About Recipe:
Still hunkering after a roast dinner in the summer then this is a very quick and easy way of doing it. Plus doing it on the barbecue means much less mess for you to clear up in doors.
Ingredients: - 2.2 Kg Chuck Roast
- 240ml Barbecue Sauce
- 240ml Teriyaki Sauce
- 350ml Beer (Canned Or Bottled)
- 3 Teaspoons Minced Garlic
- 3 Teaspoons Freshly Thinly Sliced Ginger Root
- 1 Onion (Finely Chopped)
- 3 Teaspoons Coarsely Ground Black Pepper
- 2 Teaspoons Salt
1. Into a large bowl mix together the barbecue sauce with the teriyaki sauce, beer, garlic, ginger, onion, coarsely ground black pepper and salt. Then place the roast into the marinade just made, cover and put into the refrigerator for 6 hours. It is important that turn the meat often whilst in the refrigerator to ensure that all of it is well coated.
2. You need to preheat your barbecue to allow you to cook the meat using the indirect heat method. Once the barbecue has had sufficient time to heat up now remove the meat from the marinade before then place on the barbecue grill on thread onto a spit. You should cook the meat for around 2 hours or until the temperature inside has reached 145 degrees Fahrenheit.
3. Whilst the meat is cooking taking the rest of the sauce, which you marinated the meat in originally and pour into a saucepan. Now heat it up until it starts to boil, and then cook for 5 minutes so it becomes reduced. You will then use this sauce for basting the meat whilst it is cooking. It is important that you baste the meat regularly during the last hour of cooking.
Once the time for cooking has elapsed remove from heat and allow to stand for 15 minutes before you then slice and serve. Remember to keep the meat covered whilst it is resting.
2. You need to preheat your barbecue to allow you to cook the meat using the indirect heat method. Once the barbecue has had sufficient time to heat up now remove the meat from the marinade before then place on the barbecue grill on thread onto a spit. You should cook the meat for around 2 hours or until the temperature inside has reached 145 degrees Fahrenheit.
3. Whilst the meat is cooking taking the rest of the sauce, which you marinated the meat in originally and pour into a saucepan. Now heat it up until it starts to boil, and then cook for 5 minutes so it becomes reduced. You will then use this sauce for basting the meat whilst it is cooking. It is important that you baste the meat regularly during the last hour of cooking.
Once the time for cooking has elapsed remove from heat and allow to stand for 15 minutes before you then slice and serve. Remember to keep the meat covered whilst it is resting.
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