Love the rotisserie on a Weber. Can't beat the flavor. For those who have not used a Meater, It will tell you when to pull the meat and how long to rest to get to desired temp. If you wanted med rare I would say the Meater would have you pull that roast at 115-117, 120 max. Lot of carryover on big cut of meat. Especially cooking at high temps. On pork tenderloins with a target of 140 it will have you pull it at 127 and rest. Nice video, looked delicious
you are spot on. 118 is my target and done it for years. Rest with foil and a towel over the foil for one hour. The latter seems long. It happened by accident on my end and this was the very best PR ever. Serve on a very hot plate!!! The best
That may be one of the best cooks on a rotisserie roast I've ever seen. I don't do that bright pink myoglobin meat like majority of these cannibals licking their hands/paws over.
I'm going to be trying this later today when my rotisserie attachment arrives. Thanks for sharing the video!
Nice! Let us know what you think! Thanks for watching!
HOW IT GO ?
Love the rotisserie on a Weber. Can't beat the flavor.
For those who have not used a Meater, It will tell you when to pull the meat and how long to rest to get to desired temp.
If you wanted med rare I would say the Meater would have you pull that roast at 115-117, 120 max.
Lot of carryover on big cut of meat. Especially cooking at high temps.
On pork tenderloins with a target of 140 it will have you pull it at 127 and rest.
Nice video, looked delicious
Thank you!
you are spot on. 118 is my target and done it for years. Rest with foil and a towel over the foil for one hour. The latter seems long. It happened by accident on my end and this was the very best PR ever. Serve on a very hot plate!!! The best
Subbed. Think I'll try this one out today. Plan to stick a pan in with some potatoes and onions to catch the fat.
Great video and loved the music!!
Great vid! Just ordered an only fire rotisserie. Can’t wait to try it out.
Thank you! You will really like it!
Nice job on the video.
Thank you.
Great Job Love using my Weber Rotisserie
We love it!
Did you say you cooked it to 140 degrees F? So medium/well? I shoot for 120/125 for rare.
Dude made beef jerky.
I shoot for 130
Are people aloud to have different likes of doneness? Im assuming he took it off at 140 because he wanted to.
@@williamcox9865shoot for 118 It will go up an easy 11 degrees with long rest
Why did you take the rotisserie stick off before it rested?
The Meater will tell you when it’s finished resting 😂
Was there sugar in the rub? Okay for pork but not for beef.
That may be one of the best cooks on a rotisserie roast I've ever seen. I don't do that bright pink myoglobin meat like majority of these cannibals licking their hands/paws over.
Wow! Thank you so much! Thank you for watching!
😂😂😂😂😂
Is there an accessory to collect the juice (to make a gravy) ?
No, typically I just use a foil pan. Thank you for watching!
Is this a chuck roast?
You were awesome in Red State.
A little hard to hear dialogue over music sometimes. But looks great.
Thank you!
Just a quick question.Do you leave the top weber lid on while it is cooking?
Yes we do. It really helps with heat regulation. Thanks for watching!
So lid on......and what do you do with the top and bottom vent......also what coals? Thanks in advance....this looks great by the way.
No drip pan?
No I did not use one for this cook, but one can certainly be used!
Could hear you well the whole video. Just watch and enjoy people.
Take it out at 125 F otherwise it's overcooked like yours was. 😂
I took it to 140 degrees for medium. It was not jerky. Thanks for watching!
@@BigDaddysBBQPit I think it was cooked perfect. Great video man. Hello from England!
What’s with the gloves? What? You can’t wash your hands? It’s like you’re scared to touch the meat.
he is wearing thermal gloves with nitrile gloves on top