Help me figure out how to BBQ meat

[cronewitch]

I got a 6 burner BBQ with a rotisserie 27 inches long and invited about 20-25 people for a BBQ at ISO's house. I want to make sandwiches so some meat on the BBQ spinning so it looks nice that we can slice into sandwiches. I can put out all the stuff like rolls, pickles, onions, cheese etc and someone is bringing potato salad and beans and I will buy chips and soda. ISO is providing the alcohol so really the only problem is spinning meat. My nephew will stand and watch it spin so really I only need to buy raw meat. I would like the meat to be awesome and don't really care if it cost a lot of money if awesome. So what is the meat to buy? What marinate? How much meat for a really long rotisserie? I would think a nice pork loin with Italian dressing would be good but it might be too dry. Nephew said prime rib. Can you buy it without bones and is it too fat to spin? I know a store that sells huge chunks of meat in bags but some is like round roast which might be tough.

So beef or pork
What cut
What marinate
How much, ok to have leftovers not ok to leave hungry people.

I could do kabobs too if we need more meat or burgers and dogs but I don't want burgers and dogs just sandwich meat, no steak or steak knives only paper plate food with plastic cutlery.

[Shooby]

I would probably get a nice pork or beef roast and then fork shred it. And, have bbq sauces handy and some great rolls then people can make it they way they want. I don't think I would do prime rib that way but that's up to you.

[yogiii]

For kabobs you can often buy pre-marinated meat at a local butcher or grocery store.  Otherwise it's easy to chop up chicken breast, pork loin or beef to make kabobs.  You can buy spice packets where you throw that in and add oil and vinegar, mix it all together, or you could get really creative and create your own spice mix that you add to oil and vinegar or oil and lemon/lime.  You get the idea. 

Typically I like to keep the meat kabobs separate from the veggie kabobs, they cook at different rates.  I also marinate onion/pepper in oil, salt, pepper and lots of oregano.  Makes for a nice simple kabob. 

Onions in foil on the grill cook well (think onions to use for a patty melt burger), also a simple hack is to just grill pepper halves face down (again in the salt, pepper, oregano, oil mix).  I like to put a grilled pepper half on top of a burger.

[ArchietheDragon]

If you want to impress go with a beef tenderloin.  You will be the hit of the summer bbqs.    I would just do a dry rub with your favorite dry rub mix.  Cook until it is 125 in the center.  Take it off the rotissere and let it sit under tin foil for 30 minutes.    During that time make a sauce from the drippings, or just open your favorite BBQ sauce instead.  Then slice the meat, add a little sauce, and serve.   People will be coming back for more.    I would buy a 9-10 pound tenderloin for 25 people. 


If you don't want to do a tenderloin, any sort of roast that is tube shaped will work well.   ask you local butcher for a recommendation.  

kabobs are too much of a pain for that many people. 

[NoNamePerson]

All I have to say is you are brave to invite 20 - 25 people over for your first BBQ.   

[MJ2.0]

this thread is making me hungry!

[The Walk of the Penguin Mich]

TD's family does prime rib on the grill and it would be awesome if they didnt prefer their meat well done.  However, the flavor is incredible.

The difference is that you want to make sandwiches, and a hunk of prime rib, a rotisserie chicken or a hunk of pork probably is making this more difficult than it should be.  You want something that is easy to handle.

I had friends last summer and did a leg of lamb.  I took a boneless leg and cut it such that it was about the same thickness, then marinated it with a LOT of chopped garlic (I use a hole good sized head for a single leg), lemon juice and zest, chopped fresh rosemary, salt and pepper and olive oil.  Cook to med, slice thin and serve with flat bread and tzatkiki.  The marinade works well with boneless chicken breast and pork tenderloin, and these are fairly easy to slice up for sandwiches.  Doing all 3 means that you will have something everyone likes, other than vegetarians.

I don't think I'd play with the rotisserie for this outing of the grill.

I also highly recommend getting a good instant read thermometer.  We have a Thermopen, made by ThermoWorks, and it has made a believer out of me.  This will keep the pork from being dry.  

ETA.....marinade is very easy to make.  I wouldn't use Italian dressing.

[HoneyBBQ]

I just thought I should post in this thread.

[Chocolate Lover]

This guy should have some pointers for you:

BBQ U

[Abby Normal]

Here's a website with a bunch of recipes and tips for rotisserie.  I love rotisserie chicken.

Dad Cooks Dinner



Pick a couple and just go for it. 

[beergut]

How far out is this barbecue?

You're doing rotisserie, so the answers we'd use here for a barbecue are going to be different. You mention a rotisserie here, and people think about throwing a whole goat or hog  or even side of a cow on. 

I think a pork tenderloin is easy, but you need to watch it so it doesn't dry out. 

Pork tenderloin is easy to cut into medallions, but might not be the best option for sandwiches.

For sandwiches, the easy answer is pulled pork, which you can fork shred and serve open faced.

Here is an easy recipe for doing pulled pork on a rotisserie. 

If you are going to do the pulled pork, do it tomorrow as a test run. DO NOT make your first barbecue on this equipment this party. If something goes wrong or you need to improve on your technique, now is the time to find that out, not at a party with 2-25 hungry people waiting for food.