rotisserie roast beef cooking time per pound
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Roast beef
Roast beef is a dish of beef that is roasted, generally served as the main dish of a meal. In the Anglosphere, roast beef is one of the meats often served at Sunday lunch or dinner. Yorkshire pudding is a standard side dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich filling. Leftover roast beef may be minced and made into hash.
Roast beef is a characteristic national dish of England and holds cultural meaning for the English dating back to the 1731 ballad “The Roast Beef of Old England”. The dish is so synonymous with England and its cooking methods from the 18th century that a French nickname for the English is “les Rosbifs”.[1]
History
Despite the song, roast beef was not generally eaten in medieval England: “no medieval feast featured … roast beef, even in England”.[2]
Culinary arts
The beef on weck sandwich is a tradition in western New York dating back to the early 1800s.[3] Roast beef is sometimes served with horseradish or horseradish sauce. In Denmark, it is mostly used in open sandwiches, called smørrebrød.
Directions
- Pierce a 3 to 4-lb. roast (rump, round, short rib, cross cut or sirloin tip) all over with fork. Place in large sealable freezer bag or shallow glass container with 2 cups of your favorite marinade; seal & refrigerate for 12 to 24 hours. Discard marinade after use.
- Place dripping pan with 1/2-inch to 1-inch water under BBQ grill. Preheat barbecue to medium-high (400 degrees F/200 degrees C). Cook with rotisserie or by indirect heat.
- Rotisserie Roasting: Insert spit rod lengthwise through center of roast; secure with holding forks and position roast over drip pan.
- Indirect Heat Roasting on BBQ: Place roast on grill over drip pan that has been moved to one side of the BBQ; turn heat off under just the roast side of the BBQ.
- Cook in closed BBQ at a constant heat until desired doneness (approx. 20-25 minutes per pound of roast for medium doneness).
- Remove roast to cutting board; tent with foil for 10 to 15 minutes. Carve into thin slices against the grain of the meat.
How many minutes per pound do you cook a roast on a rotisserie?
20-25 minutes per pound of roast for medium doneness). Remove roast to cutting board, tent with foil for 10 to 15 minutes.
How long does a rotisserie roast take?
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.
How long does it take to cook a 3 pound roast on a rotisserie?
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.
How long does it take to cook a 4lb roast on a rotisserie?
On the low end, a 4-pound roast will take roughly 50 minutes. On the high end, a 7-pound roast will go for about 70 minutes.
What temperature is a rotisserie?
Ideal Cooking Times and Temperature for a Juicy Rotisserie Chicken. The recommended temperature for a rotisserie chicken is 165 degrees Fahrenheit (about 70 degrees Celsius). Not only does this preserve the juiciness and flavor of a roast chicken, but it also kills off any potentially dangerous bacteria like salmonella
What’s the best roast for rotisserie?
Oven roasts, such as a tenderloin roast (pictured above left) or a rolled boneless rib roast (pictured above right), are excellent candidates for rotisserie cooking. Rib-eye roasts and top loin roasts are equally good choices.
How long should I roast beef?
Weigh joint of beef to calculate the cooking time. Allow 20 minutes per 450g for medium, 15 minutes per 450g for medium-rare and 10-15 minutes per 450g for rare.
Can you rotisserie a bottom round roast?
A bottom round roast is an excellent choice for rotisserie cooking. Rotisserie cooking has been in practice for centuries. … The turning of the spit over the heat evenly cooks the food as it bastes itself.
What part of the cow is Girello?
Girello is an Italian term referring to a choice round portion of a meat cut typically beef. It’s reference in English means “eye of” round steak. A round steak is a beef steak from the “round”, the rear leg.
Before you begin:
- Consult the instruction manual you received when you purchased your grill. Follow the directions provided by the manufacturer.
- If your grill did not include a rotisserie attachment, buy one that is made specifically for your grill type.
