Best Roast For Rotisserie Cooking

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 …

Rating: 5/5(8)
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.

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Rotisserie Eye of Round Roast, Baltimore Pit Beef Style

WebAug 18, 2016 · One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and …

Rating: 5/5(2)
1. The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
2. Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
3. While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
4. If you don’t have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.)

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Rotisserie Sirloin Roast DadCooksDinner

WebDec 5, 2017 · Continue to cook on medium-low with the lid closed, checking the temperature of the roast every 15 minutes. The …

Rating: 5/5(3)
1. Truss the roast into a tight cylinder with butcher’s twine, tying it about every inch and a half. Mix the salt and pepper and sprinkle them evenly over the roast. (If you have the time, truss and season this the night before cooking. Rest the seasoned roast in the refrigerator, uncovered. Salting early dry brines the roast, seasoning it more thoroughly.) Put the first spit fork on the roast, run the spit through the center of the roast, and secure the roast to the spit with the second spit fork. Let the roast rest at room temperature until the grill is ready.
2. 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. (For a kettle grill, I light a Weber charcoal chimney 3/4 full of charcoal, and divide it into two piles on the sides of the grill.)
3. Put the spit on the rotisserie and start it spinning. (Close the lid and cook with the lid closed as much as possible.) After 30 minutes, check the roast – it should be browning well – and cut the heat back to medium-low, about 300°F. (On my Summit, I turn off my infrared rotisserie burner – the two outer burners on high give me about 300°F. On a charcoal kettle, don’t do anything – let charcoal burn-down take care of dropping the heat.) Continue to cook on medium-low with the lid closed, checking the temperature of the roast every 15 minutes. The roast is done when it reaches an internal temperature of 120°F for medium-rare, about 60 minutes of total cooking time. (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.)
4. Remove the spit from the grill. Be careful – the spit is branding-iron hot. Remove the roast from the spit and immediately remove the trussing twine. Cover the roast with aluminum foil and let it rest for 15 to 30 minutes. Carve the roast, serve, and enjoy!

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