Texas Barbecue Chuck Roast and Guidelines For Cooking Beef

Welcome to the latest issue of the Chargrill Chat.

This issue is going out to people 674 people world wide.

The first issue of the Chargrill Chat went out to just 5 people!

Today's issue:

1. What's New At The Barbecuehut
2. Recipe - Texas Barbecue Chuck Roast (plus bonus recipe)
3. Barbecue tip - Experiment
4. BBQ article - Cooking Guidelines For Beef
5. Food trivia - Hurricane Proofing Your Barbecue

What's New At The Barbecuehut?

Another busy period at the Barbecuehut and I'm still persevering with my New Year's resolution to get at least 250 new pages on to the website this year.

There's a total of 92 pages on the website now and I'm going to break 100 by this weekend I hope. I'd like some help though.

I've added a form to the recipes index page where you can upload your favorite recipe; it's really easy to do. Either type your recipe directly in to the form or copy and paste it.
There are about 500 visitors to Barbecuehut every day now; not bad for January for a barbecue related site.
Most people come looking for recipes, so here's your chance to give thousands of people the chance to cook the (your) Worlds Best Barbecue Recipe!

I've just put the form up so how about being the first to help me out. Here's where you can submit your recipe.

So what's new on the Barbecuehut?

Well, I'm still updating and expanding the barbecue smoker section of website.
I wanted to have it finsihed by now but I got sort of sdie tracked and wrote 8 pages about Traeger Wood Pellet Grills!

Please feel free to let me know what you think about the new pages. Or if you already own a Traeger grill, guess what? I've added a form there as well so you can tell everyone about your grill.

Can you tell, I like these new forms :-)

I've written up some lamb recipes, I've noticed I'm a bit short of lamb recipes on the website. I've not put them on the website yet but they'll be on there soon.

I also created a new Indian spiced salmon recipe with chickpeas this weekend. Vey nice, I'll have it on the website soon

Recipe - Texas Barbecue Chuck Roast


  • 3 to 4 lb (1.5 to 2kg) chuck roast, 2-½ to 3 inches thick
  • 3 Cloves garlic, minced, crushed or put through a press
  • ¼ cup (175ml) Red wine vinegar
  • ¼ cup (60ml) Olive oil
  • 1/3 cup (75ml) Sherry (just regular, dry sherry - not "cooking" sherry)
  • 1 Tablespoon Soy sauce
  • 1 Teaspoon Dry mustard
  • Freshly ground black pepper (several healthy grinds)
  • 2 Tablespoons Tomato catsup

  1. Mix all marinade ingredients except the catsup.
  2. Pour over the roast (the one-gallon plastic zip-lock freezer bags are perfect for this) and marinate
    for at least 24 hours.
  3. When your grill is ready, remove the roast from the marinade (reserve the marinade!) and put it on the grill, 4 to 5 inches from
    medium coals. Put the cover on the grill.
  4. Mix the catsup into the marinade,and baste 4 or 5 times during grilling. It will take about 1 hour and 15
    minutes for the roast to reach 160 degrees (medium). An instant-read meatthermometer is a handy thing to have for this.

Bonus Recipe - Texas Barbecue Sauce

This sauce can be used with beef, pork and poultry.


  • 6 dried red New Mexican chiles, stems and seeds removed
  • 4 dried chiltepin chiles
  • 1/2 cup (125ml) commercial "chili" sauce
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons bacon drippings or vegetable oil
  • 1 cup (250ml) catsup
  • 5 tablespoons. distilled white vinegar
  • 4 tablespoons. brown sugar
  • 2 tsp. dry mustard
  • 2 tsp. Worcestershire sauce
  • 2 tsp. liquid smoke
  1. Cover the chiles with hot water and let them sit for 30 minutes until softened.
  2. In a blender, purée the chiles with 1 cup of the water they were soaked in until smooth.
  3. Sauté onion and garlic in the oil until soft.
  4. Add remaining ingredients. Bring to a
    boil, reduce the heat, and simmer for 30 minutes. Purée the sauce in a blender
    until smooth. Makes 2 1/2 cups.

