On 18-Jan-2005, "Yip Yap" > wrote:

> "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

Sorry that your experience had been so dismal Yip. I get great
succulent birds off my indoor rotisserie. !BUT! as Ed P pointed
out, you need enough heat to offsset the effect of that center
rod. This can't be a low and slow process. If I was to try a rib
roast in my rotesserie oven, I would expect done all the way
through. With a 110V source, I just don't have enough power
to do the job right. Big difference over hot coals. Much more
heat available.

--
Brick (http://www2.gwu.edu/~nsarchiv/