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.
beidh ar la linn.
wisdom is often in short supply within ones' ego.