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Dry Aged Tip Roast on the Joetisserie


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so thats hw they make roast beef.  nicely done

 

now that i said that can i make a request?

I take that nod as an yes

 

It would be nice if you could make a video on tips on how to install the spit  on various types of cooks eg: ribs, roasts, bird, etc.

also the one thing i seem to have problems with is the trussing techniques, i watch and it looks easy then i try and usually end up with the string around my neck and sauce all over the kitchen.   thanks

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so thats hw they make roast beef.  nicely done

 

now that i said that can i make a request?

I take that nod as an yes

 

It would be nice if you could make a video on tips on how to install the spit  on various types of cooks eg: ribs, roasts, bird, etc.

also the one thing i seem to have problems with is the trussing techniques, i watch and it looks easy then i try and usually end up with the string around my neck and sauce all over the kitchen.   thanks

 

You don't have to be all that precise Paul. Just study the chunk of meat and visualize from the sides where the center of gravity would be. Insert the spit rod at that entry point and push it through to the exit side. Hold the spit rod in each hand and turn the meat. As long as it is not real lopsided you will be good to go. It doesn't need to be perfectly balanced. That motor will handle 40 > 50#'s of torque.  If your not happy with how it is balanced, you can always pull the rod back out and start over.

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Maybe i will do tha.. You wont see me cook ribs on a rotisserie though. While it can be done, its one of thise cook that i think should not be done

 

You would be pleasantly surprised John. Same with a Pork Shoulder.

I have no problem with a shoulder and I intend to do one soon.

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