Recipes

Smoky Barbecued Chuck Roast

Barbecued chuck roast combines tender slow-cooked beef with smoky barbecue flavor and a rich savory marinade that develops beautifully during grilling. The chuck roast becomes juicy and deeply flavorful while the barbecue and teriyaki sauces create caramelized edges and rich glaze throughout the meat. This recipe delivers the comfort of a traditional roast dinner while bringing smoky outdoor barbecue flavor to the table.

What makes this beef recipe especially satisfying is the layered flavor inside the marinade. Barbecue sauce adds sweetness and smokiness while teriyaki sauce contributes savory depth and subtle richness. Garlic, ginger, onion, beer, and black pepper help tenderize the beef while building bold flavor during the long marinating process.

Why barbecued chuck roast works so well on the grill

The popularity of barbecued chuck roast continues to grow because slow grilling transforms affordable cuts of beef into tender and flavorful barbecue meals. Cooking the roast using indirect heat allows the meat to break down slowly while remaining juicy inside. Meanwhile, repeated basting builds rich caramelized flavor on the outside of the roast.

Another reason this barbecue beef recipe works so well is its simplicity. The marinade does most of the work while the grill adds smoky depth naturally. This makes the recipe approachable while still creating impressive results for gatherings and weekend dinners.

Slow cooking creates tender beef texture

The long grilling time is one of the keys to successful barbecued chuck roast because it allows the connective tissue inside the beef to soften gradually. The result is tender meat with rich barbecue flavor throughout every slice. Resting the roast after cooking also helps preserve the juices before serving.

If you enjoy rich barbecue beef recipes, you may also like our Barbecued Gennaro’s ‘Ultimate’ Cheeseburgers, another smoky beef recipe packed with bold grilled flavor.

Texture plays an important role in this barbecue roast. The exterior develops lightly caramelized edges from repeated basting while the inside remains moist and tender. The sauce also thickens slightly during cooking, helping coat the beef with rich smoky flavor.

The beer in the marinade adds additional depth and subtle sweetness while helping balance the richness of the sauces. Ginger and garlic brighten the flavor profile and help prevent the beef from feeling too heavy.

This barbecued chuck roast works wonderfully with many side dishes. Roasted potatoes, corn on the cob, coleslaw, rice, or grilled vegetables all pair beautifully with the smoky beef and savory sauce.

Proper food handling remains important whenever preparing large cuts of beef and marinades. Beef should always be cooked safely and handled carefully during marinating and grilling. For additional grilling and meat safety guidance, visit the FDA.

Ultimately, barbecued chuck roast delivers smoky grilled flavor, tender beef texture, and rich savory glaze in a comforting barbecue recipe perfect for outdoor dinners, weekends, and summer gatherings.

barbecued chuck roast served on a rustic wooden table with sliced beef and rich barbecue glaze

Smoky Barbecued Chuck Roast

Tender barbecue chuck roast marinated in beer, teriyaki sauce, and rich barbecue glaze.
Couverts8 servings
Preparation 20 minutes
Preparation time:2 hours
estimated costs pp $6.95 per person
Deel op Facebook Print Recipe

Equipment

  • Barbecue grill
  • Bowls
  • Knife
  • Saucepan
  • Spit roast attachment
  • Tongs

Ingredients

Instructions

  • Combine barbecue sauce, teriyaki sauce, beer, garlic, ginger, onion, black pepper, and salt in a large bowl.
  • Add the chuck roast to the marinade.
  • Cover and refrigerate for 6 hours.
  • Turn the roast several times while marinating.
  • Preheat the barbecue for indirect cooking.
  • Remove the roast from the marinade.
  • Place the roast onto the grill or spit attachment.
  • Cook for approximately 2 hours until the internal temperature reaches 145°F.
  • Pour the remaining marinade into a saucepan.
  • Bring to a boil and simmer for 5 minutes until slightly reduced.
  • Baste the roast regularly during the final hour of cooking.
  • Remove the roast from the grill and cover loosely with foil.
  • Allow the meat to rest for 15 minutes before slicing and serving.

