I didn't bother doing a separate post on how the rotisserie was installed but suffice it to say, it took come creativity. I had to modify the stainless steel factory bracket on the motor and come up with a method to install it, fabricate and mount a bracket on the other side of the frame to support the spit, and lengthen the spit by 6". It came off a 30" grill and the Santa Maria is 36". Then I had to remove the stainless rollers from my other grill and attach them to the new bracket I fabricated.
Here it is installed after numerous hours of thought, work, and a few trips to the hardware store
After letting it run for a couple hours to make sure it wouldn't crater on me, I decided to do an Eye Round Roast. Several weeks ago the wife gave me a hall pass (and a credit card) to load up on meat at Costco. They had Prime Eye Round Roasts at a price I felt was reasonable so I go several of them. It is one of my favorite roasts so really didn't think I could go wrong.
Got the Mesquite lighting up
I learned a long time ago to put the meat on the spit before seasoning it. If not, you lose most of the spices when handling the meat. Got it on the spit, brushed with Worcestershire sauce, seasoned with SPOG, then onto the grill. Decided to toss a couple more logs on top just to get some additional smoke going
A little while into the cook. It's looking really good thus far
All done and on the cutting board. It is gorgeous.
All sliced up. Look at the juice coming out of this thing!! Notice the towel under the cutting board. Unless you want a big mess to clean up, this is a necessity.
Exactly as the wife asked for at one end and exactly as I wanted it on the fat end.
Dinner plated. Did a nice salad and some Cajun taters
Money shot after applying some homemade Au Jus, which I'd never made before but God it was good!!
The roast was juicy, tender, and extremely flavorful. I've developed quite an affinity for cooking with Mesquite wood, that's for sure. There's just something about cooking on a rotisserie that can't be beat. With the meat constantly turning, the juices stay inside because it's not sitting still for all that goodness to run out the bottom of the meat into a drip pan. The grill that the rotisserie came from is a 30" Dynasty that I bought well over 20 years ago. It has been an absolute work horse of a grill but is in a state of semi-retirement right now. In all the years I ran that grill (it was the only cooker I had) the rotisserie only got used a handful of times. I now have the built-in 42" Lynx Professional that has been in place for 5 1/2 years and I've never used the rotisserie. Something about this Santa Maria REALLY makes me want to start using it a bunch....possibly as my primary way of cooking. This has been a life changer I'm happy to say :-)
Diggin' the new grill,
Robert
Here it is installed after numerous hours of thought, work, and a few trips to the hardware store
After letting it run for a couple hours to make sure it wouldn't crater on me, I decided to do an Eye Round Roast. Several weeks ago the wife gave me a hall pass (and a credit card) to load up on meat at Costco. They had Prime Eye Round Roasts at a price I felt was reasonable so I go several of them. It is one of my favorite roasts so really didn't think I could go wrong.
Got the Mesquite lighting up
I learned a long time ago to put the meat on the spit before seasoning it. If not, you lose most of the spices when handling the meat. Got it on the spit, brushed with Worcestershire sauce, seasoned with SPOG, then onto the grill. Decided to toss a couple more logs on top just to get some additional smoke going
A little while into the cook. It's looking really good thus far
All done and on the cutting board. It is gorgeous.
All sliced up. Look at the juice coming out of this thing!! Notice the towel under the cutting board. Unless you want a big mess to clean up, this is a necessity.
Exactly as the wife asked for at one end and exactly as I wanted it on the fat end.
Dinner plated. Did a nice salad and some Cajun taters
Money shot after applying some homemade Au Jus, which I'd never made before but God it was good!!
The roast was juicy, tender, and extremely flavorful. I've developed quite an affinity for cooking with Mesquite wood, that's for sure. There's just something about cooking on a rotisserie that can't be beat. With the meat constantly turning, the juices stay inside because it's not sitting still for all that goodness to run out the bottom of the meat into a drip pan. The grill that the rotisserie came from is a 30" Dynasty that I bought well over 20 years ago. It has been an absolute work horse of a grill but is in a state of semi-retirement right now. In all the years I ran that grill (it was the only cooker I had) the rotisserie only got used a handful of times. I now have the built-in 42" Lynx Professional that has been in place for 5 1/2 years and I've never used the rotisserie. Something about this Santa Maria REALLY makes me want to start using it a bunch....possibly as my primary way of cooking. This has been a life changer I'm happy to say :-)
Diggin' the new grill,
Robert
