Super Elite Rotisserie: Perfect Roasts, Timing Revealed

Cooking time for roast beef on a rotisserie varies depending on the weight of the roast and the desired level of doneness. A 4-5 pound roast beef will take around 1 hour to 1 hour and 30 minutes to cook on a rotisserie, with a 4.5-pound rump roast taking around 1 hour and 30 minutes to reach a medium-rare doneness. The cooking time also depends on the type of rotisserie and grill being used, as well as the fuel source. For example, a charcoal grill will require more fuel to maintain the desired temperature compared to a gas grill. Additionally, the placement of the heat source can impact cooking time, with some sources recommending indirect heat for more even cooking. It is important to note that the rotisserie should be configured according to the owner's manual to ensure optimal cooking results.

Seasoning and resting the roast

Seasoning the Roast

The type of seasoning you use will depend on your personal preference and the type of meat you are roasting. A good dry rub works best for rotisserie as the turning action helps hold in moisture. You can also marinate or baste your roast if desired, but it is not necessary.

For a simple yet delicious seasoning, you can use a combination of salt, pepper, and dried or fresh herbs. Apply the seasoning generously, ensuring the entire surface of the meat is covered. You can also add spices such as cayenne pepper, onion powder, garlic powder, or paprika to enhance the flavour.

If you are using a rotisserie oven, you can also make a spice rub by mixing together paprika, thyme, garlic powder, onion powder, salt, and pepper. Remove the giblets from the meat, truss the roast (optional but recommended), and coat it generously with the spice rub.

For a beef roast, it is recommended to salt the meat a day ahead of cooking. This process, known as dry brining, allows the salt to season the meat deeply and results in a crisp browned crust.

Resting the Roast

Once your roast is cooked to perfection, it is essential to let it rest before carving. Remove the roast from the rotisserie, cover it loosely with foil, and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring your roast is juicy and tender.

After resting, you can carve your roast into thin slices and serve it with your favourite sides. Enjoy the delicious flavours and aromas of your perfectly cooked rotisserie roast!

Securing the roast to the rotisserie

Balancing the Roast:

Begin by examining your roast carefully. You want to ensure that it is as evenly balanced on the spit as possible. This step is important because an unbalanced roast may cause the rotisserie to operate unevenly or place undue stress on certain components.

Skewering the Roast:

The next step is to skewer the roast lengthwise through its longest part, ensuring that it remains centred. This can be tricky, so take your time and make sure the spit is positioned correctly. Once you know where the spit will enter and exit the roast, use a long, sharp object like a fillet knife or a metal skewer to create a pilot hole at each end. This will make it easier to insert the spit and reduce the risk of the meat tearing.

Securing with Rotisserie Forks:

Now, carefully drive the spit through the roast. Use the rotisserie forks to clamp the meat down tightly and securely. Make sure that the forks are tight and that the meat is firmly in place. It's important to check these periodically during cooking, as they may need to be retightened.

Trussing the Roast:

In some cases, you may want to truss the roast with butcher's twine before skewering it. This can help to hold the roast together and ensure a more even shape for cooking. Simply tie the roast at regular intervals with the twine to secure it.

Checking for Balance:

Once the roast is secured on the spit, check its balance again. A well-balanced roast will ensure that your rotisserie operates smoothly and evenly. Make any necessary adjustments to the positioning of the roast on the spit until you achieve a satisfactory balance.

By following these steps, you'll be able to securely attach your roast to the rotisserie, setting yourself up for a delicious and evenly cooked meal. Remember to take your time and ensure that everything is secure and balanced before starting the rotisserie.

Setting up the grill

Firstly, ensure you have the necessary equipment. You will need a grill with a rotisserie attachment, a reliable instant-read meat thermometer, butcher's twine, heat-resistant gloves, and a sword skewer or a narrow fillet knife. It is also recommended to have a disposable aluminium drip pan to catch the meat juices and prevent mess.

Before placing the meat on the rotisserie, it is important to prepare the grill. If using a charcoal grill, light a full chimney of charcoal. Once the charcoal is covered in ash, pour it into two equal piles on the sides of the grill, and place the drip pan in the middle, between the piles. If using a gas grill, adjust the burners to reach the desired temperature. For a 4-6 pound roast, set up for indirect high heat (450°F+). For a larger roast of 6 pounds or more, use medium-high heat (400°F).

