What would you cook?

[dwfisk]

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]

Do a whole rump!

 

[poppa smoke]

Second the whole rump

 

[deguerre]

Eye of round might be good too...

 

[aawa]

picahna!

 

[sliding_billy]

Gyro loaf.

 

[dport7]

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

 

[tpope]

Roast beef and a chicken too.

 

[el_matt]

Whole hog!!

Matt

 

[HankB]

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]

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

 

[deguerre]

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

 

[peeps]

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

:rofl: :clap2:

 

[aawa]

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

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

 

[Bludawg]

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]

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]

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

 

[landarc]

Mmmmm...

 

[deguerre]

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]

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: