BBQ Chuck Roast

Cooking Recipes Catalogue
Advertizing:

A barbecued chuck roast, marinated in a tangy sauce featuring beer, ginger, and teriyaki and barbeque sauces, and cooked on a spit.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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.


  • Side-dish suggestion:

    Barbecued garlic baked potatoes: Poke hole in raw potatoes and place them on grill, basting occasionally with a mixture of melted butter, chicken stock, and minced garlic.