Long before grills were invented, medieval households roasted meat on a manually-rotated spit, or skewer. The French name for spit-roasting is rotisserie. The rotisserie method of cooking meat assures even cooking and self-basting.

Spit-roasting on a modern gas grill is easy. Your grill may have come equipped with a motorized rotisserie assembly. If not, you can buy an add-on mechanism. Explore the culinary potential of your gas grill by roasting a delicious rotisserie sirloin tip roast. With a few ingredients and the right utensils, you can become an expert backyard rotisseur.

Position the rotisserie assembly over the front burners of the gas grill. Remove the spit and ignite all burners. Set on high for a few minutes to preheat the grill.

Turn all burners off except the back burner and place a drip pan -- at least as large as the roast -- under the spit. Add an inch of water to the bottom of the drip pan.

Rub the meat with fresh herbs of your choice, if desired. Brush the meat with olive oil. Season with salt and pepper.

Slide one pair of prongs onto the spit and push the meat onto the spit and into the prongs. Then, slide the second pair of prongs onto the spit and into the other side of the meat to hold it firmly in place. Tighten the prong wing nuts so the roast will not shift while rotating.

Attach the spit to the rotisserie assembly. Balance the meat with counterweights, if provided. Start the rotisserie motor and make sure the meat is evenly balanced and rotating smoothly.

Close the grill lid and keep it closed for even cooking.

Watch for visual signs that the meat is close to being done -- about 35 minutes of cooking time per pound. The roast should appear crispy on the outside, and should be starting to split apart.

Use a meat thermometer to check for doneness. Insert the thermometer into the thickest part of the meat. The roast is ready when the temperature reaches 140 degrees Fahrenheit.

Wear heavy oven mitts to remove the spit from the rotisserie. Remove the meat from the spit very carefully.

Cover the meat with aluminum foil and allow it to "rest" for about 10 to 15 minutes before serving. Carve and enjoy.