Notes & Wine Advice

Notes

Allowing the beef to rest after grilling helps preserve the juices and improves tenderness before slicing.

Serve Tip

Serve this chuck roast with roasted potatoes, grilled vegetables, rice, or fresh coleslaw.

Variations

Add smoked paprika, chili flakes, or bourbon to the marinade for deeper barbecue flavor variations.

Wine Advice

A bold Shiraz pairs beautifully with the smoky beef and rich barbecue glaze.

Nutrition values

Calories: 620 kcal | koolhydraten: 12 g | Eiwitten: 48 g | Vet: 39 g | Verzadigd vet: 14 g | Natrium: 890 mg | Suiker: 8 g
————————————————————————————————–
Course; Barbecue / Beef / Comfort Food / Grill / Main Course
Cuisine; American / North America
Season: Summer
Diets; High-Protein
Occasions Family Dinner

Asian BBQ Flank Steak

Asian BBQ flank steak is a bold and flavorful dish that combines the rich taste of grilled beef with a savory and slightly spicy marinade. This Asian BBQ flank steak uses fish sauce, chili, ginger, and sesame oil to create a deep umami profile that transforms a simple cut of beef into something truly special.

The marinade plays a crucial role in this recipe. Fish sauce may seem unusual at first, but it enhances the natural flavor of the beef while tenderizing the meat. Combined with chili sauce and fresh ginger, it creates a perfect balance of heat, saltiness, and freshness that soaks deep into the steak during marination.

For a complete barbecue meal, serve this steak with Maryland Smoked Home Fries for a satisfying combination. For safe cooking practices and proper meat handling, always follow the official guidelines from the FDA.

How to prepare Asian BBQ flank steak

Preparing this dish starts with mixing the marinade ingredients. Chili sauce, fish sauce, sesame oil, ginger, and garlic are combined into a smooth mixture that will coat the meat evenly.

Scoring the steak allows the marinade to penetrate deeper into the meat. This step ensures that the flavors are not just on the surface but throughout the entire cut. Letting the steak marinate for several hours enhances tenderness and intensifies the taste.

Grilling at high heat creates a perfect sear on the outside while keeping the inside juicy. Basting the steak with reserved marinade during cooking adds extra layers of flavor and keeps the meat moist.

A quick and powerful barbecue steak

One of the biggest advantages of this recipe is its simplicity. With only a handful of ingredients, you can create a complex and restaurant-quality flavor.

This dish is ideal for barbecue lovers who want something different from traditional Western marinades. The Asian-inspired flavors provide a refreshing twist while still delivering the satisfying experience of grilled steak.

Because flank steak cooks quickly, it is perfect for both weeknight meals and weekend barbecues. The combination of speed, flavor, and tenderness makes this a reliable go-to recipe.

With its bold marinade and juicy texture, Asian BBQ flank steak is a perfect example of how simple ingredients can create an impressive and flavorful dish.

Asian BBQ Flank Steak on rustic wooden table

Asian BBQ Flank Steak with Fish Sauce Marinade

Juicy grilled flank steak with a bold Asian marinade.
Couverts4 servings
Preparation 10 minutes
Preparation time:10 minutes
Marinating Time 3 hours
Total time 3 hours 20 minutes
estimated costs pp $6.50 per serving
Deel op Facebook Print Recipe

Equipment

Ingredients

Instructions

  • Mix marinade ingredients in a bowl.
  • Reserve a few tablespoons for basting.
  • Score the steak.
  • Place steak in dish and pour marinade over.
  • Turn to coat evenly.
  • Cover and refrigerate for 3 hours.
  • Preheat grill to high heat.
  • Lightly oil the grill.
  • Grill steak 5 minutes per side.
  • Baste during cooking.
  • Rest before slicing.
  • Serve warm.

Notes & Wine Advice

Notes

Slice the steak against the grain for maximum tenderness.

Variations

Add lime juice for extra freshness.
Use honey for a sweeter glaze.
Add chili flakes for more heat.

Wine Advice

A smooth Syrah or a fruit-forward Zinfandel pairs beautifully with the bold and savory marinade of this steak.

