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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.

Ingredients

  • 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)
  • paprika

Method

01

Chop up the garlic and the onion into little bits. Throw some paprika over the top.

02

Mix this with a good slug of Worcestershire sauce and the 2 cups of red wine.

03

Tip the whole lot over the beef. Stick the cow in the fridge over night.

04

When ready to cook, light your BBQ spit with Heat Beads® briquettes as per instructions.

05

Stick it on the spit and cook it for about 1½ hours.

06

Baste the beast with the juice from the marinade while cooking.

07

Take the beef off the spit, open a bottle of red (see the tip below).

08

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.

09

Serve this up with a bit of mustard and some crappy veggies… This keep’s her happy.

10

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!!!

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