Prep Time: 10 Minutes
Cook Time: 1-1/2 hours for rare, 2 hours for medium,
2-1/2 to 3 hours for well done.
Makes 6 to 8 servings
Boneless beef roast,
approximately 56 lbs. to serve six or eight; this can be
a single cut or a rolled roast
2 cloves garlic
1/4 cup peanut, sesame seed or safflower oil
1 tsp. gourmet steak sauce
If you are cooking a
single cut roast, use the point of a narrow, thin knife to make
incisions about 1" deep at intervals. While holding the
incisions open, work salt and pepper and small slivers of garlic
into the flesh. If a rolled roast is being prepared, open it
by untying the butchers cord and put the seasonings on
the inside, then re-roll and re-tie. Combine the oil and steak
sauce, and rub the outside of the roast with mixture. Reserve
remaining liquid for basting. Balance the roast on the spit rod.
If you have a long, shallow metal baking-pan, place this under
the roast to catch its drippings. A pan can be improvised by
folding and bending heavy-duty foil. Use the rotis burner for
cooking. Begin with high heat and, after the surface has browned,
reduce to medium-high. Baste often with the oil-steak sauce mixture.
Place the drip pan to catch the fat and juices and, when the
oil sauce mixture has been used, baste with juices from the drip
pan. Approximate cooking times will be 1-1/2 hours for rare,
2 hours for medium,
2-1/2 to 3 hours for well done. You can judge the speed of cooking
by running a skewer into the meat along the spit and lifting
it slightly to observe the color of the juice that will flow.