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!

--THC

------------------------------------------------------------------------
Tom Cormen Voice: (603) 646-2417
Professor of Computer Science Fax: (603) 646-1672
Director, Writing Program Email:
Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
6211 Sudikoff Laboratory
Hanover, NH 03755-3510
------------------------------------------------------------------------

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!
>

Is your meat thermometer calibrated properly?
What kind is the meat thermometer? (brand?)

http://www.thermoworks.com/products/...pen/index.html

is IMO, the best availible. It's a little pricey (it seems that they are
getting ready to increase the price), but still worth every cent.

BOB

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.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

" BOB" > wrote:
> Thomas Cormen wrote:
> > []
> Is your meat thermometer calibrated properly?
> What kind is the meat thermometer? (brand?)
>
> http://www.thermoworks.com/products/...pen/index.html
>
> is IMO, the best availible. It's a little pricey (it seems that they
> are getting ready to increase the price), but still worth every cent.
>
I'm still saving up for the Omega HHM290 Supermeter
http://www.omega.com/pptst/HHM290.html

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

wrote:
> " BOB" > wrote:
>> Thomas Cormen wrote:
>>> []
>> Is your meat thermometer calibrated properly?
>> What kind is the meat thermometer? (brand?)
>>
>> http://www.thermoworks.com/products/...pen/index.html
>>
>> is IMO, the best availible. It's a little pricey (it
>> seems that they are getting ready to increase the
>> price), but still worth every cent.
>>
> I'm still saving up for the Omega HHM290 Supermeter
> http://www.omega.com/pptst/HHM290.html
>

Looks like a winner. You do know that the Infrared can only read the
surface temperature, don't you?
I only ask this because I now own one (infrared sensor only) practically
free because someone bought the thing expecting to take internal
temperatures with it, and was so p-o-ed that he almost threw it away.

I might have to put this in my bookmarks, and on my wish list, too. Look
at all those things that it will do! Also, unless they've changed very
recently, you can't beat Omega quality.

BOB
DAMN! Nick, I just keep looking at that Omega...for all of the things
that it will do, that $245 is pretty cheap. The PDF specifications page
is printing as I type this...Thanks, buddy for spending my money...

On 17-Jan-2005, 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!
>
> --THC
>
> ------------------------------------------------------------------------
> Tom Cormen

Sounds like you're seeing the same effect as inserting two
16 penny nails into a potato prior to baking. The nails transfer
heat directly to the center and this speed up cooking the spud.
When I roto birds the roto forks are more on the outside of the
meat and thus have little or no effect on the cooking. As to your
therm lying to you. I don't have a clue. Temperature 'IS' what it
'IS'. Perhaps you allowed the internal temp to get beyond the
desired doneness point. I'd let a small roast in the 2 - 3 lb range
go to perhaps 135°, but starting with a 7+ lb roast, I'd take
it off at about 125° and then wrap it and let it set for 30 mins or
so preferable in an insulated chest. I like mine just past hot in
the center.

--
Brick(DL5BF, WA7ERO, HS4ADI)

On 17-Jan-2005, 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!
>
> --THC
>
> ------------------------------------------------------------------------
> Tom Cormen

Sounds like you're seeing the same effect as inserting two
16 penny nails into a potato prior to baking. The nails transfer
heat directly to the center and this speed up cooking the spud.
When I roto birds the roto forks are more on the outside of the
meat and thus have little or no effect on the cooking. As to your
therm lying to you. I don't have a clue. Temperature 'IS' what it
'IS'. Perhaps you allowed the internal temp to get beyond the
desired doneness point. I'd let a small roast in the 2 - 3 lb range
go to perhaps 135°, but starting with a 7+ lb roast, I'd take
it off at about 125° and then wrap it and let it set for 30 mins or
so preferable in an insulated chest. I like mine just past hot in
the center.

--
Brick(DL5BF, WA7ERO, HS4ADI)

"Brick" > writes:

> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> the desired doneness point.

That's what's confusing me. I agree that temp is what it is
(depending on what the meaning of "is" is). But somehow, temp with a
metal skewer isn't the same as temp without.

