"Bob (this one)" wrote in message
limey wrote:

> We've just bought a rotisserie for our outside grill and I'd appreciate
some
> guidance, since this is the first time we'll be using it.
>
> We are going to cook a whole boneless ribeye (approximate weight: 14
> pounds). We plan to roast it to 140ºF. and if anyone wants well-done an
> individual steak can be finished on the grill. However, I have no idea of
> the timing - is 15 minutes to the pound too short/long for medium rare?

Too many variables to offer much advice. What will the temperature be
in the oven?

Flying blind, I'd say 300ºF. Fortunately, it has a temperature gauge (but
probably approximate at best).

Will the meat be cold or room temp?

Room temperature.

Rolled and tied or
laid flat?

Flat. At the ends the meat looks just like a ribeye steak. However, it's
17 inches long. In other words, it's long and relatively narrow.

Cooking it by time is a rather bad idea, particularly since
you don't have a real feel for it yet.

Agreed. It was just a ballpark guideline. We have an instant read
thermometer. My only worry - inviting people to an afternoon cookout, but
not having the meat ready until 10 p.m.! :-(

I'd *guess* that you're talking about 2 hours or a little more if the
meat is room temp to start with.

We were *thinking* it might take around 2 hours, give or take.

Assuming an grill cavity temp in the
325°-375° range (which I think is too high, preferring 275°). Cooking
to 140° will give you a finished resting temp of something over 150°
which is actually the beginning of medium-well.

Medium rare will be in the 125°-130° range before resting which will
take it up another 8 or 10 degrees. It's defined as a warm red center.
Medium is warm pink center and is about 145° after resting.

Pastorio

Thanks for those tips. You reminded me - when we do a large beef roast in
the oven, we roast to 120º or more then the temp rises to where we want it.

Oh boy, this is getting to be a real worry.

Dora