Directions

1. Season roast with salt and pepper; place over indirect heat in medium-hot grill. Stir together remaining ingredients and baste every 8-10 minutes with mixture, until roast is done about 30-40 minutes (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve. Discard any leftover basting mixture.
2. Spice up your favorite barbecue sauce with marmalade, hot pepper sauce and horseradish. Serve sliced with sandwich buns, grilled corn on the cob and potato salad.