Well! The name itself is a little mysterious or concealed to most of you reading this. It’s is quite dedicated to a specific person named “Uncle Terry”. Speaking honestly! I don’t even know the reason behind this term but what I can mention distinctly is that this recipe is just a glories, superb and yet simple way to cook meat.
Not till that, its grilling procedure is simply the one that makes it stands out from its competitors and therefore it is my most desired one. Lastly, I would just extensively and strongly emphasize you at least try it once. It’s definitely worth it! So, grab in your essentials and join our fascinating journey of creating this exceptional “Uncle Terry’s Meat”.
| Skill: Easy | Cooking time: 24 minutes |
| Preparation time: 20 minutes | Serves: 8 persons |
Ingredients:
- 4 pounds chuck roast.
- 2 cloves garlic, minced.
- ½ cup vegetable oil.
- ½ cup tomato ketchup or plum tomato sauce.
- ¼ cup red wine.
- 2 tablespoons red wine vinegar.
- ½ teaspoon salt.
- ½ teaspoon ground black pepper.
- ½ teaspoon dry mustard.
- ½ teaspoon celery salt, or any other as a substitute.
- ½ teaspoon chili powder.
Instructions:
1. Mixing the essentials:
In a large but rigid bowl gradually add oil, ketchup, wine vinegar, garlic, salt, ground black pepper, mustard powder, celery salt, chili powder and mix them well! Mix until everything gets completely blended.
2. Preparing the chuck:
Gently, cut the roast using a fork all over. Drag the sliced meat in the bowl of prepared marinade mixture. Dip in it and turn several times until it gets wholly covered from all sides. Afterwards, cover and keep the dish in the refrigerator and let it set for about 12 hours.
3. Pre-heating the grill:
*Next, Set the outdoor grill to pre-warm on a medium heat. Lightly grease the tray with oil.
4. Grilling the meat:
Finally, when the chunk gets precisely marinated, take them out and put them over the grill. Roast them over medium heat for 10-12 minutes per side or until the internal temperature reaches 145°F.
Effectual notes:
*Pre-warm the oven only 15-20 minutes before you plan to roast your meat. Make sure they are completely marinated before doing so.
*Cooking time is only the frying time, however the braising time is not included in it.
Related recipes:
/amish-meatloaf recipe/ (Amish Meatloaf Recipe)
/schab/ (Schab)
/katsu-curry-ramen-recipe/ (Katsu Curry Ramen)
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Uncle terry’s Meat
Equipment
-
Grill
Ingredients
- 4 pounds chuck roast.
- 2 cloves garlic minced.
- ½ cup vegetable oil.
- ½ cup tomato ketchup or plum tomato sauce.
- ¼ cup red wine.
- 2 tablespoons red wine vinegar.
- ½ teaspoon salt.
- ½ teaspoon ground black pepper.
- ½ teaspoon dry mustard.
- ½ teaspoon celery salt or any other as a substitute.
- ½ teaspoon chili powder.
Instructions
-
In a large but rigid bowl gradually add oil, ketchup, wine vinegar, garlic, salt, ground black pepper, mustard powder, celery salt, chili powder and mix them well! Mix until everything gets completely blended.
-
Gently, cut the roast using a fork all over. Drag the sliced meat in the bowl of prepared marinade mixture. Dip in it and turn several times until it gets wholly covered from all sides. Afterwards, cover and keep the dish in the refrigerator and let it set for about 12 hours.
-
Next, Set the outdoor grill to pre-warm on a medium heat. Lightly grease the tray with oil.
-
Finally, when the chunk gets precisely marinated, take them out and put them over the grill. Roast them over medium heat for 10-12 minutes per side or until the internal temperature reaches 145°F.
