Expert: John Langenfelder - 9/1/2009

Question
Hello John, I have two 20lb inside round beef roasts on order, that the butcher will tie together. I plan to put it on a large propane spit roaster that we usually use for pigs. Its a double, so the burner will be off to the side just a bit. I'm having trouble trying to find the proper cooking time for it. I will use a meat thermometer for sure but I could really use an estimate on the cooking time. I can set the temperature to whatever I need. It's the first time for beef on this spit so I am a little lost. Also, while I have you, do you have any ideas for a marinade on it? Thanks for your time.

Answer
Warren,

Depends on how you want to cook them and how hot the fire.  When I do a 25 lb inside rounds I do it at about 275-300 for about 3 hours for medium rare.  The outside will be a little more done than the inside and near the middle it will be more rare.  Since you are tie them together, that may add some time depending on how they face the heat.

I very rarely marinate.  For beef, I use a combination of 50% salt, 25% pepper, 5% cumin and accent.