Rotisserie Grilled Eye Of Round Recipes

Steps:

• Set up your outdoor rotisserie grill for indirect cooking.
• Move lava rocks to one side and place aluminum drip pan in its place.
• If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
• Light your grill and use the burner opposite from where you placed your drip pan.
• Leave the burner on high.
• Prepare your meat by sprinkling it with the seasoning.
• Rub into meat.
• Secure the meat on your rotisserie skewer so that it is over the drip pan.
• Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
• At this time quarter your onion and carrot and place in drip pan.
• Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
• After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
• Place roast on a platter.
• Take drip pan, add 1/4 cup water and scrape pan drippings.
• Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!

Steps:

• Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
• Trim fat from meat and add to marinade.
• Marinate in refrigerator for at least 6 hours.
• Remove meat from marinade and place on spit over indirect heat.
• Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.