Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 580 guests online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook
Categories Beef bbq teriyaki roast
Most Viewed - Top Rated - Last Added - Last Commented


bbq teriyaki roast
Description:Christmas day bbq teriyaki chuck roast
• 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 !

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:6630 times
Rating:No votes

recipe rating
1 (bad)5 5 (good)

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.
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Monday, Jan 25, 2021 7:23 am
31466 registered users
0 today
0 this week
3 this month
Last: Kitchshop
Total Posts: 1,250,597

Our New Members

  • Auart
       2021-01-10 07:05 PM
  • Ercbnr
       2021-01-04 11:07 PM
  • Morgus
       2020-12-09 08:04 PM
  • Kevo
       2020-11-25 02:01 AM