Spring is in the air! When Spring is in the air, that means a few things; yard work, more yard work, and getting the grill ready. My parents were kind enough to purchase a rotisserie attachment for my grill as a Christmas present. Trust me, I have been eager to use this attachment since December! Last week provided me the opportunity to do something with the rotisserie attachment. Thoughts were going through my head (chickens, cornish hens, turkey), however I decided to go with a beef roast. I went with the beef because my parents made something similar on my last visit to Nevada, and that was a cut of tri-tip beef. Now that was good, but I am thinking that this one was better. Let’s get started.
Please be mindful that if you do not have the attachment, you could slow roast this in the oven and it would turn out just as good!
Prep: 5 minutes, plus marinading time of 4 hours
Cook time: 3 hours
3-4 lb roast of beef; get some with some nice marbeling
2-3 tbs of olive oil
4 garlic cloves, fresh and sliced
Fresh ground pepper
Rosemary to lightly coat
Take your beef, and cut slits into it to stuff garlic slices into, doing this around the entire roast. Then rub the roast with olive oil, salt, pepper, and rosemary. Place in a large ziplock bag and let it get marry for four hours or more. Here is the cool thing. Take the rotisserie sword, and the meat hooks and stab the meat and form a solid connection with the hooks. Preheat your grill on medium, and insert the sword into the box. Let this cook for 3 hours. If you have a meat thermometer, use it, otherwise, do what I did and use your thumb to determine the wellness of the meat. Carefully remove the meat from the sword, and let it rest for nearly ten minutes.