Rich Dahl
R.I.P. 7/21/2024
Another grilling adventure. I’ve never grilled chuck steak before, I’ve used it a lot in pot roosts and stews where it was braised or cooked in liquids but never over dry heat. I had a package of McCormick Montreal steak marinade so I thought I would give that a try. Mixed it up and let the chuck steak marinate for about 5 hours.
Also a new thing, hasselback potatoes for the first time with butter, salt, pepper, garlic and fresh herbs.
Along with some grilled veggies.
I wanted to use the performer but the wind was over 20mph at grilling time so I elected to us the gasser instead.
So here we go.
Potatoes on for 45 minuets
Steak ready to go.
About four minuets a side don’t want to over cook it with medium high direct.
Veggies on while the steak rests.
Every thing ready to go.
Steak looks good lets eat
Final thoughts:
I must have misread the package the meat came in, I thought it said chuck steak but it must have said Goodyear. My jaws still hurt this morning for trying to chew that piece of radial rubber. My God I didn’t know meat could be that tuff!
As far as the Montreal marinade I should have known that ¼ cup of water and ¼ oil with two tablespoons of red wine vinegar and a little mix wasn’t going to do much. I love McCormick’s dry rubs but the marinade not so much.
The success was the taters, very good I’m going to try them without foil next time for a crisper product. But chuck steak, back to the stew pot for that.
Thanks for looking
Also a new thing, hasselback potatoes for the first time with butter, salt, pepper, garlic and fresh herbs.
Along with some grilled veggies.
I wanted to use the performer but the wind was over 20mph at grilling time so I elected to us the gasser instead.
So here we go.



Potatoes on for 45 minuets

Steak ready to go.

About four minuets a side don’t want to over cook it with medium high direct.

Veggies on while the steak rests.

Every thing ready to go.

Steak looks good lets eat

Final thoughts:
I must have misread the package the meat came in, I thought it said chuck steak but it must have said Goodyear. My jaws still hurt this morning for trying to chew that piece of radial rubber. My God I didn’t know meat could be that tuff!
As far as the Montreal marinade I should have known that ¼ cup of water and ¼ oil with two tablespoons of red wine vinegar and a little mix wasn’t going to do much. I love McCormick’s dry rubs but the marinade not so much.
The success was the taters, very good I’m going to try them without foil next time for a crisper product. But chuck steak, back to the stew pot for that.
Thanks for looking
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