Standing Rib Roast Spinning On The Egg

Dredger

Finally got that standing rib roast cooked. Stabilized the egg and cooked about an hour and a half at 300 degrees. Turned out great and perfectly medium rare.

northGAcock

Dredger.....you are absolutely killin me. A beautiful plate of food you have there.

Hi54putty

that's cool 

Dredger

Thanks, @northGAcock. We will be doing this again for sure. 

SmokingPiney

Oh, my! 

Just excellent! 

Dredger

Thanks @Hi54putty. We think so too. Gotta love new toys that produce great results.

Dredger

Thanks @SmokingPiney. Turned out pretty good.

theyolksonyou

That looks perfectly cooked. 

Dredger

@theyolksonyou, thanks. It was perfectly medium rare, thanks to the magic of the Thermopen.Hard to believe how easy it was to cook that bad boy.

PSC

MOTHER OF GOD!! delicious!!

johnmitchell

That is truly magic.. Love the plated shot.. WOW!!!!!!

smokeyw

That looks great! I can see a another purchase in the near future. Maybe I can ask for it for my upcoming birthday.

Dredger

@PSC, it was, indeed, delicious. Thanks, @johnmitchell. I'm still amazed by how evenly it cooks. @smokeyw, thanks, we're loving the rotisserie. It would make a great birthday present.

EagleIII

Holy Smokes (no pun intended) that looked freaking awesome...

Dyal_SC

Looks awesome!  Love the looks of the joetisserie too. 

jaydub58

Joetisserie looks good, meat looks fantastic!

Dredger

Thanks @EagleIII. Tasted pretty darn good too. Thanks @Dyal_SC. The Joetisserie is a solid, well built piece of equipment that we hope will last for a long time.

Dredger

Thanks @jaydub58. This thing is so easy to use and the results speak for themselves. Been making a list of all the things we want to cook on it and checking the weather, lol.

johnkitchens

You are getting your money's worth! Great looking cook. 

SoCalTim

Dredger  Hey sister .. question. Is that a boneless rib roast?

Dredger

You are getting your money's worth!

@johnkitchens, I sure think so too and thanks. Beginning to think we may have to be careful using this when dinner guests are here. They may never leave, lol.

@SoCalTim, the butcher had separated the bones from the roast and tied them back on. I debated removing them prior to the cook, but decided to let it ride and see how it did. May try a boneless one next time to compare.

johnkitchens

@Dredger at what temp did you pull the roast? Also what in your opinion what is the benefit of cooking using this method as opposed to using the plate setter etc., and cooking it on the egg the traditional way? 

I am sure there IS a benefit, but I have never cooked using this method before, and I want to purchase the Joetisserie, but I want to make sure I understand they WHY I should before I do. 

Once again great cook. You know I am not so far away from you I couldn't make it over for dinner. Just throwing that out there! 

northGAcock

@Dredger   You you feed the pin all the way through the meat? It would seem that would be required.

epcotisbest

That new toy is nice. Gotta work better than my Ronco Rotisserie oven. Used that thing a total of twice before it went to the attic of unused accessories.

55Kevy

I'm just glad that there isn't one to fit the XL (yet).

Dredger

@johnkitchens, I pulled it at 121 because I knew the carry over would bring it quickly to the 130 range. The thing I noticed on this and the chicken as well is once it gets close to target range, it accelerates rapidly.

To us, the benefit of this method over others is the self-basting that only a rotisserie can deliver. It is more tender and retains moisture better. We have the plate setter, the AR, and a smoker, but I think the Joetisserie will be our go-to for a cook like this from here on out. We have a lot of eggcessories, but the only thing missing, for us, was a rotisserie. We have an electric rotisserie that we like a lot, but it just got retired by the Joetisserie. You can't get a good lump and post oak flavor in an electric rotisserie, lol.

You know I am not so far away from you I couldn't make it over for dinner.   

Come on over! Our biggest problem now is deciding what to cook next.

Hotch

Looks great! Nicely done.

How do you think a big ole ham would do on the rotisserie?

Dredger

@northGAcock, yes. You center the meat on the spit and make sure it is balanced and use the tines to tighten it in place so it can't move around.

@epcotisbest, it certainly does a better job than a Ronco.

@55Kevy, I'm fairly sure there will be one for the XL someday. Patience.

bluebird66

Amazing!

Dredger

Thanks @Hotch, it would probably handle one up to the 10 to 15 pound range, but that's just a guess. I seldom cook anything that large, so maybe your dealer could answer that question better than I can. There should be plenty of room for a large ham. I'm going to be cooking two chickens this week that will total about 11 pounds, so I'll report back.

Thanks @bluebird66!

SkinnyV

Will be joining you soon great shipping time. Wondering maybe keep box and store inside or garage? Or outdoors in a bin?