"Thomas Cormen" > wrote in message
.. .
>
> 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.

IMHO this type of cut does not benefit from a rotisserie.
It is better to cook indirect and remove as soon as it is
done.

By the way, I don't think that chicken or turkey work on
a rotisserie either. Both come other dry compared to
the non-rotisserie method of cooking.

So what is the rotisserie good for? I do not know.

-- Yip