BARBECUED ROAST BEEF:
Pierce Rotisserie or Oven /Roast all over with fork.
Prepare your pork roast by rinsing under cold water
Set up your outdoor rotisserie grill for indirect cooking.
all slits all over the roast then insert a half a
Combine orange juice, honey, mustard, Tabasco sauce and nutmeg; set aside.
Rub roast with cooking oil, salt, pepper and garlic powder.
Insert rotisserie rod lengthwise through center of thermometer at an angle so tip is in center of roast but not touching rod.
Place roast on rotisserie of grill preheated to 325\u00b0.
Cook until juices form and rotate on roast, then brush glaze on roast with pastry brush every 10 minutes.
Cook for 2 to 2 1/2 hours or until meat thermometer registers 170\u00b0.
Makes 8 to 10 servings.
Pierce beef roast numerous times with a fork.
Prepare an outdoor rotisserie grill for medium heat.
Cut slits on all sides of the roast, and insert garlic slices.
In a small bowl, mix paprika, salt, pepper, rosemary, and thyme. Rub the mixture over the roast.
Place roast on the prepared rotisserie, and cook 2 to 5 hours, to a minimum internal temperature of 145 degrees F (63 degrees C). Allow to rest about 20 minutes before slicing.
Place beef roast in crock pot.
Pour
iquid.
Insert rotisserie spit rod through center of roast.
Secure
lame and cool.
Place roast in marinade to cover.
Brown the roast in a large frying pan.<
Preheat oven to 350\u00b0F. Place chicken in a roasting pan.
In a small saucepan, combine chicken broth, 2 tbsp lemon juice, butter, honey, mustard and basil sprig over medium heat. Simmer for 5 mins. Add cornstarch slurry and simmer for 1 min, or until thickened. Remove from heat and discard basil. Brush chicken with glaze and roast for 30 mins, to heat through. Just before serving, stir chopped basil and 1 tsp lemon zest into sauce. Serve with chicken. Garnish with lemon twists, red pepper curls and fresh basil leaves.
Place roast in a deep bowl.
Mix all remaining ingredients and pour over meat.
Cover and marinate, refrigerated, overnight. Mount and balance roast on rotisserie spit.
Cook 3 to 4 inches from medium-hot coals for 1 1/2 hours.
Clean garlic clove; cut in half.
Spear roast with pockets, different depths.
Place 1 piece garlic in each.
Rub roast with oil.
Combine seasonings and rub to coat.
Place on rotisserie; cook 18 minutes per pound.
For medium, 160\u00b0; rare, 140\u00b0 and for well, 170\u00b0.
Brush meat with bottled Italian salad dressing.
Mix spices and sprinkle on meat while turning on the rotisserie.
Cook until done.
Let rib roast stand at room temperature 1
f needed.
Toss sliced roast beef with thin gravy until
Combine the garlic and herbs in a small bowl, toss to cover garlic with herbs.
Use a sharp, narrow-bladed knife and make shot openings into the meat at regular intervals.
Insert the herb coated garlic slivers into the openings.
Sprinkle the roast with salt and pepper.
Cook in rotisserie at 375 degrees Fahrenheit for 1 1/2 hours or longer, until cooked through.
Rub the rest of the roast down with seasoning salt.
epper, Toss to coat.
Roast for 45 minutes or until