Dads Bbq Roast Recipes
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
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