I made this on Christmas Day - wowza! LOVED IT! I did season it 2 days ahead and put in fridge, I also added a bit of butter with the spread. Great advice on taking the string off and herb sticks once removing from grill. Thanks for sharing this, I would absolutely do this again!
Just restoring an antique fireplace spit jack and will definitely be using this recipe! Perfect rare, sir! If you rub some "Thai hot oil' on the roast before putting the spices on... they stick well and it adds some external spice. But just a bit. Thank you for posting this!
@phuckyoucensorme Still haven't gotten around to buying it lol. Do you want an opinion on Lee reloading equipment or Toyota Camry or Honda Accord? I've bought those in the interval.
Sorry to be so off topic but does anyone know of a method to log back into an instagram account? I was stupid lost the account password. I would appreciate any tricks you can offer me.
@Jad Barrett i really appreciate your reply. I got to the site through google and I'm in the hacking process atm. I see it takes a while so I will reply here later with my results.
This looks delicious. Going to try it tomorrow. The only thing you don't mention (or maybe I missed it) is temp in the grill. I get that we ant to get to 125-130 internal temp, but is the grill at 300? 400?
Ya know a lot can be said about California good and bad but our weather just can’t be beat. Now as for the roast it looks outstanding and since we always have one on New Years soon I’ll be making my own. Nice job man.
Your rotisserie rod mounts higher than on our E-335. Wish ours was the same height for large turkeys, etc. Drip pan collects drippings for making gravy if you don't use BBQ sauce. Nicely done video!
Nice, I like your tip on removing the string right after finishing because I've seen that bark get damaged a little when pulling it off later (when it sticks). What is that little strip on the inside of your BBQ lid. I've a 4burner weber and yours is 6, but what does that thing on the interior of your grill do for you? Is that a heat element by chance?
I know this is an old video but if you're still there, can I prepare 2 small (5 lb) roasts placed on the spit end to end in the same manner ? How long would that take? Also, is your infrared on high the entire time? Thanks so much for the video.
Yes, it will take about the same amount of time - but go by internal temperature, not time, that's the best way to know when they're done. (See the recipe link in the notes for details about the recipe).
Mike, so am I understanding correctly that you only use the back rotisserie burner, plus the two end burners (in your case #'s 1 and 6) to cook the meat? The center burners aren't needed?
If anyone is reading this who has not used a rotissierie: Try it immediately. Not only is the flavor superior to other methods, but it’s actually easier and doesn’t heat up the house!
Great video Mike!! I want to do this type of roast for a party of about 16 people. How big a roast would I require and should I go with one or two roasts?
It all depends on how much they love meat. I assume 1/2 pound (uncooked) per person...so this 6 pound roast would serve 12. An 8 pound roast is probably big enough...unless you have some real carnivores on your hands, in which case, go for more meat. See the recipe post in the link for more details.
I explain in the first few seconds of the video - trussing the roast holds it in a tight cylinder. If you don't truss the roast, it will flop around, and may even tear itself loose from the spit.
Great video Mike, thanks a lot! Love the result you got and rotisserie way of cooking. Does IR rotisserie burner make a dramatic difference? Just making the final choice between new Genesis II 335 + optional rotisserie (fits my space better) and Summit 470, could you advise please?
I made this on Christmas Day - wowza! LOVED IT! I did season it 2 days ahead and put in fridge, I also added a bit of butter with the spread. Great advice on taking the string off and herb sticks once removing from grill. Thanks for sharing this, I would absolutely do this again!
The elegance of simplicity. Excellent recipe, Mike!
Just restoring an antique fireplace spit jack and will definitely be using this recipe! Perfect rare, sir! If you rub some "Thai hot oil' on the roast before putting the spices on... they stick well and it adds some external spice. But just a bit. Thank you for posting this!
I am cooking our Christmas roast this way. Awesome job thank you.
Crust and no grey meat cap. Great job!
what temp did you keep the grill at?
Oh boy! That’s a beautiful roast! Well done sir!
When I got my first ROTISSERIE....it ENDED doing roasts in the oven ....I LOVE the SPIN !!
That looks amazing. I'm getting a rotisserie for my charcoal Weber after seeing this.
How's the rotisserie?
@phuckyoucensorme Still haven't gotten around to buying it lol. Do you want an opinion on Lee reloading equipment or Toyota Camry or Honda Accord? I've bought those in the interval.
Dinner's at 6pm you say? ill be there! looks amazing!
Thanks for doing this. Super helpful!
Sorry to be so off topic but does anyone know of a method to log back into an instagram account?
I was stupid lost the account password. I would appreciate any tricks you can offer me.
@Jad Barrett i really appreciate your reply. I got to the site through google and I'm in the hacking process atm.
I see it takes a while so I will reply here later with my results.
