Rotisserie Roasts

• For Premium Oven or Premium Rotisserie Roasts the cooking doesn't get any easier - just rub, roast and relax!
• For Oven or Rotisserie Roasts marinade in the fridge for 4 to 12 hours before barbecue roasting. Enjoy done medium sliced thinly to serve.

Cooking 1, 2, 3:
If using a Premium Rotisserie Roast you can skip Step 1 or marinate 2 to 4 hours just for flavour.

1. Pierce roast all over with fork. Place in large sealable freezer bag or shallow glass container with 2 cups (500 mL) of your favourite marinade; seal and refrigerate for 4 to 12 hours. Discard marinade. Season roast.
2. Place drip pan containing ½-inch (1 cm) water under grill (see illustration 4a). 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.
   
3. Insert meat thermometer into middle of roast avoiding spit rod (if using). Cook at constant heat in closed barbecue, to desired doneness temperature. Remove roast to cutting board; tent with foil for 10 to 15 minutes to allow temperature to rise 5°F (3°C). Carve into thin slices across the grain.

NO ROTISSERIE? NO PROBLEM:
Try indirect heat barbecue roasting to do barbecue roasting without a rotisserie.

• For a 2 burner barbecue, place drip pan under grill in one half 2-burner barbecue (see illustration 4b). For a 3-burner barbecue, place drip pan and roast in centre of barbecue (see illustration 4c). Light barbecue; heat 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.
  

Cook's Notes:
Resist peeking - lifting the lid lets heat escape lengthening cooking time.

Wind, air temperature and grill type can affect grilling time - use a food thermometer to best determines doneness.