Beast is Best Roasted

Last night was the first trial run of the Boxer-approved rotisserie grill. I took a slab'o'round (beef roasts should be called 'slabs,' don't you think?) and did a spice rub of garlic powder, onion powder, black pepper and a tiny amount of kosher salt (I'm such an Alton Brown whore), stuck it through the tines, and stuck it in the rotisserie, setting it for 2.5 hours. Oh, and I cut furrows into the fat after trimming some excess.

2.5 hours was too much -- it was pretty much well done at the end, when I prefer medium rare, but it still tasted wonderful and wasn't too dry. The rub and the furrows in the fat combined to make a truly flavorful crust, and the interior is darn tasty. Microwave some mixed frozen vegetables, and you have yourself a meal.

Most of said roast is now sitting in my fridge. I will never need to buy presliced roast beast again.