Friday, July 25, 2008

Cola Marinade for Rotisserie Beef

I love trying new things and I found this recipe for Cola Marinade at Foodgeeks.com. I tweaked it a bit and tossed my roast in the zip loc bag.

  • 1/2 cup lemon juice
  • 1/2 cup vegetable oil
  • 1/2 cup balsamic vinegar
  • 1 teaspoon fresh ground pepper
  • 1 teaspoon fresh ground salt
  • 3 tablespoons minced garlic
  • 1 can cola
  • 1/2 cup Worcestershire sauce


  1. Put your large zip loc bag inside a measuring cup, folding the edges over the cup. Add all the ingredients into the bag.
  2. Remove the bag from the measuring cup careful not to spill. Add a 4-5 pound sirloin beef roast.
  3. Seal the bag, put the bag in a bowl and put it in the refrigerator for up to 24 hours.
  4. Let the roast sit at room temperature 1 hour before putting on the grill.
  5. Tie the roast onto your rotisserie. Preheat the grill to 400 and insert the rotisserie onto the grill. Add a drip pan underneath with 1 cup of water, check to make sure the water doesn't run dry, or you will have very scorched drippings.
  6. Grill with the lid closed for 1 hour, check the temperature. You will aim to have the internal temp at 135 - 140.  Remove from the heat and wrap in foil for 15 minutes.


During the resting time we grilled our chopped up veggies in a grill basket. I simply toss the veggies with veggie seasoning and olive oil and stir them once in a while. They only need 10 - 15 minutes on the grill.

5 comments:

  1. This looks amazing, thanks for another great recipe.
    Alvina

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  2. okay, Kristal just showed me how to use her fancy mac notebook and I feel like i'm learning how to use a mouse again. I'm on holidays and I couldn't resist checkin...this looks so good, Lovella! And I just found out we dont have a rotisery on our BBQ. I don't believe that. I will try this one way or another. Even roasting it in the oven the normal way... Looks very good!!!! Mouthwatering tasty!

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  3. oops, didnt log in with my name - that would be Anneliese!

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  4. This comment has been removed by the author.

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  5. Lovella, you are doing SUCH an amazing job with this cook-blog! I'm so impressed with your editing & producing & the recipes that I've tried are phenomenal. I hope you feel encouraged to keep up the great work.
    Vange

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