How to make it

  • Rub the roast with Garlic Powder, Salt and Pepper to taste.
  • Place in a glass dish, cover and marinate overnight.
  • Next day, skewer the roast, preheat the grill, sear roast on the grill grate.
  • Turn off the main burners and light the rotisserie burner.
  • Put beer and water in baking pan to catch drippings.
  • Baste frequently with the drippings.
  • Cook on rotisserie until well done. Medium High heat until a meat thermometer says it's 155 degrees in the middle.
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Reviews & Comments 10

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  • dugger 4 years ago
    One more item... if you use a meat probe like I do be sure it does not get against the spit inside the roast. That will indicate a higher temperature than what is real.
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  • dugger 4 years ago
    Skid,
    I'm not entirely sure I understand the question but here goes anyway. My grill uses a sear burner in the back of the grill box for the rotisserie. I set it just a little above medium when I do this recipe. I can alway turn up the heat if it does not seem to be getting brown. I also (unmentioned before) stick an oven proof meat thermometer in the end of the roast. I'm looking for about 155 degrees in the middle of the roast. I know some grills don't use those but heat the rotisserie with the main burners. The idea for me is to cook it slow so the outside does not burn to a crisp before the interior is done. I twiddle with the heat as required. Generally I'm looking for about two hours of cooktime. And of course the size of the roast makes a big difference too.
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  • skdk3l 4 years ago
    I was wondering how high is your rotisserie have to be. I placed my heat at 3/4 way.

    Any suggestions
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  • dugger 6 years ago
    As to the basting.. I added step 6 last nignt when I came back to review what I had written. Yes, you keep basting with the drippings/beer mix. Now it only takes one or two bottles of beer and they come in six packs....uhhhhh...
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    " It was excellent "
    wynnebaer ate it and said...
    Simply wonderful..:)
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    " It was good "
    helewes ate it and said...
    Yum, with sides of roasted Yukons... baked beets with balsamic syrup. Glad to see this recipe.
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    " It was excellent "
    thegoldminer ate it and said...
    Nice pics! Sized just right for viewing. Your roast looks great, nice job. I believe you are basting with the liquid from the pan in the pic. Cabincrazyone was wondering. I don't have the extra heating element so I will let the dripping drip down and vaporize flavors to the meat. I love grilling. Nothing much easier than grilling. JJ
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  • cabincrazyone 6 years ago
    Someone once said something about simple being divine but it escapes me. Your recipe sounds simple and divine.
    You have me wondering what you intend to do with the drippings. Are you basting with the beer mix?
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  • dugger 6 years ago
    Oops, should have done this first. If you don't have a rotisserie you can still do this on the grill. Put the roast on the top rack. The main burners will vaporize the juice but you can just keep adding beer and water as needed. Turn the roast over occasionally to keep from cooking one side to charcoal. I can't give you an exact cooking time because grills vary so widely. Some will only get medium warm while some will make iron melt.
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    " It was excellent "
    minitindel ate it and said...
    nice one thanks for sharing
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