Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 209 :: ON THE ROTISSERIE
Source: How to Grill, pg. 41
Method: Rotisserie or Indirect Grilling
Category: Meat
For the beef:

1 rib roast (4 to 4-1/2 pounds)
3 links (each about 2 ounces) cooked chorizo sausage
3 long slender carrots, trimmed and peeled
2 slices (each 1/4-inch thick, about 4 ounces total) Romano,
aged Provolone, or other firm white cheese, cut into

For the rub:

2 tablespoons sweet paprika
2 teaspoons coarse salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon black pepper

Other Items Needed:
A sharpening steel or larding iron; butchers string; roast rack (optional)

Using a long slender carving knife, make a 1-inch lengthwise cut through the center of the roast. Cut one end off two of the chorizos. Cut both ends off the third chorizo. Insert the chorizos into the hole youve made in the roast, butting the ends of the sausages so they fit snugly. (Insert the uncut end of chorizo first, followed by the chorizo with two cuts, and lastly, insert the third chorizo, cut end first.)

Using a sharpening steel (wipe it with a paper towel before using),
make lengthwise tunnels through the roast around the sausage and insert the carrots and cheese strips. You may need to insert more than 1 strip of cheese per tunnel. Cut off the ends of the sausages, carrots, and cheese, leaving 1/2-inch protruding.

Make the rub: Combine the paprika, salt, cumin, oregano, garlic powder, and pepper in a small bowl and stir to mix. Sprinkle this mixture all over the roast, rubbing it onto the meat with your fingers. Let the roast sit while you preheat the grill.

Skewer the roast on the spit (remember to put the first set of prongs on first), tightening the prongs to hold it securely.
(Use the tines of a fork to tighten the flat screw on the prongs.)

Set up the grill for rotisserie grilling following the manufacturers instructions and preheat to medium-high. Place a large drip pan underneath the spit to catch the meat drippings. When ready to cook, attach the spit to the rotisserie motor mechanism by inserting the pointed end of the spit into the rotisseries motor socket. If your rotisserie spit has a counterweight, position it so that it counterbalances the roast. Turn on the motor and spit roast the rib roast until the outside is crusty and handsomely browned and the inside is cooked to taste, about 1-1/4 to 1-1/2 hours for medium-rare. An instant-read meat thermometer should read about 145 degrees.

Carefully remove the roast from the spit and transfer to a carving board. Let the meat rest for 10 minutes before thinly slicing it crosswise with a sharp carving knife. (Makes sure each slice includes a piece of chorizo.)
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