Eric Van De Vens Blog

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Garlic Infused Roast Beef on the Rotisserie!

This is a recipe that I saw on a cooking show, it may have been the Galloping Gourmet, and decided to try it on the Ducane.

The first thing you need is a decent sized roast. This one was a couple of pounds.

You next, take a knife and stab the roast just to the thickest part of the blade. Use a paring knife or a smaller knife. What you are trying to do is to get the garlic in as many places of the roast you can, without destroying the roast!

Peel and cut as much garlic as you like. Cut the garlic into roughly, 1/8 of an inch pieces. It doesn’t have to be exact!

Place the garlic in the slits you have made, then, close up the slits.

Now, you can add salt, pepper, and olive oil and let the roast sit for a while, or just put it on the rotisserie, season it, and cook it.

Fire up the rotisserie burner, if you have one, and place the control on “low”. You are trying to get a temperature of around 350 degrees. If you do not have a rotisserie burner, fear not, there is a solution!

North-South burner configuration: When looking at your grill, the burners run from the bottom of the grill to the top of the grill.

East-West burner configuration: When looking at your grill, the burners are left to right.

Rotisserie instructions for “North-South” burners.

Place the roast on the spit rod all the way over to one side. Turn the burners on high under the roast. Let the roast spin for 15 minutes, checking it every five minutes. If the outside of the roast is getting charred, turn down the heat. Once there is a “crust on the fat”, now you can shut off the burners and turn on the other side burners. Turn on as many as you need to get the temperature to 350 degrees. Cook for approximately one hour and then check the internal temperature. Once it gets in the 120 degree range, check the temperature every 10 minutes until it is 145 degrees. It is now ready to remove from the grill.

Rotisserie instructions for “East-West” burners.

Place the roast in the center of the spit rod. Turn on the burner that is furthest away from the center or in some instances, the rear burner. Set the control to low and cook for approximately one hour trying to keep the temperature at or near 350 degrees. In order to get the temperature to 350 degrees you may have to turn on another burner. If so, set it to low as well. Do not turn any burners on high. You will burn the roast. There is more control when using two burners on low than one burner on high.

If you want a slower cook, temperatures around 250 degrees, you may be able to use one burner with a drip pan on top of it filled with water to control the heat. This is a similar method used when smoking meat to control the temperature. Most rear rotisserie burners will not let you cook below 350 degrees. With the Ducane 4-burner grill I have, If I want a slow cook, I can turn one burner on low and it will get to about 260 degrees.

Once the meat has reached 145 degrees internal temperature, take it off the grill and let it rest for at least five minutes.

After the meat has rested, you may now slice it any way you want. We have an electric meat slicer that is similar to what you can find in most delis. I cut some of the meat about 1/4 of an inch thick and then the rest, thinner for sandwiches or beef and cheese rolls.

We prefer our meat “medium rare” which is exactly how this roast came out after about 1 hour and 45 minutes of cooking. Below all of the roast is sliced. The one piece to the lower left would be for my Father in Law, if he were here. He loves the end pieces!

Every grill is different and cooking times will vary depending on grill type, grill size, desired level of doneness, etc. This recipe is just a guideline. You will have to experiment in order to get your perfect roast! One word of caution, low and slow gets it done! You can always cook your roast more if you need to. As the expression goes, “You can’t un-ring the bell”!



March 7, 2011 - Posted by | Beef, Home, The Ducane 4400 | , , , , , ,

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