- 1). Preheat gas or charcoal grill to approximately 400 degrees Fahrenheit. If using a charcoal grill, place charcoals on one side of grill in a parallel mound away from the spit assembly (spit).
- 2). Place drip pan directly under spit. Drip pan must be at least as large as the cut of meat.
- 3). Pour water into drip pan to create steam. The steam will prevent meat from drying out.
- 4). Slide one pair of prongs onto spit. Push spit and prongs into meat. Repeat with second set of prongs on opposite side of spit assembly. Tighten wing nuts on prongs to keep them firmly in place on spit.
- 5). Attach spit assembly to brackets of rotisserie assembly.
- 6). Balance meat on spit to prevent uneven cooking. Start rotisserie assembly motor. Cook thick cuts of meat from 40 to 60 minutes.
- 7). Check meat to determine if it is done. Insert meat thermometer into thickest part of meat away from any bones. Minimum temperature of meat should be 140 to 145 degrees Fahrenheit. Beef exterior will appear dark brown and slightly crispy. Meat will begin to split apart.
- 8). Remove spit from rotisserie assembly. Remove meat from spit.
- 9). Cover meat with aluminum foil. Let meat rest for 5 to 10 minutes.
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