December 14, 2008
Rotisserie Roast Beef with Garlic and Pepper Crust

The last time I attempted rotisserie roast beef I simply went with salt and pepper on the beef before cooking. This time I decided to get a little crazy.

I bought 3 eye rounds from Costco and pierced the round with a steak knife in about 3-4 locations around the beef. In these piercings I stuffed a clove of garlic.

I then coated the roast with a quick dry rub:

2 T Black Pepper
2 tsp Onion Salt
2 tsp Garlic Powder

I liberally applied the dry rub and then put all three eye rounds on the rotisserie.

To make sure the roast beef was extra juicy I put some beef broth in a squirt bottle. In addition to the broth, I cut up about 10 cloves of garlic and added them to the squirt bottle. Every 20 minutes I sprayed the roast while it's rotating on the rotisserie.

After one and a half hours at 350 degrees the internal temperature of the roasts ranged from 125-130. This is in the "rare" category but that is ok for today's application. This roast is destined for the parking lot of a football game. At the tailgate I re-heated the roast beef in an aluminum tin so it would be nice and warm to put on our Kaiser rolls. This additional cooking at the tailgate took the roast beef up to medium rare and allowed it to maintain its juicyness! Rotisserie roast beef cooking temperatures can be found here.

I got out my meat slicer and sliced the roast beef extra thin.

This roast beef is ready for the tailgate!

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