Rotisserie Roast
Beef roast on the barbecue is the best for easy, fuss-free summer cooking.
Cooked on the rotisserie or on the grill by indirect heat, barbecue roast beef is perfect for backyard entertaining.
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.
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.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)
|
Rotisserie Roasting |
Doneness (for both Rotisserie and Indirect Heat) |
Indirect Heat Roasting |
||
| minutes/lb | minutes/kg | Internal temperature when removed from heat | minutes/lb | minutes/kg |
|
20-22 |
42-47 |
Med rare (145ºF/63°C) |
20-25 |
40-50 |
|
22-25 |
50-55 |
Medium (155° F/68°C) |
25-30 |
55-65 |
|
30 |
65 |
Well (165°F/74°C) |
35 |
75 |
Cook’s Notes: Enjoy Prime Rib or Top Sirloin cooked any doneness. Other Rotisserie Roasts should not be cooked beyond medium for best results.
Watch
Common Cuts
Top Sirloin Premium Rotisserie Roast
Sirloin Tip Rotisserie Roast
Prime Rib Boneless Rotisserie Roast
Outside Round Rotisserie Roast
Myth Buster
MYTH:
You should bring beef to room temperature before grilling on the barbecue.
TRUTH:
There’s no need to bring beef to room temperature before cooking. Although some claim it helps the meat to cook more evenly, our tests showed that it really doesn’t make that much difference and it is not a recommended safe food handling practice anyway.
Tips for Perfect Rotisserie Roast
Cooks Notes
No Rotisserie? No Problem.
Use indirect heat to roast: Place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. Cook in closed barbecue at constant 400°F (200°C) heat.
For Top Sirloin or Prime Rib Rotisserie Roasts, simply season or marinate for 2 to 4 hours before cooking to improve tenderness.
To marinate: Pierce roast numerous times with long fork. Place in sealable freezer bag with 2 cups marinade, such as teriyaki sauce or Italian dressing; refrigerate. Roast Beef refers to a cut that has a chunky shape – often like a cylinder or cube.
Roasts can have a range of sizes cut to suit you, from 1 lb (500g) Quick Roasts to 10 lb (4.5kb) or more.
They come with a range of tenderness and require one of three basic cooking methods.
All Canadian roasts are sorted into 3 BASIC COOKING CATEGORIES so you know what you’re buying and how to cook it: Choose from OVEN ROAST, POT ROAST and ROTISSERIE ROAST.
Cuts used with Rotisserie Roasting
Common Cuts | Rotisserie
Top Sirloin Premium Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Top Sirloin Premium Oven Roast
This premium oven roast has maximized tenderness at an intermediate price. Top Sirloin cuts have good beefy flavour.
Prime Rib Boneless Rotisserie Roast
A Rotisserie Roast is an Oven Roast that is boneless, cut and tied to have an even shape so that it rotates easily and cooks evenly when rotisserie roasted. Prime Rib is ever tender and flavourful. As a premium Oven Roast, this cut is luxury priced and delivers tender eating experience.
Outside Round Rotisserie Roast
A Rotisserie Roast is an Oven Roast that is cut and tied to haven an even shape so that it rotates easily and cooks evenly when rotisserie roasted. This roast is best pierced over and marinated 8 to 12 hours before barbecue roasting to at least medium-rare 145oF (63oC). More flavourful than Eye of Round and less tender than inside Round. Carve across the grain into thin slices to optimize tenderness.