Standing Rib Roast Spinning On The Egg

ScottNC · February 2016

That looks fantastic, nice job. I have to think that has to be one the best ways to cook a roast like that, very evenly heated, Perfecto!

Theophan · February 2016

Dredger said:

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

That was some gorgeous piece of meat -- great job!!!

I have a question about pulling at internal temps and how high it might rise while resting, but I just realized I'd be "hijacking" this thread by asking it here. I'll make a separate post.

Great cook!

Dredger · February 2016

@SkinnyV , congrats! I'm looking forward to some more folk's cooks on this great eggscessorie. I store mine in the garage on the large Origami shelf system. I use that for all of my toys. It's in the garage and just a few feet to the deck and works well. Looking forward to seeing your cooks. Enjoy.

Dredger · February 2016

@ScottNC, it was perfect and the easiest standing rib roast we have done.

Thanks @Theophan, no highjacking going on with that question. I was surprised with how quickly it went from IT of 56 to an IT of 121 so quickly. Don't understand it, but I'm sure the more I use it, the temp difference will be resolved. Hope that helps. It turned out, after resting, a perfect medium rare. I guess if I had to give advice on using the Joetisserie, pull earlier than normal and use a Thermopen. I relied on theThermopen and a visual inspection if that makes sense. I could see that it was getting where I wanted it. Hubby said leave it, I said pull it. One of the few times I was right, lol. Turned out okay.

egginNthefreeworld · February 2016

When will these be available for the XL?

We have a firg mage gas grill (I know I know, only use it for rotiss) that has a rotisserie on it, that thing is awesome as well. But would love to have one for my egg!

blasting · February 2016

@Dredger That is an impressive cook, and great looking plate.

Dredger · February 2016

@egginNthefreeworld, I have no idea about the Joetisserie for the XL. We have a large and all I wanted to find out was if it would work on the egg. If you're using a rotisserie now, then you understand the benefit.The flavor from the lump and wood chunks is outstanding.

@blasting, thanks. It's a welcome change from regular egging, which is a marvel unto itself. However, we're rotisserie junkies, so it's very appreciated.

Ladeback69 · February 2016

Dredger said:

@egginNthefreeworld, I have no idea about the Joetisserie for the XL. We have a large and all I wanted to find out was if it would work on the egg. If you're using a rotisserie now, then you understand the benefit.The flavor from the lump and wood chunks is outstanding.

@blasting, thanks. It's a welcome change from regular egging, which is a marvel unto itself. However, we're rotisserie junkies, so it's very appreciated.

@egginNthefreeworld, I seen somewhere on line they are working on one for the XL, but not sure when it will be out. Maybe late summer?

JohnnyTarheel · February 2016

Wow.... That looks perfect.... Agree the self basting it does while cooking can't be duplicated any other way!

chrisc133 · February 2016

Ladeback69 said:

Dredger said:

@egginNthefreeworld, I have no idea about the Joetisserie for the XL. We have a large and all I wanted to find out was if it would work on the egg. If you're using a rotisserie now, then you understand the benefit.The flavor from the lump and wood chunks is outstanding.

@blasting, thanks. It's a welcome change from regular egging, which is a marvel unto itself. However, we're rotisserie junkies, so it's very appreciated.

@egginNthefreeworld, I seen somewhere on line they are working on one for the XL, but not sure when it will be out. Maybe late summer?

There appeared to be a KJ employee who commented on this thread earlier who might have more information...but all I've seen on KJ sites is that one is in development with no time-table for release.

SoCalTim · February 2016

Dredger . hey sister, now I know you don't know everything about the Joetisserie but since your the only person I know who owns one ... got a question.

Do you think it's possible to do a Butt on this thing? Would I want to do one? Would their be too much dripping from the butt that would end up in the lump? If I did one, I'll assume it would be done like a turbo cook?

Tim

Dredger · February 2016

@Ladenback69, I hope it's soon for the XL eggers.

@JohnnyTarheel thanks. I agree. It's hard to explain the difference and you're right. No other method achieves the same level of perfection that a rotisserie does, for us anyway.

@chrisc133, maybe they'll chime in. It's no small matter to roll out a new product like this, or any other for that matter. The cost for the mold to cast the base alone is probably more than $20,000. That, also, is a guess. Been out of the game for awhile. Retirement is great, lol. I'm sure they did their market research and released the Joetisserie for the Joe Classic and the large Big Green Egg based on sheer numbers out in the field vs the XLG grills.

chrisc133 · February 2016

SoCalTim said:

Dredger . hey sister, now I know you don't know everything about the Joetisserie but since your the only person I know who owns one ... got a question.

