Grill Rotisserie Recipes Beef

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ROTISSERIE TOP ROUND ROAST WITH GARLIC AND HERBS



Rotisserie Top Round Roast With Garlic and Herbs image

Provided by Victor

Categories     dinner     lunch

Number Of Ingredients 8

3-4 lb top round roast
1 Tbsp kosher salt
1 Tbsp dried basil
1 Tbsp dried thyme
1 Tbsp dried parsley
5 cloves garlic (pressed)
1 tsp cayenne pepper
1 tsp black pepper (coarsely ground )

Steps:

  • 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.
  • Finish by applying minced garlic evenly all over the roast and patting it down as you go.
  • 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.
  • While the top round roast is on the rotisserie, roast some vegetables in the oven.
  • Let the roast rest for about 5-10 minutes before slicing.
  • Slice and serve with roasted vegetables.

Nutrition Facts : Calories 163 kcal, Carbohydrate 1 g, Protein 25 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 646 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW ROASTED BBQ BEEF ROAST



Slow Roasted BBQ Beef Roast image

Three words describe this roast: juicy, tender, flavorful.

Provided by XBS1

Categories     100+ Everyday Cooking Recipes

Time 2h30m

Yield 10

Number Of Ingredients 7

5 pounds boneless rump roast
2 cloves garlic, sliced
1 teaspoon Spanish paprika
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon dried rosemary
¼ teaspoon dried thyme

Steps:

  • Prepare an outdoor rotisserie grill for medium heat.
  • Cut slits on all sides of the roast, and insert garlic slices.
  • In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
  • Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

Nutrition Facts : Calories 485.4 calories, Carbohydrate 0.5 g, Cholesterol 138.3 mg, Fat 32.5 g, Fiber 0.2 g, Protein 44.8 g, SaturatedFat 12.9 g, Sodium 344 mg

ROTISSERIE BEEF ROAST



Rotisserie Beef Roast image

This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.

Provided by Zol5394

Categories     Roast Beef

Time 13h30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs beef roast (holiday roast, eye of round, rump roast etc.)
2 tablespoons honey
2 tablespoons soy sauce
1/2 teaspoon Tabasco sauce
1/4 cup lime juice
1 teaspoon ground cumin
2 tablespoons oyster sauce (optional)

Steps:

  • Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
  • Marinate roast 12-24 hours in refrigerator. Discard used marinade.
  • Preheat grill to medium heat.
  • Insert meat thermometer into center of beef roast.
  • Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
  • Baste beef roast with the reserved marinade while barbecuing.

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2017-12-05 Rotisserie the roast: 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, …
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  • 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.
  • 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.)
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  • 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!


ROTISSERIE BEEF TENDERLOIN WITH HORSERADISH MUSTARD CRUST ...
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  • One hour before cooking, remove the tenderloin from the refrigerator. Fold the tail of the tenderloin over and truss it to even out the thickness on the thin end of the roast. Cut the roast in half, truss the two pieces together, then skewer on the rotisserie spit, running the spit between the pieces of tenderloin and securing them with the spit forks. Whisk the mustard, garlic and thyme, then brush all over the trussed tenderloin. Let the beef rest at room temperature until it is time to grill.
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  • Place the meat into a ziptop storage bag and add vegetable oil, water, garlic, and juice of 1 lime. Work the marinade around so all meat is covered, and marinate for 2 hours in refrigerator.
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