Barbecued Chuck Roast from Samantha Michaels
Barbecued Chuck Roast from Samantha Michaels
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.
Ingrediënten
- 2.2 Kg Chuck Roast
- 240 ml Barbecue Sauce
- 240 ml Teriyaki Sauce
- 350 ml 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
Instructies
- 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.
- 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.
- 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.