Do you think it's possible to do a Butt on this thing? Would I want to do one? Would their be too much dripping from the butt that would end up in the lump? If I did one, I'll assume it would be done like a turbo cook?

Tim

I've already done a butt...posted it in the other thread. Yes there will be a good amount of fat, but no problem. I used a round aluminum pie pan in the bottom and caught the fat. I cooked it to 160 to slice for Cuban sandwiches. I don't have the link to my post...but no problems with it and it turned out great. My dinner guest said she liked my Cuban jotisserie pork better than pulled pork.

Dredger · February 2016

@SoCalTim, I've already been looking into doing a Boston Butt. I'll probably do one next week. So far, I've done chickens and the standing rib roast. Both were juicy and dripping, but no flare ups unless we left the lid open too long trying to get pics. I have seen the coals moved to one side or divided with a drip pan in the middle during my research. I'm going to go with a full bed of coals, no drip pan, no coals moved to the side. I'm still looking into the details, but, I'm going to cook at 275 to 300. One thing to take note of is the distance between the coals and the meat in the egg. I think it's enough to ward off flare ups and burning. What has been a surprise is how fast my cooks have gone vs a regular cook. I can only guess that the spinning action is more efficient vs a stationary piece of protein. I figure the worst that could happen is we wind up with a really crunchy butt. Damn the torpedoes! Full speed ahead! Pics to follow.

Dredger · February 2016

@chrisc133, were there a lot more drippings on the pork versus the beef roast? I know each cut varies. Here is the link to your thread. http://eggheadforum.com/discussion/1191460/joetisserie-update-pic-heavy/p1

SunDeviledEgg · February 2016

according to the KJ forum, the XL version is coming in the 2nd half of 2016

chrisc133 · February 2016

Dredger said:

@chrisc133, were there a lot more drippings on the pork versus the beef roast? I know each cut varies. Here is the link to your thread. http://eggheadforum.com/discussion/1191460/joetisserie-update-pic-heavy/p1

Yes I had a good bit more drippings on the pork butt as compared to the prime rib..but nothing outrageous. I had good color and no burnt taste on the meat.

SunDeviledEgg · February 2016

chrisc133 said:

Dredger said:

@chrisc133, were there a lot more drippings on the pork versus the beef roast? I know each cut varies. Here is the link to your thread. http://eggheadforum.com/discussion/1191460/joetisserie-update-pic-heavy/p1

Yes I had a good bit more drippings on the pork butt as compared to the prime rib..but nothing outrageous. I had good color and no burnt taste on the meat.

wouldn't a pork butt pretty much fall apart as it approached 195ish internal?

Dredger · February 2016

Thanks @chrisc133, good to know. I appreciate the feedback. Looking forward to more folks showing us their Joetisserie cooks.

SoCalTim · February 2016

SunDeviledEgg said:

chrisc133 said:

Dredger said:

@chrisc133, were there a lot more drippings on the pork versus the beef roast? I know each cut varies. Here is the link to your thread. http://eggheadforum.com/discussion/1191460/joetisserie-update-pic-heavy/p1

Yes I had a good bit more drippings on the pork butt as compared to the prime rib..but nothing outrageous. I had good color and no burnt taste on the meat.

wouldn't a pork butt pretty much fall apart as it approached 195ish internal?

Yes! I think that's why he took it to 160 and chopped it.

SGH · February 2016

@Dredger
Great looking grub for sure sister. You are getting the good out of the spinner. Nice work

SGH · February 2016

@Dredger
One day when time allows, do a rack of BB ribs on your spinner. They are a real treat when turned.

bigbadben · February 2016

chrisc133 said:

SoCalTim said:

Dredger . hey sister, now I know you don't know everything about the Joetisserie but since your the only person I know who owns one ... got a question.

Do you think it's possible to do a Butt on this thing? Would I want to do one? Would their be too much dripping from the butt that would end up in the lump? If I did one, I'll assume it would be done like a turbo cook?

Tim

I've already done a butt...posted it in the other thread. Yes there will be a good amount of fat, but no problem. I used a round aluminum pie pan in the bottom and caught the fat. I cooked it to 160 to slice for Cuban sandwiches. I don't have the link to my post...but no problems with it and it turned out great. My dinner guest said she liked my Cuban jotisserie pork better than pulled pork.

I have a buddy who did a butt on his joetissary. He folded it around the spit and used s tumble basket to hold it in place. He pulled it at 197 and said it was some of the best pulled pork ever!

Dredger · February 2016

@SGH, thanks. Hubby and I are already marveling at the ribs that came of of this beef roast. Outstanding. We'll have to get the clips that allow us to do ribs on this thing.

