Barbequing Beef Roasts

Tips and Tidbits

Barbequing Beef Roasts, the most tender and expensive cuts, provide the best results with the least effort. They can be cooked directly on the grill, using indirect heat. Using indirect heat consists of placing roast on left of grill with burners turned off and having right side burners on.

Cuisipro Roast & Serve Rack Cuisipro removable rack easily transports meat from the roasting pan to serving tray in one motion, without awkward lifters.

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Tender

- rib, rolled rib, rib-eye, whole tenderloin

Medium Tender

- round (inside, outside and eye), rump, sirloin tip

Less Tender

- blade, cross rib, chuck

Rotisserie Cooking

Barbequing beef roasts (tender and medium tender cuts) on the rotisserie produces even better results.

Large cuts of roasts cook evenly and are self-basting. (Very lean roasts can be protected from drying with strips of bacon or by basting periodically with oil, marinades or sauces that do not contain sugar or tomato, as these tend to burn.)
The following chart gives a guide for cooking times and temperatures.

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Rotisserie		Roast Guidelines	Grill
min/lb	min/kg	Internal Temp	min/lb	min/kg
18 - 20	40 - 45	Rare (140ºF/60ºC)	15 - 20	35 - 45
22 - 25	50 - 60	Medium (160ºF/70ºC)	25 - 30	55 - 70
30	75	Well (170ºF/75ºC)	35	85