If only I can remember this factoid the next time I drag out the
roto...

Thanks, all.

--THC

------------------------------------------------------------------------
Tom Cormen Voice: (603) 646-2417
Professor of Computer Science Fax: (603) 646-1672
Director, Writing Program Email:
Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
6211 Sudikoff Laboratory
Hanover, NH 03755-3510
------------------------------------------------------------------------

"Brick" > writes:

> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> the desired doneness point.

That's what's confusing me. I agree that temp is what it is
(depending on what the meaning of "is" is). But somehow, temp with a
metal skewer isn't the same as temp without.

If only I can remember this factoid the next time I drag out the
roto...

Thanks, all.

--THC

------------------------------------------------------------------------
Tom Cormen Voice: (603) 646-2417
Professor of Computer Science Fax: (603) 646-1672
Director, Writing Program Email:
Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
6211 Sudikoff Laboratory
Hanover, NH 03755-3510
------------------------------------------------------------------------

"Thomas Cormen" > wrote in message
.. .
> "Brick" > writes:
>
>> As to your therm lying to you. I don't have a clue. Temperature 'IS'
>> what it 'IS'. Perhaps you allowed the internal temp to get beyond
>> the desired doneness point.
>
> That's what's confusing me. I agree that temp is what it is
> (depending on what the meaning of "is" is). But somehow, temp with a
> metal skewer isn't the same as temp without.
>
> If only I can remember this factoid the next time I drag out the
> roto...

With the skewer, it may have a slightly more done center, then a ring of
less done, then the more done outer ring. When the meat sits, the heat will
not only travel in, but it will travel a bit from the center out. Probably
not much, but enough to change appearance.

Unlike an oven roast, dead center is not the lowest temperature.
--
Ed
http://pages.cthome.net/edhome/

"Thomas Cormen" > wrote in message
.. .
> "Brick" > writes:
>
>> As to your therm lying to you. I don't have a clue. Temperature 'IS'
>> what it 'IS'. Perhaps you allowed the internal temp to get beyond
>> the desired doneness point.
>
> That's what's confusing me. I agree that temp is what it is
> (depending on what the meaning of "is" is). But somehow, temp with a
> metal skewer isn't the same as temp without.
>
> If only I can remember this factoid the next time I drag out the
> roto...

With the skewer, it may have a slightly more done center, then a ring of
less done, then the more done outer ring. When the meat sits, the heat will
not only travel in, but it will travel a bit from the center out. Probably
not much, but enough to change appearance.

Unlike an oven roast, dead center is not the lowest temperature.
--
Ed
http://pages.cthome.net/edhome/

" BOB" > wrote:
> wrote:
> > " BOB" > wrote:
> >> Thomas Cormen wrote:
> >>> []
> >> Is your meat thermometer calibrated properly?
> >> What kind is the meat thermometer? (brand?)
> >>
> >> http://www.thermoworks.com/products/...pen/index.html
> >>
> >> is IMO, the best availible. It's a little pricey (it
> >> seems that they are getting ready to increase the
> >> price), but still worth every cent.
> >>
> > I'm still saving up for the Omega HHM290 Supermeter
> > http://www.omega.com/pptst/HHM290.html
> >
> Looks like a winner. You do know that the Infrared can only read the
> surface temperature, don't you?
> I only ask this because I now own one (infrared sensor only)
> practically free because someone bought the thing expecting to take
> internal temperatures with it, and was so p-o-ed that he almost threw it
> away.

LMAO Have you checked the temp of the Sun with it, yet? Point & click, get
the answer in ten minutes or so. °~D
>
> I might have to put this in my bookmarks, and on my wish list, too. Look
> at all those things that it will do! Also, unless they've changed very
> recently, you can't beat Omega quality.
>
> DAMN! Nick, I just keep looking at that Omega...for all of the things
> that it will do, that $245 is pretty cheap. The PDF specifications page
> is printing as I type this...Thanks, buddy for spending my money...

My friend, Jim, has one. Ya put the fry pan on the stove, give it a couple
of minutes and in a few minutes get a reading. "700° F . . . that's hot
enough!" Didn't get a chance to aim it into a firebox at the hot charcoal.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

"Brick" > writes:

> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> the desired doneness point.

