1-1 1/2" thick chuck blade or round bone pot roast (with or without bone)
Water
Adolph's Meat Tenderizer or McCormicks dry marinade packet

Moisten meat with water and sprinkle with meat tenderizer. Pierce meat with fork and let sit at room temperature while you prepare remaining ingredients. Prepare liquid marinade in a large covered container which will hold meat. 1 1/2 c. water 2 tbsp. sugar 1/4 c. bourbon or brandy 3 whole cloves 1/8-1/2 tsp. ginger

Place meat into liquid marinade, pierce again, cover and place in refrigerator for 24-48 hours, but no longer or clove flavor becomes too strong. Periodically turn meat in marinade and pierce about 3 times.

Place on hot charcoal grill for 20-25 minutes on each side. Total cooking time approximately 45 minutes. Slice thin.