Prep 24 hrs
Cook 30 mins
This was served at a barbeque for the governor of North Carolina many years ago by my first husband's family. Before he died in 1995 it was one of our favorite meals. I have remarried and I think it is time to add this back to the rotation. It's really good.
- 907.18-1360.77 g boneless beef shoulder, at least 2 to 3 inches thick
- 118.29 ml vegetable oil
- 118.29 ml vinegar
- 29.58 ml Worcestershire sauce
- 29.58 ml A.1. Original Sauce
- 9.85 ml garlic salt
- adolphs meat tenderizer
- Mix marinade and pour over meat. Sprinkle all sides of roast white with tenderizer. Place in covered dish or bag and marinate in the frig for 24 hours.
- After 12 hours, recover with tenderizer.
- Cook 45 minutes over charcoal turning every 10 minutes and baste with marinade at each turning until desired. Careful not to overcook.
- Slice very thin and serve.
Awesome recipe! Made it for my Wife and her friends girls night out at our house.<br/>They absolutely loved it. I have never grilled meat with such aroma and flavor. Perfect!
I normally stay away from recipes that do not have a cooking temp or a final internal temp. I recently ended up with a half of a steer (grass fed) and needed to do something with the shoulder roast. I didn't want to go the braise/pot roast route. Here is what I did. marinade per recipe for 24 hours. Before grilling, sprinkled a little sugar on both sides to get a nice char. Seared on high heat (450-500) about 3 mins a side, Turned grill down to 325 a cooked meat indirectly until internal temp of 125 degrees. Let it sit for 10 mins. Yummy.
This was sooooo good. We all thought it tasted a lot like prime rib. This is a keeper. Everyone asked for the recipe. It turned a cheap cut of meat in to a lip smacking feast. Thanks for a great recipe.