Geoff'S Barbecued Chuck Steak
|Chuck roast||2 1⁄2 Pound (2 inches thick)|
|Instant meat tenderizer||1 Teaspoon|
|Soy sauce||5 Ounce (1 bottle)|
|Brown sugar||1⁄4 Cup (4 tbs), packed|
|Lemon juice||1 Tablespoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
Early on day:
1. Treat chuck roast with meat tenderizer as label directs.
2. In 12-by-8-by-2-inch baking dish blend soy sauce with brown sugar, lemon juice, bourbon, Worcestershire, and water; refrigerate chuck roast in this marinade at least 6 hours, turning once.
On location, about 2 hours before serving:
1. Start fire of glowing coalsâ€”this takes about 30 minutes.
2. Grill chuck roast, about 5 inches away from coalsâ€” 30 minutes on each side, or to desired rareness, spooning on marinade frequently. Do not slice meat; rather, divide it into individual servings.