© Yankee Harvest, LLC
Yankee Gardener Recipes
Yankee Gardener's Round Beef on a Square Spit
Serves 6 to 83 1/2 to 4 lb. Beef, round roast. Follow safe handling instructions.
Basting Sauce:
8 Tablespoons butter or 6 Tablespoons butter and 2 Tablespoons Bacon Drippings
1/2 cup good red wine (Not spoiled or changing to vinegar)
freshly ground pepper
salt
Clean basting brush with long handle
Extra bag of charcoal briquettes or
Spare tank of cooking gas for the grill
Serving Options:
Fresh horseradish sauce
Hot fresh gravy
Fresh baked hard rolls
Lots of napkins
Tell your butcher shop, you will be spit roasting this coming weekend. Have the meat department cut the round roast as evenlyl as possible to ensure a good balance on your rotating spit rod.
Clean and insert your spit rod with clamps. Rotate by hand and check for balance. Before turning your spit motor on, place a clean drip pan on the rotisserie grate beneath the spit with the beef roast in place. Turn on spit motor and check for proper clearance. Add 2 cups water to the drip pan. Turn on your grill. Spit roast for 45 to 60 minutes. Combine the warm butter, wine, salt and pepper, and baste as frequently as you can during the roasting time.
Additional Cooking Hints and Suggestions:
- Use your favorite flavored, dampened wood chips for additional smoky flavor. Follow your grill directions.
- For hot sandwiches, beef can be sliced right from the spit. Remove spit from the hot grill and place on a large cutting board or serving platter to catch all the juices to use below. Serve with horseradish sauce.
- Make some hot brown gravy from the roast drippings in the drip pan. Add thinly slice beef, and simmer for about a minute. Then pile this delicious meat and flavored gravy onto a fresh hard roll. Bite into this mouthwatering treat with a pile of napkins and your favorite beverage. Happy eating!
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