hi this is mike grobel from dadcooksdinner.com let's trust a beef tenderloin for the rotisserie here is our beef tenderloin you've got this thin tail down here and you've got this thick head piece up here to even out the thickness i want to fold this whole tenderloin in half first i take the small thin tail end and fold it over just a little bit then i bring the rest of the roast up until that folded tail piece meets up against the head right there this gives me my even thickness all the way across the roast i take a knife find the band and cut through about halfway there to give myself a hinge on the edge of the beef and i make it look neater now it's time to truss i want to put a truss roughly every inch and a half to two inches across the length of the meat now there are all sorts of ways you can tie a roast some are pretty fancy mine is pretty basic i'm going to take a piece of twine and run it under until right on the other side of that fold then i'm going to make a surgeon's knot i will cross over once twice and a third time and then pull tight the extra tension from the two extra twists will hold the twine steady so you don't have to put your finger on it while you tie off the rest of the knot then i repeat every couple inches all the way down the rest of the roast and there's our trust piece of beef trim the twine and now it's time to spit we want to run the spit through the middle of the fold that we created earlier i start right in the middle of my cut and push through coming out on the far end and then i want to get these forks into each piece of meat on both sides and if it's just a little too small i want to run it along the outside edge grab the fork on the other side i want it to serve more as a bracket than to actually pierce the meat get it tight up against there clamp it down and we have it one beef tenderloin trust for the rotisserie now it's time to put the beef on the rotisserie and of course it started snowing while i was trusting i've set the grill up for indirect heat with the burners on the outside lit and the rotisserie burner on the back fired up all of those three are on high all the other burners are off we put the rotisserie in the motor turn on the motor start the rotisserie spinning make sure the drip pan is centered under the beef and close our lid after 40 minutes of cooking there we have it one rotisserie beef tenderloin cook a medium rare thank you for watching stop by and see us at dadcooksdinner.com