Calgary Stampede spitted beef roast (Barbecue and Grilling)

 

                The week-long Calgary Stampede, which takes place in mid-July, celebrates beef in all its glory. So rustle up all your friends and family for this great grub.

Serves 12

Suggested wood : mesquite, cherry, pecan or hickory

• 1 boneless prime rib roast (about 6 lbs/3 kg)

Dry rub

• 30 ml sweet Hungarian paprika
• 30 ml garlic powder
• 15 ml dry mustard
• 15 ml chili powder
• 15 ml onion salt
• 15 ml fresh ground black pepper

1. Prepare the rub : In a small bowl, combine all ingredients of the dry rub
2. Season roast all over with rub and set aside.
3. Set up your grill for rotisserie cooking (click here for information).
4. Attach roast to the spit ; heat the grill to medium-high and add a kiss of smoke.
5. When you see the first wisp of smoke from the wood, close the lid and grill for 2 to 2½ hours, until an instant-read thermometer inserted in the thickest part of the roast registers 130F (54C) for medium-rare, or until desired doneness.
6. Let rest for 15 minutes before carving.

Variation : If you prefer, you can grill the roast over a hot indirect fire instead of using the rotisserie. Place the roast in a foil pan and place the pan on the indirect side of the grill for 2 to 2½ hours, turning the roast every 30 minutes.

BON APPÉTIT