Barbecue Roasting: Step-by-Step Lessons

Step 1

Get Ready

  • Start with either a Premium Rotisserie Roast such as Prime Rib or Top Sirloin or a Rotisserie Roast – Outside Round, Inside Round, Sirloin Tip, Cross Rib OR any even-shaped cut of Premium Oven or Oven Roast.
  • Use a 2 burner or 3 burner barbecue. Rotisserie Roasts can be cooked either with or without a rotisserie attachment.

Cook's Notes:
You don't need a fancy barbecue to enjoy barbecue beef roast. If you don't have a rotisserie, you can cook the roast right on the grill by using indirect heat roasting (see Step 4b)
Step 2a

Pierce

  • Pierce roast all over with fork.

Cook's Notes:
If using a Premium Roast, you can skip this step and simply rub all over with your favourite seasonings OR marinate 2 to 4 hours just for flavour.
Step 2b

Season

  • Place in large sealable freezer bag with 2 cups (500 mL) of your favourite marinade; seal and refrigerate for 12 to 24 hours.
  • Discard marinade and season.

Cook's Notes:
Instant Marinade: use your favourite salad dressing, teriyaki, Worcestershire or steak sauce.
Step 3a

Prepare to barbecue

  • Insert meat thermometer into middle of roast (avoiding spit rod if using rotisserie).

With Rotisserie:

  • Place drip pan, containing 1/2 inch (1 cm) water, under grill. Preheat barbecue to medium-high (400°F/200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan.

Step 3b

Without Rotisserie:

  • For indirect heat roasting, place drip pan under grill in one half 2-burner barbecue. Heat barbecue to approx. 400°F (200°C) with lid closed. Turn off burner under drip pan. Place roast on grill over unlit burner and roast at constant heat with lid closed. For a 3-burner barbecue, place drip pan and roast in centre of barbecue.
Step 4

Cook; let stand

  • Cook at constant heat, in closed barbecue, to desired doneness temperature (see chart). Enjoy Premium cuts cooked any doneness. Oven Roasts are best cooked to medium doneness. Resist peeking – lifting the lid lets heat escape lengthening cooking time.
  • Transfer roast to cutting board; tent with foil for 10 to 15 minutes.
  • Cut netting off with kitchen scissors; carve into thin slices across the grain.
Doneness timing for barbecue roast beef