What would you cook?

dwfisk · Nov 19, 2013

I'm putting the finishing touches on the rotisserie on my Santa Maria ranch grill and want to do a test run tomorrow (Wednesday). I'm thinking some kind of roast beef, maybe sirloin or round roast, what would you do?

PS: I'll do a post with pics of the build and cook (Landarc I got the real camera out & practiced focusing:thumb

Clayfish · Nov 19, 2013

Do a whole rump!

poppa smoke · Nov 19, 2013

Second the whole rump

deguerre · Nov 19, 2013

Eye of round might be good too...

aawa · Nov 19, 2013

picahna!

sliding_billy · Nov 19, 2013

Gyro loaf.

dport7 · Nov 19, 2013

rotisserie anything is gonna be good, but a big ole rump roast might be a good test.

tpope · Nov 19, 2013

Roast beef and a chicken too.

el_matt · Nov 19, 2013

Whole hog!!

Matt

HankB · Nov 19, 2013

My inaugural cook was two 7 lb chickens. The next cook was a 12 lb turkey. I have plans to do a 28 pound bird for Thanksgiving.

I shall taunt you with pr0n!

:laugh:

dwfisk · Nov 19, 2013

Thanks all, great ideas. I found a nice looking 10-1/2# Sirloin Tip Roast on sale!

deguerre · Nov 19, 2013

10 1/2 lbs and it's ONLY the tip? DANG!

peeps · Nov 19, 2013

deguerre said:
10 1/2 lbs and it's ONLY the tip? DANG!

:rofl: :clap2:

aawa · Nov 19, 2013

deguerre said:
10 1/2 lbs and it's ONLY the tip? DANG!

He is doing just the tip to see how it feels.

Bludawg · Nov 19, 2013

deguerre said:
10 1/2 lbs and it's ONLY the tip? DANG!

That's what she said too!:becky: I know I know banished to the wood pile

dwfisk · Nov 19, 2013

deguerre said:
10 1/2 lbs and it's ONLY the tip? DANG!

It was on sale for $1 off per pound so only $2.69 per pound, about $28 total. The "packed on date" and "sell by date" was on the case, just not marked on the individual portions.

So I'm thinking of setting it up to cook at about 300 degrees, thinking about 20-30 minutes per pound to rare (then lowering down to sear the outside if it needs it) and pulling to rest at about 125 degrees IT. I'm thinking +/-4 hours; any thoughts?

landarc · Nov 19, 2013

I am convinced this would have been even better on a rotisserie...

landarc · Nov 19, 2013

Mmmmm...

deguerre · Nov 19, 2013

dwfisk said:
So I'm thinking of setting it up to cook at about 300 degrees, thinking about 20-30 minutes per pound to rare (then lowering down to sear the outside if it needs it) and pulling to rest at about 125 degrees IT. I'm thinking +/-4 hours; any thoughts?

We can't even count to one hundred and you're asking US?!?

dwfisk · Nov 19, 2013

deguerre said:
We can't even count to one hundred and you're asking US?!?

But we got close on a bunch of tries, gotta count for something:thumb:

What would you cook?

Quintessential Chatty Farker

Full Fledged Farker

Knows what a fatty is.

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

is One Chatty Farker

Full Fledged Farker

Babbling Farker

is Blowin Smoke!

Quintessential Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

Quintessential Chatty Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

Quintessential Chatty Farker

Similar threads