Nutrition values

Calories: 400 kcal | koolhydraten: 8 g | Eiwitten: 35 g | Vet: 25 g | Verzadigd vet: 7 g | Natrium: 900 mg | Suiker: 2 g
————————————————————————————————–
Course; Barbecue / Beef / Main Course
Cuisine; Thailand / Vietnam
Season: Summer
Diets; Gluten-Free / Low Carb
Occasions Summerpartys

Jerk Beef With Plantain Kebabs

Jerk Beef With Plantain Kebabs

You may think combining Plantain (a form of banana) with beef seems wrong, but the use of the Jamaican jerk seasoning helps to combat this.
Deel op Facebook Print Recipe

Ingredients

  • 340 gram Boneless Sirloin Steak Cut To 1 Inch Thick
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Cooking Oil Vegetable Is Best
  • 1 Tablespoon Jamaican Jerk Seasoning
  • 2 Ripe Plantains Peeled Then Cut Into 1 Inch Chunks
  • 1 Medium Sized Red Onion Cut Into Wedges

Instructions

  • Trim any excess fat from the meat before then cutting into 1 inch thick pieces then place to one side whilst you make the marinade for it.
  • Into a bowl place the vinegar, oil and jerk seasoning.
  • Use a whisk to make sure that all the ingredients have been combined well together.
  • Now divide the mixture into two separate amounts and use one half of the mixture to coat the steak.
  • Then leave the steak to marinate in this mixture whilst you prepare the plantain and onion to make the skewers.
  • To make the kebabs you thread on to them meat, plantain and onion.
  • Make sure you leave a gap of about ¼ inch between each item placed on the skewer.
  • Then brush the onions and plantain with the other half of the marinade mixture.
  • In order to cook the kebabs you place them directly over the coals or turn the burners down to a medium heat and grill for between 12 and 15 minutes.
  • It is important that you turn the kebabs occasionally to ensure that they are cooked evenly.
————————————————————————————————–
Course; Barbecue / Beef

Grilled Beef Tenderloin With Mediterranean Relish

Grilled Beef Tenderloin With Mediterranean Relish

The Mediterranean Relish that you make to go with this particular barbecued beef dish really helps to create a more summery feel to the meal.
Deel op Facebook Print Recipe

Ingredients

  • 1.3 to1.8Kg Center Cut Beef Tenderloin
  • 2 Japanese Eggplants Cut Lengthwise In Half
  • 2 Red Or Yellow Sweet Peppers Seeded and Cut Lengthwise in Half
  • 1 Sweet Onion Cut Into ½ Inch Slices
  • 2 Plum Tomatoes Chopped
  • 2 Tablespoons Kalamata Olives Pipped and Chopped
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Crushed Dried Oregano
  • 2 Teaspoons Cracked Black Pepper
  • 1 ½ Teaspoons Freshly Shredded Lemon Peel
  • 3 Cloves Garlic Minced
  • 2 Tablespoons Freshly Snipped Basil
  • 1 Tablespoon Balsamic Vinegar
  • ¼ to ½ Teaspoon Salt
  • 1/8 Teaspoon Ground Black Pepper

Instructions

  • In a small bowl combine together the cracked black pepper, lemon peel, oregano, and 2 of the minced garlic cloves.
  • Once thoroughly combined together rub this all over the meat.
  • To cook the meat you need to place a drip tray in the bottom of the barbecue and around it place the hot charcoal.
  • Once the temperature has reached the right level place the meat on the grill above the drip tray.
  • As for the vegetables these should be placed around the meat directly over the coals, brushing them with olive oil first.
  • Close the lid on the grill and allow it to remain closed for 10 to 12 minutes.
  • By this time the vegetables should be tender and need to be removed from the grill.
  • Once the vegetables have been removed and placed on a clean plate and covered close the lid on the barbecue once more and allow the meat to continue cooking for between 25 and 30 minutes or until the internal temperature of the meat has reached 135 degrees Fahrenheit when a meat thermometer is inserted.
  • If this temperature has been reached remove meat from barbecue place on a clean plate and cover leaving it to rest for 15 minutes before you slice it.
  • Now the vegetables have had sufficient time to cool down you can make the relish to go with the beef.
  • Simply put all the vegetables into a bowl after coarsely chopping them and add to them the olives, basil, tomatoes, and garlic clove, vinegar, salt and ground black pepper.
————————————————————————————————–
Course; Barbecue / Beef

