First rotisserie run

[bbqking01]

Family bought me this only Fire rotisserie/pizza attachment for Christmas. Had a rib roast in the freezer. Rubbed it down with Worcestershire, then white lightning, and Kinders prime rib seasoning. Used charcoal rails for indirect. Pecan chunks added. Kingsford briquettes. One chimney, split evenly on each side. Lid on, vents open for 2 hours. Temp at 1 hour was 120, I probably should have pulled it off then, let it go another hour. Turned out medium well. Outer crust is amazing. I feel it was a success, for a first time ever roti for me.

 

[clifish]

Looks good to me, If it was enjoyed by all and you learned something, it was totally a success. My rotisserie for my kettle just showed up today, so not far behind you.

The kettle is so versatile and can do so much with it and I have only had mine less than a week. Keep rolling, you are doing great! - Cliff

 

[chopsaw]

Looks good to me . Nothing wrong with that temp as long as it's tender. Mine is supposed to be here tomorrow .

 

[clifish]

Looks good to me . Nothing wrong with that temp as long as it's tender. Mine is supposed to be here tomorrow .

I see a rotisserie cook off coming soon...lol. I am already fitting the rod to see if the forks from my grill rotisserie will fit so I can spin 2 ducks at the same time. As long as I can find the ducks...lol

 

[bauchjw]

Beautiful cook! Those rotisserie’s look like a lot of fun and you guys always seem to get great results. I may have to pull the trigger on that too! Thanks for sharing!

 

[Steve H]

Nice results! I don't use mine near enough.

 

[BrianGSDTexoma]

Looks really juicy.

 

[SmokinAl]

That meal looks absolutely delicious!
Nicely done!!
Al

 

[Newglide]

Looks great

 

[Bearcarver]

Looks Great, King!!
I prefer about 141° IT, but yours looks Great. I'd be grabbing a slice!!
Nice Job.
Like.

Bear

 

[uncle eddie]

It looks pretty darned good to me! Nice!

I would love to try that crispy edge!

 

[sandyut]

Send an plate over here, Looks great and I’m hungry for some beef!

 

[bbqking01]

Thank you all. I’m more of a medium rare guy, but I just wanted to be sure it was done. It was inthe freezer for a couple months, and imo, I prefer it not being frozen by myself.

 

[Rafter H BBQ]

Looks great, like you my fam is in the medium rare fan club!

 

[Cabo]

Looks great. I love your potato to topping ratio!!

 

[Brokenhandle]

Looks really good to me! For some reason I feel the enablers getting busy...several new ones of these rotisserie starting to show up lol!

Ryan

 

[bbqbrett]

I agree it looks like a success. Congrats and I hope you get a lot more use out of that rotisserie and post more cooks.

 

[DRKsmoking]

Looks fantastic, I love the sliced picture, and it tender I like mine med.+.
And I could go for a couple end cuts with the mashed and corn ( crust looks great also )

David

 

[3montes]

That looks like a job well done! But I'll be honest I have a problem poking big holes in meat. It's just me, I can't bring myself to do it. If not for that I would have entered the rotisserie world a few years ago. About once a year I would do some searching to see what was out there. Then I ran across this one. No rods or forks to drive into the meat. A basket that opens put the meat and veggies in and spin. If the chicken or roast is small you can tie it onto the basket so it doesn't tumble to much. Best part I could get it set up for a open fire which is what I really wanted. Here's what it looks like!

 

[bbqking01]

Well I’m somewhat skeptical also about poking holes in good beef, but I have to say even though I didn’t want to do it, I did. I believe part of the magic in rotisserie is the juices that come out during the cook just self baste the meat as it is spinning. There was no issues at all with the moisture or tenderness of the roast.