Rotisserie Cooking a Beef Sirloin roast

One of the nicest things about rotisserie cooking on your BBQ is, once you get it setup and running, there's not much to do but sit in the shade with a cold beer, listen to it go round and round and wait for those magnificent BBQ smells.

For this rotisserie recipe we're cooking a sirloin roast, quite likely the most flavorful cuts of beef you'll find.

And just to give this flavor a slight tweak we're pre-soaking the beef in a root beer marinade.

The unusal taste of root beer seems to be a perfect partner to complement the taste of sirloin beef, the licorice and cinnamon accents I think.

Plus it's got Sassafras in it, and I just like that word.

Just pour the root beer over the roast, cover and refrigerate at least 4 hours but best if you can leave it soak overnight before cooking.

If you're interested in learning how to use a BBQ rotisserie click here.

If you don't feel like beef how about cooking a Rotisserie Chicken recipe instead?

Home › Grilled Beef Recipes › Rotisserie Beef Sirloin Roast

Serves: 4

Prep time: 10 minutes
Cook time: 1 hour

In-Direct Heat: 350F - 375F

Note: for best results marinate 4 hours up to overnight before cooking.

What you'll need:

One 2 lb Sirloin Tip Roast

2 Cans Root Beer (or enough to completely cover roast)
2 tablespoons olive oil
1 tablespoon ground black pepper
1 tablespoon coarse kosher salt
1 tablespoon dried rosemary leaves

Step 1:
Pierce the beef all over with a fork to allow maximum penetration of the Root Beer.

Step 2:
Cover the entire beef with Root Beer.

Shown here is the roast in a reusable plastic storage bag containing the beef and root beer, all held in a bowl.

Refrigerate covered at least 4 hours or up to overnight.

Step 3:
Insert the rotisserie spit or skewer through the beef and secure the prongs at each end in the meat.

Shown here is actually two sirloin roasts I picked up on sale installed on the rotisserie spit end to end.

Step 4:
Preheat the grill to 350F to 375F.

Remove the grates and place a disposable aluminum pan over the burners large enough to catch all roast drippings and to hold water to keep roast moist while cooking.

Rub the roast all over with the olive oil.

Season the roast with the pepper, salt and rosemary.