Rotisserie Roasting for Cosy Autumn Evenings

As the evenings start to draw in and there’s a gentle nip in the air, I always find myself wanting to make the most of the final outdoor suppers before autumn fully settles in. One of my favourite ways to do this is by cooking a beef roasting joint on the rotisserie. It’s a method that feels both traditional and a little bit special, transforming a simple cut of meat into something wonderfully tender, juicy and full of flavour. Best of all, the rotisserie does most of the work, leaving you free to enjoy the company, the firelight, and the changing season.

It's quite mesmerising and satisfying to watch a joint slowly turning over the heat, crisping and caramelising on the outside while remaining succulent within. Unlike oven roasting, the rotisserie keeps the meat constantly moving, so it bastes itself in its own juices. The result is an even cook with that irresistible combination of a golden crust and a moist, flavoursome centre.

For me, it’s not just about the food itself, but the atmosphere it creates. A rotisserie roast is slow cooking at its most sociable. You can settle back with friends, pour a glass of something warming, and soak up the gentle rhythm of the evening while the meat takes care of itself.

Preparing the Joint

The key to a great roast is in the preparation. Here’s how I like to get the beef roasting joint ready for the rotisserie:

• Bring to room temperature: Take the joint out of the fridge about an hour before cooking. This helps it cook evenly from edge to centre.

• Dry and season: Pat the meat dry with kitchen paper, then season generously with sea salt and cracked black pepper. I often rub in a mixture of rosemary, thyme, and garlic, sometimes with a little olive oil to help it stick.

• Truss securely: Tie the joint with kitchen string so it keeps a neat, compact shape. This makes it easier to balance on the spit and ensures it cooks evenly.

Cooking on the Rotisserie

Once the joint is ready, it’s time for the magic to begin.

1. Preheat to medium heat — hot enough to sear, but not so fierce that the outside burns before the centre cooks.

2. Mount the joint carefully — balance is key here. A well-balanced joint will rotate smoothly, ensuring even cooking.

3. Let it turn — as the joint rotates, the juices baste the meat naturally, building layers of flavour.

4. Check the temperature — use a meat thermometer for accuracy. For beef, aim for 54–57°C for medium-rare, or a little higher if you prefer medium.

5. Rest before carving — once cooked, remove the joint and cover loosely with foil for 15 minutes. This allows the juices to redistribute, giving you tender, succulent slices.

Q: How do you cook a beef roasting joint on a rotisserie?

To cook a beef roasting joint on a rotisserie, season and truss the meat, then secure it firmly on the spit. Cook over a medium heat, allowing it to rotate slowly so the juices baste the joint naturally. Aim for an internal temperature of around 54–57°C for medium-rare, or a little higher if you prefer. Once cooked, rest the beef for at least 15 minutes before carving. This gives you a juicy, tender roast every time.

Q: What’s the best cut of beef for rotisserie roasting?

Topside, silverside, and rib joints all work beautifully on the rotisserie. Topside and silverside are leaner, giving you a traditional roast with rich flavour, while rib joints offer more marbling, which keeps the beef extra succulent. Whatever cut you choose, make sure it’s good quality, pasture-reared beef, the flavour difference is unmistakable.

Serving Suggestions

A rotisserie roast deserves to be the star of the table, but it truly shines when paired with seasonal sides. I love roasted root vegetables, carrots, parsnips, and beetroot tossed with a drizzle of honey and thyme. Crispy roast potatoes are always a winner, while a simple green salad or buttery cabbage balances the richness of the meat. For the finishing touch, a jug of gravy or a red wine jus made from the drippings will take everything up a notch.

A Feast for the Season

While the joint turns, I like to light up a fire to sit around, keeping everyone outside a little longer, wrapped in blankets, sipping something warm, and enjoying the season together. It turns a meal into an occasion, and a simple roast into a memory to savour. 

Rotisserie roasting is more than just cooking, it’s an experience. It slows the pace, brings people together, and lets the flavours of the meat speak for themselves. As the nights grow cooler and autumn draws in, I can’t think of a better way to celebrate the season than with a roasting joint turning gently over the fire.

So why not make the most of these last golden evenings? Light the fire, set the rotisserie going, and gather those you love around the table. Autumn never tasted so good.