Rotisserie Beef With Texan Crust


There is seriously nothing better than a huge piece of beef cooked to perfection on the rotisserie, so a trip up to my favourite butcher, Darling Street Meats in Rozelle, for a Cape Grim Scotch Fillet, rolled and tied by Chris the owner. Darling Street Meats is one of those place, that you are glad it’s in your suburb, they only sell the best produce available from Cape Grim Beef to the best free range chooks and seriously the best Pork Sausages I have eaten in Australia. Also, if they haven’t got in stock what you need, they are more than happy to get it into stock  for you. So, having problems finding chicken thighs with the skin on?  Well look no further just give them a couple of days notice!  They are located at 621 Darling St, Rozelle NSW 2039IMGbeef1_6215

So now my beef is tied and ready to go on the rotisserie, I need to add a rub to give it some crust, today I’m using a Stonewall Kitchen Texas Rub available from The Gourmet Grocer,  along with dozens of other flavour rubs to choose from.  This Texas rub, as you can imagine gives the roast a smokey, spicy tang.  Along with the rub, I love the flavour of rosemary and yes I can hear all the traditionalists gasping in horror but yes it works wonderfully with beef so chopping a large sprig and mixing with the dry rub is a must for me.



Drizzle the beef in olive oil to help the rub stick and then roll the beef thoroughly in the rub and make sure is has a good thick coating as this will form the amazing crust.  Also if you have the time, let the rub sit on the beef overnight in the fridge to let the flavours do their magic


When you are ready to go, make sure your beef is centred on the rotisserie and the forks are tight and balanced to ensure even cooking, then put a tray underneath to catch the drips, but we are not going to let this amazing nectar go to waste as we are throwing  some potatoes in the tray and allowing them to roast in the dripping juices.


Cook the Scotch Fillet: Put the spit on the grill and cook, with the lid closed, for 30 minutes. After 30 minutes, baste the roast, then check the temperature using an instant read thermometer in the thickest part of the roast. You want a temperature of 60 C for rare, 60-65 C for medium rare, and 65-70C for medium. It should take 35 to 45 minutes total for rare, 45 to 55 minutes for medium-rare, and 55 to 60 minutes medium.


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