Cooking is as easy as 1, 2, 3
For Top Sirloin or Prime Rib Rotisserie Roasts,
simply season or marinate for 2 to 4 hours before
cooking. For all other Rotisserie Roasts, marinate
before cooking for 12 to 24 hours to improve
tenderness.
To marinate: Pierce roast numerous times with
long fork. Place in sealable freezer bag with 2 cups
(500 mL) teriyaki sauce or Italian dressing; refrigerate.
1. Place drip pan under grill; add
1/2 inch (1 cm) water to pan.
Using medium-high heat, preheat
barbecue to 400°F (200°C).
2. Insert spit rod lengthwise through centre of
roast; secure with holding forks. Insert meat
thermometer into middle of roast, avoiding spit rod.
Discard marinade (if using).
3. Cook roast over drip pan in closed barbecue to
desired doneness. Remove roast to cutting board;
cover loosely with foil for 10 to15 minutes.
No Rotisserie? No Problem.
Use indirect heat to roast: place
roast on grill over drip pan on
one side of barbecue. Turn heat
off just under the roast. Cook in closed
barbecue over constant 400°F (200°C) heat.
PLANNED-OVER IDEA
Bombay Wrap
Pile thin slices of leftover roast onto Greek
pita or tortilla. Top with shredded iceberg
lettuce, slivers of red onion, diced cucumber
and Cumin-Scented Dressing. To make
dressing, combine 3/4 cup (175 mL) EACH
mayonnaise and ranch dressing combined with
1-1/2 tsp (7 mL) ground cumin or curry paste.
Average Cook Time
Rotisserie Roasting
Doneness
Indirect Heat
min/lb (Internal temperature when
removed from heat) 42-47 20-22 Medium-rare (140°F /60°C) 20-25 40-50
50-55 22-25 Medium (155°F /68°C) 25-30 55-65
65 30 Well (165°F /74°C) 35 75
min/kg
min/lb
min/kg