@bigbadben, I'm not surprised. It's a treat to cook on.

willymcnilly · February 2016

Just a few comments on the original post. I'm sorry, but you're not selling me on the rotisserie unit because for me the purpose of rotisserie is threefold:

*1. The ability to create a beautiful crust or seared maillard reaction on the outside of any roast by cooking at extremely hot temperatures without burning the meat.

2. Self-basting? However in my tests I find a chicken cooked on a rotisserie and one cooked by having it sit motionless is just as juicy. I also wonder if a rotisserie causes extra moisture loss by moving the meat too much.

3. Even cooking throughout the roast.

And the purpose of barbecuing any roast is to

1. Create a maillard reaction on the crust with direct hot heat - most of the flavour is from the maillard reaction.
2. Create a beautiful smoky flavour either by "low and slow" or "hot-smoking"

If you're not achieving both of these - then just go to your oven.

The picture of your roast does not show any sear or maillard reaction - it looks exactly the same as an indirect cook on the BGE.

With beef roasts I've had better success in the Weber kettle placing the roast over the direct coals for a while to create a sear and then moving to indrect heat (and repeating this process over and over - Read Adam Perry Lang's "Charred and Scruffed") OR using direct heat to create a sear in the BGE and then cooking the remainder in an indirect cook. While trying to create a good sear on beef roasts with a rotisserie at high temperature, I have found that the whole outside is too cooked . So if you're cooking the meat at a low 300 to 350 and not creating a crust that is utilizing the maillard reaction what's the point? People usually cook a prime rib to 125 internal so it's not even on the grill very long. If a bit of smokiness is your goal - then just cook indirect - you'll still get that very red/unseared edge and a very juicy roast. I think it's even juicier than rotisserieing it because you're not moving it to allow juices to leave the roast. A better result in flavour will be achieved (IMHO) by cooking direct and then moving to indirect cook rather than a low temperature rotisserie of a rib roast.

4Runner · February 2016

Similar thoughts on the color @willymcnilly I do prefer reverse sear method however.

YukonRon · February 2016

Dredger, you totally stuck that one, for a perfect score. Absolutely beautiful cook and the presentation is spectacular. If I were a gentleman, I would definitely do the bow and scrape in your presence.
Since I am neither gentry or in proximity, I can only say another outstanding post, fellow egger!

Dredger · February 2016

Thanks @YukonRon we're really liking this rotisserie. No need to bow, your cooks are ten times better than this one, my friend.

chrisc133 · February 2016

willymcnilly said:

Just a few comments on the original post. I'm sorry, but you're not selling me on the rotisserie unit because for me the purpose of rotisserie is threefold:

*1. The ability to create a beautiful crust or seared maillard reaction on the outside of any roast by cooking at extremely hot temperatures without burning the meat.

2. Self-basting? However in my tests I find a chicken cooked on a rotisserie and one cooked by having it sit motionless is just as juicy. I also wonder if a rotisserie causes extra moisture loss by moving the meat too much.

3. Even cooking throughout the roast.

And the purpose of barbecuing any roast is to

1. Create a maillard reaction on the crust with direct hot heat - most of the flavour is from the maillard reaction.
2. Create a beautiful smoky flavour either by "low and slow" or "hot-smoking"

If you're not achieving both of these - then just go to your oven.

The picture of your roast does not show any sear or maillard reaction - it looks exactly the same as an indirect cook on the BGE.

With beef roasts I've had better success in the Weber kettle placing the roast over the direct coals for a while to create a sear and then moving to indrect heat (and repeating this process over and over - Read Adam Perry Lang's "Charred and Scruffed") OR using direct heat to create a sear in the BGE and then cooking the remainder in an indirect cook. While trying to create a good sear on beef roasts with a rotisserie at high temperature, I have found that the whole outside is too cooked . So if you're cooking the meat at a low 300 to 350 and not creating a crust that is utilizing the maillard reaction what's the point? People usually cook a prime rib to 125 internal so it's not even on the grill very long. If a bit of smokiness is your goal - then just cook indirect - you'll still get that very red/unseared edge and a very juicy roast. I think it's even juicier than rotisserieing it because you're not moving it to allow juices to leave the roast. A better result in flavour will be achieved (IMHO) by cooking direct and then moving to indirect cook rather than a low temperature rotisserie of a rib roast.

@willymcnilly I found my prime rib cooked on the joetisserie had a nice crust.

jbreed · February 2016

that looks pretty fantastic! well done @Dredger!

Standing Rib Roast Spinning On The Egg

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