I've been thinking about trying this for a while and yesterday I tested the waters so to speak. After seeing all the cool Santa Maria set ups everyone is using gave me the idea. I don't have room for another cooker at this time so I wanted to find ways to diversify some of the ways I cook with what I already have. Using only the bottom of the WSM and the Cajun Bandit Rotisserie equipment I decided to give it a roll. Kingsford & Pecan wood chunks for heat and a small (select) rib roast I bought on Labor day sale for $5.99. I took a peak as some of
Bearcarver
Prime recipes and decided the night before to cover this little 2# roast with Worchestershire sauce & stuff it in a ziplock about 24 hours prior to cooking. Stabbed it onto the rotisserie rod and gave it a quick dusting of Meat Church Holy Cow while the charcoal & wood were getting up to temp. Found a shaded spot out behind the barn (it's freaking hot in North Texas) & Here we go.......
As with most things I bail off into there are learning curves. This fire was HOT! I was thinking I'd run this ribeye roast about an hour but after getting things going and seeing how hot it was I set my timer on 30 minutes and I'm glad I did. IT was in the 140 range after 30 minutes so I pulled it. Was wanting to rest for 20 minutes then slice but that turned into well over an hour (always some distractions - real life). Amazingly this turned out really good even though I shot over my goal of 130 IT. meat was tender.
There was 3 of us and this sliced into 3 nice slices of meat. That's my plate (I was sampling the meat prior to making a plate :)
My critics are always honest and they agreed if we had sliced and served 20 minutes after pulling from the fire it would have been spot on.
I've got to find me a table to set this on. Will make it much better when I don't have to bend over to work with this set up.
Any tips, tricks, or ideas to try and improve are always welcome & thanks for looking.
As with most things I bail off into there are learning curves. This fire was HOT! I was thinking I'd run this ribeye roast about an hour but after getting things going and seeing how hot it was I set my timer on 30 minutes and I'm glad I did. IT was in the 140 range after 30 minutes so I pulled it. Was wanting to rest for 20 minutes then slice but that turned into well over an hour (always some distractions - real life). Amazingly this turned out really good even though I shot over my goal of 130 IT. meat was tender.
There was 3 of us and this sliced into 3 nice slices of meat. That's my plate (I was sampling the meat prior to making a plate :)
My critics are always honest and they agreed if we had sliced and served 20 minutes after pulling from the fire it would have been spot on.
I've got to find me a table to set this on. Will make it much better when I don't have to bend over to work with this set up.
Any tips, tricks, or ideas to try and improve are always welcome & thanks for looking.