You’re not the only one who thinks of chicken first when you think of all the things you can rotisserie. More than 900 million rotisserie chickens were sold in the US in 2018 by restaurants and stores. BBQ experts love rotisserie grilling all kinds of foods, not just chicken. You can rotisserie all your favorite meats, fish, vegetables, and even fruit.
It is best to choose larger, cylindrical cuts of meat with more fat when you want to rotisserie grill on a spit. This will make the meat the juiciest and most tender. An e-grill basket might work better than a spit for smaller cuts and cuts with less fat, as well as for fruits and vegetables. In the end, it doesn’t matter what you want to grill on your rotisserie—if you want to do it, you can!
Let’s take a quick look at some of the best cuts of meat for rotisserie grilling, including:
When it comes to rotisserie cooking, beef is one of the most popular and delicious options. The slow roasting over a spit infuses beef with incredible flavor while keeping it tender and juicy. While any cut of beef can be prepared on a rotisserie, certain cuts really shine with this cooking method. Here is an overview of the best cuts of beef for rotisserie grilling.
Ribeye
Ribeye is a top choice for rotisserie beef. This cut comes from the rib section and is known for its rich beefy flavor and generous marbling. The fat keeps the ribeye moist and tasty as it slowly roasts.
A whole ribeye roast cooked on the rotisserie has an unbeatable flavor Make sure to choose a roast with good marbling throughout to get the most out of the rotisserie cooking. A ribeye roast will take about 15-20 minutes per pound to reach the proper doneness on a rotisserie.
Tri-Tip
Tri-tip is another excellent option for rotisserie beef. This triangular cut comes from the bottom sirloin primal cut. It has robust beef flavor and responds well to the slow roasting.
Tri-tip tends to be a leaner cut, so take care not to overcook it. Use a meat thermometer to determine when it reaches the desired doneness, around 130°F for medium rare. Expect a 2-3 pound tri-tip roast to take 45-60 minutes on the rotisserie.
Top Sirloin
Top sirloin makes a budget-friendly choice for rotisserie beef. It has good flavor and can remain fairly tender during the rotisserie cooking. Choose a top sirloin roast that has some marbling to help keep it moist.
Remove any thick fat caps before cooking the top sirloin roast on the rotisserie. Season it simply with salt and pepper or get creative with spices and rubs. Cook to about 145°F for medium doneness.
Beef Tenderloin
Beef tenderloin, also called filet mignon, is one of the most tender cuts of beef. Although it can be expensive, cooking tenderloin on a rotisserie helps enhance the mild flavor while keeping it juicy.
Choose a whole tenderloin roast of at least 2 pounds. Tie it with butcher’s twine to maintain an even shape as it cooks. Monitor the temperature closely and remove it around 135°F for a perfect medium rare inside.
Chuck Roast
Chuck roast comes from the shoulder and is one of the more economical beef cuts. It has great flavor and a satisfying chew after low and slow cooking. Well-marbled chuck roast excels when prepared on the rotisserie.
Choose a bone-in or boneless chuck roast that is 3-5 pounds. Cook it to about 195°F-205°F for maximum tenderness. Allow 15-20 minutes per pound to ensure even cooking throughout.
Other Good Options
In addition to the cuts above, there are several other good beef options for rotisserie cooking. Brisket, short ribs, flank steak, and sirloin roast all respond well to the rotisserie method. Keep the cut size appropriate and watch the temperature to prevent overcooking the beef.
Preparing Beef for the Rotisserie
Proper preparation helps ensure beef turns out juicy and delicious on the rotisserie:
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Choose roasts and cuts that are 2-5 pounds. This allows for even cooking.
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Tie roasts with butcher’s twine to maintain shape during cooking.
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Coat beef with olive oil before adding spices or rubs to help them adhere.
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Insert a meat thermometer into the thickest part of roasts to monitor doneness.
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Allow meat to rest 10-15 minutes before slicing into it.
Cooking Tips
Follow these tips when cooking beef on your rotisserie:
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Set the rotisserie to the lowest temperature possible, between 200-325°F. Low, indirect heat is ideal.
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Place a drip pan underneath to catch drippings for making gravy or au jus.
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Maintain a consistent rotation speed for even cooking.
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Use wood chips, chunks, or pellets in a smoker box for added flavor.
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Once meat reaches 10°F below the desired doneness, remove from heat and let the carryover cooking finish it off.