That's what's confusing me. I agree that temp is what it is
(depending on what the meaning of "is" is). But somehow, temp with a
metal skewer isn't the same as temp without.

If only I can remember this factoid the next time I drag out the
roto...

Thanks, all.

--THC

------------------------------------------------------------------------
Tom Cormen

Alright. Dumbass that I am, I'll jump into this with both feet.
What is different about rotisserie vs grilling or BBQ? Roto
has a ~1/4" metal rod running right through the center of the
meat. In addition, it has 2 pairs of metal prongs imbedded in
the meat. All of that metal is absorbing radient heat and
carrying it into the meat from the inside. Maybe tomorrow
I will have a better idea of what effect that has, but it is
certainly different from just grilling or roasting. My initial
guess is that you have a set of circumstances where your
thermometer is likely to lie to you.

--
Brick(DL5BF, WA7ERO, HS4ADI)

"Brick" > writes:

> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> the desired doneness point.

That's what's confusing me. I agree that temp is what it is
(depending on what the meaning of "is" is). But somehow, temp with a
metal skewer isn't the same as temp without.

If only I can remember this factoid the next time I drag out the
roto...

Thanks, all.

--THC

------------------------------------------------------------------------
Tom Cormen

Alright. Dumbass that I am, I'll jump into this with both feet.
What is different about rotisserie vs grilling or BBQ? Roto
has a ~1/4" metal rod running right through the center of the
meat. In addition, it has 2 pairs of metal prongs imbedded in
the meat. All of that metal is absorbing radient heat and
carrying it into the meat from the inside. Maybe tomorrow
I will have a better idea of what effect that has, but it is
certainly different from just grilling or roasting. My initial
guess is that you have a set of circumstances where your
thermometer is likely to lie to you.

--
Brick(DL5BF, WA7ERO, HS4ADI)

On 17-Jan-2005, "Edwin Pawlowski" > wrote:

> "Thomas Cormen" > wrote in message
> .. .
> > "Brick" > writes:
> >
> >> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> >> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> >> the desired doneness point.
> >
> > That's what's confusing me. I agree that temp is what it is
> > (depending on what the meaning of "is" is). But somehow, temp with a
> > metal skewer isn't the same as temp without.
> >
> > If only I can remember this factoid the next time I drag out the
> > roto...
>
> With the skewer, it may have a slightly more done center, then a ring of
> less done, then the more done outer ring. When the meat sits, the heat
> will
> not only travel in, but it will travel a bit from the center out.
> Probably
> not much, but enough to change appearance.
>
> Unlike an oven roast, dead center is not the lowest temperature.
> --
> Ed

I could learn to hate this newsreader. With each thread it insists on
displaying
the newest posts first. it's just like top posting. It causes me to reply
before reading
comments already posted. I tried to say what Ed said, albeit not as well.
The point
that bothers me is what effect the configuration has on temperature
measurements
relative to the finished product.

Okay Ed. Take what I said and put it into words that other people can
understand.

--
Brick(DL5BF, WA7ERO, HS4ADI)

On 17-Jan-2005, "Edwin Pawlowski" > wrote:

> "Thomas Cormen" > wrote in message
> .. .
> > "Brick" > writes:
> >
> >> As to your therm lying to you. I don't have a clue. Temperature 'IS'
> >> what it 'IS'. Perhaps you allowed the internal temp to get beyond
> >> the desired doneness point.
> >
> > That's what's confusing me. I agree that temp is what it is
> > (depending on what the meaning of "is" is). But somehow, temp with a
> > metal skewer isn't the same as temp without.
> >
> > If only I can remember this factoid the next time I drag out the
> > roto...
>
> With the skewer, it may have a slightly more done center, then a ring of
> less done, then the more done outer ring. When the meat sits, the heat
> will
> not only travel in, but it will travel a bit from the center out.
> Probably
> not much, but enough to change appearance.
>
> Unlike an oven roast, dead center is not the lowest temperature.
> --
> Ed

I could learn to hate this newsreader. With each thread it insists on
displaying
the newest posts first. it's just like top posting. It causes me to reply
before reading
comments already posted. I tried to say what Ed said, albeit not as well.
The point
that bothers me is what effect the configuration has on temperature
measurements
relative to the finished product.

