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Categories Beef bbq teriyaki roast
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bbq teriyaki roast
Description:Christmas day bbq teriyaki chuck roast
Ingredients:
• 5 lb chuck roast
• 1 Cup bbq sauce ( kc masterpiece)
• 1 Cup teriyaki sauce
• 12 Oz beer
• 3 tsp minced garlic
• 3 tsp ginger root
• 1 oinon
• 3 tsp black pepper
• 2 tsp salt
Instructions:in a large bowl mix all ingredients in a bowl.

pre-heat egg to 250-300 degrees
plate setter and drip pan

cook for 1.5 hours on onside and 1.5 on other side
check every half-hour and use left over marinade to baste .
cooks in about 3-4 hours

left over marinade . boil too use as a sauce over roast and other
sides !

Notes:
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:5633 times
Author:dpn24Email:dpn24@comcast.com
Rating:No votes

recipe rating
1 (bad)5 5 (good)

AuthorComment
bayowolfComment added on: Thu 05 Aug 2010 18:42:34 UTC
I got up early this morning and made this one for lunch. My roast was still thawing out overnight, so didn't marinate it over night. I put about 1/2 the marinade in the drip pan under the roast so that the steam would flavor the meat. I used the other half to baste every 30 minutes. I had my dome temp about about 300 for the whole time. I cooked it about 1.75 hours on each side. By then the internal temp was up to 156 degrees. I pulled it, wrapped it in foil and let it rest. The results were a very good flavor and very, very juicy. The smoke ring was great and it had a tasty bark. It was still just a bit tough. In hind sight I should have let the internal temp get up to 165-170, but I was out of time. After lunch, I took the leftover slices and chopped them up for chop sandwiches tonight. It made a wonderfully flavored chop beef.
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