With most recipes, I'm tempted to make a change or two right off the bat - not so with this one. I followed it the best I could. I don't have a rotisserie, so I used a roasting rack in a pan and flipped the roast over after an hour. The Teriyaki sauce I had in the cupboard was a "Ginger Teriyaki" sauce that was a bit strong on the ginger already, so I didn't add the fresh ginger. Next time I make it, it will be with a more traditional Teriyaki sauce and add the fresh ginger root, as called for in the recipe here.
Obviously, there is a WIDE range of barbecue sauces from which to choose. I used Open Pit Thick 'n' Tangy Brown Sugar & Spice because that's what I had on hand; it gave the dish a nice zip.
The genius of this recipe is the simplicity of preparation and the basic, easy-to-find ingredients - resulting in a nicely balanced flavor. I would strongly recommend following the recipe exactly at it is before changing anything. If you're like me, you will probably end up experimenting with it, but this is one of those rare recipes that works wonderfully just the way it is.
My hat's off to you, Sue. Outstanding job!
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With most recipes, I'm tempted to make a change or two right off the bat - not so with this...