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)
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Doneness (for both Rotisserie and Indirect Heat)
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Internal temperature when removed from heat |
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Cook’s Notes: Enjoy Prime Rib or Top Sirloin cooked any doneness. Other Rotisserie Roasts should not be cooked beyond medium for best results.
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temporary2024-03-06 07:54:502024-11-28 22:55:52Beer-Soaked Beef Rotisserie Roast
