Rotisserie/Premium Rotisserie Roast
Rotisserie Roasts are cut to be barbecue ready. Cook them on a rotisserie spit or cook on the grill using an indirect heat method. For Premium Rotisserie Roast, season roast or marinate 2-4 hours. For Rotisserie Roast marinate for 12-24 hours. To marinate: Pierce roast all over with fork. Place in large sealable freezer bag with 2 cups (500 mL) marinade (such as teriyaki sauce or salad dressing); refrigerate. Discard marinade before cooking.
1.	Place drip pan, containing 1/2 inch (1 cm) water, under grill. Preheat barbecue to medium-high (400ºF/200ºC). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place roast over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat off just under the roast.
2.	Insert meat thermometer into middle of roast avoiding spit rod (if using). Cook at constant heat, in closed barbecue, until thermometer reads 155ºF (68ºC) for medium (about 30 minutes per lb /500 g).
3.	Remove roast to cutting board; tent with foil for 10-15 minutes to allow temperature to rise 5ºF (3ºC). Carve across the grain.