Get Ready

1. PREPARE

• START with either a Rotisserie Roast such as Prime Rib,Top Sirloin Outside Round, Inside Round, Sirloin Tip, Cross Rib OR buy any even-shaped boneless Oven Roast.
• Note: Beef Rotisserie Roasts are simply boneless roasts cut from traditional Oven Roasts. They are tied so that they rotate easily on the rotisserie and cook up evenly.

Cook’s Notes: You don’t need a fancy barbecue to enjoy barbecue beef roast. If you don’t have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting.

2. SEASON

• PIERCE roast all over with fork.
• PLACE in large sealable freezer bag with 2 cups of your favourite marinade; seal and refrigerate for 12 to 24 hours. Note: if using Prime Rib or Top Sirloin, you can skip the marinade and simply season OR marinate for just 2 to 4 hours for flavour.
• DISCARD marinade and season.

Cook’s Notes:
Instant Marinade: use your favourite salad dressing, teriyaki, Worcestershire or steak sauce.

3. PREPARE TO BARBEQUE

• INSERT meat thermometer into middle of roast (avoiding spit rod if using rotisserie).

With Rotisserie:
Place drip pan, containing 1/2 inch water, under grill. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan.

Without Rotisserie:
For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue to approx. 400°F (200°C) with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.

4. COOK; LET STAND

• COOK at constant heat, in closed barbecue, to desired doneness temperature (see chart). Resist peeking – lifting the lid lets heat escape lengthening cooking time.
• TRANSFER roast to cutting board; tent with foil for 10 to 15 minutes.
• CUT netting or twine off with kitchen scissors; carve into thin slices across the grain.

Estimated Timing for Barbecue Roast Beef
(using medium-high heat)

Cook’s Notes: Enjoy Prime Rib or Top Sirloin cooked any doneness. Other Rotisserie Roasts should not be cooked beyond medium for best results.