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?

I would really appreciate some advice.

Dora

Dora

--


limey at toad dot net

15 min a pound will be too long.

The trouble with "minutes per pound" is it does not take shape, surface area
and so on into account. As a rule, big pieces will usually take a little
less per pound than little ones. Some people (like me) feel thickness tells
more about cooking time than weight.

You can not really know how long this will take till you have some practice
with your particular rotisserie and (I assume gas) grill. At a flying guess
... two hours .. which is more like 8 1/2 min a pound.

The only reliable way is too keep checking with a thermometer and even whack
it open and look when you think you're close. Remeber, it'll coast a litle
more after it's done.

With a big piece of meat, I'd probebly start out at a slightly lower
temerature than usual, the when when you're close to the finish line I'd
turn the heat way up to brown the outside.

R


"limey" > wrote in message
...
> 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?
>
> I would really appreciate some advice.
>
> Dora
>
> Dora
>
> --
>
>
> limey at toad dot net
>
>

>"limey" writes:
>
>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?
>
>I would really appreciate some advice.

Best advice I can impart is to start off small. Practice by starting off with
small chickens (no big loss if you screw up) before moving up, especially to
something like a 14lb rib roast. Seriously, you need at least a full grilling
season worth of practice before you have better than a 50/50 chance for success
with a large beef roast... rotissering a 14 pound beef roast will require your
constant attention for about 8 hours... and you really need to know your grill.
I would also strongly suggest for rotissering you set up your grill in the
shade... and be sure you have enough full gas bottles. An insta-read
thermometer is your friend.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

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.
>=20
> We are going to cook a whole boneless ribeye (approximate weight: 14
> pounds). We plan to roast it to 140=BAF. 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=20
in the oven? Will the meat be cold or room temp? Rolled and tied or=20
laid flat? Cooking it by time is a rather bad idea, particularly since=20
you don't have a real feel for it yet.

I'd *guess* that you're talking about 2 hours or a little more if the=20
meat is room temp to start with. Assuming an grill cavity temp in the=20
325=B0-375=B0 range (which I think is too high, preferring 275=B0). Cooki=
ng=20
to 140=B0 will give you a finished resting temp of something over 150=B0 =

which is actually the beginning of medium-well.

Medium rare will be in the 125=B0-130=B0 range before resting which will =

take it up another 8 or 10 degrees. It's defined as a warm red center.=20
Medium is warm pink center and is about 145=B0 after resting.

Pastorio

On Wed, 26 May 2004 15:24:24 -0500, Steve Wertz wrote:

> On 26 May 2004 17:16:27 GMT, (PENMART01) wrote:
>>rotissering a 14 pound beef roast will require your
>>constant attention for about 8 hours...
>
> Not at all. What possibly needs to be done 'constantly'?
>
> -sw

well aint you picky...maybe you need larger nostrils...

>"larry" larrys55 interjects:
>
>>sqwertz spurts:
>>
>>>(PENMART01) wrote:
>>>
>>>rotissering a 14 pound beef roast will require your constant attention for
about
>>>8 hours...
>>
>> Not at all. What possibly needs to be done 'constantly'?
>>
>> -sw
>
>well aint you picky...maybe you need larger nostrils...

sqwertz, the George Forman Griller Gorilla has obviously never cooked with a
rotisserie.

Whenever the rotisserie attachment is in use never walk away from a home grill.

The grill has no thermostat, its temperature must be constantly monitored, or
one can easily end up with incinerated food, or food that's been twirling for
hours with no heat at all (yes, bottled propane can and will expire).

Rotisserie attachments are notorious for using el cheapo motors (some actually
opperate with two D cells), if the motor fails the food will be incinerated,
promptly. As meat cooks on the spit, especially larger chunks, its balance
will change (you'll know by hearing the sound of the motor groaning as it
strains to go uphill), requiring adjustment of the spit's counter balance
device (or as most have no such device the meat will need to be shifted, a
rather disagreeable but manditory job... if not those el cheapo motors will
crap out, ceasing rotation, producing incinerated meat.

Like I said, sqwertz (the low IQ LYING *******, piece of shit that he is) has
never grilled anything except perhaps on his widdle George Foreman, mostly he
twirls tube steak, orally!




---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> The grill has no thermostat, its temperature must be constantly monitored, or
> one can easily end up with incinerated food, or food that's been twirling for
> hours with no heat at all (yes, bottled propane can and will expire).
>

A grill doesn't need a thermostat. Once you've used it a few times using
a good themometer you can very easily run at a constant temperature for
hours on end. It's dead simple to do.

As to running out of fuel, that's easy to prevent. Make sure you have
enough. Not hard.

> Rotisserie attachments are notorious for using el cheapo motors (some actually
> opperate with two D cells), if the motor fails the food will be incinerated,
> promptly. As meat cooks on the spit, especially larger chunks, its balance
> will change (you'll know by hearing the sound of the motor groaning as it
> strains to go uphill), requiring adjustment of the spit's counter balance
> device (or as most have no such device the meat will need to be shifted, a
> rather disagreeable but manditory job... if not those el cheapo motors will
> crap out, ceasing rotation, producing incinerated meat.

The situation you describe is theoretically possible, but it's very
easy to prevent if you have even minimal experience. Don't use a rot with
a POS motor and you won't have motor failure. Proper setup makes
the problem of meat going out of balance very, very unlikely.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

> DReg babbles:
>
>PENMART01 wrote:
>
>> The grill has no thermostat, its temperature must be constantly monitored,
>or
>> one can easily end up with incinerated food, or food that's been twirling
>for
>> hours with no heat at all (yes, bottled propane can and will expire).
>>
>
>A grill doesn't need a thermostat. Once you've used it a few times using
>a good themometer you can very easily run at a constant temperature for
>hours on end. It's dead simple to do.
>
>As to running out of fuel, that's easy to prevent. Make sure you have
>enough. Not hard.
>
>> Rotisserie attachments are notorious for using el cheapo motors (some
>actually
>> opperate with two D cells), if the motor fails the food will be
>incinerated,
>> promptly. As meat cooks on the spit, especially larger chunks, its balance
>> will change (you'll know by hearing the sound of the motor groaning as it
>> strains to go uphill), requiring adjustment of the spit's counter balance
>> device (or as most have no such device the meat will need to be shifted, a
>> rather disagreeable but manditory job... if not those el cheapo motors will
>> crap out, ceasing rotation, producing incinerated meat.
>
>The situation you describe is theoretically possible, but it's very
>easy to prevent if you have even minimal experience. Don't use a rot with
>a POS motor and you won't have motor failure. Proper setup makes
>the problem of meat going out of balance very, very unlikely.

Ignorant piece of shit, go sit in the imbecile corner with low IQ sqwertz.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

PENMART01 wrote:

> Ignorant piece of shit, go sit in the imbecile corner with low IQ sqwertz.

Indeed. That's penmart-speak for "I concede the point".

--
Reg email: RegForte (at) (that free MS email service) (dot) com

>PENMART01 wrote:
>
>> Ignorant piece of shit, go sit in the imbecile corner with low IQ sqwertz.
>
>Indeed. That's penmart-speak for "I concede the point".
>
>DReg

No, I don't speak in euphemisms... that's Penmart speak for DReg is a Dumb
Mother****er.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"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

"Reg" > wrote in message
...
> PENMART01 wrote:
>
> > Ignorant piece of shit, go sit in the imbecile corner with low IQ
sqwertz.
>
> Indeed. That's penmart-speak for "I concede the point".
>
LMAO!!