Almi
Jim
My brothers coming up for the weekend and I was thinking of trying a rib roast on the rotisserie. My thought was to keep the coals in a basket under the meat to sear and then move the baskets to the side while it cooks. Just wondering if any have tried this and if they had any recommendations. I have done turkeys and chickens before but never a chunk of beef. The wife wants to go out to eat but I would rather hang around the grill and have a stick and a adult beverage.
