Rotisserie Roasts

Rotisserie Roasts are perfect for backyard barbecue gatherings – easy to manage on the grill and so simple to serve. Rotisserie roast or cook by indirect heat on the barbecue.
Rotisserie Roasts

For Top Sirloin or Prime Rib Rotisserie Roasts, simply season or marinate for 2 to 4 hours before cooking. For all other Rotisserie Roasts, marinate for 12 to 24 hours before cooking to improve tenderness.

To marinate: Pierce roast numerous times with long fork. Place in sealable freezer bag with 2 cups (500 mL) teriyaki sauce or Italian dressing; refrigerate.

  1. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Using medium-high heat, preheat barbecue to 400°F (200°C).
  2. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast, avoiding spit rod. Discard marinade (if using).
  3. Cook roast over drip pan in closed barbecue to desired doneness. Remove roast to cutting board; cover loosely with foil for 10 to15 minutes before carving.

No Rotisserie? No Problem. Use indirect heat to roast: place roast on grill over drip pan on one side of barbecue. Turn heat off just under the roast. Cook in closed barbecue at constant 400°F (200°C) heat.

Average Cook Time
Rotisserie Roasting Doneness(internal temperature when removed from heat) Indirect Heat
min/kg min/lb min/lb min/kg
42-47 20-22 Med-Rare 140°F (60°C) 20-25 40-50
50-55 22-25 Medium 155°F (68°C) 25-30 55-65
65 30 Well 165°F (74°C) 35 75

Source: Canada Beef Inc.