Spit roasting is a process in which meat, such as beef, is skewered on a long, solid rod and roasted over a fire. This cooking method slowly heats the meat while imparting it with a smoky fragrance and flavor. Because it is heated out in the open, you can easily baste your meat as it cooks. With the proper ingredients and technique you can spit roast beef right in your own backyard.
Wipe off your beef with a damp paper towel and place it in a shallow baking dish.
Mix together oil, lemon juice, salt, rosemary, ketchup, a bay leaf and pepper in a small bowl. Reserve some of the mixture to baste your beef with while it’s cooking. Pour the marinade over your beef and cover your baking dish with plastic wrap. Refrigerate overnight, turning the beef at least two times in the mixture.
Remove your beef from the refrigerator and wipe away any excess marinade. Allow it to rest for about one hour while you prepare your grill.
Place your roast on the spit and assure that it is balanced evenly. Insert a meat thermometer into the thickest part of the beef to monitor the internal temperature during the cooking process.
Position the spit so that your beef is about 5 inches away from the coals. Set an aluminum foil pan beneath your meat to catch any drippings.
Cook the meat until heated thoroughly, basting every hour or so with the reserved marinade.
- Cooks.com recommends allowing your beef to rest for about 10 minutes after you remove it from the spit. This will allow the juices to redistribute and prevent them from spilling out when you first cut into the meat.
- The U.S. Department of Agriculture warns that all beef must be cooked to an internal temperature of at least 145 degrees Fahrenheit. To prevent a false reading, make sure that your thermometer does not touch the spit or any bone.
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