Rotisserie Roasting Chart
📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A handwritten historical reference guide detailing cooking times and weights for various rotisserie beef roasts. Perfect for achieving the ideal level of doneness for family gatherings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 1 hr 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Rotisserie
- Meat thermometer
- Pan
Ingredients
Meats
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 5-6 oz | Beef tenderloin | Trimmed |
| 8 lbs | Rolled rib roast | Rolled |
| 4 1/2 lbs | Rolled rib roast | Rolled |
| 3 1/2 lbs | Beef tenderloin tip | Trimmed |
| 4 1/2 to 5 lbs | Rolled sirloin butt | Rolled |
| 4 lbs 4 oz | Rolled sirloin tip | Rolled |
Instructions
Cooking Times
- Roast the 5-6 oz beef tenderloin for 1 hr 10 min until fine.
- Roast the 8 lbs rolled rib roast for 2 hrs for just right results.
- Roast the 4 1/2 lbs rolled rib roast for 1 hr 25 min for some medium-rare and some well done.
- Roast the 3 1/2 lbs beef tenderloin tip for 1 hr 25 min (noted as too much done).
- Roast the 4 1/2 to 5 lbs rolled sirloin butt for 1 hr 35 min for fairly rare, just right results.
- Roast the 4 lbs 4 oz rolled sirloin tip for 1 hr 45 min at 325° oven temperature, using a meat thermometer in pan.
💡 Make-Ahead & Storage: Ensure meat is fully thawed and trussed before mounting on the rotisserie spit.
Original Recipe Scan