- Check for everything you need: Rotisserie kit, drip pan, clean pliers, oven mitts, and meat thermometer.
- Follow the indirect grilling method when cooking rotisserie style. Both charcoal and gas grills must be preheated before you begin. Refer to the article titled “Grilling Basics” for details on preheating. Rotisserie is a slow cooking process, preheat grill to high. Grill at a high temperature for the first few minutes to sear, lower to medium/low for remainder of cooking time.
Rotisserie on a Charcoal Grill
When indirect grilling on a charcoal grill, the fire is built to the side of where the food is to be grilled or surrounding the outer edge of the grill. The food is cooked by radiant heat rather than direct heat (as if in an oven). Coals are lit using only one half of the grill or the surrounding outside edge.
The method you use depends on the positioning of the rotisserie device. No hot coals should be positioned directly underneath the food – only a drip pan should be placed directly beneath the food (a disposable aluminum pan works well). Due to the extended cooking time, you will need to add additional charcoal every 30-40 minutes.
Rotisserie on a Gas Grill
When Indirect Grilling on a gas grill, the burner below the area where the food will be placed should be turned off after preheating. The coals are then placed to the side and a drip pan is placed directly under the food. Because of the central positioning of the rotisserie, this method will not work.
The best option is to set grill burners on a low setting and place a drip pan on the grate directly underneath the rotisserie spit. The drip pan will keep the heat at a safe distance from the meat. If the meat is a large cut and does not rotate freely, clear the center of the lava rock so the drip pan can be placed directly on the lava pan, beneath the grate and rotisserie.
Flavoring Tips:
- Keep in mind that adding too much flavoring can overpower the natural flavor of the meat.
- Fill the drip pan with up to 1 inch of water. To add flavor and keep the meat moist, add your favorite juice (i.e.: pineapple for ham), herb, or citrus zest to the drip pan.
- Place herbs, citrus zest, or flavoring chips directly on the coals. Be sure to soak in water for 30-45 minutes to prevent burning rather than the desired effect of smoking.
- Pour 1/2 to 1 inch of beer or favorite wine in the drip pan.
- Use a mixture of olive oil (or melted butter) and your favorite herb for basting fish or poultry.
- Prepare a mixture of garlic cloves, peanut oil, and your favorite steak sauce. Use as a basting sauce for beef or pork. Apply during last 20-30 minutes of cooking time.
How Do I Determine Rotisserie Cooking times?
Many factors can affect rotisserie cooking times. The heat of the grill, the state of the food and its preparation, and even the weather when cooking outdoors can all increase or decrease the amount of time it will take for the food to finish cooking on a rotisserie. In general, rotisserie cooking times for most meats can be estimated around 15 to 20 minutes per pound (per 0.45 kilograms), with the exception of chicken cutlets or whole roasting chickens, which tend to cook within 60 to 90 minutes unless they are quite large.
Fish tends to take less time on a rotisserie, especially when fish cutlets are placed in a rotisserie basket, while a whole pig roasted on a large spit can take as little as 10 minutes a pound (0.45 kg), depending on its preparation. Ultimately, the only way to accurately know if food on a rotisserie is fully cooked is to use a thermometer to measure the internal temperatures.
from 325 to 350° F
The heat of the grill can affect rotisserie cooking times. Many recipes call for a grill to be on medium heat, which generally is considered to be from 325 to 350° F (about 162 to 176° C). Special care should be taken with an infrared grill, because there is a possibility that the infrared heat will cook the food at a faster rate than charcoal or gas would.
It is important to note that while estimating rotisserie cooking times, the size of the food matters. Pieces of meat — whether lamb, beef or pork — that are between 1 pound and 3 pounds (about 0.45 kg to 1.3 kg) tend to cook within 15 minutes to 1 hour. The more the meat weighs, however, the less accurate per-pound calculations become, because the heat requires increasingly less time to cook the meat inside the cut. A whole pig, for example, might require less time by weight than just a leg.
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