Benefits of Rotisserie Beef
There are several advantages to preparing beef on a rotisserie:
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Rotating the meat self bastes it as the juices drip over the surface. This keeps the beef incredibly moist and juicy.
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The constant motion allows the meat to cook evenly from all sides. There are no under or overcooked spots.
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Cooking low and slow helps break down tough cuts like chuck roast into fork-tender beef.
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Infusing wood smoke adds incredible depth of flavor to the beef.
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Clean up is easier since drippings are neatly contained in a drip pan.
With the right cut of quality beef and proper rotisserie technique, you can achieve amazing results every time. So fire up that rotisserie and enjoy perfectly roasted beef this weekend!
Best Cut of Beef for Rotisserie
Prime rib roast is, without a doubt, the best cut of beef for rotisserie grilling. When the meat is turned over on a spit, the juicy juices coat the outside of the roast and seal in the rich, melt-in-your-mouth prime rib flavor.
Prime rib on the rotisserie takes about 15 to 20 minutes per pound to cook. For the best results, sear the outside of your prime rib roast on high heat on your grill top until you have a nice crust on the outside (about 20 minutes). Reduce the heat to medium, mount the roast on your spit, and fire up the rotisserie till you reach the desired temperature.
Beef ribs—back ribs or short ribs—are a close runner up to prime rib when it comes to choosing the best cut of beef to rotisserie. Since some beef ribs have so much meat on the bone, they’re often referred to as “brisket on a stick.” The simplest way to rotisserie ribs is to put them in a rotisserie basket.
GRILL SPOT TIP: Pay attention to the beef grades and choose high-quality beef for the best flavor, no matter what kind of beef you want to rotisserie.
If you’re ready to level up your grilling game, try smoking beef while it’s on the rotisserie! Give your meat a rub down with your favorite spices and add a smoker box to your gas grill.
Best Cuts of Pork for Rotisserie Grilling
Pork can be used to make a lot of different foods. It goes well with bacon, ham, sausage, and loin chops. If you want to use pork on a rotisserie grill, choose cuts like shoulder, spare ribs, and back ribs that have a little more fat marbled through them.
Because it has more fat, pork shoulder (also called “blade shoulder”) is often grilled on a rotisserie. The fat helps the meat stay moist and full of flavor. The size of pork shoulder is another reason why it works so well on the rotisserie. This big cut is great for feeding a lot of people or having leftovers.
Because it has a lot of fat, pork belly, which is also used to make bacon and pancetta, is another great choice for the rotisserie. Like the shoulder cut, pork belly is large, making it ideal for large groups. But watch out—pork belly can cost more than other cuts because it comes from the bottom of the animal.
On the rotisserie, bone-in pork loin is also often used, even though it has a little less fat than some of the other cuts. Even though it doesn’t taste as rich as pork shoulder, pork loin is still tasty when cooked on a rotisserie. It’s also a good choice for feeding a lot of people.
How To Rotisserie a Sirloin Roast
FAQ
What is the best cut of beef for a rotisserie roast?
What is the best beef to put on a spit?
What cut of beef makes the most tender roast?
Which roast is best for a rotisserie?
Prime roasts are ideal for dry-heat cooking grilling. Choice Beef: High quality, but with less marbling than Prime. However, choice roasts from the loin and rib are still tender, juicy, and flavorful and are suited for dry-heat cooking. Learn more about beef grading HERE! What If I don’t have a Rotisserie?
Which meat is best for rotisserie grilling?
Chicken and beef cuts are the best for rotisserie grilling, along with duck, cornish game hens, ham, and other pork cuts. Rotisserie cooking offers an excellent combination of tenderness, juiciness, and taste. Preparing meat with marinades and rubs can enhance the taste. What Is Rotisserie Grilling?
How do you cook a beef roast before rotisserie?
Before rotisserie cooking, prepare your beef roast as follows: Seasoning: Generously season the roast with your preferred spices and herbs. Marinating: Marinating the roast overnight or for several hours enhances flavor penetration. Tying: If necessary, tie the roast to maintain its shape during cooking.
What is the best cut of sirloin?
Also, it is boneless – easy to carve into beautiful, thick slices of juicy beef. My favorite cut of sirloin is the center cut top sirloin roast. It weighs about 6 pounds and comes from a large muscle in the middle of the top sirloin. It is an evenly shaped roast, about a foot long and 6 inches wide, easy to truss and cook on the rotisserie.