Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 120 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1			816.0019	0.0	86.9495	52.0428
barbeque sauce	1	cup		491.92	116.6022	2.3452	1.8018
teriyaki sauce	1	cup		256.32	44.8128	17.0784	0.0576
	1	can bottle		-	-	-	-
garlic	3	teaspoons	minced	12.515999999999998	2.7769999999999997	0.5342	0.042
ginger root	3	teaspoons	sliced	4.8	1.0662	0.1092	0.045
onion	1		chopped	64.0	14.944	1.76	0.16
black pepper	3	teaspoons	ground	17.319000000000003	4.4125	0.7169	0.2249
salt	2	teaspoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.