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I am trying to rotisserie some red meat on the grill for the first time. That white thing behind the meat is a gas burner plus there are for gas burners underneath.... what i dont know is how to do it.. do i turn on all burners, side and bottom? Do i use high heat or low? Do i close the lid or leave it open?
My guess is all burners on, highest heat, lid closed.
@freemo
Yeah, all burners, high heat, closed lid. Like a rocket... π π π€£
Well, different cuts of meat (Beef) tend to be cooked differently. The idea behind crockpot and smokers is low and slow over time, and usually the meat just falls apart.
From the looks of that cut I think I would have grilled it, but we don't learn anything by doing the normal shit do we?
But if I were to grill that piece of meat, I'd have it on high heat and try to sear in the juices on the grill.
Typically a rotisserie Cooks at a lower speed, so I don't know.
Honestly i just wanted to test out the rotisserie.. im not really sure how to pick a proper meat for it at all.
With red meat the whole center temperature thing doesnt apply, particularly if you like it rare.. but yea for chicken that is a must
