dwfisk
Quintessential Chatty Farker
First, a money shot to keep y'all interested, rotisserie sirloin tip roast.
This was a long time coming. When I first built my Santa Maria style ranch grill I designed in an option to add a rotisserie. Here is the basic ranch grill.
And a link to the original build thread:
http://www.bbq-brethren.com/forum/showthread.php?t=161033
I designed and built the adjustable grill deck so I could add a rotisserie by making the component that lifts the grill deck about 10 inches tall.
Bought stuff from OneGrill and mocked it up with some home fabricated brackets
Broke it down, hit the parts with some high temp black and went out searching for a chunk of beef - found a 10-1/2 pound sirloin tip roast on sale. Here's a series of shots of the cook, including a rain cover (we had storms blow in off the Gulf of Mexico).
As it got dark the Gator logo began to shine (more that the actual team I might add).
Brought it in after 3-1/2 hours, IT 125* and let it rest for 30 minutes.
Thanks for watchin.
This was a long time coming. When I first built my Santa Maria style ranch grill I designed in an option to add a rotisserie. Here is the basic ranch grill.
And a link to the original build thread:
http://www.bbq-brethren.com/forum/showthread.php?t=161033
I designed and built the adjustable grill deck so I could add a rotisserie by making the component that lifts the grill deck about 10 inches tall.
Bought stuff from OneGrill and mocked it up with some home fabricated brackets
Broke it down, hit the parts with some high temp black and went out searching for a chunk of beef - found a 10-1/2 pound sirloin tip roast on sale. Here's a series of shots of the cook, including a rain cover (we had storms blow in off the Gulf of Mexico).
As it got dark the Gator logo began to shine (more that the actual team I might add).
Brought it in after 3-1/2 hours, IT 125* and let it rest for 30 minutes.
Thanks for watchin.
