Rotisserie Recipes - Beef roast

[Rockford35]

Anyone have any kick-ass roast beef recipes? I just got a new BBQ, I gotta get this Rotisserie on the move!

Let me know. I'm thinking about 5-7lbs roasts.

R35

[Slingblade61]

This is a tradiotional pot roast recipie but you may be able to do it on a grill......I don't see why not.

4lb pot roast (increase ingredients accordingly)
1/2 tsp black pepper
1/4 cup mild vinegar
3/4 cup red wine
2 cloves garlic, sliced
1 large onion, sliced
2 bay leaves
4 cloves
2 allspice berries
1/2tsp. mixed herbs (thyme, basil, marjoram)
1/2 lemon, sliced
1 tsp. salt

Mix it up and marinade for 24 hours.

In a pot, this thing needs to cook for 4 hours on low heat, play it by ear on a grill....2 hours would probably do the trick.

Use the marinade (add 4 carrots and 2 onions) to make a thin gravey....yum

[DaveE]

I have a bad feeling about this.

[SiberianDVM]

You would eat ded cow?

[Pa Jayhawk]

Originally Posted by SiberianDVM

You would eat ded cow?

See Movie One liners thread.

Here is an interesting recipe, sounds kinda strange but it is good. I think it has kind of a British or Irish flavor similar to a shepards pie filling. I always slice the remainder of the roast and thicken up the gravy the next day for sandwiches.

I don't use the liquid smoke, so I'm not sure how that part helps or hurts.

[Scotty01292]

I've got no idea what half of those ingredients are. Still sounds nice...

[token_hottie]

This one looked good:




Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice. Insert rotisserie rod lengthwise through exact center of roast. Insert spit forks and tighten so roast turns with the rod. Insert meat thermometer at an angle so it will clear the cooking unit and drip on. Center the tip in the roast being sure it does not touch the rod. Place on rotisserie and roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours, total cooking time. During last 45 minutes, brush on Brown Sugar Glaze, coating meat thoroughly several times.




BROWN SUGAR GLAZE:

1 c. brown sugar
2 tbsp. flour
1/2 tsp. dry mustard
1 tsp. cloves
1/4 c. vinegar
Mix together all ingredients. Brush glaze on meat during cooking.

[Rockford35]

Sweet. Keep 'em coming. I'm gonna start buying roasts in 3 packs.

R35

[Farquod]

Season with whatever you like, dude. The key to any roast, grill or pot, is low and slow. As per hottie:

"roast at low to moderate temperature until well done, 170 degrees. Allow 2 to 2 1/2 hours"

When we do a pot roast, we never bring the cooking liquids to a boil while the meat is in them, or the proteins contract and you get one tough piece o' meat. In fact, we cook it at a low simmer at most; often it's below that temp. Low and slow allows the connective tissue to turn to gelatin and keeps the protein structure more patent; this leads to a much more moist and flavorful result.

A great and easy flavoring combo is to jab the roast with a knife in a random box pattern maybe every 2" or so, then clean and sliver a bunch of garlic cloves and stick one sliver in each slit. Then stick it on the skewer, and coat the outside liberally with onion powder, and salt and pepper to taste.

Again, add other herbs as you like. Dry works fine here, as you are essentially coating the outside with a rub. If you do a wet marinade, allow the roast to sit in it in the fridge overnight. Ziplock bags work great--doubled up to be safe.

Remember, on the grill, never subject the roast to direct heat. So turn the burners under the roast to off, and leave the side burners at medium, or whatever will get the grill to @200*F (definitely <100*C). Get a meat thermometer; I would pull the roast out a bit earlier than TH, when it's on the well side of medium, an internal temperature of 160* or so. You can cover it with aluminum foil and let it rest for a good 10-15 minutes before serving, which will help keep the juices in the roast. Also, don't forget the drip pan under the roast; pour a mix of h20 and wine in there, and you'll save cleanup and add flavor.

[Rockford35]

Thanks Farq. The wine in the drip pan is a great idea...

So many recipes, so little roast.

R35

[Eracer]

[quote=token_hottie]This one looked good:




So does your new avatar, TH! Va-va-voom! Kowabunga! Ruff-ruff-ruff...AAOOOGAA!!