Ronco Rotisserie Roast Beef Recipe

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 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 …

Rating: 5/5(1)
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.

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