This was great! We didn't have any beer on hand, though, so I substituted a mixture of 1/3 c A-1 steak sauce, 1/3 c ketchup, and 1/3 c balsamic vinegar for the beer. It was still really good, but I can't wait to try this again with the beer the recipe calls for instead.
We also don't have a rotisserie, so had to cook it on the regular grill surface. Even with very frequent basting and movement of the coals so that they provided a more indirect heat, our roast didn't take nearly the two hours the recipe calls for. I'm not sure whether this is a factor of the barbecue or the method, but I can say that it's worth being judidcious and watching this roast carefully to make sure it doesn't get overdone.
Terrific submission on the whole, though -- thank you so much for sharing it!! :)
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