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Millercd

Rotisserie Tri Tip

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I like the cook and will be doing beef tonight myself, nice clear pics but they give me a sensation of vertigo. lol

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Never considered putting a cut piece of meat on a rotisserie. Usually I've stuck to roasts, uncut ribs, lamb legs, whole chickens, turkeys, etc.

Did you notice a change or improvement in taste or texture?

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Dennis has a pic somewhere on this forum where he rotisseried 92 tri tips at once. 

That may be a *slight* exaggeration, but I seem to recall he was playing with OctoForksTM at the time.

Found it:

 

Edited by Pequod

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