All you BBQ'ing guru's....I NEED HELP!

[DaTT]

I will be using a rotisserie for the first time tonight. I will be BBQ'ing a Prime Rib roast (it says Oven Roast, but I think it'll be OK on the BBQ).

Few questions to ask:

1) It is a prime rib roast with the bone still intact, on which side do I put the rotisserie through, or does it matter?

2) How long will it take on average (2.4 Kg)

3) I have an aluminum drip tray, do I put water in it?

Anything else I need?

Much appreciated.




***EDIT: title

 

[Kaieye]

I would roast a prime rib personally myself...

 

[DaTT]

Not an option as of now.

 

[MikeyIs4Dcats]

dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

 

[DaTT]

Originally posted by: MikeyIs4Dcats
dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

Please tell me why it was a waste of meat. It turned out awsome. Enlighten me please.

 

[DaTT]

Took 2.5 hours to rotisserie.......eating leftovers now.

 

[suse920]

Originally posted by: DaTT

Originally posted by: MikeyIs4Dcats
dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

Please tell me why it was a waste of meat. It turned out awsome. Enlighten me please.

If it tasted good cooked that way just think how good it could have been

 

[spidey07]

Originally posted by: MikeyIs4Dcats
dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

exactly. you don't want to rotisserie such a good cut of meat.

You can roast it in the BBQ if you want. Bone side down.

-edit- doh, too late.

 

[MikeyIs4Dcats]

Originally posted by: DaTT

Originally posted by: MikeyIs4Dcats
dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

Please tell me why it was a waste of meat. It turned out awsome. Enlighten me please.

no use...you probably enjoy your steak well done too...

 

[MrBond]

For future reference (since I didn't see the thread in time):

When I cook a prime rib, I go by temperature, not time. I have an electronic probe thermometer that I use. I set the alarm for whatever temperature I want (I *think* it's 130F for medium, which is how I like it, but don't hold me to that, I can look it up if you'd like to know for sure). In an oven at least, you have to account for carryover, which is generally 5-10°, I'm fairly sure this would be an issue for the prime rib too.

Use a drip pan without water, then make sure you deglaze it with a nice wine once you're done. Actually, if the rib is the size that you can fit a cast iron skillet under it to catch drippings, you could use that too, since you can put that right on a burner to deglaze.

Using a rotisserie leads to some problems. You really can't use an electric probe thermometer since the cord will get all tangled on the rotisserie. You don't want to poke and remove a thermometer either, since it'll tend to act as a "drain" for the juices. I think what I'd do is use a standard meat thermeter that's oven safe, then take quick glances at it occasionally to see what the temperature is.

Depending on the rotisserie, I might be tempted to just use the electric thermometer and keep the probe wire unplugged from the main unit, maybe wire the probe to the central rod of the rotisserie and out the end of the grillso it can spin with the spit. You won't be able to use the alarm that way, but you won't have to open the grill every 10 minutes to check the temp either. Since even heating is so important to a roast, that's a good thing.

 

[Jzero]

What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

 

[DaTT]

Originally posted by: MikeyIs4Dcats

Originally posted by: DaTT

Originally posted by: MikeyIs4Dcats
dude...that is a total waste of a great cut of meat....slow oven roast it or give it to me.

Please tell me why it was a waste of meat. It turned out awsome. Enlighten me please.

no use...you probably enjoy your steak well done too...

Well done? :vomit;

 

[MikeyIs4Dcats]

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Using a rotisserie will allow the juices to drain off. If you were to use a grill you should use a pan and slow roast it over indirect heat.

 

[DaTT]

Originally posted by: MikeyIs4Dcats

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Using a rotisserie will allow the juices to drain off. If you were to use a grill you should use a pan and slow roast it over indirect heat.

The juices are what you use to make the gravy......or do you like the canned stuff?

 

[Jzero]

Originally posted by: MikeyIs4Dcats

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Using a rotisserie will allow the juices to drain off. If you were to use a grill you should use a pan and slow roast it over indirect heat.

