So in the interests of science and research...
Instead of straight barbecue sauce for the braise I used a mixture of sauce, some beer from my ancestral homeland of Black River Falls, and Wisconsin tailgate staple
Stadium Sauce.
The first step was to grill the steak, and at this point I had a hard time not stopping the whole process right there and just eating it.
But I went ahead and put it in a pan, added the sauce ingredients, and sealed the pan with a strip of foil.
I put the pan on the grill (temperature unknown) for about an hour and wound up with this.
My wife and I had the same reaction: pot roast. And that's indeed what it tasted like.
Why I thought that white rice on a white plate would make a good image is beyond me!
The meat tasted OK and the sauce was pretty good, but I've just never been much of a pot roast fan so I doubt I'd do this again. Still, it was a worthwhile experiment and since I had another steak I grilled it normally the next night.
