3-4 lb. chuck roast
1 tsp. garlic salt
1 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. black pepper
2 tbsp. cooking oil
2 tbsp. water
1/4 c. soy sauce
1/2 tsp. monosodium glutamate

Add garlic with sugar to mix with other ingredients, in a shallow dish large enough to hold meat that has been cut into cubes. DO NOT SALT. (I cut the meat into strips.) Three hours in advance sprinkle tenderizer evenly on each side of meat allowing 1/2 teaspoon per pound. Pierce deeply with fork and leave at room temperature for 1 1/2 to 2 hours, turning occasionally so it is well coated. Place on charcoal grill, cook until done about 30 minutes. Baste with sauce.