Even using a drip tray? To be honest, I don't rotisserie, but I routinely slow-roast in the grill instead of the oven.

 

[spidey07]

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Not much difference.

But he was using rotisserie, not roasting.

Roasting allows you to put flavors and aromatics for the meat and the fat will drip into the meat.

For the best prime rib you'ev ever had...

Large roasting pan
7-9 pound standing rib or prime rib roast, bone in

Just place large chunk veggies (potato, onion, carrot) and head or two of garlic in pan. Put salt/pepper over roast, place in pan. Add some fresh herbs. Veggies form single or double layer in roasting pan...place roast bone side down on veggies.

Roast as 300 or 325. Add some beef stock (hopefully that you've made from the ribs of the last roast) to the pan about 1/3 through cooking. Baste veggies and roast if you like.

remove when 125 degrees for medium rare, let rest 20 minutes or more, carve and serve with veggies.

-edit- the stock and veggies and fat make for an outrageous au jus. Plus the veggies soak up some serious flavor.

 

[MikeyIs4Dcats]

Originally posted by: DaTT

Originally posted by: MikeyIs4Dcats

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Using a rotisserie will allow the juices to drain off. If you were to use a grill you should use a pan and slow roast it over indirect heat.

The juices are what you use to make the gravy......or do you like the canned stuff?

reading comprehension FTW! Thats why I said it was bad you are using a rotisserie...

 

[MikeyIs4Dcats]

Originally posted by: Jzero

Originally posted by: MikeyIs4Dcats

Originally posted by: Jzero
What is the difference between roasting using an oven and roasting using a grill configured to cook indirectly? If you have a half-decent grill...nothing. Except that in the grill you can use charcoal or wood chips to add awesome flavor....not so easy in your oven.

Using a rotisserie will allow the juices to drain off. If you were to use a grill you should use a pan and slow roast it over indirect heat.

Even using a drip tray? To be honest, I don't rotisserie, but I routinely slow-roast in the grill instead of the oven.

contact with the juices will be better to keep the meat from drying out.

 

[Jzero]

Originally posted by: MikeyIs4Dcats
contact with the juices will be better to keep the meat from drying out.

Actually, after googling a bit, I think the key problem with the rotisserie for prime rib is that the hot metal spit cooks the center of the meat too quickly. You can combat drying out with a pan of liquid underneath it, but there's nothing you can do about "probe cooking" the center of it

Now I'm doubly-glad I never wasted the money on a rotisserie attachment for my grill!

Originally posted by: spidey07
But he was using rotisserie, not roasting.

Not to be pedantic, but it's roasting...using a rotisserie.

 

[DaTT]

The meat was far from dry....far.

 

[MikeyIs4Dcats]

Originally posted by: DaTT
The meat was far from dry....far.

doesn't mean it wouldn't have been moister from the oven...anyways, glad it turned out for you.

I do have a recipe for deep fried prime rib, but I've been afraid to try it lest it ruin $80 of good eats....

 

[DaTT]

Deep fried roast? If you ever try it, let me/us know if it was a waste of money or not.

 

[funboy6942]

Since getting our rotisserie it is the only way to cook everything INCLUDING hot dogs and such.
Turkey and ham have never come out as juicy as it has doing in the rotisserie. We actually just done the same meat in question last night and OMG was it juicy and tender. Melted right in my mouth and were taking the left overs and making a stir fried rice with it for tonight.

 

[ElFenix]

bbq? i see no smoke. no smoke, no bbq.

i think you were roasting on a grill.

 

[MikeyIs4Dcats]

Originally posted by: funboy42
Since gett our rotisserie it is the only way to cook everything INCLUDING hot dogs and such.
Turkey and ham have never come out as juicy as it has doing in the rotisserie. We actually just done the same meat in question last night and OMG was it juicy and tender. Melted right in my mouth and were taking the left overs and making a stir fried rice with it for tonight.

you're making fried rice with PRIME RIB!??