Marinade for Charcoaled Roast

My Secret to Perfectly Charcoaled Roast: A Marinade That Makes All the Difference

As a busy professional woman, I don't have a lot of time to spend in the kitchen. But that doesn't mean I'm willing to sacrifice delicious, flavorful meals. That's why I've perfected this simple yet incredibly effective marinade for charcoaled roast. It's my go-to recipe for impressing guests or simply enjoying a satisfying dinner after a long day.

The beauty of this marinade lies in its simplicity. It's a blend of everyday ingredients that come together to create a symphony of flavors. The secret? It's all about balance. The savory notes of garlic and rosemary are perfectly complemented by the subtle sweetness of red wine, while the meat tenderizer ensures a melt-in-your-mouth texture. The black pepper adds a delightful kick, and the bay leaves impart a subtle earthiness that elevates the entire dish.

I discovered this recipe years ago, tucked away in an old email from a friend. It was initially intended for a sirloin tip roast, but I've since adapted it to work with various cuts of beef, from chuck roast to tenderloin. The key is to ensure the meat is properly coated and allowed to marinate for at least a day. The longer, the better, really, as the flavors have ample time to penetrate, resulting in a deeply infused, juicy, and flavorful roast.

I usually prepare the marinade ahead of time, storing it in a jar in the refrigerator. Then, when I'm ready to cook, I simply take the roast out, poke holes in it with a fork to help the marinade penetrate, and place it in a large Ziploc bag, ensuring it’s thoroughly coated. I usually let it sit for at least 24 hours in the refrigerator but sometimes I leave it there for two days.

Charcoal grilling is essential to achieve that signature smoky flavor. The high heat of the charcoal creates a beautiful dark brown crust on the outside, while the interior remains tender and juicy. I recommend using a medium fire and adjusting the cooking time based on the size and thickness of the roast. Using a meat thermometer is crucial to ensure it’s cooked to your preferred level of doneness. Overcooked roast is a tragedy; this recipe should be about tender juicy meat and unforgettable taste.

This recipe isn’t just for special occasions. It's my go-to for a weeknight dinner, a casual get-together with friends, or a special celebration. The ease of preparation, coupled with the exceptional results, makes it a winner in my book. The wonderful charcoaled taste, the tender meat, the unforgettable aroma filling the air – it's a culinary experience that leaves everyone wanting more.

Beyond the recipe itself, this marinade has become a symbol of resourcefulness and the ability to create something extraordinary from simple ingredients. It's a testament to the power of good food to bring people together, whether it's a quiet dinner for two or a lively gathering of friends. The simplicity of preparation allows me to spend less time in the kitchen, giving me more time to focus on what truly matters: spending time with loved ones.

So, next time you're looking for a recipe that's both delicious and easy to prepare, give this marinade a try. You won't be disappointed! The ease and the delicious outcome are a wonderful combination and I recommend it for all skill levels.

Ingredients:

• 2 bay leaves
• 1 teaspoon salt
• Lots of black pepper
• 1/2 cup vegetable oil
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• Juice of 1 lemon
• 1/4 teaspoon oregano
• 1/2 cup red table wine (Burgundy)
• 1 teaspoon MSG
• 2 tablespoons meat tenderizer
• 3 tablespoons green onion flakes
• 1 clove garlic, pressed
• 1 3-inch thick sirloin tip roast

Step-by-step

• Place in jar and shake well.
• Take large fork and poke holes in roast.
• Place roast and marinade in large Ziploc bag, or in flat pan and squeeze or turn to thoroughly coat meat.
• Let marinate 2 days in refrigerator.
• Make a medium fire in the bottom of the smoker and leave out the water pan.
• Place the roast on the grill for about 20 minutes per side.
• Check for doneness; if not done to your taste, cook longer.