I'm having way too much fun with the new Weber Rotisserie add-on. Today's lunch was a prime NY, rotisserie'd over lump with cherry, a butcher-style SPG rub, salt, and cayenne, then finished with a high temp sear.
This steak was easily one of the best damn cuts of meat I've ever eaten. There's something amazing about beef roasting in its own juices over a low fire. Halfway through I even decided to put the knife away and cut the rest with a fork.
The burger, on the other hand, was some organic 90/10 nonsense from Costco. It didn't adjust too well in my rotisserie setup, but wasn't a disaster by any means. It just wasn't one of my finer performances.