Are you looking to impress your guests with a perfectly cooked roast beef on your rotisserie BBQ?
Cooking a roast beef on a rotisserie can be a bit intimidating, but with the right technique and timing, you can achieve a mouth-watering result.
In this article, we will guide you through the steps to cook a delicious roast beef on your rotisserie BBQ and answer the question that’s on every grill master’s mind: how long should you cook it for?
So grab your apron and let’s get started!
How Long To Cook Roast Beef On Rotisserie Bbq?
The cooking time for a roast beef on a rotisserie BBQ can vary depending on the size of the roast and your desired level of doneness. As a general rule of thumb, you should cook your roast beef for about 15-20 minutes per pound.
For example, if you have a 4-pound roast beef, you should cook it for approximately 1 hour on your rotisserie BBQ. However, it’s important to keep an eye on the internal temperature of the meat to ensure that it’s cooked to your liking.
For medium-rare, you should aim for an internal temperature of 130-135°F. For medium, aim for 140-145°F. And for well-done, aim for 150-155°F.
To check the internal temperature of your roast beef, use a meat thermometer inserted into the thickest part of the meat. Be sure not to touch any bones or the rotisserie spit as this can give you an inaccurate reading.
Preparing The Roast Beef For Rotisserie BBQ
Preparing your roast beef for rotisserie BBQ involves a few important steps to ensure that it’s cooked to perfection. First, you’ll want to truss your roast into a tight cylinder using butcher’s twine. This will help the meat cook evenly on the rotisserie spit and prevent it from falling apart.
Next, you can season your roast beef with salt and pepper, or marinate it for 2 to 4 hours before cooking to improve its tenderness. To marinate, pierce the roast numerous times with a long fork and place it in a sealable freezer bag with 2 cups of marinade. Refrigerate the roast for at least 2 hours or overnight.
When you’re ready to cook your roast beef on the rotisserie BBQ, set the grill for rotisserie cooking with indirect medium-high heat (425°F). For a charcoal grill, light a Weber charcoal chimney 3/4 full of charcoal and divide it into two piles on the sides of the grill.
Put the spit on the rotisserie and start it spinning. After 30 minutes, check the roast to see if it’s browning well and cut back the heat to medium-low (around 300°F). Continue to cook on medium-low with the lid closed, checking the temperature of the roast every 15 minutes.
Once your roast beef reaches an internal temperature of 130-135°F for medium-rare, remove it from the grill and let it rest for 15 to 30 minutes. This will allow the juices to redistribute throughout the meat and make it more tender.
Finally, remove the trussing twine from your roast beef and carve it into thin slices. Serve with your favorite sides and enjoy!
Setting Up Your Rotisserie BBQ
Before you start cooking your roast beef on your rotisserie BBQ, it’s important to properly set up your grill to ensure even cooking and prevent premature deterioration of grill and rotisserie parts. Here are the steps to set up your rotisserie BBQ:
1. Mount the motor: Start by sliding the motor onto the mounting bracket, plugging it in, and turning it on and off to test that it’s working.
2. Set up for indirect heat: On a gas grill, remove the cooking grates and preheat the grill with all burners on high for 15 minutes. Then, turn off the middle burners, leaving the two outer burners lit to medium. Place a drip pan under the meat but over the heat plates or flame tamers. A drip pan is essential for preventing flare-ups and protecting your heat plates and burners.
3. Load your spit: Load your spit with the roast beef and ensure it’s properly balanced. Place the meat in the middle of the rotisserie skewer and fasten as firmly as you can. If you are cooking poultry, remember to secure the wings and legs in as tightly as possible.
4. Turn on the rotisserie motor: Turn on the rotisserie motor and make sure the spit is turning freely, the meat is secure and balanced, and the drip pan is properly placed below the meat. If the meat is unbalanced, you’ll put additional stress on the rotisserie motor and you may need to replace it sooner than you’d like.
5. Cook with lid closed: Cook with the lid closed to maintain a temperature around 350°F. If you’re using a rotisserie burner, check your meat after 15 or so minutes to ensure it’s not overcooking.
6. Check internal temperature: Use a meat thermometer inserted into the thickest part of the meat to check its internal temperature. Be sure not to touch any bones or the rotisserie spit as this can give you an inaccurate reading.
7. Baste if desired: If you’re saucing your meal, apply the sauce in the last 20 to 30 minutes to avoid burning any of the sugars in the sauce.
By following these steps, you can set up your rotisserie BBQ for cooking a delicious roast beef with ease and confidence.
Cooking Your Roast Beef On The Rotisserie
Cooking your roast beef on the rotisserie is a great way to achieve a delicious and evenly cooked roast. Here are some steps to follow:
1. Prepare your roast beef by seasoning it with your desired rub or marinade. Ensure that it’s evenly coated on all sides.
