Preparation:
Combine onion, garlic, oil, salt and pepper. Pat onion mixture evenly over surface of roast. Place roast in plastic bag. Tie bag securely and refrigerate 12 hours (or overnight). Remove onion mixture from roast. Insert rotisserie rod lenthwise through center of roast. Balance roast and tighten spit forks so roast turns only with rod. Insert meat thermometer (at an angle so it will clear the cooking unit) so the top is centered in the roast and does not rest in fat or on the rod. Place on rotisserie and roast over low to medium coals to desired degree of doneness; 140 degrees F. for rare, 160 degrees F. for medium. Allow 30 to 35 minutes per pound.
Note: Roast may also be cooked in a covered cooker (indirect method). |
