Beef on the Spit

8 lb. roast (your choice)

½ cup olive oil or peanut oil
4 T. Satan's Breath® Cajun Blend (or your choice of flavor)
1+ cup red wine
1 cup orange juice
4 T. minced garlic
¼ cup white sugar granules

There are 2 ways to do this.  I prefer No 2

No. 1- The fast way is to mix all the above an hour or so ahead so the flavors will blend.  Paint the meat with a coat of the marinade and refrigerate.  Repeat each 30 minutes for 1½ hours.  This will help the meat tenderize.

No. 2- The slow way is really the easy way and the best.  Take an asparagus steamer, and slide in the meat.  Mix all above together and pour slowly over the meat in the pot.  Plunge the sides with a spoon or knife around the edges so the marinade will flow to the bottom of the pot.  Repeat this until the meat is submerged.  Put on the lid and set in the refrigerator covered for 24 to 36 hours.  No need to turn or bother it.  The longer it sets the better and tendered the meat will be.

Then cook it over the spit, grill or bake.  It will  be the best roast, pork or beef you ever made. 
If you are using a gas grill, fold a piece of aluminum foil the length of the grill and about 6" wide and put it under the meat to carry off the grease.  This will prevent the meat from catching on fire. Cook the roast on medium heat (325ºF).  See cooking times below.                                                    Serves 8.

BEEF COOKING TIME 8 lb
Preheat oven to 325ºF- 25 to 28 minutes per pound for medium rare
                               350ºF- 25 to 28 minutes per pound for well done