Once barbeque season arrives in Essex, Schinkels’ sausages, pork steaks,
chicken legs and beef steaks really start flying out of the counter.
Not to mention our kabobs.
Gabriella can tell you how many tubs of kabobs she will spear in a week – lots and lots!
But our BBQ Roasts are becoming more and more popular, too.

BBQ Roasts are perfect for backyard barbecue gatherings or even holiday family gatherings.
They are easy to manage on the grill and so simple to serve.


To make a Schinkels’ BBQ Roast, Greg starts with a Sirloin Tip cut of meat,
but he chooses the cuts that are a bit more marbled.
He rolls it in a dry rub, wraps a layer of beef fat around it, binds it and
then rolls it in the dry rub once again.

Ready, Set, Roast!

Haven’t ever BBQ’d a roast?

No problem. 

BBQ Roasting – Rotisserie Style

If you have a rotisserie, BBQ Roasts are pretty easy.

Before you get to grilling, get your roast marinating a couple hours or even the day before.
If you use one of our pre-made BBQ Roasts, you can skip this step,
as it’s already been rubbed and seasoned and it’s ready to go.
But if you choose instead one of our Sirloin Tips or Inside Round Roasts,
be sure to grab a good marinade seasoning pouch or bottled style marinade
while you’re at it and get that roast marinating.
Or, you could try the marinade recipe from our Grilled Steak Recipe for a classic marinade.

Let’s get Cooking

Ok, so now it’s getting closer to supper time.
Preheat your barbecue to 400°F or 200°C.
Our grill tends to run hot, so I have to watch it as it roasts.

You may also want to place a drip pan under the roast.
This will not only add some moisture to the BBQ to avoid drying out the roast,
but it will keep any of the drippings from making a big ol’ mess of your BBQ.
I just use an old baking pan that also serves as my mushroom roaster
when I’m doing steaks. It just sits under our BBQ, handy for those little add-ons
I like to improvise when grilling.
I’ll write about those some other day.
Anyway, after you take off the grills, add a couple centimeters of water to the pan
and place it below where the roast will be, right on the metal heat reflectors.


Once the ‘que is up to temperature, you can take your roast
(already speared with the rotisserie rod and secured with the holding prongs)
and insert a meat thermometer into the middle of the roast.
Just make sure you avoid the rods. That will make your temperature reading inaccurate.
Ensure the drip pan is still centred under the roast and start cooking.
Cooking times will vary, mainly based on size of the roast,
so it’s really important to use the meat thermometer and check it from time to time.
I suggest cooking to medium-rare, but that’s my preference.
Greg is more of a rare kinda guy,
however, since some of my little people won’t eat anything with pink,
sometimes we have to roll with what works for our people. 

BBQ Roasting – Indirect Heat Style

Don’t have a rotisserie? No worries. We didn’t either until this year.
And we’ve been cooking BBQ roasts for many years already. 

I’ve spoken about indirect heat cooking before.
You simply heat your BBQ up to temperature, and then
you set your roast on one side of the BBQ and turn the burner under it off,
using the other burner to heat the BBQ for the rest of the cooking time.
You still use a meat thermometer and you still can set a drip pan under the grill you are cooking on.
I would just suggest setting that up before you pre-heat your BBQ, though.
I forgot to do that once and discovered how difficult it is to juggle really hot cast iron grates. 

Wait for it…

When the roast is almost to the desired internal temperature (just a few degrees away),
remove the roast to a cutting board or serving tray, and cover loosely with foil for
10 to 15 minutes to let everything “set” before carving.
Keep the rotisserie rod and prongs all in place – do not take them out!
Letting it rest will make it easier to slice, and make sure it will be tender and juicy. 


When you take your BBQ roast out of the oven,
the moisture still inside needs some time to redistribute back through the meat.
If you cut into it right away, the liquid will actually flow out and
your beautiful roast will end up very dry.
But, by covering and waiting a few minutes, the moisture is re-absorbed
into the meat fibres and your roast will be perfectly set and ready to serve. 


The other good reason for waiting a few minutes is that
the meat is actually still cooking after you remove it from the BBQ and oven.
It’s called “carry-over cooking”.
Many recipes or instruction pages will encourage you to remove the meat from
heat a little before the thermometer says it is done to your preference,
and in the 10-15 minutes of “tenting” the meat,
the internal temperature will continue to climb a few more degrees. 

And that’s it.

Easy Peasy, and yet another good reason to stop in the store in the coming week.
This weekend is looking gorgeous once again.
Invite your family over for Sunday dinner, and treat them to a melt in your mouth roast.
Pair it with Schinkels’ own Potato Salad or Macaroni Salad (or both) and some nice grilled veggies,
and you’re all set for a low-prep meal everyone will love.