1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday


(courtesy of allrecipes.com)


1 (5 pound) chuck roast
1 cup barbeque sauce
1 cup teriyaki sauce
1 (12 fluid ounce) can or bottle beer
3 tsp minced garlic
3 tsp thinly sliced fresh ginger root
1 onion, finely chopped
3 tsp coarsely grounded black pepper
2 tsp salt


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 barbeque spit above indirect heat.  Cook the roast for 2 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.

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