Peppered Rib Eye Steak

Peppered Rib Eye Steak

Applying the dry rub mixture to the meat before cooking helps to make it taste more succulent. Plus it also helps to reduce the amount of calories and fat you are consuming.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Trim any excess fat from the steak then brush with the olive oil.
  • Also snip the edges of the steak before coating to prevent them curling up when grilling on the barbecue.
  • In a bowl combine the other ingredients together before then sprinkling over the meat evenly before then rubbing it into the meat with your fingers.
  • Place on a clean plate and cover the steaks once both sides have been coated in the dry mixture before then placing in a refrigerator for 1 hour.
  • To cook the steaks remove from refrigerator whilst the barbecue is heating up and when ready cook them directly over a medium heat and cook until they are done to the way you and your guests like to eat them.
  • For steaks that are medium rare cook for between 11 and 15 minutes, turning them once.
  • Whilst if you want yours cooked to medium then keep then on the grill for between 14 and 18 minutes.
  • Again turning them over once during this time.
————————————————————————————————–
Course; Barbecue / Beef

Three Herb Steak

Three Herb Steak

A very simple and quick recipe to prepare but the herbs used help to bring out even more of the steaks flavor. Ideal for serving to those who don’t like their food a little hot.
Deel op Facebook Print Recipe

Ingredients

  • 2 Beef Top Loin Steaks 1 ½ Inch Thick
  • 2 Medium Red or Yellow Sweet Peppers Seeds Removed And Cut Into ½ Inch Rings
  • 1 Tablespoon Olive Oil
  • Salt And Pepper To Season
  • Marinade
  • 114 gram Freshly Cut Parsley
  • 60 ml Olive Oil
  • 57 gram Freshly Cut Basil
  • 1 Tablespoon Freshly Cut Oregano
  • 1 to 2 Teaspoons Of Freshly Cracked Black Pepper
  • ½ Teaspoon Salt

Instructions

  • In a bowl mix the olive oil, basil, parsley, oregano, cracked black pepper and salt to create the marinade.
  • Before rubbing the mixture made up over the steak (both sides) you need to trim off any fat.
  • Once coated in the marinade you need to place them on a clean plate (covered) and put in the refrigerator for one hour.
  • Whilst the steak is in the refrigerator slice up the pepper before then coating with olive oil, salt and pepper.
  • Put these to one side ready for when you start cooking.
  • As soon as you remove the steak from the refrigerator start up the barbecue.
  • This will allow time for the meat to come up to room temperature making it much easier to cook.
  • If you want your steaks to be medium rare cook for between 15 and 19 minutes (turning once during this time).
  • However if you want your steaks to be medium then cook for between 18 and 23 minutes.
  • Put the peppers on to grill around 10 minutes before you take the meat off.
  • You should turn them once during this time to sure that they are cooked well.
  • After the time for cooking the steaks has passed remove from heat place on a clean plate sprinkle with rest of herb mixture before covering and leaving to stand for 10 minutes.
  • To serve you simple slice the steak across the grain and then top off with some of the pepper rings.
————————————————————————————————–
Course; Barbecue / Beef

Ranch Burgers

Ranch Burgers

This is a very quick and easy way to make burgers that not only taste wonderful but also look wonderful as well. Because very little preparation is involved you may want to consider getting your kids to help you make them.
Deel op Facebook Print Recipe

Ingredients

  • 900 gram Lean Ground Beef
  • 1 Pack of Ranch Dressing Mix
  • 1 Egg Lightly Beaten
  • 172 gram Saltine Crackers Crushed
  • 1 Onion Chopped

