cayenne
is one Smokin' Farker
- Joined
- Jun 12, 2004
- Location
- New Orleans
Hi all,
Ok, I've done rump and chuck roasts as "pot roasts" before, no problem.
BUT, I was seeing them on sale here $2.99/lb....and I have my BGE still set up from last cook with my rotisserie rig.
Is there any good way to rotisserie a Rump Roast? What type temps, etc would I look for?
I was thinking of seasoning it well with salt, pepper, granulated garlic/onion...maybe some dried rosemary and/or oregano....maybe rub it with a bit of olive oil first to make it stick.
But I'm just not sure temperature wise how to treat this...I was thinking to build my coal bed to one side of the spit as usual....so trying to keep the temps in the 220-230F range for the cook. Maybe throw a wood chunk or two in there.
I just got a set of the MEATER BT/WiFi probes (the block)....and would like to monitor the progress.....but I"m just not sure how to treat this...do I got rarer, or does this need to cook through and break down...?
Thank you in advance for any suggestions.....especially if you deal with a rump roast outside of just doing it pot roast style where your braise it in liquid.
cayenne
Ok, I've done rump and chuck roasts as "pot roasts" before, no problem.
BUT, I was seeing them on sale here $2.99/lb....and I have my BGE still set up from last cook with my rotisserie rig.
Is there any good way to rotisserie a Rump Roast? What type temps, etc would I look for?
I was thinking of seasoning it well with salt, pepper, granulated garlic/onion...maybe some dried rosemary and/or oregano....maybe rub it with a bit of olive oil first to make it stick.
But I'm just not sure temperature wise how to treat this...I was thinking to build my coal bed to one side of the spit as usual....so trying to keep the temps in the 220-230F range for the cook. Maybe throw a wood chunk or two in there.
I just got a set of the MEATER BT/WiFi probes (the block)....and would like to monitor the progress.....but I"m just not sure how to treat this...do I got rarer, or does this need to cook through and break down...?
Thank you in advance for any suggestions.....especially if you deal with a rump roast outside of just doing it pot roast style where your braise it in liquid.
cayenne