bbq chuck roast

Ingredients

• Servings: 6
• 1 (5 pound) chuck roast
• 1 cup barbeque sauce
• 1 cup teriyaki sauce
• 1 (12 fluid ounce) can or bottle
• 3 teaspoons minced garlic
• 3 teaspoons thinly sliced fresh ginger root
• 1 onion, finely chopped
• 3 teaspoons coarsely ground black pepper
• 2 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 8 hrs 15 mins


• in a large bowl, mix barbeque sauce, teriyaki sauce, , 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 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.