Rotisserie Roasts are ideal for no-fuss barbecue roasting. These boneless roasts, ranging in size from 4 to 13 lb (2 to 6 kg), are barbecue-ready – carefully cut and tied to promote even cooking and easy rotation on the rotisserie. Perfect for outdoor entertaining, these roasts can be cooked on the spit or right on the grill using Indirect Heat. The Asian flavoured marinade combined with the tropical salsa adds a touch of the exotic to your barbecue feast.
| ½ cup (125 mL) |
EACH soy sauce and rice vinegar |
| ¼ cup (50 mL) |
liquid honey |
| 1 tbsp (15 mL) |
Asian chili sauce |
| 2 tsp (10 mL) |
EACH sesame oil and minced gingerroot |
| 4 lb (2 kg) |
Beef Rotisserie or Premium Rotisserie Roast |
| |
Tropical Salsa (recipe follows) |
- Combine soy sauce, vinegar, honey, chili sauce, sesame oil and gingerroot in large sealable freezer bag or bowl. Pierce roast numerous times with long fork and add to bag; seal tightly and refrigerate for 2 to 4 hours for Premium Rotisserie Roast or 12 to 24 hours for Rotisserie Roast. Discard marinade.
- Place drip pan under grill; add ½ inch (1 cm) water to pan. Preheat barbecue to medium-high 400°F (200°C). Cooking with rotisserie: insert spit rod lengthwise through centre of roast; secure with holding forks. Cooking without rotisserie: Place roast on grill over drip pan moved to one side. Turn off burner under roast.
- Insert meat thermometer into middle of roast, avoiding spit rod (if using). With constant heat and closed barbecue, cook over drip pan until thermometer reads 155°F (68°C) for medium (about 30 min per lb/500 g). Remove to cutting board; tent with foil for 10 to 15 minutes or cover and refrigerate for up to 3 days to serve later. Cut into thin slices across the grain. Serve with Tropical Salsa.
Tropical Salsa: In blender, purée 1 mango, peeled and pitted. Stir in ½ cup (125 mL) crushed pineapple, 1 tbsp (15 mL) EACH chopped fresh mint or coriander, granulated sugar and rice vinegar and 1-½ tsp (7 mL) Asian chili sauce. Season with salt and pepper to taste.