Help, cut roast in three sections

[Tithesmeister]

Originally Posted by Evang.Benincasa

I don't want to lose the cooked portion. Jediwill helped me out.

He is the cook of the forum.

Didn’t care for my idea huh?

[Evang.Benincasa]

Originally Posted by Tithesmeister

Didn’t care for my idea huh?

One Sean is enough. You wanting to be part of his entourage? No thank you.

[houston]

Originally Posted by Evang.Benincasa

One Sean is enough. You wanting to be part of his entourage? No thank you.

[Sean]

LOL

[KeptByTheWord]

Originally Posted by Pressing-On

Put the cooked meat into a food processor, add BBQ sauce.

That was going to be my suggestion too, lol!

[Pressing-On]

Originally Posted by KeptByTheWord

That was going to be my suggestion too, lol!

Been there, done that.

[Esaias]

Originally Posted by Evang.Benincasa

Grilled the first section of it and it didn't come out right.

What should I do to tenderize?

Explain, Google isn't a help because it is only for those who seek multiple explanations out of paying their tithes, or drinking Welch's grape juice for the Lord's supper.

How do I tenderize this?

Also the piece of meat I already cooked I don't want to lose it? What can I do with it to salvage it?

HELP!!!!!

The first piece, already grilled, probably can't be tenderized unless you cut it into stew meat and make stew, gumbo, a gulasz, or maybe a chile or a pot pie.

To tenderize uncooked roast, I marinate in a mix of oil, vinegar, salt, pepper, garlic powder, maybe Italian seasonings or oregano, sage, basil, etc. I marinate my roast for approximately .1/2 to 1 hour, then put it on the pit. I cook it rare to medium rare and serve immediately if at all possible. I prefer chuck roast from the local butcher shop, not rubber faux roast from Wally World.

I found marinating over 1 hour makes it fall apart and it becomes more like a crock potted roast - not good for the grill.

If you take the cooked roast, throw it in a crock pot or slow cooker with taters, carrots, onions, tomatoes, lots of butter, seasonings, etc, and cook it for about 4-6 hours (depending on size, add water if needed during cooking) it should fall apart with a fork, no knife needed, should be tender.

[Esaias]

I'm hungry now.

lol

[Evang.Benincasa]

Originally Posted by Esaias

The first piece, already grilled, probably can't be tenderized unless you cut it into stew meat and make stew, gumbo, a gulasz, or maybe a chile or a pot pie.

To tenderize uncooked roast, I marinate in a mix of oil, vinegar, salt, pepper, garlic powder, maybe Italian seasonings or oregano, sage, basil, etc. I marinate my roast for approximately .1/2 to 1 hour, then put it on the pit. I cook it rare to medium rare and serve immediately if at all possible. I prefer chuck roast from the local butcher shop, not rubber faux roast from Wally World.

I found marinating over 1 hour makes it fall apart and it becomes more like a crock potted roast - not good for the grill.

If you take the cooked roast, throw it in a crock pot or slow cooker with taters, carrots, onions, tomatoes, lots of butter, seasonings, etc, and cook it for about 4-6 hours (depending on size, add water if needed during cooking) it should fall apart with a fork, no knife needed, should be tender.

That’s it!!!! Thank you!