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6 servings
Ingredients:
1 (5 pound) chuck roast1 cup barbeque sauce1 cup teriyaki sauce1 (12 fluid ounce) can or bottle beer3 teaspoons minced garlic3 teaspoons thinly sliced fresh ginger root1 onion, finely chopped3 teaspoons coarsely ground black pepper2 teaspoons salt
Instructions:
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 degrees F (63 degrees C).Baste often during the last hour with reserved marinade.
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