To use, apply toward the end of the grilling time as the sauce may burn otherwise.
Texas Barbecue

The above recipes are from an Ebook enttled "God Bless Texas", which is in the Ecookbooks library.

It's a great resource that I've been using for years; there's over 100 recipe books in their library now.

It's well worth taking a look now.

Barbecue Tip

Submit your favorite recipe. It'll make you feel good :-)

Ok, I've got to try. Here's the tip.

Don't be afraid to experiment with your recipes. If you don't have a specific ingredient either leave it out or substitute another. If you have a favorite non-barbecue recipe, think of a way to adapt it to suit grilling or smoking.

BBQ Article: Cooking Guidelines For Beef

The cooking times below are given as a guide for barbecue beef recipes. As with all barbecue cooking, the times can only be appoximate because the thickness of the beef meat can greatly affect the cooking times. It'll take longer to cook a thick piece of beef than it will a piece of the same weight but much thinner. The distance that the beef meat is from the heat also has an effect on the cooking time; the closer the meat is to the heat, the faster it'll cook. A final factor to consider is the weather. It'll take longer to barbeque beef on a cold day than it will on a hotter day.

When you're barbecuing a large joint of beef it's important to ensure that it's well cooked on the inside and the easiest way to check is to use a meat thermometer. Remember to push the thermometer into the thickest part of the beef. Once your joint of barbecue beef is cooked, move it to a resting board and cover it tightly with a piece of foil. Resting it for 5 to 10 minutes will allow the juices to soak back into the joint making it moist and easier to carve.

Unless otherwise stated,the times shown below are based on cooking the beef over medium hot bbq coals using the direct method. This should ensure that your barbecue beef is well done but still juicy and not dried out.

When cooking beef steak, it's best to sear them on both sides first, then to cook them to your own taste.

1 to 1.5inch (2.5 to 4cm) thick rump or sirloin steak
Rare - 3 to 4 minutes on each side

Medium - 5 to 6 minutes on each side

Well done - 7 to 8 minutes on each side

1.5 to 2 inch (4 to 5cm) thick fillet steak medallions
Rare - 4 to 5 minutes on each side

Medium - 7 to 8 minutes on each side

Well done - 8 to 9 minutes on each side

1 to 1.5 inch (2.5 to 4cm) thick beef burgers
Rare - 3 to 4 minutes on each side

Medium - 5 to 6 minutes on each side

Well done - 6 to 7 minutes on each side

beef kebabs 5 to 10 minutes, turning frequently

Larger joints cooked over indirect heat
allow 20 minutes per pound (450g) plus 25 minutes. The beef will be well cooked inside if the internal temperature is 150 dregrees F (65 degrees C) when tested, at its thickest part, with a meat thermometer.

Food Trivia - Hurricane Proofing Your Barbecue

Hurricane Proofing your property: As the hurricane approaches, check your yard for movable objects like barbecue grills, planters, patio furniture, visiting relatives, etc... You should, as a precaution, throw these items into your swimming pool (if you don't have a swimming pool, you should have one built immediately).

From Mindless Crap.com. Good idea :-) I like this site.


The Ultimate Guide To A Delicious backyard BBQ

Who Else Wants to Discover Simple Secret Recipes for Mouth Watering, Fall Off The Bone Ribs, Chicken & BBQ Sauce So Tasty You'll Be the Envy of the Neighborhood...."

Your Guest's Will Line Up For Seconds...Begging For More!

I'm Going to Share With You the Closely Guarded Inside Secrets & Recipes of the Worlds Best Grill Master

Discover more including "$30.00 Back In Your Pocket - Take Advantage of this Unprecedented Offer Today"

This is Not Like Any Other Guide You've Read On Grilling

That's it for this issue of the Chargrill Chat. I hope that you enjoyed it.

If you have any requests, or a recipe, or tip to share that you think other readers might like, or even if you disagree with anything in this newsletter, please email me at chargrill@barbecuehut.com

Best regards,



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