Instructions

  • In to a bowl place the ground beef, the dressing mix, the egg, crushed crackers and onion.
  • Combine well together before then forming them into hamburger patties.
  • You should be making the burgers as you allow the barbecue to heat up to a high temperature.
  • Once the burgers are ready and the barbecue has reached the desired you now place them on it.
  • It is a good idea to coat the grill with some oil first to prevent the burgers stick to it.
  • You should cook each side of the burger for 5 minutes and when done you serve them in a sesame topped bun.
————————————————————————————————–
Course; Barbecue / Beef / Burgers

Beef In Hoisin And Ginger Sauce

Hoisin beef skewers combine tender flank steak with rich hoisin sauce, fresh ginger, garlic, lime, and chili for a bold barbecue recipe packed with sweet, savory, and spicy flavor. The marinade coats the beef beautifully while the grill creates lightly caramelized edges and smoky barbecue character. Every bite delivers juicy beef, warming spices, and deep Asian-inspired flavor.

This grilled beef recipe stays popular because the marinade creates impressive flavor using simple ingredients. Hoisin sauce adds sweetness and depth while ginger and chili bring warmth and freshness to the meat. Lime juice also balances the richness and keeps the overall flavor bright and lively.

Why hoisin beef skewers work perfectly on the barbecue

The popularity of hoisin beef skewers continues to grow because flank steak absorbs marinades extremely well while remaining tender during grilling. Thin slices cook quickly over medium-high heat while the sugars inside the hoisin sauce caramelize lightly on the grill.

This barbecue beef recipe also works perfectly for entertaining because the meat can marinate for hours before cooking. Once the barbecue becomes hot, the skewers grill in only a few minutes per side, making preparation fast and convenient for outdoor meals.

Fresh ginger and hoisin sauce create balanced flavor

The combination of hoisin sauce and fresh ginger gives these hoisin beef skewers their rich signature flavor. Hoisin adds savory sweetness while ginger brings freshness and gentle heat. Garlic, sesame oil, chili sauce, and red pepper flakes deepen the flavor even further.

If you enjoy Asian-inspired barbecue recipes, you may also like our Barbecued Teriyaki Tuna Steaks, another grilled recipe packed with sweet and savory barbecue flavor.

Texture plays an important role in this grilled beef recipe. The flank steak stays juicy while the outside develops light char and caramelization from the marinade. Toasted sesame seeds also add subtle crunch and nutty flavor before serving.

Threading the beef onto skewers helps the steak cook evenly while making the recipe easy to serve during cookouts or casual outdoor dinners. Green onions also bring freshness and color that balance the smoky grilled meat beautifully.

These hoisin beef skewers pair wonderfully with noodles, steamed rice, grilled pak choi, stir-fried vegetables, or light salads. The bold sauce also works beautifully with cooling side dishes that balance the chili heat.

Proper food handling remains important whenever preparing raw beef and marinades. Beef should always stay refrigerated during marinating and should be cooked safely before serving. For additional meat safety and grilling guidance, visit the FDA.

Ultimately, hoisin beef skewers deliver smoky grilled beef flavor, sweet and spicy marinade, and juicy barbecue texture in a flavorful recipe perfect for summer cookouts and outdoor dining.

hoisin beef skewers served on a rustic wooden table with sesame seeds and grilled beef

Beef In Hoisin And Ginger Sauce

Tender grilled flank steak skewers with hoisin sauce, ginger, garlic, and chili.
Couverts4 servings
Preparation 21 minutes
Preparation time:8 minutes
Total time 29 minutes
estimated costs pp $6.95 per person
Deel op Facebook Print Recipe

Equipment

  • Barbecue grill
  • Bowls
  • Knife
  • Skewers
  • Whisk

Ingredients

For Decoration

Instructions

  • Thinly slice the flank steak across the grain.
  • Whisk together hoisin sauce, lime juice, honey, garlic, salt, ginger, sesame oil, chili garlic sauce, red pepper flakes, and black pepper in a bowl.
  • Pour the marinade into a resealable bag.
  • Add the sliced steak and coat evenly.
  • Refrigerate for 2 to 12 hours.
  • Preheat the barbecue grill to medium-high heat.
  • Thread the beef slices onto skewers.
  • Soak wooden skewers in water for 30 minutes before grilling if needed.
  • Discard any remaining marinade.
  • Grill the skewers for 2 to 3 minutes per side.
  • Cook longer if you prefer well-done beef.
  • Sprinkle with toasted sesame seeds and chopped green onions before serving.

