BARBECUING ROAST BEEF RECIPES
ROTISSERIE BEEF ROAST RECIPE - FOOD.COM
This is a good Rorisserie Beef Roast and marinade. I borrowed this from a Haverhill Beef. Recipe I found online.
Total Time 13 hours 30 minutes
Prep Time 12 hours
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pierce beef roast numerous times with a fork. Combine marinade ingredients in shallow container or resealable freezer bag, reserving 2 tbsp of the marinade for basting roast while barbecuing.
- Marinate roast 12-24 hours in refrigerator. Discard used marinade.
- Preheat grill to medium heat.
- Insert meat thermometer into center of beef roast.
- Cook on rotisserie over drip pan in closed grill over INDIRECT HEAT for about 1 1/2 hours (rare = internal temperature of 140ºF or medium = internal temperature of 160ºF).
- Baste beef roast with the reserved marinade while barbecuing.
Nutrition Facts : Calories 461.6, FatContent 14.1, SaturatedFatContent 5.6, CholesterolContent 224.5, SodiumContent 756.4, CarbohydrateContent 10.7, FiberContent 0.2, SugarContent 9, ProteinContent 74.8
SMOKED NEW YORK STRIP ROAST - LEARN TO SMOKE MEAT WITH ...
If you're looking for a beef roast that has fancy written all over it, look no further than a smoked New York strip roast.
Provided by Jeff Phillips
Prep Time 15 minutes
Cook Time 240 minutes
Number Of Ingredients 4
Steps:
- Place roast in pan or on rack. If using a low-salt rub, apply approx. ½ teaspoon per lb of coarse kosher salt to the top of the roast. Wait about 15 minutes, then apply Jeff's Texas style rub to the top and sides of the roast.
- Place pan of roast in the fridge for 12 hours to dry brine.
- After dry brine, remove pan from fridge and set on counter while you prepare the smoker.
- Set up smoker for cooking at 225°F (107°C) using indirect heat. If your smoker uses a water pan, fill it up. Use oak wood for smoke if available.
- Once the smoker is ready, place the pan with the roast into the smoker to cook.
- Let the roast cook for about 4 hours or until it reaches 130°F (54°C) in the center (medium rare).
- Brush melted butter onto the roast a couple of times while it cooks.
- Once finished, cover the roast with foil and let it rest for about 30 minutes before slicing.
- Slice the roast into pieces that are about ¾ to 1 inch thick and serve immediately.
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