Now it's time to prepare the meat. The key to a successful rotisserie roast is balancing the meat evenly on the spit. Start by skewering the roast lengthwise through the longest part of the meat, ensuring it is as centred as possible. Use a sharp, long object like a fillet knife or sword skewer to make a hole at each end of the roast, then drive the spit through and secure it with the rotisserie forks. Make sure the meat is firmly secured to prevent it from moving during cooking.

With the meat prepared, it's now time to add the seasonings. A good dry rub works best for rotisserie roasts as the turning action helps to hold in moisture. Keep the seasonings simple to let the flavour of the meat stand out. A basic rub of salt and pepper is a great option, but feel free to add other spices like garlic, onion powder, cayenne, or herbs like basil, thyme, and parsley.

Place the secured roast onto the rotisserie attachment, ensuring it is centred and balanced. Start the motor, close the lid, and let the roasting begin! For charcoal grills, remember to add more charcoal every hour to maintain the heat. For gas grills with an infrared rotisserie burner, turn off the burner after about 30 minutes if the roast is browning too quickly.

The cooking time will depend on the size and desired doneness of your roast. For a 4-pound roast, check the temperature after 45 minutes. For larger roasts, start checking the temperature after an hour and a half. The roast is done when it reaches an internal temperature of 120°F for medium-rare, 125°F for medium, or 130°F for medium-well.

Remember, the key to a successful rotisserie roast is taking the time to balance the meat on the spit, seasoning it well, and maintaining the correct temperature throughout the cooking process. With these steps, you'll be well on your way to a delicious and juicy rotisserie roast.

Cooking time and temperature

The cooking time and temperature for a roast in a super elite rotisserie will depend on the type of roast you are cooking, the weight of the roast, and your desired level of doneness.

For a rare rotisserie roast, you should aim for an internal temperature of 115°F. For a medium-rare roast, you should aim for 120-130°F, and for a medium roast, you should aim for 135-140°F.

A four-pound roast will take around an hour to cook, while an eight-pound roast will take around two hours. For roasts larger than eight pounds, the cooking time levels off, and the width of the roast becomes more important than the weight.

If you are cooking a top round roast, you should set your rotisserie to 325°F, measured at the dome. You can increase the temperature to 350°F toward the end of the cooking time. It will take approximately one hour and 25 minutes for the meat to reach an internal temperature of 135°F.

If you are cooking an eye of round roast, you should set your rotisserie to 375°F for indirect cooking. Check the temperature after 45 minutes, and aim for an internal temperature of 135-140°F.

If you are cooking a prime rib roast, you should set your rotisserie to 450°F+ for a four-to-six-pound roast, or 400°F for a roast weighing more than six pounds. Check the temperature after 45 minutes, and aim for an internal temperature of 115-125°F for rare, or 120-130°F for medium-rare.

If you are cooking a rump roast, you should check the internal temperature of the meat after one hour. For a medium-rare roast, you should aim for an internal temperature of 140°F.

Resting and serving the roast

While the roast is resting, you can make a delicious gravy using the drippings collected in the drip pan underneath the rotisserie. Simply make a roux with butter and flour, and stir in the drippings along with beef broth to create a flavourful gravy.

After the resting period, it is time to carve the roast. Use a sharp knife or meat slicer to cut the roast into thin, even slices. For a rotisserie beef prime rib roast, you can remove the bones from the roast and serve them on the side for those who like to eat with their hands. If you prefer thicker slices, about 1/2 inch thick, is recommended.

The rested and carved rotisserie roast is now ready to be served. You can serve it with roasted vegetables, mashed potatoes, or a green vegetable like green beans or asparagus. For an extra touch of flavour, a horseradish cream sauce or a batch of roasted potatoes cooked in the drip pan beneath the rotisserie can be excellent accompaniments.

Leftovers from a rotisserie roast can be used to make delicious sandwiches. Store the roast in the refrigerator for up to 5 days or portion it into vacuum-sealed bags and freeze for up to 3 months. Thinly sliced rotisserie roast beef, some gravy, and a horseradish sandwich spread on a fresh roll will make for a tasty lunch or dinner.

Frequently asked questions