This is a cheap but very tasty roast dinner. Cook this on a barbeque spit.Ingredients | Recipes Using Leftover Rotisserie Chicken
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
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.
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.
Info | Recipes Using Leftover Rotisserie Chicken
prep:
15 mins
cook:
2 hrs
additional:
6 hrs
total:
8 hrs 15 mins
Servings:
6
Yield:
6 servings
