Recipe of the Week:

1 (5 pound) beef chuck roast
1 cup of your favorite 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 (or 1 teaspoon ground ginger)
1 onion, finely chopped
3 teaspoons coarsely ground black pepper
2 teaspoons salt

Prep 15 m Cook: 2 h Ready in: 8 h 15 m

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.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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