Rotisserie Eye Of Round Roast Baltimore Pit Beef Style Food

ROTISSERIE EYE ROUND OF BEEF

Steps:

• Set up your outdoor rotisserie grill for indirect cooking.
• Move lava rocks to one side and place aluminum drip pan in its place.
• If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
• Light your grill and use the burner opposite from where you placed your drip pan.
• Leave the burner on high.
• Prepare your meat by sprinkling it with the seasoning.
• Rub into meat.
• Secure the meat on your rotisserie skewer so that it is over the drip pan.
• Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
• At this time quarter your onion and carrot and place in drip pan.
• Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
• After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
• Place roast on a platter.
• Take drip pan, add 1/4 cup water and scrape pan drippings.
• Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!

ROTISSERIE TOP ROUND ROAST WITH GARLIC AND HERBS

Steps:

• Sprinkle the salt evenly all over the roast, patting it down as you go to make it stick to the meat. Repeat this step with black and cayenne peppers, followed by herbs.
• Finish by applying minced garlic evenly all over the roast and patting it down as you go.
• Secure the roast on a spit and roast over direct heat, lid closed, at 325F (at the dome), for about 1 1/2 hours, until desired doneness. I pulled my roast at 130F internal temperature for medium well doneness. Add a couple of chunks of wood for some color and smoky flavor in your grill. I used wild cherry wood for this roast.
• While the top round roast is on the rotisserie, roast some vegetables in the oven.
• Let the roast rest for about 5-10 minutes before slicing.
• Slice and serve with roasted vegetables.

ROTISSERIE GRILLED EYE OF ROUND

Steps:

• Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
• Trim fat from meat and add to marinade.
• Marinate in refrigerator for at least 6 hours.
• Remove meat from marinade and place on spit over indirect heat.
• Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.