and pour the marinade into a saucepan. Bring to a boil, and cook for 5 minutes. Set aside for use as a basting sauce.
- Thread the roast onto a rotating barbecue spit above indirect heat. Cook the roast for two hours, or until the internal temperature of the roast is at least 145 degrees F (63 degrees C). Baste often during the last hour with reserved marinade.
Nutrition Facts : Calories 714.3 calories, Carbohydrate 27.6 g, Cholesterol 172.1 mg, Fat 42.7 g, Fiber 1 g, Protein 47.5 g, SaturatedFat 17 g, Sodium 3190.9 mg, Sugar 18.8 g
MARINATED BARBECUED CHUCK ROAST
Bette Roman of Brookfield, Illinois won first place in a local recipe contest with this tasty roast. "It's great for just the two of us or for company," shares Bette. "I usually serve it with baked potatoes and corn-on-the-cob."
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients. Pour 1/4 cup into a large resealable plastic bag; add roast. Seal bag and turn to coat; refrigerate for 2-3 hours, turning several times. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Place beef over drip pan and grill, covered, over indirect medium heat for 1-1/2 to 1-3/4 hours or until tender, turning and basting occasionally with reserved marinade. Cut into thin slices.
Nutrition Facts : Calories 265 calories, Fat 14g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 472mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
GRILLED ITALIAN BEEF ROAST
Roasts are not just for winter indoor cooking. Discover the art of outdoor, easy and delicious roasting.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h25m
Yield 12
Number Of Ingredients 3
Steps:
- If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
- Brush beef with oil; sprinkle evenly with dressing mix (dry). Insert barbecue meat thermometer so tip is in thickest part of beef.
- Cover and grill beef over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 1 hour 30 minutes to 2 hours or until thermometer reads 140°F (medium-rare). Cover beef with foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Nutrition Facts : Calories 135, Carbohydrate 0 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 45 mg
BEEF CHUCK ROAST ON THE GRILL
This is very simple, but flavorful. Using this technique I get chuck that is tender but not mushy. And you can cook it rare if you like (the "true carnivore" way lol). I think this works best for chuck, but you can try it with other cuts so long as they are not too thick. Prep time does not include marinating time.
Provided by graffeetee
Categories Roast Beef
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sauce and red wine in the container in which you plan to marinate the roast.
- Dunk the roast in so it's moistened on both sides.
- Sprinkle half the meat tenderizer on one side of the roast.
- Prick the surface with a fork all over.
- Sprinkle oregano and garlic powder to taste.
- Turn the roast over in the marinade.
- Repeat the tenderizer and spices on the other side.
- Flip over again and let rest in the marinade.
- Let marinate at least overnight, turning at least once.
- Cook on the grill to desired doneness. Chuck will come out tender using this technique even if cooked a short amount of time.
- Slice across the grain and serve.
Nutrition Facts : Calories 343.8, Fat 13.8, SaturatedFat 6.2, Cholesterol 149.7, Sodium 1077.3, Carbohydrate 2.1, Fiber 0.1, Sugar 0.4, Protein 49.6
HOEDOWN BBQ CHUNK ROAST
Number Of Ingredients 9
Steps:
- 1. GRILL DIRECTIONS: Trim fat from roast. In 12x8-inch (2-quart) baking dish or resealable food storage plastic bag, combine all marinade ingredients blend well. Add roast turn to coat. Cover dish or seal bag refrigerate 6 hours or overnight, turning once or twice.2. Heat grill. When ready to grill, remove roast from marinade reserve and refrigerate marinade. Place roast on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals cover grill.* Cook 50 to 75 minutes or until of desired doneness, turning once and basting with reserved marinade during last 15 minutes of cooking. Discard any remaining marinade.TIP:*If cooking on grill without cover, a tent of foil can be used to cover roast. To bake roast in oven, place in shallow baking pan bake at 325'F. for 1 1/4 to 1 1/2 hours, turning once and basting with reserved marinade during last 15 minutes of baking.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 240 * Calories from Fat: 110 * % Daily Value: Total Fat: 12 g 18% * Saturated Fat: 5 g 25% * Cholesterol: 95 mg 32% * Sodium: 370 mg 15% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 29 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 20% * Dietary Exchanges: 4 Lean Meat
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose a high-quality chuck roast: Look for a roast with good marbling, as this will help keep it moist and flavorful during the cooking process.
- Use a flavorful rub: The rub is what will give your roast its signature flavor, so take the time to choose a blend that you enjoy. You can find many different pre-made rubs in the store, or you can make your own using your favorite spices.
- Cook the roast low and slow: Chuck roast is a tough cut of meat, so it needs to be cooked slowly and at a low temperature in order to break down the collagen and make it tender. The ideal temperature for cooking a chuck roast is between 225°F and 250°F.
- Use a meat thermometer: The best way to ensure that your roast is cooked to perfection is to use a meat thermometer. Insert the thermometer into the thickest part of the roast and cook it until it reaches an internal temperature of 195°F for medium-rare, 205°F for medium, or 215°F for well-done.
- Let the roast rest before serving: Once the roast is cooked, let it rest for at least 15 minutes before slicing and serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful roast.
Conclusion:
Grilled Hoedown BBQ Chuck Roast is a delicious and easy-to-make dish that is perfect for any occasion. The combination of the flavorful rub, the slow and low cooking method, and the tender and juicy meat makes this roast a surefire hit. So next time you're looking for a hearty and satisfying meal, give Grilled Hoedown BBQ Chuck Roast a try.
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