Dizzy Spit Roasts

How to Cook a Beef Spit Roast: Everything You Need to Know

Beef Spit Roast

Introduction to Beef Spit Roast

Few things can match the allure of a well-cooked beef spit roast. The smokiness of the charcoal, the outside perfectly charred and caramelised, and that tender melt-in-your-mouth texture. This method is one of the most traditional ways to cook meat, dating back many generations, yet it never gets old. This way of cooking really brings out the deep flavours of the beef, all the while creating an experience that’s both rustic, historic and extremely satisfying. It’s no wonder that our spit-roasted beef is a crowd-pleaser at every event we cater.

At Dizzy Spit Roasts, we understand the magic of this cooking method well. It’s the same technique we use in our spit roast catering packages, guaranteeing that our customers enjoy mouthwatering beef at their celebrations.

In this guide, we’ll walk you through preparing and cooking a beef spit roast from the start to the delicious finish. This includes choosing the right cut, setting up your equipment, cooking times, and more. By the end, you’ll be ready to master your own spit-roast feast.

Why Spit Roasting?

Spit roasting offers a variety of benefits, all of which contribute to making it a popular method for cooking beef. Top of the list must be the slow-cooking process. This allows the meat to develop those deep, rich flavours that we know and love. All the while maintaining a tender texture. The constant, slow rotation also ensures that the beef cooks evenly while self-basting as it turns. You’ll end up with a juicy roast with a beautifully crisp exterior.

We think you’ll agree that spit-roasting is very versatile once you’ve given it a go. Gas or charcoal are both great heat sources, depending on your preference. It works well for a variety of cuts; we think you will be pleasantly surprised by the number of ways you can mix it up. It’s also a fantastic method for feeding a crowd, and the visual appeal and theatre of a roast turning on a spit make it a true centrepiece.

Choosing the Right Cut of Beef

Cuts Ideal for Spit Roasting

So, much as there is some flexibility here, choosing the right cut of beef is essential for your successful spit roast. Some cuts work better than others; that’s a no-brainer. We want to tell you how you can find the right balance of tenderness, fat, and flavour. At Dizzy Spit Roasts, we love using beef rump for our spit roasts. It’s a well-marbled cut that stays juicy and tender through the slow cooking process and is relatively easy to source.

You could also use ribeye, sirloin, and rump cap (also known as Picanha); we wouldn’t be upset about any of those choices! Picanha is a popular cut in Brazilian barbecue known for its thick cap of fat that renders beautifully as it cooks. You can learn more about this cut and its unique characteristics, and why we love it in our Picanha article.

How to Choose Quality Beef

When selecting beef for your spit roast, look for cuts that are fresh, well-marbled, and of high quality. Marbling refers to the streaks of fat within the meat, which melts during cooking, keeping the beef moist and flavourful. Make sure the beef has a bright red colour and a firm texture. This is not as complicated as it sounds. If it looks good and smells good, chances are, it is good. If you’re unsure where to find top-quality beef, or you’re fresh to the game, check out our guide to selecting good quality meat.

Portioning for Groups

Let’s get simple here because we know this can be tricky if you don’t work in the catering world. A key part of planning any roast is knowing how much beef to buy. As a general rule of thumb, aim for 250-300 grams of meat per person. This means a 5-6kg rump would comfortably feed 20-25 people.

Preparing the Beef

Trimming and Seasoning

So now you’ve chosen your cut, let’s prepare it for the spit. For our 5-6kg rumps, we like to split them into two 2.5-3kg pieces. This makes the skewering and balancing process for the meat much easier. And, of course, ensuring even cooking. One important tip: don’t trim the fat! Leave it! The fat is the taste maker and will render down as the meat cooks.

Seasoning is the key to a great roast. This is not new news, but people still overlook it! You can keep it simple with a rub of salt, pepper, garlic, rosemary, and olive oil. Or you can get creative with your marinades. Popular options include a red wine marinade with garlic and thyme or a mustard-based rub for a slightly tangy kick. Whichever route you choose, be generous to bring out the natural flavour of the beef. Especially given that, as it turns, a lot of those marinade elements will drip off through the basting process. Don’t be shy, more is more!

