Scotch Fillet Spit Roast BBQ Recipe

Heat Beads® BBQ Briquettes fan, Lionel Crack, shares his Beef Scotch Fillet Spit Roast BBQ Recipe.

  • Heat Low
  • Serves 8-10

Ingredients

  • 3-4kg whole beef scotch fillet

Marinade

  • 1 bottle smokey BBQ sauce
  • 3 cups port wine
  • 3 tablespoons sweet soy sauce
  • Minced garlic
  • Salt
  • Pepper

You'll also need

  • Large oven bag
  • Twine

Method

  1. Combine all marinade ingredients in a bowl and mix well.

  2. Place the whole fillet in a large tray. Then use a marinade needle (marinade injector) to inject the marinade into the beef.

  3. Once done, put the whole fillet into an oven bag, along with any remaining marinade. Leave in the fridge for 2 days, turning daily to ensure the meat is marinated evenly.

  4. When ready to roast, put the whole fillet on your spit rod over a low fire. Spit roast for 3-4 hours, basting* with marinade every 2-3 minutes.

  5. Use a meat thermometer to test when the meat has reached a temperature of 75°C.

  6. Serve with a good salad and lots of red wine.

  7. *For the baste, set aside some of the original marinade (stored in a tight container in the fridge) or make some fresh on the day of the roast.

Which fuel is right for your BBQ?

Pitmaster’s Pick: choose the fuel right for your cook

Best pick

Hardwood Lump Charcoal (Grey bag)

Burns the hottest of all our fuels and ashes over the fastest (approx. 15–20 mins) – perfect for searing.View product

Easy-Lite® BBQ Briquettes (Yellow bag)

No firelighters needed – just light with a match. Ideal for a quick weeknight BBQ or camping. Use the full bag.View product

Classic BBQ Briquettes (Red bag)

High, steady heat with little ash – a great reliable all-rounder.View product

Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.

See the full comparison

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