• Pierce roast numerous times with long fork.
  • Place in large re-sealable freezer bag with 2 cups (500 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours.
  • Place drip pan under grill. add 1/2 inch (1 cm) water to pan.
  • Preheat BBQ to med-high 400ºF (200ºC).
  • Cooking without rotisserie; place roast on left side of grill over drip pan, with only right burner turned on.
  • Cooking with rotisserie; insert spit rod lengthwise through centre of roast; secure with holding forks.
  • Insert meat thermometer into middle of roast avoiding spit rod (if using).
  • Maintaining constant heat, in closed BBQ, cook roast over the drip pan until thermometer reads 155ºF (68ºC) for medium, (about 30 min per lb / 500 g).
  • Remove roast, tent with foil for 10-15 minutes to allow temperature to rise 5ºF (3ºC).
  • Cut into thin slices across the grain.
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