Thomas Cormen > wrote:
> I have a Weber rotisserie kit, which allows me to use my 22" Weber
> kettle as a rotisserie. A long, metal skewer goes through the meat,
> and two 2-prong forks, attached to the skewer, stabilize the meat, one
> fork at each end.
>
> Last weekend, we cooked a boneless beef rib roast, and we found that
> it was more done than the meat thermometer indicated. Last night, I
> cooked a boneless leg of lamb, and ditto.
>
> Have others noticed the same behavior? I would guess that the metal
> skewer and forks make the meat cook from the inside quicker. But I
> would also think that the doneness would be reflected in the meat
> thermometer's reading. Yet, the meat was more done than it should
> have been, given the thermometer reading.
>
> I also found that the lamb continued cooking more than usual during
> its 5-10 minute rest before slicing, and it even continued cooking
> after slicing!
>
What internal temp didja pull it at? I never let beef or lamb go above
125° F on my NB, except brisket and the like.

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