Northern TERRYtorian Spit Roast Beef BBQ Recipe
Terry McEvoy of Spithouse is a great friend and supporter of the Heat Beads® brand. Today he shares with us his Northern TERRYtorian Spit Roast Beef BBQ recipe.
- 2kg bolar beef roast or silverside (before they make it into corned beef)
- 2 gloves garlic
- 1 huge onion
- Worcestershire sauce
- 2 cups of cheap red wine (don’t waste the good stuff)
Chop up the garlic and the onion into little bits. Throw some paprika over the top.
Mix this with a good slug of Worcestershire sauce and the 2 cups of red wine.
Tip the whole lot over the beef. Stick the cow in the fridge over night.
When ready to cook, light your BBQ spit with Heat Beads® briquettes as per instructions.
Stick it on the spit and cook it for about 1½ hours.
Baste the beast with the juice from the marinade while cooking.
Take the beef off the spit, open a bottle of red (see the tip below).
Cover the beef with foil then let it rest for another ½ hour. I’m not sure why dead cow needs to “rest”… but I know it tastes a spit load better.
Serve this up with a bit of mustard and some crappy veggies… This keep’s her happy.
The best thing to drink with good beef is a good red. Try the Ladies Who Shoot Their Lunch Shiraz! It’s a little pricey but it tastes like spit!!!