What better way to spend a lazy cold Sunday then around a fire, roasting a nice tip roast on the spit. This was the first attempt at my new fireplace rotisserie from spit jack and I am very pleased and impressed with the results. This thing works great and I was amazed by how quiet it was when running. If you have the fireplace of a decent size that could support this I would highly recommend it as it is well built, ultra quiet and it spun out some great beef. One great thing that I learned while using the spit was that there was virtually zero roasting meat smell in the house. After I had already ate it has dawned on me that since the fire was burning it was pulling all the odors up the chimney much like a hood on a stove would. This is good or bad depending on your level of beef fragrance you enjoy in your house.
We built a fire and allowed it to burn for about 1-1.5 hours of time before adding the meat to the spit. This creates charcoal which will help get temperatures to roasting level. We seasoned the roast with pepper and some sea salt and threw it on the spit.
Cooking along nicely
Basted during final 1/2 hour of cooking with red wine, duck fat and rosemary
Finished and ready to eat!