Listado de: Rotisserie Roast

Cook using a rotisserie or by indirect heat on the barbecue. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.
90 Minutes

10 – 12 Servings

1 ½ cups (375 mL) beer (ale or lager)
3 cloves garlic, minced
¾ cup (175 mL) ketchup
⅓ cup (75 mL) balsamic vinegar
⅓ cup (75 mL) brown sugar
3 tbsp (45 mL) Dijon mustard
3 tbsp (45 mL) chili powder
1 tbsp (15 mL) minced fresh rosemary
4 lb (1.81 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Top Sirloin or Inside Round)
Skillet Corn and Kale Salad (recipes follow)

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
Skillet Corn: In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch (1 cm) water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp (30 mL) butter and season all over with 1/4 tsp (1 mL) dried thyme leaves (if desired) and salt and pepper to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.
Kale Salad: In large bowl, whisk together ¼ cup (50 mL) vegetable oil, 1 clove garlic, pressed, 2 tbsp (30 mL) red wine or white balsamic vinegar, 1 tbsp (15 mL) EACH Dijon mustard and maple syrup, ¼ tsp (1 mL) EACH salt and pepper. Add 4 cups (1 L) baby kale or torn kale leaves (stems removed), ¼ cup (50 mL) EACH pumpkin seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.

No Rotisserie? No Problem. Cook by Indirect Heat: Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.

The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
60 Minutes

6 Servings

2 lb (1 kg) Boneless Premium Rotisserie Roast (Prime Rib or Top Sirloin)
¼ cup (50 mL) grainy or plain Dijon mustard
3 large cloves garlic, finely minced
1 tsp (5 mL) EACH: Worcestershire sauce and dried rosemary, oregano and thyme (or 1 tbsp/15 mL each fresh)
½ tsp (2 mL) freshly ground pepper
Apple Onion Salsa (recipe below)

Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod.
Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Remove to cutting board; cover with foil for 10 to 15 minutes. Slice thinly across the grain. Serve with Apple Onion Salsa.

Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH: apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL, or to taste) finely minced fresh or pickled jalapeno peppers, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings, if needed. Makes about 1-3/4 cups (425 mL).
Tip: An evenly shaped boneless premium oven roast (Top Sirloin, Rib Eye or Prime Rib) can be substituted for a rotisserie roast.

Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don’t have a rotisserie, cook by indirect heat.
60 Minutes

12 Servings

½ cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) ground cumin
1 tsp (5 mL) Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (i.e. Sirloin Tip, Outside Round)
1 tsp (5 mL) EACH salt and pepper

Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 12 to 24 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 145°F (63°C) for medium-rare (about 1 hour).
Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Meanwhile, bring reserved marinade to boil. Carve roast into thin slices and serve with boiled marinade as a sauce.

Cooking without Rotisserie by Indirect Heat: Place roast on grill over drip pan filled with 1/2-inch (1 cm) water; position pan to one side of barbecue; turn off heat under just the roast and pan. If using 3-burner barbecue, position roast and drip pan in centre of barbecue; turn centre burner off.
Good source of iron (16% DV) and excellent source of zinc (64% DV), 13% DV sodium.