Happy Monday folks,
I decided to cook a Rotisserie Roast for Man Food Mondays on my old fateful Charbroil propane gas grill. I have had this grill for over 15 yeas now and I have rebuilt is a half dozen times over the years. New burners, grill grates and igniters, she just keeps on cooking. I have a rotisserie attachment for it, and I have gotten a lot of use out of it over the years. Today I had another good reason to get it out, clean it up and set it to work.
I will start by telling you that I made an error in planning this cook. I did not marinade the roast overnight before I cooked it. I should have, but I did not. Most of what you read about me cooking is meat. I, as a general rule, plan out the meat, marinade and the cook in great detail. This is one of those times that time and grand kids caught me unprepared. So, I do suggest (and will follow my own advise next time) you to place the meat in some type of marinade that has a base to help breakdown the meat fibers prior to cooking. Next time I will use a bourbon based marinade over night.
Nuff said about that….lets get started.
The recipe and method are simple.
- 1 2 pound chuck roast
- 3 cloves garlic, thinly sliced
- fresh ground pepper and salt to taste
- spray canola oil
- 2 feet kitchen twine
- Sliced garlic cloves into thin slices.
- Make very small slits in the roast and insert the garlic into the slits.
- Spray with Canola oil and salt and pepper both sides.
- Wrap in plastic wrap and put in the refrigerator for about an hour.
- I used my old charbroil precision flame propane grill which has a rotisserie attachment, I set the motor up and arranged the grill to use it..
- Remove the chuck roast from the refrigerator take the plastic wrap off and insert the rotisserie skewer.
- Since the chuck roast has marbling fat running through it, the roast will separate on the skewer. Use the kitchen twine to tie the rose together, so that it cooks uniformly while on the rotisserie.
- Once the roast is setup and secure, take it out and set the skewer in the rotisserie motor. Turn the motor on and light the grill.
- Check it frequently to make sure the roast is turning.
- The temperature on the rotisserie will be somewhere around 400°. You are looking for an internal temperature of between 155° and 165° or a cook time of around 1½ to 2 hours.
This was a very good meal, it got complements from the grand kids and Michelle. The only issue was it was a little tough, when cooking a roast you want to allow it to cook long enough for the collagen to breakdown and make the meat tender. The problem with this is the meat is well done before this happens when you rotisserie cook, so a marinade or salt brine would help here. As I said earlier, I will be adapting a marinade for the next roast I cook this way, most likely a bourbon based one with a a little fruit to round out the flavor. I will let you know how that one goes.
We served this with steamed broccoli, sweet potatoes and a salad….The grand kids had tater tots…….with lots of ketchup.
Till next time, Take care
PS….Check back here from time to time I will be adding a few links to this post about meat prep for smoking and grilling. Here is a post I ran across that may help a bit more.