How To Rotisserie a Sirloin Roast

hello I'm Mike Robbo from dead cooks dinner calm and this is how to rotisserie a sirloin roast I'm cooking a six pound center-cut top sirloin roast I want to trust it about every inch and a half to two inches so that it doesn't flap around on the rotisserie while it's spinning I cut myself six pieces of butchers twine each one about twice the width of the roast I start trusting the roast one inch in from the end start the first tie on the knot by looping the string over itself twice then when you pull tight this tie will hold itself tight and that makes the second tie and tying off the knot much easier repeat every inch and a half to two inches down the length of the roast pulling tight to force the roast into a cylinder shape as you tie trim the extra string from the ends of the knots we don't want that flopping around on the grill or it might start to burn the roast is trusts so it's time to season sprinkle it all over with a mix of 1 tablespoon of kosher salt and 1 tablespoon of coarsely ground black pepper if you have the time salt early season the roast the night before and refrigerate on a rack over a rimmed baking sheet and you'll get a dry brining effect the roast will be more deeply seasoned than if you salt right before cooking it's time to put the spit in spit-roasting take the rotisserie spit and slide the first fork on figure out about where it should go so that the roast is centered and then tighten it down run the spit right through the center of the roast watch your fingers on the other side but I use them to kind of feel where the point is coming through so I can aim for center mass slide on the second fork and force it deep into the roast make sure everything is centered and then lock down both Forks the sirloin roast is trust spit and ready let it rest at room temperature while we go set up the grill put the rotisserie motor in the bracket on the side of the grill and make sure it's plugged it always works better that way remove the grill grates to make sure there's enough clearance for the spinning roast and put the drip pan directly on the burner covers in the middle of the grill I'm setting up for indirect medium-high heat about 425 degrees Fahrenheit on my grill that means I light burners number one at number six too high and then I turn on my infrared rotisserie burner also too high i heat the grill for fifteen minutes to get it up to temperature before I start cooking my grill is heated and it's time to rotisserie put the point of the spit into the motor put the other end of the spit into the notch and start the motor spinning make sure everything is rotating freely and the drip pan is centered under the roast and then close the lid I want to cook the roast at medium-high heat for about a half an hour to get browning started and then drop the heat down to medium-low so that the roast finishes cooking gently keep the lid closed as much as possible while it's cooking we'll be back in a half hour to check on browning it's been thirty minutes and my roast is nice and brown I'm going to turn off my infrared rotisserie burner to cut the heat down to about 300 degrees Fahrenheit medium-low while the lid is open I'm gonna check the temperature to see how it's going I'm aiming for medium-rare with a warm pink Center so I want 120 degrees Fahrenheit in the deepest part of the roast that may sound a little low for medium-rare but this is a really big roast and it's gonna have some carryover cooking even once it comes off the grill I'm gonna continue to cook with the lid closed checking the temperature every 15 minutes and more often when I get closer to my target temperature 120 is perfect for medium-rare if you want rare aim for 115 degrees Fahrenheit if you want medium aim for 125 to 130 beyond that I don't want to know the roast has been cooking for a total cooking time of about an hour and it's hitting about 117 118 I don't want to overcook it so I'm gonna pull it off the grill now oh my as soon as the roast comes off the grill you want to take it off of the spit and cut away the trussing twine as the roast cools that crust is going to harden and it will be harder and harder to pull them loosed without ripping that delicious crust the longer you wait cover the roast with foil and let it rest for 15 to 30 minutes before carving resting the roast gives it time to cool down just a little and let the carryover cooking finish arrested roast is more evenly cooked and gives us juicier beef oh my pink juic and gorgeous so there you have it one center-cut top sirloin roast cooked on the rotisserie this has been my Crowell from dead cooks dinner calm thanks for watching you

Channel: Mike Vrobel

Views: 243,524

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Id: KfgjMo1y3n4

Length: 5min 34sec (334 seconds)

Published: Tue Dec 05 2017