Optional Marination

If you have time, marinating your beef can add another flavour and depth layer. Let the meat marinate in the fridge for at least a few hours or overnight if possible. Flavours like garlic, thyme, and red wine work wonderfully with beef. Just remember to bring the meat to room temperature before cooking. This improves the even cooking and means you don’t ‘shock’ the meat muscle.

Setting Up the Spit Roast Equipment

Spit Roast Setup

Once you can master setting up your spit roast equipment, you’ve got it nailed. This is essential for a successful cook. Follow the manufacturer’s instructions appropriate to your kit to assemble your spit rotisserie. If you’re using charcoal, a charcoal chimney is the easiest way to get your fire started. Once the coals are glowing red, spread them evenly beneath the spit.

Balancing the Beef on the Spit

Securing the beef onto the spit pole is probably the most important step in ensuring even cooking and getting the result you want. Skewer the meat firmly, making sure it’s balanced to prevent wobbling; this will upset the whole rotation. Use spit forks on either side of the beef to lock it in place. Once secured, test to ensure it turns with a nice even rotation.

Temperature Control

Temperature control is your friend and is essential to a perfect spit roast. For gas spits with a hood, aim for a temperature of 200-250°C (392-482°F). If you’re using an open charcoal spit, adjust the height of the meat to regulate the heat. A handy trick is the “hand test.” Hold your hand above the coals—if you can hold it there for 5-7 seconds, the temperature is medium, which is ideal. If you can only last 2-4 seconds, that is too hot!

Cooking the Beef Spit Roast

Rotisserie Time

What you need to know is that cooking times will vary. This obviously depends on the size of your joint. As a general rule, a beef roast with a diameter of 20-25cm will take about 2-2.5 hours to cook. For medium-rare beef, aim for an internal temperature of 50-55°C (120-130°F). Always use a meat thermometer to check the internal temperature, as this is the most reliable way to ensure the beef is cooked to your liking. If a meat thermometer sounds too fancy, let us tell you, you can find them online anywhere and they are a game changer. Seriously, buy one.

Monitoring the Beef

What you want to do is check the temperature of the beef regularly every 30-45 minutes. Keep an eye on the coals or gas burners to make sure the heat remains consistent. If you’re using charcoal, you may need to add more coals to maintain the temperature throughout the cooking process.

Resting and Carving the Beef Spit Roast

Resting Time

So…. Now we’ve got your beautifully cooked beef to the ideal internal temperature; get it off the spit and let it relax for 20-30 minutes. This is vital. Please, don’t ignore this. Resting allows the juices to redistribute throughout the muscle and stops it from being tight and tough. Keep in mind that the beef will continue to cook for about 5°C while it rests, so factor that into your final temperature check.

How to Carve

Carving a spit roast is an art in itself. Use a sharp knife to carve thin slices against the grain. This ensures maximum tenderness with each bite. If you want a good experience in carving anything, you need a sharp knife. Don’t panic, take your time, the meat will guide you. Thin slices are what you’re looking for, as they allow guests to enjoy the full depth of flavour with each bite and are very pleasing if we’re talking about the aesthetic quality.

Serving Suggestions

There is no beef spit roast that we think is complete without the perfect side dishes, and we have some ideal suggestions for you. Roasted vegetables, crispy roasted potatoes, and fresh coleslaw are the holy trinity in our opinion. They pull together the tastes and textures of the beef and magically lift it. Plus, they are crowd pleasers, nobody will turn their nose up. You can also serve the roast with a variety of condiments, like tangy chimichurri, garlic aioli, horseradish, or even a rich gravy. You could even go down the route of a punchy vinaigrette – the mustard will speak volumes! And for those who like a little heat, try serving it with a spicy Sunshine Sauce.

Conclusion

Cooking a beef spit roast may seem like a daunting task, we know. But trust us, with the right preparation, equipment, and patience, you can do it. Everyone has to start somewhere, right? Choose the perfect cut of beef, get it balanced on the spit, and carve it to perfection. Not too much to ask, is it? This method delivers unbeatable flavour and tenderness. Whether you’re cooking for a small family BBQ or a large gathering, a beef spit roast is sure to impress.

If you’re ready to try it yourself, follow the steps in this guide. Or, if you’d prefer to leave the hard work to us, contact Dizzy Spit Roasts for catering options—we’d love to help make your next event a delicious success!

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