Marinated Rotisserie Roast Recipes

ROTISSERIE TOP ROUND ROAST WITH GARLIC AND HERBS

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.

MARINATED ROTISSERIE ROAST

Steps:

• Combine wine, oil, garlic and herbs together for marinade.
• Place beef roast in large ziplock bag and pour marinade mixture over top and seal.
• Refrigerate for up to one day but at least 4 hours.
• Remove roast from marinade and reserve 2 cups marinade for basting.
• Bring reserved 2 cups marinade to boil in saucepan, remove from heat and add butter. Use to baste roast while cooking every 30 minutes.
• Place roast on rotisserie spit making sure to get it as balanced as you can, secure tightly and place on grill over a high heat for 15 minutes.
• Reduce heat and continue cooking until done, about 1 hour 45 minutes total.

MARINATED ROAST BEEF

Steps:

• Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
• Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
• Seal and chill for 24-48 hours, turning roast occasionally.
• Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
• Let stand for 5 minutes before slicing thinly across the grain.
• Roast beef will be rare.

MARINATED POT ROAST

Steps:

• In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

ROTISSERIE BEEF ROAST

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.

ROTISSERIE ROAST PORK

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.