I just received a forwarded email from a colleague here. It was a request for a recipe, beef on the rotisserie. What a rarely used piece of equipment. I can’t believe I haven’t done more with this! Thank you, Ken, for bringing this to my attention.
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Prime Rib Gravy
Thank you again for requesting this recipe! I can’t wait to hear how all of you fared with one of the scarier meals to make. Other recipes you may want to try on the rotisserie are;
101 Cloves of Garlic Prime Rib
Grill Roasted Eye of Round – Korean Style
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Deep Fried
These little beauties take a typical apple pie to the next level. Surprise your friends and family with these next time you have the apple pie itch.
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Marinade
This marinade is fantastic, especially with lamb, but you can use it on everything from poultry to pork, fish to beef.
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With Luther's Sheep Dip Marinade
These burgers were delicious. The heat from the Luther’s Sheep Dip was balanced nicely by the creamy cheese, the pork sings with the sweetness of the grilled vegetables.
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Seasoning And Rub
This seasoning is fantastic. Butter is like bacon, it makes everything better, especially the burgers you put this seasoning in.
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With Baked Potato Fries
Poutine is spectacular on it’s own, but adding pulled pork to it makes it stellar. We’re talking amazing here!
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With Cheese And Sour Cream
I had chicken thighs and everything to do fajitas… except for tortillas and peppers. Okay, so not everything to make fajitas. Actually I didn’t even have fajita spice…
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So Very Delicious
Literally I rubbed it down with a combo of spices and set it on the smoker and let it be for the most part.
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This Goes In Everything!
You can use it straight up as a dressing, or throw it into baked/smashed potatoes for that little kick.
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With Roasted Garlic And Chili
This recipe is fantastic. The chicken is sweet and garlic-y and theres a little heat too.
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I followed your recipe to cook a 7 rib roast of beef on the rotisserie. We had 18 people. The roast was perfect to the extent that there was none left. I used a bottle of beer in the drip pan and that along with the drippings made the base for the gravy. I did add water which my Vegetables were cooked in, added a bit of red wine. The gravy was great.
My Napoleon is by far the best BBQ that I have ever had. and it is now about 15 years old. Soon will need a new one.
Ken
I plan on cooking a prime rib this Christmas using the rotisserie with infered back side burner, mirage 485. you state to sear first 20 min or so with lid open with only the infered burner???? I thought get max heat with all burners 500 deg. for first 5-20 min?? too hot?? then turn off burners and keep only back burner until done with lid closed. any thoughts……. thanks
Great question Mike!
Yes, searing the meat before slow roasting it on the rotisserie will lock in the juices. You want to sear it well after rubbing it with your favourite spices so that the meat caramelizes on all sides. Don’t forget to let it come to room temperature, or at least completely thawed before searing. Doing this only cooks the first couple of millimeters of the meat’s surface, you won’t hurt it. Just remember to turn the temperature of the rear burner down after you have a nice layer of brown. This is the same trick you would do with a turkey in the oven to get a nice crispy skin.
Happy Grilling!