Barbequing Beef Roasts

Tips & 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.

Beef roasts can be grouped into categories of tenderness

- rib, rolled rib, rib-eye, whole tenderloin
Medium Tender
- round (inside, outside and eye), rump, sirloin tip
Less Tender
- blade, cross rib, chuck

No marinating is needed, although a marinade can be used for special flavour.
For barbequing Beef Roasts choose a compact and evenly shaped roast.

Marinating medium tender and less tender (12 - 24 hours prior to cooking) assures you of a better product.
Also, cooking with BBQ sauce or other liquid wrapped in heavy duty foil is a good way of cooking less tender roasts. Remove foil for last half hour.

For great marinade recipes check out Marinating Tips

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.

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

Insert the rod length-wise through the centre of the roast. Tighten the holding forks, inserted at right angles to each other. Roast must turn with rod.

Insert meat thermometer so the bulb is centered in the thickest part of the roast but not resting in the fat or on the spit.
A meat thermometer is recommended for outdoor cooking of roasts. It is difficult to judge when the meat is ready since cooking times vary greatly.

Locate a drip pan below and slightly in front of the roast to catch drips and prevent flare-ups.
Remove roast when temperature is about 2.5°C (5°F), below desired degree of doneness.
Allow to set for 20 minutes before serving.

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Check out the following recipes to add flavor.

Pepper Roast

Beef in Beer

Beef Burger Recipe

Flaming Steak