CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b9dec   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grapevine Smoked Chuck Roast   
    Categories: Five, Beef, Bbq   
         Yield: 6 Servings   
       
         3 lb Chuck roast   
              Garlic powder   
              Salt and Pepper   
              Grapevines for smoke   
       
     After pruning the family's Concord grape vines, I   
     decided to use a few trimmings to make grapevine smoked   
     chuck roast on my gas grill. I'd never used grapevines   
     to smoke food before, so it was the perfect opportunity   
     to experiment with this new smoking wood.   
        
     I decided to use a chuck roast for two reasons. First,   
     it was a relatively inexpensive cut of meat. If the   
     grapevine smoke ruined the meat, the loss wouldn't be   
     that great. And second, beef chuck contains quite a bit   
     of fat and connective tissue, which adds to juiciness   
     and flavor. And I like juice and flavor!   
        
     Season the roast lightly on all sides with the salt,   
     pepper and garlic powder. Cover it and let it set at   
     room temp. Set up your grill for smoking, heating it   
     to 250ºF/120ºC. The pieces of grapevine can be wrapped   
     in a foil pouch, or put in a bread pan covered with   
     foil, and placed over one of the burners set on high.   
        
     When the grapevines begin to smoke, turn the burner   
     under the grapevines down to medium, then pop the   
     chuck roast into the grill and close 'er up. After   
     one and one-half hours at 250ºF/120ºC, wrap the roast   
     in a double layer of aluminum foil and place it back   
     in the grill. Increase the grill temperature to 350ºF/   
     175ºC degrees and continue cooking for another 1 1/2   
     hours.   
        
     Remove the grapevine smoked chuck roast and let it   
     rest, still wrapped in foil, for 20 to 30 minutes.   
     After the rest, it can be sliced for great tasting   
     sandwiches. A little homemade barbecue sauce would   
     be a nice finishing touch.   
        
     From: http://www.smoker-cooking.com   
        
     Uncle Dirty Dave's Kitchen   
       
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