Need help using rotisserie.
i bought a big, untrimmed eye round roast the other day, and i wanted to cook it using my grill's rotisserie. after 3 years, i think it's about time to break it in.
my grill has a seperate rotisserie burner; sort of a long, thin searing burner mounted on the back wall. should i use it alone, or in conjunction with the regular burners?
at what temp should i cook the beast on the spit?
does anyone have a favored rub or marinade? any tips or tricks for the rotisserie itself?
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.