BBQ Chuck Roast
Description
A barbecued chuck roast, marinated in a tangy sauce featuring beer, ginger, and teriyaki and barbeque sauces, and cooked on a spit.
Ingredients
•
1 (5 pound) chuck roast
•
1 cup barbeque sauce
•
1 cup teriyaki sauce
•
1 (12 fluid ounce) can or bottle beer
•
3 teaspoons minced garlic
•
3 teaspoons thinly sliced fresh ginger root
•
1 onion, finely chopped
•
3 teaspoons coarsely ground black pepper
•
2 teaspoons salt
Directions
1
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.
2
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.
3
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.