This is how you season and cook a mouth watering roast!
- Start with your favourite roast…prime rib, rib eye, sirloin tip, or whatever you prefer.
1. Place the roast in a baking pan and shake Dechant Spice liberally all over it.
2. Rub it in good.
3. Turn the roast and make sure to get all sides fully covered with Dechant Spice.
4. Cover and place in the fridge for a minimum of five days…this gives the seasoning time to work.
5. Time to cook! You can do this in the OVEN or on the BBQ.
1. Preheat oven to 300 – 350 F.
2. Add a little water to the roasting pan and place in the centre of the oven.
3. Let cook till internal temperature is 140 F. This is medium rare. For a 3lb roast this will take approx 2hrs.
4. When roast is to temperature, take out of the oven and let sit for at least 20 minutes before cutting. This will allow the meat to set up and finish cooking to a perfect medium rare.
There are two different ways I like to cook a roast on the BBQ. On a PAN or on the ROTISSERIE.
ON A PAN: (I like to use a steel cookie sheet for this)
1. Line cookie sheet with foil and spray with cooking spray.
2. Preheat BBQ to 250 to 300 F and keep the BBQ at 250 to 300 F throughout cooking. (This can be tricky especially with a breeze).
3. Place the roast on the pan.
4. Cook until internal temperature is at 140 F. This is medium rare.
5. Remove from the BBQ and let stand for at least 20 minutes before cutting. This allows the meat to set up and finish cooking to a perfect medium rare.
ON THE ROTISSERIE:
1. Slide the spit through the centre of the roast. Try to balance the roast as best as possible on the spit. This can be tricky but the better it’s balanced, the easier it turns. I like to place a drip tray under the roast to catch the drippings above the flames. Saves having to explain to the fire fighters that your just BBQ’ing! A steel cookie sheet works great.
2. Place on your 250 F preheated BBQ. (I find cooking a roast on the rotisserie shortens the cooking time so keep a close watch on the internal temperature).
3. Remove from heat when the internal temp is at 140 F and let stand for at least 20 minutes. This allows the meat to set up and finish cooking to a perfect medium rare.
– Invest in a meat thermometer…this makes cooking a roast a whole lot easier and removes the guess work.
– Always catch the juice, it makes the best gravy.
– The longer you let your roast marinate, the more tender it will be.
– The more expensive cuts may be more tender but if seasoned properly and long enough, the less expensive cuts can be just as tasty.
– If you buy a roast with the intension of freezing it for later, season it before freezing. Then when you thaw to cook its ready to go on the grill.