Smoked Marinated Chuck Roast

I love smoked chuck roast. It’s something I make quite often. I usually end up chopping it for sandwiches, but I also cut it into small bites for chili. Yum. This time I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.

Smoked Marinated Chuck Roast

Now, if you do want a little heat in your smoked marinated chuck roast don’t be afraid to add some hot sauce to the marinade. To get the meat truly tender you want to get to at least 200 F. And do not let any of the juices go to waste. Add them back in to the chopped or sliced meat. It’s really great stuff! If you prefer your chuck roast a little spicier, try my fiery smoked chuck roast or my smoked pepper stout beef.

Smoked Marinated Chuck Roast

I decided to try something a little different by marinating the chuck roast overnight first in a wonderful marinade packed with a little sweet, a little citrus, a little soy and a hint of Worcestershire. Nothing in-your-face strong, this smoked marinated chuck roast was full over flavor through-and-through.
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 6 hours 30 minutes
Total Time 18 hours 30 minutes
Servings 11 servings
Calories 244kcal
Author Mike

Ingredients

Instructions

  • Combine all but roast in a bowl.
  • Place the chuck roast into a large resealable bag or container.
  • Add the marinade. Toss to coat, seal, and marinade overnight.
  • Fire up your smoker for smoking at 250 F. Use a medium wood such as hickory.
  • Remove the beef from the marinade. Shake off the excess and transfer to the smoker.
  • Smoke until the roast reaches 145 F., about 1 hour.
  • Transfer the beef to a large piece of foil. Seal up tightly and return to the smoker. Smoke until the temperature reaches 200F, 4-5 hours more.
  • Remove from the smoker and let rest 15 minutes before slicing of chopping. Add any juices from the foil back into the meat for extra flavor.

Nutrition

Calories: 244kcal | Carbohydrates: 5g | Protein: 24g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 381mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 3mg

Nutritional values are approximate.

Hot Country Ham Dip

This hot country ham dip is another great recipe from the book, Race Day Grub that I picked up the other day. The first recipe we made, the Harvick’s Mexi-Cali dip, was perfect for race watching. This dip is savory, making for a great contrast to the heat of the first dip.

Hot Country Ham Dip

This recipe for hot country ham dip comes from Bobby Hamilton, who unfortunately passed away a few years ago. His son continues to be involved in racing as of the writing of this post. It’s good to see multiple generations of families in involved in NASCAR and other racing leagues.

Also try my Louisiana red bean dip.

Hot Country Ham Dip

This dip is savory, making for a great contrast to the heat of the first dip.
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -10
Calories 255kcal
Author From

Ingredients

  • 2 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup ham cooked, chopped
  • 1/2 cup onion minced
  • 1/2 teaspoon garlic powder
  • 1 cup pecans
  • 1 1/2 tablespoons butter
  • 1/2 teaspoon Worcestershire sauce

Instructions

  • Preheat oven to 350 F.
  • Spray an 8″ x 8″ baking dish with non-stick spray.
  • Combine the cream cheese, sour cream, ham, onion and garlic powder in medium bowl.
  • Pour mixture into baking dish and spread out evenly using a spatula.
  • Melt the butter in a small skillet over medium high heat.
  • Stir in the Worcestershire sauce and add the pecans. Cook, stirring often, for 3-5 minutes or until the nuts start to brown.
  • Spoon the nuts over the cheese mixture.
  • Bake 20 minutes or until bubbly hot.
  • Serve with crackers.

Nutrition

Calories: 255kcal | Carbohydrates: 5g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 318mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg

Nutritional values are approximate.

Southern Toasted Pecans

I’m mighty partial to my dad’s pecans. They’re the best in the world as far as I’m concerned. I’m always ready to dig into a bowl of them.

Southern Toasted Pecans

This recipe for southern toasted pecans is a little different than your usual sweet or hot pecans. These are quite savory, and highly addicting to boot. If you have fleur de sel on hand I recommend using it over large-grained kosher salt – the flavor boost is amazing.

Prefer walnuts instead of pecans? Try my cheddar walnuts and my sweet, spicy and salty candied pecans.

Southern Toasted Pecans

I’m mighty partial to my dad’s pecans. They’re the best in the world as far as I’m concerned. I’m always ready to dig into a bowl of them.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 447kcal
Author Mike

Ingredients

Instructions

  • Heat oven to 300 F.
  • Combine the butter, Worcestershire, kosher salt, and seasoning in a medium bowl.
  • Add in the nuts and toss to coat.
  • Pour nuts out onto a sheet pan. Bake for 30 minutes, stirring and flipping every 10 minutes.
  • Remove from oven and sprinkle with fleur de sel.

Nutrition

Calories: 447kcal | Carbohydrates: 9g | Protein: 5g | Fat: 46g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 281mg | Potassium: 286mg | Fiber: 5g | Sugar: 3g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

Nutritional values are approximate.