Ingredients:

• 8 lbs inside beef roast

• 6 whole garlic cloves peeled and sliced in half

• 1 pinch salt

• 1 pinch black pepper course ground

• 7 ounces teriyaki sauce

• 1 tablespoon olive oil

Directions:

1. One day prior to the game, penetrate the roast 12 times with a butcher knife. Try to penetrate evenly around the roast.
2. Insert half of a garlic clove deep into each penetration.
3. Place the roast into a large bowl or pan, rub it with a light coating of olive oil, and salt and pepper the entire roast evenly.
4. Pour the entire bottle of teriyaki sauce over the roast and roll the roast around in the sauce. Try to make sure that the teriyaki gets deep into the penetrations in the roast. If possible, roll the roast around in the sauce every hour or two.
5. Put the roast in the refrigerator and let it marinate overnight.
6. The day of the game, tie the roast to a rotisserie, discarding the marinade. Cook at medium heat, with the coals banked up around the edges of the grill. The roast should be served rare or medium rare, and sliced thinly. If some people want it served medium or well-done, simply slice the roast and place it right on the grill until satisfied. (If the roast is too rare to eat, brush it with another coat of olive oil, add more salt and pepper, and let it cook to desired level of doneness). Serve as a sandwich with raw onion or on a plate with grilled veggies.

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"Gator born, Gator bred, and when I die I'll be Gator dead"