New Weber Rotisserie

[roadfix]

I just got a new rotisserie for my Weber kettle and decided to try it on something fairly easy. A 4lb tri-tip. I applied S&P and garlic rub on it and grilled it over direct heat until the internal temp reached 140°F. I added a couple of chunks of red oak at the beginning of the cook with the dome closed for smoke. Tri-tip is one of those kinds of cuts where you treat it like a huge chunk of steak, not a roast.

[CraigC]

Looks great! Tri-tip must be a cut that has a cultural background? It is almost impossible to find it here. I've always wanted to try one either on the grill or smoker.

Craig

[Selkie]

Originally Posted by roadfix

I just got a new rotisserie for my Weber kettle and decided to try it on something fairly easy...

Congratulations!!

I've never used one but often thought about getting one. Let us know how it works out for you.

My dad had one while I was growing up and used it maybe twice in ten years. I suppose he thought it was more trouble than it was worth, but the rotisserie chicken that I've had since, usually from the deli at the market, especially when it's properly seasoned with lots of salt and pepper, is sweet, tender, juicy and just plain fantastic! MUCH better than fried!

[taxlady]

Originally Posted by Selkie

Congratulations!!

I've never used one but often thought about getting one. Let us know how it works out for you.

My dad had one while I was growing up and used it maybe twice in ten years. I suppose he thought it was more trouble than it was worth, but the rotisserie chicken that I've had since, usually from the deli at the market, especially when it's properly seasoned with lots of salt and pepper, is sweet, tender, juicy and just plain fantastic! MUCH better than fried!

My dad was an engineer. He built a rotisserie for our plain, round, charcoal grill in the '60s. We had rotisserie chicken almost every weekend in the summers. Yum.

[taxlady]

Roadfix, that looks mouth wateringly good.

[Andy M.]

Looks great! Tri-tip is simply not available here in the East.

[roadfix]

Thanks. Tri-tips are very popular out here in the west, particularly in Ca where this particular cut has some history behind it. Traditionally, they're grilled over red oak on a Santa Maria style grill and cooked to medium at most. I bought this particular cut on sale for $1.99/lb.

I've never owned a rotisserie until this one. I plan on modifying the Weber kettle and the rotisserie unit slightly by making it more air tight for low and slow smoking. The rotis assembly is not air tight and feeds too much oxygen to the coals to keep the temps down for long smokes.

[pacanis]

I saw a tri-tip at the same store I saw and bought a flank steak in. It looked to be too big for just me and I wasn't sure how to cut it in half, lol.

Ahhh, the sound of electric rotisserie motors, struggling to get the heavy end up and over... childhood memories. I think with beer can chicken being so popular now, rotisseries are almost getting phased out. It is no longer "the way" to do chicken. Good thing for big hunks of beef.

[Andy M.]

Originally Posted by pacanis

I saw a tri-tip at the same store I saw and bought a flank steak in. It looked to be too big for just me and I wasn't sure how to cut it in half, lol....

I remember seeing a guide on how to slice a tri-tip for serving. It may have had something about dividing it as well. I don't remember.

I think I googled how to cook a tri-tip or similar.

[FrankZ]

Looks good.

How much weight is the rotisserie rated for?