Beef on the Spit
8 lb. roast (your choice)
½ cup olive oil or peanut oil
Satan's Breath® Cajun Blend
(or your choice of flavor)
1+ cup red wine
1 cup orange juice
4 T. minced garlic
¼ cup white sugar granules
There are 2 ways to do this. I prefer No 2
No. 1- The fast way is to mix all the above an hour or so
ahead so the flavors will blend. Paint the meat with a coat
of the marinade and refrigerate. Repeat each 30 minutes for
1½ hours. This will help the meat tenderize.
No. 2- The slow way is really the easy way and the best. Take
an asparagus steamer, and slide in the meat. Mix all above
together and pour slowly over the meat in the pot. Plunge the
sides with a spoon or knife around the edges so the marinade
will flow to the bottom of the pot. Repeat this until the
meat is submerged. Put on the lid and set in the refrigerator
covered for 24 to 36 hours. No need to turn or bother it.
The longer it sets the better and tendered the meat will be.
Then cook it over the spit, grill or bake. It will be the
best roast, pork or beef you ever made.
If you are using a gas grill, fold a piece of aluminum foil
the length of the grill and about 6" wide and put it under the
meat to carry off the grease. This will prevent the meat from
catching on fire. Cook the roast on medium heat (325ºF). See
cooking times below.
BEEF COOKING TIME 8 lb
Preheat oven to 325ºF- 25 to 28
minutes per pound for medium rare
350ºF- 25 to 28 minutes per
pound for well done