Okay Ed. Take what I said and put it into words that other people can
understand.

--
Brick(DL5BF, WA7ERO, HS4ADI)

HI Tom:
I learned the hard way, as you have, that you shouldn't rotisserie a
standing rib roast, bone in or bone out with the rotisserie. The roast won't
brown on the outside, and it will cook too much from periphery to periphery.
The steel rod make all this much worse, by, as one poster said, transmitting
heat too quickly to the center of the roast.
To cook a standing rib on the Weber you:
Always cook indirectly. Slather the cut ends with bacon fat, after salting
before it goes on the grill. Cook initially at a higher temp to seal the cut
ends. Cook only with the fat side up. You don't need to twirl the meat
about. You don't need to turn the roast while it is cooking. I usually throw
a lump of wood on during the initial phase of baking.
Use a drip pan under the roast to catch drippings for your Yorkshire
pudding.
Let the roast rest for a full 25 min. while the Yorkie is baking in the
oven. Rest roast at a low oven temp. 100F or so while making the Yorkie.
All this works best, and the flavor is better with a bone in standing rib
roast, rather than with a boneless cut of meat. As well the flavor of the
Yorkshire pudding is greatly enhanced.
All of this is mouth watering!
A very old bottle of red burgundy is somewhat mandatory, though a bordeaux
will do!
Cheers,
Kent
"Thomas Cormen" > wrote in message
.. .
>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!
>
> --THC
>
> ------------------------------------------------------------------------
> Tom Cormen Voice: (603) 646-2417
> Professor of Computer Science Fax: (603) 646-1672
> Director, Writing Program Email:
> Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
> 6211 Sudikoff Laboratory
> Hanover, NH 03755-3510
> ------------------------------------------------------------------------

Brick wrote:

>
> I could learn to hate this newsreader. With each thread it insists on
> displaying
> the newest posts first. it's just like top posting. It causes me to reply
> before reading
> comments already posted. I tried to say what Ed said, albeit not as well.
> The point
> that bothers me is what effect the configuration has on temperature
> measurements
> relative to the finished product.
>
> Okay Ed. Take what I said and put it into words that other people can
> understand.
>

Brick,
I'm not trying to be a wise a** here but then why stay with News Rover?
Why not switch to Thunderbird? It's free and works fairly well.
http://www.mozilla.org

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

wrote:
> " BOB" > wrote:
>> wrote:
>>>>
>>> I'm still saving up for the Omega HHM290 Supermeter
>>> http://www.omega.com/pptst/HHM290.html
>>>
>> Looks like a winner. You do know that the Infrared can
>> only read the surface temperature, don't you?
>> I only ask this because I now own one (infrared sensor
>> only) practically free because someone bought the thing
>> expecting to take internal temperatures with it, and was
>> so p-o-ed that he almost threw it away.
>
> LMAO Have you checked the temp of the Sun with it, yet?
> Point & click, get the answer in ten minutes or so. °~D

Hadn't thought about that...but I'll have to wait for the sun to return.
Ya think the sun will be colder in the winter, 'cuz it's cold outside now.
;-)

>>
>> I might have to put this in my bookmarks, and on my wish
>> list, too. Look at all those things that it will do!
>> Also, unless they've changed very recently, you can't
>> beat Omega quality.
>>
>> DAMN! Nick, I just keep looking at that Omega...for
>> all of the things that it will do, that $245 is pretty
>> cheap. The PDF specifications page is printing as I
>> type this...Thanks, buddy for spending my money...
>
> My friend, Jim, has one. Ya put the fry pan on the stove,
> give it a couple of minutes and in a few minutes get a
> reading. "700° F . . . that's hot enough!" Didn't get a
> chance to aim it into a firebox at the hot charcoal.
>
I did play with it and the flame of the gas stove a couple of times. I
ferget the temp, but it was impressive.
In reality, I did use it at work to check the air temperature coming out
of an air conditioning GRILL* 40 feet above the floor. I'm not sure
exactly how accurate it was, but it did verify to us and the building
owner that since the reading was 19 degrees F. cooler than surrounding
areas of the ceiling, there was most likely air coming from the grill.
Saved building a scaffold and climbing up there.

