Rotisserie Roast Know How - Canadian Beef | Canada Beef

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.

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

Top Sirloin Premium Oven Roast

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

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

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

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.


Rotisserie Roast recipes

Robust Rubs for Grilling SteaksIf you want a switch from simple salt and pepper, try a rub. Rubs can be wet or dry and work well on any Grilling Steak. Combine ingredients and rub mix into the meat. Cook right away or refrigerate for several hour before grilling. These recipes make enough rub for a least 1 to 2 lb (500 g to 1 kg) of steak. Any remaining rub can be covered and refrigerated for up to 3 days.
Summer Beef and Berry SaladThis delicious main course salad recipe celebrates the summer’s berry crop. Any remaining beef roast can be used to make a second salad meal or roast beef sandwiches.
Jamaican Jerk Beef Wraps with Avocado SalsaThis makes a great patio supper and is perfect for a party. The salsa is best in the summer, made with flavourful garden-fresh tomatoes. If using a Premium Rotisserie Roast such as Prime Rib, reduce the marinating time to 2 to 4 hours, just long enough to develop flavour.
Barcelona Roast BeefEnjoy this delicious roast beef as sandwiches or serve as roast beef dinner buffet with a variety of side salads.
Tandoori Roast BeefThis beef recipe is delicious hot or cold served with flatbread and a salad of greens tossed with apple slices, shredded cucumber and slivered red onion.
Asian Rotisserie Roast Beef with Tropical SalsaBeef Rotisserie Roasts are ideal for no-fuss barbecue roasting recipes. These boneless roasts, ranging in size from 4 to 13 lb (2 to 6 kg), are barbecue-ready – carefully cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts can be cooked on the spit or right on the grill using Indirect Heat.
Barbecued Roast Beef with Chow-Chow RelishServe barbecued roast beef as part of a buffet with salads and this retro-style easy fresh homemade pickle. No need to rush to the table as the beef is perfect served al fresco this way.
Best Barbecued Beef Oven RoastMarinating is key to a great barbecued beef oven roast recipe. Salad dressing makes a super easy marinade and offers lots of flavour options.
Rotisserie Roast Beef with Apple Onion SalsaThe flavourful mustard paste here is great used as a rub on your favourite roasts or steaks before grilling. Rotisserie roast the beef or cook on the grill by indirect heat roasting.
Lime-Chipotle Rotisserie RoastTake a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
Beer-Soaked Beef Rotisserie RoastIf you're having a gang over, or just want to ensure leftovers for another meal, try this beer-soaked beef roast recipe on the rotisserie.