2. Thread the roast beef onto the rotisserie spit, ensuring that it’s balanced and secure with rotisserie forks.
3. Set up your grill for indirect cooking and preheat it to the desired temperature – usually around 325°F.
4. Place a pan underneath the roast to catch any drippings and start the motor.
5. Cook your roast beef for about 15-20 minutes per pound, or until it reaches your desired internal temperature.
6. Baste the roast beef with any additional marinade or sauce every 30 minutes during cooking time to keep it moist and flavorful.
7. Check the internal temperature of your roast beef using a meat thermometer inserted into the thickest part of the meat, being careful not to touch any bones or the rotisserie spit.
8. Once your roast beef has reached your desired level of doneness, remove it from the grill and let it rest for at least 10 minutes before slicing thinly against the grain for maximum tenderness.
Remember that cooking times can vary depending on the size of your roast and your desired level of doneness, so it’s important to keep an eye on the internal temperature throughout the cooking process. With these tips, you can achieve a perfectly cooked and delicious rotisserie roast beef every time.
Monitoring The Temperature Of Your Roast Beef
When cooking a roast beef on a rotisserie BBQ, it’s important to monitor the internal temperature of the meat to ensure that it’s cooked to your liking. A good thermometer is the best way to guarantee that your meat is properly cooked. Whether you’re cooking poultry or red meat, you want to take the temperature of the center of the meat.
For a roast beef, insert the meat probe into the middle of the roast. The USDA recommends a minimum internal temperature of 145°F for beef roasts. However, for medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 140-145°F. And for well-done, aim for 150-155°F.
It’s important to note that the meat will continue to cook after it is removed from the heat, usually gaining 5 degrees for thin cuts and between 8 to 12 for larger cuts. Therefore, you want to remove the meat from the cooking environment at a time that accounts for this carryover cooking.
Once you have reached your desired internal temperature, remove the roast beef from your rotisserie BBQ and loosely cover it with aluminum foil for about 30 minutes to rest. This allows the juices to redistribute and ensures that your meat will be delicious. Be sure to test in a few different spots and be careful not to get the thermometer near a bone or the cooking surface.
Resting And Carving Your Roast Beef
Once your roast beef is cooked to your desired level of doneness, it’s important to let it rest for 15-20 minutes before carving. This allows the natural juices to settle back into the meat, making it more tender and easier to carve.
When it comes time to carve your roast beef, there are a few tips and tricks to keep in mind. First, make sure you have a sharp carving knife on hand. A dull knife can make carving more difficult and can result in uneven slices.
Next, use a meat fork to hold the roast in place while you carve. This will help keep the meat steady and prevent any accidents while you’re slicing.
When carving your roast beef, be sure to cut against the grain of the meat. This will help make the slices more tender and easier to chew. For tougher cuts of meat, like a pot roast or chuck roast, it’s best to carve thin slices no more than 1/4″ thick. For more tender cuts like a prime rib, you can carve thicker slices up to 1/2″ or more.
It’s also important to only carve the number of slices that you need for your meal. This will help keep any leftover portions juicy and tender. If you do have leftovers, store them in an airtight container in the refrigerator and reheat them gently in the oven or microwave.
By following these tips for resting and carving your roast beef, you’ll be sure to have a delicious and perfectly cooked meal every time.
Tips And Tricks For Perfectly Cooked Roast Beef On Rotisserie BBQ
Cooking roast beef on a rotisserie BBQ can be a bit tricky, but with these tips and tricks, you can ensure that your roast beef turns out perfectly every time:
1. Balance your roast: The key to evenly cooked roast beef is to balance it properly on the spit. Make sure that the roast is as evenly balanced on the spit as possible.
2. Skewer the roast: Skewer the roast lengthwise through the longest part of the meat while still getting it as centered as possible. Once you know where the spit will enter and exit the roast, take something long and sharp to make a hole at each end.
3. Clamp it down tight: Drive the spit through the roast and clamp it down tight with the rotisserie forks. Make sure the meat is firmly secured. It may be necessary during the cooking process to retighten these during the cooking process.
4. Check for doneness: Check for doneness with a meat thermometer before removing the meat from the heat source. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 140-145°F. And for well-done, aim for 150-155°F.
5. Let it rest: Let your roast beef rest for 10-20 minutes after cooking is done to allow the juices to redistribute throughout and make the inside of your cut tender and moist. Skipping this step is a recipe for dry, tough meat.
6. Salt early: If you have time, salt (and pepper) the roast the night before. Refrigerate it overnight, uncovered, on a rack over a rimmed baking sheet (or in a baking dish). Salting early seasons the roast more thoroughly, because the salt has time to penetrate deep into the roast.
7. Use a drip pan: When you’re setting up your coals, leave space in the middle of the grill for a drip pan. This will catch any drippings from your roast and prevent flare-ups.
By following these tips and tricks, you can ensure that your roast beef on rotisserie BBQ turns out perfectly cooked and delicious every time!
