Tyrus Posted September 30, 2019 Report Posted September 30, 2019 I like the cook and will be doing beef tonight myself, nice clear pics but they give me a sensation of vertigo. lol 1
Longhorn203 Posted September 30, 2019 Report Posted September 30, 2019 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?
Millercd Posted September 30, 2019 Author Report Posted September 30, 2019 Can’t really say as this was a new cut of meat for me. Just wanted to try the rotisserie out and the tri tip is what I was cooking. 1
Bruce Pearson Posted September 30, 2019 Report Posted September 30, 2019 Cool idea I’m Going to be cooking a try tip in the near future maybe I’ll try it on the rotisserie too thanks for the tip and pictures
Pequod Posted September 30, 2019 Report Posted September 30, 2019 (edited) 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 September 30, 2019 by Pequod
Aussie Ora Posted October 8, 2019 Report Posted October 8, 2019 Nicely done love tri tip and a spun one is awesomeSent from my SM-T835 using Tapatalk
