Rotisserie Grilled Eye Of Round Recipes

ROTISSERIE EYE OF ROUND ROAST, BALTIMORE PIT BEEF STYLE

Steps:

• The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
• Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
• While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
• If you don't have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.)
• Put the spit on the rotisserie and start it spinning. We're cooking the roast until it reaches an internal temperature of 120°F for medium. (Cook to 100°F for rare, 110°F for medium-rare. I prefer my round roasts cooked to medium, pink all the way through.) This will take about 1 hour, but the time will vary - go by temperature, not by time. Check the temperature of the roast after 45 minutes of cooking (it should be about 90°F). At that point, start checking every five to ten minutes - you want to get as close to 120°F as you can without going over (I quit at 116°F - close enough). As soon as the roast reaches 120°F, turn the grill to indirect high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high heat until it is well browned on the outside, 10 to 15 minutes. The internal temperature should measure 130°F for medium. (115°F for rare, 120°F for medium-rare).
• Remove the spit from the grill. Be careful - the spit is rocket hot. Immediately remove the roast from the spit, transfer to a platter, and remove the twine. Cover the roast with foil and rest the roast for 15 minutes, then slice the roast as paper-thin as possible and serve.

ROTISSERIE GRILLED EYE OF ROUND

Steps:

• Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
• Trim fat from meat and add to marinade.
• Marinate in refrigerator for at least 6 hours.
• Remove meat from marinade and place on spit over indirect heat.
• Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.

ROTISSERIE EYE ROUND OF BEEF

Steps:

• Set up your outdoor rotisserie grill for indirect cooking.
• Move lava rocks to one side and place aluminum drip pan in its place.
• If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
• Light your grill and use the burner opposite from where you placed your drip pan.
• Leave the burner on high.
• Prepare your meat by sprinkling it with the seasoning.
• Rub into meat.
• Secure the meat on your rotisserie skewer so that it is over the drip pan.
• Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
• At this time quarter your onion and carrot and place in drip pan.
• Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
• After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
• Place roast on a platter.
• Take drip pan, add 1/4 cup water and scrape pan drippings.
• Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!

GRILLED, EYE ROUND ROAST

Steps:

• 1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
• 2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
• I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
• 3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
• 4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
• 5. To Serve:.
• Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.