Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
This recipe from Mary F. Dillard is intriguing — it calls for marinating and then grilling a chuck roast.
I've only cooked chuck roast as pot roast. A quick internet search revealed grilling a chuck roast isn't unheard of, although it isn't nearly as common as braising or slow cooking.
Marinated Chuck Roast
3- to 5-pound chuck roast
Meat tenderizer powder
1 tablespoon sesame seeds
½ cup strong coffee
½ cup soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 large onion, chopped
Sprinkle meat with tenderizer. Place meat in a zip-close plastic bag or other airtight container.
In a skillet, brown sesame seeds in butter. Add other ingredients and pour over the meat. Marinate for up to 12 hours, turning every hour or so.
Prepare a charcoal grill for medium heat. Grill until medium-rare, about 45 minutes. Can also cook on a grill pan and finish it in a 350-degree oven.
Makes 6 to 8 servings.
Sue-Carol South shares this chicken salad recipe.
"This salad always brings rave reviews," South writes. "[It] is even better if it sits overnight in the refrigerator."
It calls for calorie-free sweetener and can be made with regular or fat-free sour cream.
2 pounds chicken tenders, cooked and cut into bite-size pieces
1 (20-ounce) can pineapple tidbits, well-drained
2 small cans sliced water chestnuts, well-drained
1 cup chopped celery
1 cup slivered almonds
2 cups sour cream (fat-free works and tastes just as good)
2 cups mayonnaise (I use the kind with olive oil)
8 packets Equal or Splenda
In a large bowl, combine all ingredients and gently mix with a large spoon.
"This [apple salad] will keep several days covered in the fridge. I have added chopped, cooked chicken to make a light meal," Barbara Neal writes.
Apple salad: Mix together a 6-ounce container of lemon yogurt, ½ cup mayonnaise and 3 packets of your favorite artificial sweetener, (I use Stevia). In a large bowl combine 3 apples, cored and chopped in bite-size pieces, 2 to 3 ribs celery, chopped, ½ cup chopped walnuts and ½ cup dried cranberries. Combine dressing and apple mixture.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, AR 72203; email:
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Food on 01/15/2020
Print Headline: Marinated chuck cooks on the grill