Notes & Wine Advice

Notes

Slice the flank steak thinly across the grain for the most tender texture after grilling.

Serve Tip

Serve these beef skewers with rice, noodles, grilled pak choi, or stir-fried vegetables.

Variations

Add extra chili flakes, fresh coriander, or soy sauce for deeper spicy and savory flavor.

Wine Advice

A fruity Shiraz pairs beautifully with the sweet hoisin glaze and smoky grilled beef.

Nutrition values

Calories: 460 kcal | koolhydraten: 14 g | Eiwitten: 39 g | Vet: 26 g | Verzadigd vet: 8 g | Natrium: 980 mg | Suiker: 10 g
————————————————————————————————–
Course; Barbecue / Beef / Fingerfood / Grill / Main Course
Cuisine; Asia
Season: Summer
Diets; Dairy-Free / High-Protein
Occasions Party

Grilled Beef Tenderloin With A Herb, Garlic & Pepper Coating

Grilled Beef Tenderloin With A Herb, Garlic & Pepper Coating

You may want to consider trying out this recipe first before you decide to serve to your guests. This will then help to ensure that you cook the meat properly.
Deel op Facebook Print Recipe

Ingredients

Instructions

  • You need to prepare the beef first.
  • This means trimming off any excess fat with a sharp knife before folding over the thinnest part of the meat so that it is about the same thickness as the rest.
  • Of course if you want you could ask your butcher to do this for you.
  • They will then tie it with butchers twine as well.
  • It is also important that you snip the silver skin on the meat, as this will prevent it from bowing when it is cooking.
  • Once the meat is prepared now you need to mix the other ingredients together and then rub these all over the meat.
  • Place the meat in the refrigerator whilst you prepare the barbecue to cook it on.
  • If you are using a charcoal grill then build the fire on just one half of it.
  • However if you are using a gas barbecue turn the burners up high for 10 minutes.
  • Before you place the meat on to the grill make sure that you coat it well with oil using a cloth that is soaked in oil between a pair of tongs.
  • Once the grill has been coated with oil place the beef onto it and close the lid.
  • After 5 minutes you now need to turn the meat over and repeat the same process.
  • After the meat has been seared (sealed) on both sides you now need to place it on to the side of the charcoal grill which is cooler or if using a gas barbecue turn off the heat directly underneath the meat.
  • Cook for around 45 to 60 minutes or when a thermometer is inserted the internal temperature of the beef has reached 130 degrees Fahrenheit.
  • Once it has cooked for the time stated now remove if from the heat and let it stand for 15 minutes (cover it over) before carving.
————————————————————————————————–
Course; Barbecue / Beef

Grilled Strip Steak With Garlic And Oregano

Grilled Strip Steak With Garlic And Oregano

Another barbecued steak recipe that doesn’t need a lot of preparation and so can be prepared and served to your guests very quickly.
Deel op Facebook Print Recipe

Equipment

  • Small bowl

Ingredients

  • 4 Strip Steaks 1 Inch Thick
  • 3 Gloves Of Garlic Minced
  • 1 ½ Tablespoons Olive Oil
  • 1 Tablespoon Dried Crushed Oregano
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Freshly Ground Pepper

Instructions

  • In a small bowl combine together the oil, garlic, oregano, salt and pepper then slather over the steak on both sides.
  • Then place them in a dish that you cover and put in the refrigerator for 2 to 3 hours to allow the steak to become infused with the marinate.
  • It is important that when cooking these steaks you do so on the highest heat possible on the barbecue.
  • Place them on the barbecue grill and cook each site for between 6 to 8 minutes.
  • Once both sides have been cooked remove from heat and serve.
————————————————————————————————–
Course; Barbecue / Beef