Beef Tenderloin was on sale this week so I thought I would give it a try on the Weber using the Rotisserie. I butchered it up and put the roast and the head on the spit. I used a chunk of Hickory along with the coals in my Slow N Sear. I seasoned with some Hey Grill Hey Beef Rub and added some Herbs de Provence. Came out great! I pulled at 130 IT.
Here is just starting out on the Rotisserie.
20 minutes in
On the cutting board:
On a plate:
I didn't like the obvious hole in each filet but it was unavoidable with the cook method. Very happy with the results and I would try it again.
Here is just starting out on the Rotisserie.
20 minutes in
On the cutting board:
On a plate:
I didn't like the obvious hole in each filet but it was unavoidable with the cook method. Very happy with the results and I would try it again.
Only a few days ago I checked what I had available to hocus-pocus a grill, and I only lack a decent grate.
