re: Sauce for smoked chuck roast UPDATED with meat pics

quote:

---

I have been looking for a simple base recipe that I can use to experiment with additional flavors and this looks like a winner.

---

Steve Petrone posted it years ago on the Virtual Weber Bullet board, and there have been scores of replies from folks who gave it various twists.

I think he said somewhere that he had worked forever with dozens of ingredients to make a good sauce, but he eventually realized that 5 key ingredients combined to make a crowd pleaser that could be modified as needed.

semi-unsolicited meat pics....was a great success...ran out of food before the drinking stopped and had to make some more...always a good sign.
Starting off

Progressing nicley before I wrapped

Finished product...I did end up slicing some much thinner....didn't time manage well and was in a time crunch when carving it up

The spread...Congac peppercorn cream to top, and creamy horseradish on bottom. Had one of my buddies damn near drinking the peppercorn sauce lol


Thanks to all who posted recipes!