Beef On Rotisserie Recipes

Rotisserie Top Round Roast With Garlic and Herbs

WEBMay 11, 2019 · Repeat this step with black and cayenne peppers, followed by herbs. Finish by applying minced garlic evenly all over the roast and …

1. Sprinkle the salt evenly all over the roast, patting it down as you go to make it stick to the meat. Repeat this step with black and cayenne peppers, followed by herbs.
2. Finish by applying minced garlic evenly all over the roast and patting it down as you go.
3. Secure the roast on a spit and roast over direct heat, lid closed, at 325F (at the dome), for about 1 1/2 hours, until desired doneness. I pulled my roast at 130F internal temperature for medium well doneness. Add a couple of chunks of wood for some color and smoky flavor in your grill. I used wild cherry wood for this roast.
4. While the top round roast is on the rotisserie, roast some vegetables in the oven.

Preview

See Also:

Show details

Rotisserie Ribeye Roast with Herb Crust

WEBDec 20, 2016 · Rest, carve and serve: Remove the spit from the grill. Be careful - the spit is hot. Remove the roast from the spit, transfer to a …

1. Truss the roast into a tight cylinder with butcher’s twine, tying it about every inch and a half. (My roast was 10 inches long; I trussed it with 6 pieces of twine.) Mix the salt, pepper, and minced herbs; sprinkle them evenly over the roast, patting to help them stick. If you have extra sprigs of thyme and rosemary, tuck them under the trussing twine to add a little extra flavor. (This is not essential – but I figure, if I have the extra sprigs, I’ll put them to use.) Let the roast rest at room temperature until the grill is ready. (If you have the time, do this the night before cooking, and rest the seasoned roast in the refrigerator. This will dry brine the roast, seasoning it more thoroughly. )
2. Set the grill up for rotisserie cooking at medium-high heat, about 400°F. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
3. Put the spit on the rotisserie and start it spinning. Cook with the lid closed until the roast reaches an internal temperature of 120°F for medium rare, about 75 minutes. (Cook to 110°F to 115°F for rare, 125°F to 135°F for medium. If you want to go higher than that, don’t tell me; I don’t want to know.) Start checking the temperature after 30 minutes of cooking time, and every 10 to 15 minutes after that, depending on how close to done you are.
4. Remove the spit from the grill. Be careful – the spit is hot. Remove the roast from the spit, transfer to a platter, remove the twine and any whole herb sprigs that stick to the roast. Let the roast rest for 10 to 15 minutes before carving into 1/2″ thick slices. Serve and enjoy!

Preview

See Also:

Show details

Rotisserie Strip Loin Roast DadCooksDinner

WEBDec 16, 2010 · Instructions. Pre-salt the beef: Two hours before cooking, sprinkle the roast evenly with the kosher salt and black pepper. Let the …

1. Two hours before cooking, sprinkle the roast evenly with the kosher salt and black pepper. Let the salted roast rest at room temperature until ready to cook.
2. Set the grill up for rotisserie cooking at high heat (450°F+). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to high, and turning the infrared burner to high. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for fifteen minutes.
3. While the grill is pre-heating, skewer the roast on the rotisserie spit. Aim for center mass, skewer the roast lengthwise, and secure it with the spit forks.
4. Put the spit on the rotisserie, start the motor spinning, and cook with the lid closed. The roast is done when it measures 120*F for medium-rare in its thickest part, (115*F for rare, 125*F for medium. Beyond that, you’re on your own.) Check the temperature of the roast after 30 minutes, and every 5 to 15 minutes thereafter, depending on how close the roast is to finishing. (Also, if you are cooking with an infrared rotisserie burner, check the browning as well – turn off the IR burner once the roast is well browned.) The roast will take about 15 minutes per inch at its thickest point to reach medium-rare. Since most of roasts are 3 to 4 inches thick, it should take about 45 minutes to an hour to roast.

Preview

See Also:

Show details