@Jad Barrett It worked and I finally got access to my account again. I'm so happy!
Thank you so much you saved my account !
@Gunner Jace glad I could help =)
Mike - I don't have a IR rotisserie burner on my weber, should i still move forward?
All your cooking is amazing mannn! 😳
This looks delicious. Going to try it tomorrow. The only thing you don't mention (or maybe I missed it) is temp in the grill. I get that we ant to get to 125-130 internal temp, but is the grill at 300? 400?
Ya know a lot can be said about California good and bad but our weather just can’t be beat. Now as for the roast it looks outstanding and since we always have one on New Years soon I’ll be making my own. Nice job man.
That looks absolutely delicious!
Your rotisserie rod mounts higher than on our E-335. Wish ours was the same height for large turkeys, etc. Drip pan collects drippings for making gravy if you don't use BBQ sauce. Nicely done video!
I tried this recipe and it was fantastic!!! Thanks so much for this video!!!
What job did the string do...
Nice, I like your tip on removing the string right after finishing because I've seen that bark get damaged a little when pulling it off later (when it sticks). What is that little strip on the inside of your BBQ lid. I've a 4burner weber and yours is 6, but what does that thing on the interior of your grill do for you? Is that a heat element by chance?
It's an infrared burner
I do not have a back rotisserie burner, do I still cook it with the first and last burners?
Yes
Great recipe. Did burner 1 and 7 stayed on during the cooking process?
Yes
Looks tasty having this today
Looks delicious.
I know this is an old video but if you're still there, can I prepare 2 small (5 lb) roasts placed on the spit end to end in the same manner ? How long would that take? Also, is your infrared on high the entire time? Thanks so much for the video.
Yes, it will take about the same amount of time - but go by internal temperature, not time, that's the best way to know when they're done. (See the recipe link in the notes for details about the recipe).
Mike, so am I understanding correctly that you only use the back rotisserie burner, plus the two end burners (in your case #'s 1 and 6) to cook the meat? The center burners aren't needed?
Correct
@@MikeVrobel thanks
awesome clip..gotta admire a man who does a rotissierie when it's snowing... :)
Great Video
Nice job! Looks great!
What is the twine spool referred to. I can't find one
Look for butchers twine: amzn.to/3osShKn
@@MikeVrobel does it come with dispenser?
The dispenser looks like it's out of stock: amzn.to/2JVI8qK
Thankyou for the help. First ever rotisseried chicken happens tomorrow night, baaalk, bk,bk,bk
If anyone is reading this who has not used a rotissierie: Try it immediately. Not only is the flavor superior to other methods, but it’s actually easier and doesn’t heat up the house!
I love this! But Mike...I need more thyme! haha Beautiful roast and such a different way to prepare it! I'll be right over for dinner!
Great video Mike!!
I want to do this type of roast for a party of about 16 people. How big a roast would I require and should I go with one or two roasts?
It all depends on how much they love meat. I assume 1/2 pound (uncooked) per person...so this 6 pound roast would serve 12. An 8 pound roast is probably big enough...unless you have some real carnivores on your hands, in which case, go for more meat. See the recipe post in the link for more details.
I would go ahead and get half a cow!
Thanks mate. Very helpful.
@ 5:26.....That's JUST WRONG...Now I'm DYING for some Prime Rib!!!
Nicely done!
That was about a 7 lb roast? So it would feed 6 easily and 8 if cut thinner?
O H I O
Thank you for the great and simple recipes.
Great job, Mike! And you're right - that is definitely Ohio snow! O-H! I-O!
thanks for the video
Mouth watering
I like your red drip pan.
Hi can I ask you why are you tying your ribeye...???
I explain in the first few seconds of the video - trussing the roast holds it in a tight cylinder. If you don't truss the roast, it will flop around, and may even tear itself loose from the spit.
Outro Otímo vídeo Parabéns !
👍
Im so hungry right now that looks good
Great video Mike, thanks a lot! Love the result you got and rotisserie way of cooking. Does IR rotisserie burner make a dramatic difference? Just making the final choice between new Genesis II 335 + optional rotisserie (fits my space better) and Summit 470, could you advise please?
Yes, IR Rotisserie makes a big difference.
@@MikeVrobel Thank you so much for such a prompt reply!
Nice!
ooooooh! love the color medium rare
Finally. Someone that isn’t making shoe leather.
I’ve watched countless videos of people cooking to 135 even 145.
What is wrong.
Will this recipe still work for me if I dont have a red apron?
Nope 😉
Love your videos! But......i got to say it.....GO BLUE!!! 😁
I love the temperature chart….140 = disaster
Thats just his taste preference. Some people dont want to taste blood......
@@jeroldcummings6013 it's not blood.
Daayyuumm bruh!
I have a rotisserie and the only thing I don’t like is that hole through the meat.
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