Summer time is barbecue time, and there is a way to grill just about anything. Meats including steaks, burgers and roasts taste better when they are cooked on the grill. The eye of the round roast is a nice even-sized roast that works well on a rotisserie. It is best when marinated and basted through the process of barbecuing. Once you have this roast cooked outside, you will never want to cook it inside again.
Mix all ingredients except meat and simmer in a pot for about 20 minutes. Allow to cool. Place roast in a roasting pan and pour marinade over it. Place in the refrigerator for about 3 hours, turning every 1/2 hour.
Take the roast out and put on the grills rotisserie. Place the holder spikes in both ends. Make sure the roast is not too heavy to one side.
Light the grill and turn on rotisserie. Close the lid and allow to heat up to around 350 degrees F.
Open the lid and brush on some of the marinade. Close the lid for another 20 or 30 minutes. Then brush on more marinade. Keep up the cycle until the roast's internal temperature reaches 160 degrees. Depending on the size of the roast, it should take no longer than 1 to 2 hours to cook.
Take the roast off the rotisserie and cut thin slices. The meat will be tender and have a smoky BBQ flavor.
- Robbie Owen-Wahl