Cherry Twig Chuck
I had bought a chuck roast to cut into steaks. I cut half of it into two steaks that I ate with a friend a couple days ago, then the other half I cut into what actually amounts to mini-roasts. I think next time I do this I'll just grill a whole chuck roast.
Ingredients and supplies include:
- A grill. Unless you have a tray that you can put wood chips in, this is not something you can make in an oven or frying pan. It's grill food. I used a propane grill. You should be able to do it fine on a charcoal grill, too, but you'll have to tweak the recipe a bit. The best grills for this have either a separate smoking area or have a top rack.
- A chuck roast or chuck steaks (you can probably use other meat, too). The lean parts turned out the best.
- Garlic powder
- Salt (I use Hawaiian Black Salt)
- Black Pepper
- Twigs from a cherry tree.
Put the meat on the grill. I stick the cherry twigs on the grill at this point.
Leave them on there, flipping every so often, until they're good and browned all over, then transfer them to the top rack. If you haven't put your cherry twigs on the grill yet, do that so that it really starts filling the area with smoke. Close the lid and leave it there. I probably had these there for about a half hour. They're also very thick, though. If you're doing steaks, you won't need so long.
Once it's all done, then add the salt.
This is what I wound up with at the end. I often have trouble with chuck being too stringy/tough. There was some toughness in the fatty meats, but all-in-all it was just excellent.
