Best 6 How Long To Rotisserie Roast Recipes

ROTISSERIE ROAST PORK

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.

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.

EASY ROTISSERIE CHICKEN RECIPE

Steps:

• Combine all seasonings in a small bowl and mix well.
• To prepare chicken, dab dry with paper towels.
• Rub the outside of the chicken with olive oil and season generously with the spice mixture.
• Gently fold the wings behind the chicken. Using kitchen twine, tie the legs together.

ROTISSERIE BEEF ROAST

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.

SLOW ROASTED BBQ BEEF ROAST

Steps:

• Prepare an outdoor rotisserie grill for medium heat.
• Cut slits on all sides of the roast, and insert garlic slices.
• In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
• Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.

ROTISSERIE PIG ROAST

Steps:

• If your pig is frozen, you must give it enough time to fully defrost. An average-sized pig will require about 48 hours to completely defrost.
• Whether your pig was frozen or fresh, you will need to let it sit at room temperature for about an hour before you start cooking.
• Your meat will always cook better when it is at room temperature as opposed to being cold. Allow extra time if you intend to brine or marinate your pig. This must be done prior to your pig roast.
• You will also need to protect the more delicate areas of your pig. One of the most popular and delicious parts is the ears. If you do not protect them, they will burn.
• The best way to protect both the ears and the snout is to use a nonstick oil or spray on a piece of parchment paper. Use this to cover the delicate areas.
• You can keep the parchment in place by covering it with a piece of heavy-duty aluminum foil. This will ensure your entire pig is tender, crispy and juicy without any burned areas.
• Brine the pig. For this method, you will use a solution of water and salt.
• This will not only tenderize your meat but moisture will be retained in the muscle fibers. If you intend to brine your pig, you will need to place your pig in a large tub, cover it with your brine solution and let it sit overnight.
• To make certain your brining solution completely penetrates your whole pig, inject your solution into the thickest areas of your meat.
• We also recommend basting your pig. This will ensure your meat has a dark, thick, caramelized coating on the surface of your pig. This will also prevent the superficial meat and skin from becoming dry.
• There are a lot of options for your basting mixture and the ingredients you use to add flavor. We recommend olive oil, fruit juices, lemon juice, wine and herbs. You can further enhance your flavor and improve your caramelization by using sugar or honey.
• Using a rotisserie is critical for cooking your whole pig. If you use a rack to support your pig over the fire, your pig will be stationary.
• The only way to make certain your pig is evenly cooked all the way through is by using a rotisserie. There is no way you will be able to turn over your pig while it is cooking.
• It is practically impossible to manually turn an entire pig by hand over a hot fire. Even attempting to do so will lead to a disaster.
• One of the most critical aspects of cooking your whole pig is making certain your pig is properly trussed to your rotisserie.
• Tightly and aggressively truss your pig to the spit.
• You also need to tightly truss the legs, thighs and hips so they are held securely against each other and your spit. Do the same with the head and shoulders of your pig. You need to prevent your pig from wiggling while roasting. Your pig must move along with your spit.
• Cook your pig slowly at about 250 degrees Fahrenheit. Depending on your temperature and the weight of your pig, your cooking time can be anywhere from four to 24 hours.
• When you think your pig is done, check the internal temperature using your meat thermometer. Check the shoulders and hams since these will finish cooking last. The ideal internal temperature is 160 degrees Fahrenheit.