How To Rotisserie A Sirloin Roast!

How To Rotisserie A Sirloin Roast!

Keys to a fantastic holiday roast:

Rotisserie! The roast self-bastes in its juices as it spins, and giving it a beautiful, browned crust. Nothing looks like a rotisserie roast. (And that crust…)

Cook to temperature, not time! (And add in carry-over cooking.) I aim for 120°F, measured in the thickest part of the roast, for medium-rare. A large roast holds a lot of heat; it will continue to cook after it comes off the grill, and the final temperature winds up in the low 130’s, right where I want it for medium-rare. Cook to 110°F to 115°F for rare, 125°F to 130°F for medium

Today's Tip : Injecting your meat is real easy….only if you know the tricks of the trade!  - When using an Injector, before you attach the needle to the plunger, always apply some olive oil to the rubber made parts of the injector to ensure that the plunger moves smoothly."

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