WildCat
NWO Master Conspirator
- Joined
- Mar 23, 2003
- Messages
- 59,856
I just rubbed the 2 roasts with garlic salt, cayenne, onion powder, and McCormick Italian seasoning (which is marjoram, thyme, rosemary, sage, oregano and basil), skewered them on the rotisserie and they spun happily around on my Weber grill until rare, about an hour. Roasts cook fast on a rotisserie!Care to share your recipe?
Then I refrigerated them for several hours before slicing them on my little home meat slicer (oh how I'd love one of those big deli slicers!) and putting the slices in a container with whatever juices were on the plate, along with several cans of beef broth to make up for what was lost in the grill. Refrigerate overnight (optional but allows the flavors to better permeate everything), then just bring to a simmer in a pot and you're good to go. Serve on Italian sub rolls with some hot giardanera.
I started with about 7.5 lbs of raw meat, I had about 10 people over not counting the 2 vegetarians. There was only enough left over for 1 sandwich for my lunch today.
Care to share your recipe?