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BBQ Chuck
Roast
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1 (5 lb)
chuck roast
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1 cup
barbeque sauce
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1 cup
teriyaki sauce
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1 (12oz.)
can or bottle beer
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3 tsp.
minced garlic
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3 tsp.
thinly sliced fresh ginger root
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1 onion,
finely chopped
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3 tsp.
coarsely ground black pepper
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2 tsp.
salt
In a large
bowl, mix barbeque sauce, teriyaki sauce,
beer, garlic, ginger, onion, black pepper,
and salt. Place the roast into the marinade,
cover and refrigerate for six hours, turning
often.
Preheat an outdoor grill for indirect heat.
Remove the roast from the marinade, and pour
the marinade into a saucepan. Bring to a
boil, and cook for 5 minutes. Set aside for
use as a basting sauce.
Thread the roast onto a rotating barbecue
spit above indirect heat. Cook the roast for
two hours, or until the internal temperature
of the roast is at least 145°. Baste often
during the last hour with reserved marinade.
6 servings
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