Saturday, July 24, 2010

spitted roast beef

So I had many views on how well this would work. I was told (by a butcher) that an inside round would be good. Another butcher said no, that top sirloin would be the right choice. Another said any roast would work, so we are going with both!!! We have bought 2- 3ish ib inside round roasts and 2- 3ish pound sirloin tip roasts. They are spitted and seasoned and ready to go.

Under these roasts in a dispoable roasting pan will be 8-10 cups of beef broth (water and boullion), garlic, 1 large chopped red onion and 2 med chopped white onions, fresh chives and roasted pepper mix.

For the rub, we used a generous helping of paprika, garlic powder, black pepper and red pepper mix with very little salt. We had about 3/4 of a cereal bowl when i was done. I would have added dried chives but we were out.

This is to be put on a rotisserie and cooked on medium for 22 min for every lb. Do not open bbq often as this releases the steamed spices that are marinating the meat.


This was great! Personally I preferred the inside round but both were very tasty. I will be doing this again.

"Bon Appetit!"

1 comment:

  1. I'm not sure which one I had to eat, Deb, but it was lovely . . . a nice crisp crust outside, inside very nice and tender.

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