Preparation:
For marinade, combine brown sugar, teriyaki sauce, wine, chili sauce, cloves, pepper, and garlic powder; mix well. Place roast in a plastic bag; set in shallow baking dish. Pour marinade over roast; close bag and tie securely. Marinate in refrigerator 8 hours or overnight, turning roast occasionally.
Make a foil drip pan and position drip pan under meat. Drain the roast, reserving marinade. Place roast on grill over low coals. Close grill hood.
Grill 1 to 1 1/2 hours or till meat thermometer registers 155-160F, brushing frequently with marinade during last 45 minutes of grilling. Let roast stand 10-15 minutes before carving. |
