Bourbon Brown Sugar Chuck Roast Recipe 445

BOURBON & BROWN SUGAR CHUCK ROAST

Steps:

• Coat the chuck roast pieces with salt and pepper and put in a large bowl. In another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside and let it just hang out for about 30 minutes. In a large roasting pot, put the oil. Turn heat to medium high. Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate. Coat pieces with flour. Put meat in the hot oil and sear on all sides. Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid and put in a preheated 400 oven for one hour. Reduce heat to 300. Check to see if you need to add a little more water (or beef broth). Cook another 1 1/2 hours. Remove and meat should tear apart with a fork. There will be a thick gravy. Thin with more water or beef broth.

BOURBON & BROWN SUGAR CHUCK ROAST RECIPE - (4.4/5)

Steps:

• Coat the chuck roast pieces with salt and pepper and put in a large bowl. In a another bowl, combine the brown sugar, bourbon, garlic, Thai spices, Greek spices, olive oil, tomato paste, peppers and water and whisk together blending it all together well. Pour over the meat and using your fingers, work in the mixture into the meat for about 2 minutes. Set aside and let it just hang out for about 30 minutes. In a large roasting pot, put the oil. Turn heat to medium high. Using tongs, remove the meat from the bowl, shake off excess marinade, and put on a large plate. Coat pieces with flour. Put meat in the hot oil and sear on all sides. Reduce heat and slowly add in the marinade plus another 1 1/2 cups of water. Cover tightly with a lid and put in a preheated 400 oven for one hour. Reduce heat to 300. Check to see if you need to add a little more water (or beef broth). Cook another about 2 hours. Remove and meat should tear apart with a fork. There will be a thick gravy. Thin with more water or beef broth.

BOURBON AND BROWN SUGAR BARBEQUE SAUCE

Steps:

• Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.

BROWN SUGAR AND BOURBON RIBS

Steps:

• For basting sauce:
• Whisk all ingredients in medium bowl to blend.
• For ribs:
• Mix first 7 ingredients in small bowl. Using small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). Rub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill at least 6 hours and up to 1 day.
• Preheat oven to 325°F. Lift ribs from pan. Scatter onion, cinnamon stick, and ginger in pan. Pour in cider. Return ribs, meat side down, to pan; cover pan with foil. Roast ribs until meat is tender and begins to pull away from bones, about 2 hours. Uncover; cool at least 30 minutes and up to 2 hours.
• Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, about 5 minutes per side. Brush generously on all sides with basting sauce. Grill until sauce becomes sticky glaze, about 3 minutes longer per side. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and serve, passing remaining sauce separately.

BOURBON POT ROAST (CROCK POT)

Steps:

• Heat shortening in skillet and brown meat on all sides.
• Combine all ingredients in cooker and add browned meat.
• Cook on low 10-12 hours or on high for 5-6 hours.

SMOKED BOURBON MARINATED BEEF ROAST

Steps:

• Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
• While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".

BOBBY'S SMOKED CHUCK ROAST

Steps:

• Preheat a smoker to 275 degrees F (135 degrees C).
• Combine salt, pepper, garlic powder, and steak seasoning in a bowl. Rub mixture evenly over the roast and place in a baking pan.
• Cook roast in the smoker until meat reaches an internal temperature of 165 degrees F (74 degrees C), 4 to 4 1/2 hours. Wrap roast in aluminum foil and continue smoking until meat reaches an internal temperature of 195 degrees F (90 degrees C), about 1 hour more.
• Remove roast from smoker and let sit for 20 minutes. Leave smoker on.
• Cut meat into cubes and return to the baking dish. Add barbeque sauce and brown sugar.
• Smoke meat for 1 1/2 to 2 hours more.