Triple Digit Grilling

It reached 100 degrees F. today. That’s pretty hot if you ask me. So why not celebrate the head buy firing up the grill. Tonight I did a basic chuck roast cut in half (to keep the cook time down thus not burning the outside) with a horseradish mustard glaze.

Horseradish Mustard Glaze

  • Two heaping tablespoons of jarred coarse horseradish.
  • ~1/3 cup of Dijon mustard.
  • Pinch of sea salt
  • Fresh ground black pepper to taste.

Similar to what I did last night with the chicken, I salt and peppered the steak to start. Once the meat got over half way done, I coated it with the mustard glaze. It turned out great. I’m not a huge mustard fan but I really liked this.
imageAt the end ready to take them off.

imageThe pictures are washed out due to the sunlight but trust me, they’re mustard yellow.