Things You'll Need
4- to 6-pound bottom round roast
Rotisserie cooking has been in practice for centuries. With the advent of modern technologies, turning the spit is done by a small motor attached to the rotisserie. The idea behind rotisserie cooking is that it cooks the food over an indirect source of heat for an extended period of time. The turning of the spit over the heat evenly cooks the food as it bastes itself. This is perfect for tougher and more inexpensive cuts of meat like the bottom round roast. With a few seasonings and a bit of time, this roast can be transformed into a succulent and tender piece of meat.
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Light grill. Let the coals get hot in a regular grill and the inside temperature come up in a gas grill. The roast cooks at about 425 degrees Fahrenheit.
Chop garlic and rosemary. Drizzle the roast with olive oil, then sprinkle with salt, pepper, garlic and rosemary. Rub it all in well.
Thread the roast onto the skewer, balancing it as well as possible. If there is an area of the roast that keeps trying to hang down or that will flop around as the rotisserie turns, tie string around the roast to keep it in place.
Move coals to one side, or use only half the gas grill. Place a drip pan beneath the rotisserie, next to the coals or burners. Place the rotisserie rack with the roast into place and turn on the motor. Let the roast cook, about 15 minutes per pound of meat.
Check for doneness with the meat thermometer. Remember that the internal temperature will rise slightly after removing the roast from the heat, usually about 10 degrees. Let roast sit for 10 to 15 minutes before taking it off the spit and carving.
Water and hickory or mesquite wood chips can be added to the drip pan. This will give the roast a smoky flavor.