BOB
*brisket is sitting @ 166° F on a different type of grill

"Kent" > wrote in message
...
> HI Tom:
> I learned the hard way, as you have, that you shouldn't rotisserie a
> standing rib roast, bone in or bone out with the rotisserie. The roast
> won't brown on the outside, and it will cook too much from periphery to
> periphery.
> The steel rod make all this much worse, by, as one poster said,
> transmitting heat too quickly to the center of the roast.
> To cook a standing rib on the Weber you:

That has not been my experience at all. Sounds like you are cooking it over
too low of a heat if the outside is not browning. Or it has to be moved
closed to the heat source. The steel rod does transmit some heat, but not
enough to overcome the benefits of a rotisseried rib roast, one of my all
time favorites.

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!
>
> --THC
>
> ------------------------------------------------------------------------
> Tom Cormen Voice: (603) 646-2417
> Professor of Computer Science Fax: (603) 646-1672
> Director, Writing Program Email:
> Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
> 6211 Sudikoff Laboratory
> Hanover, NH 03755-3510
> ------------------------------------------------------------------------
Perhaps you live near microwave towers!? (Grin)

--
Mike Willsey (Pedmont)
"The Practical Bar-B-Q'r!"
http://groups.msn.com/ThePracticalBa...ewwelcome.msnw

Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm,
Operation Smile: http://www.operationsmile.org/

"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

Yip Yap wrote:

snips-

> 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

Nope, not dry at all if you do it right. A rotisserie cooked bird is a joy.

Jack Curry

"Yip Yap" > wrote in message
>
> 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

You need to find out how to use one. Never had a dry bird done on the spit.
--
Ed
http://pages.cthome.net/edhome/

"Edwin Pawlowski" > wrote in message
. com...
>
> "Yip Yap" > wrote in message
> >
> > 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
>
> You need to find out how to use one. Never had a dry bird done on the
spit.
> --
> Ed

There's a whole chain of restaurants in Germany built around roto chickens.
They're pretty damn good there too. Think of a German cross of Denny's and
KFC with roto chickens as the draw.

It's worth repeating :

> > I do not know.
> > -- Yip

Duwop wrote:

>
> There's a whole chain of restaurants in Germany built around roto chickens.
> They're pretty damn good there too. Think of a German cross of Denny's and
> KFC with roto chickens as the draw.

Boston Market in the US. Most of the grocery stores in my area sell
store cooked rotisserie chickens. Any that I have tried are way to
salty, but that's probably just me.

> It's worth repeating :
>
>
>>> I do not know.
>>> -- Yip

Matthew

Duwop wrote:
> "Edwin Pawlowski" wrote...
>>
>> "Yip Yap" > wrote in message
>>>
>>> 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
>>
>> You need to find out how to use one. Never had a dry
>> bird done on the spit. --
>> Ed
>
> There's a whole chain of restaurants in Germany built
> around roto chickens. They're pretty damn good there too.
> Think of a German cross of Denny's and KFC with roto
> chickens as the draw.

LOL. I'm not sure that I'd put "They're pretty damn good there too." and
"cross of Denny's and KFC " in the same paragraph, but I'll go with the
"They're pretty damn good there too" part and agree with you and Ed.
Rotisserie cooking is like any other...done right, it can be excellent.
Done wrong, it can be pretty bad. You do have to pay attention.

BOB

>
> It's worth repeating :
>
>>> I do not know.
>>> -- Yip

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/

On 18-Jan-2005, "Jack Curry" > wrote:

> Yip Yap wrote:
>
> snips-
>
> > 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
>
> Nope, not dry at all if you do it right. A rotisserie cooked bird is a
> joy.
>
> Jack Curry

Amen to that Jack. Cornish hens in particular are to die for coming
off my rotisserie. Whole chickens aren't far behind.

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