@@brandonnelson4164 I guess I assumed indirect heat the entire time... must have been in a trance and not noticed the flame underneath it! Still would be tasty! Lol
nearly perfect episode, only thing missing was Denise joining-in the taste test at the end, i'm sure we would have got a happy Dance after trying that!
How this channel hasn't pushed over 1 million subs, is beyond me. Team does a great job, not just with the cooks but it's also always an education (more than just product placement like you see on loads of other bbq channels). I'm always left salivating.
I have a Napoleon Prestige Pro 825. The rotisserie spit is two piece because it's 6 feet long. I learned to use wrenches to screw the two pieces together. Without doing that when the roast comes around it unscrews the spit until the motor catches up and screws it back together. But it's long enough I'm doing two prime ribs on it next week.
Last year I smoked a Prime Rib roast. This year Im definitely doing it on the rotisserie! Only way to go, look at all those juices rotating and self basting! Well done Roel.
In the state's to be exact in North Carolina bone-in rib roast or ribeye Angus which is a little more fattier than what you have is 6.99 a pound or 4.50 quid
For presentation, cutting off the ribs as one piece allows easier slicing of the rest. Plus, I’d just take the ribs and gnaw on them by myself. ;) Here in Canada we’d call that a “Prime Rib” roast. And it’s awesome!! I’m a big proponent of, when it’s feasible, cook BIG meat - Prime rib, brisket, beef haunch, pork shoulder, even a whole pig. The flavours just seem to come together better when it’s BIG.
Just so that you know, Roel, watching your video while having broccoli 🥦 and boiled eggs 🥚 as supper (it's midnight in Brisbane) is like a “bitter-sweet” punishment :”((
I believe this is my first comment on your Chanel. Outstanding rib roast. I have a 5 kg SRF Gold Rib roast I plan to cook for Thanksgiving. I think I'll try your sauce. Until next time Greta job. My name is John J Trigilio Jr AKA BBQ Porker. See you soon.
I also suggest either a dry brine or a water brine for a couple of hours and then wash and dry over night in the fridge It will lift the flavour 3 times.
Pitmaster be careful giving your pup bones after they've been cooked, they will splinter. You can give her bones that haven't been cooked and its perfectly fine and good 👍
Beste Pitmaster X, zou je een keer döner kebab willen maken in een toekomstige video? | Dear Pitmaster X, do you want to make a future video about döner kebab?
My mother have been living in Hollan for apx 42 years, and have never seen the cuts you have. Where do you buy them? Every time she's in Denmark she buys our 'normal cuts', but there way too expencive in Holland. Any tips?
Hey PitMaster!! Can you do an Experiment smoking 3 similar cuts of meat and letting them rest different times to show the difference in juice and texture? Is resting the meat REALLY necessary ?? After I cook a big roast I want to cut into it right away. I love your videos, thanks again!
A steak is seared to promote taste. This is like a bunch of steaks together so the inside meat is not seared, just cooked. So what's the point, wouldn't one be much better off cutting this one up into steaks and cooking them individually?
Christos Segkounas you make a great point. It’s definitely hard to beat an amazingly seared steak. However there are some differences. Typically roasts retain more moisture. Also, less chances for overcooking a big piece of meat, although it does take longer. Generally they are just easier when cooking for a party with many guests. But otherwise, I’m with you. I would much rather have a seared steak in terms of flavor
Next time, maybe a pan to catch the juices... That Jus would have been spectacular!
That would turn into a grill fire at some point.
@@brandonnelson4164 Not if you add some veggies to catch that fat... :D
@@Toxxyc that makes the best sauce on this planet
@@brandonnelson4164 I guess I assumed indirect heat the entire time... must have been in a trance and not noticed the flame underneath it! Still would be tasty! Lol
That was an epic cook Roel. It sure did look fabulous brother!!! I'm with ya on rib roast, it doesn't get any better!!! Cheers brother!
nearly perfect episode, only thing missing was Denise joining-in the taste test at the end, i'm sure we would have got a happy Dance after trying that!
I'm not gonna lie, between the accent, the positive attitude, and the delicious foods, I've kinda got a crush on the Pitmaster uwu
How this channel hasn't pushed over 1 million subs, is beyond me. Team does a great job, not just with the cooks but it's also always an education (more than just product placement like you see on loads of other bbq channels). I'm always left salivating.
😊😊😊😊😊
OUTSTANDING! Greetings from Ottawa, Canada 🇨🇦👍
I have a Napoleon Prestige Pro 825. The rotisserie spit is two piece because it's 6 feet long. I learned to use wrenches to screw the two pieces together. Without doing that when the roast comes around it unscrews the spit until the motor catches up and screws it back together. But it's long enough I'm doing two prime ribs on it next week.
That roast looks freaking delicious!!!!
My favorite BBQ channel! Can't even imagine how amazing that was.
Roel please make a döner kebab on that spit, it's one of my favourite takeout and a pitmasterx spin on it would be awesome .
Much love from Italy ❤️
Souvlaki chicken on on spit would be hot
I think he did gyros before on a video
I love how clean is everything (until the slicing, that is inevitable). good job bro! Got me some beef crave
Keep the Rotisserie videos coming!!!!
Last year I smoked a Prime Rib roast. This year Im definitely doing it on the rotisserie! Only way to go, look at all those juices rotating and self basting! Well done Roel.
Without a doubt the best Rib Roast I've probably ever seen. Chance of sending me a slice either UPS or FedEx??? Thank you ---- all three of you!
Wonderful! But two things: firstly I prefer wood BBQ not gas and secondly Ireland is not part of the UK, unless it's Northern Ireland..
As well as the UK has some great grass fed beef too.
An maybe he should decide wether to speak American or English.
I should wear a bib when I watch your videos, they make me drool!
Don't forget the slice for the dog!
This was awesome (as usual), always something to learn from watching your videos from Las Vegas, NV, USA.
I wish I had vegans in my family so I can make this and eat it in front of them. Looks awesome.
Give the peta people kaniptions
Get in X, that's christmas dinner sorted!!
That looked amazing. Good work.
So much beefy goodness, right there. Cheers, Roel!
Looks amazing. I have a napoleon rotisserie that came with a counter balance weight that screws onto the spit.
Good cook but I was really hoping to see the dog enjoy her bone
Only raw bones are safe for dogs
That's one epic roast!
In the state's to be exact in North Carolina bone-in rib roast or ribeye Angus which is a little more fattier than what you have is 6.99 a pound or 4.50 quid
im going to try this on Christmas.
Liked this video even before I started watching
That looks just amazing but beyond affordable for most
For presentation, cutting off the ribs as one piece allows easier slicing of the rest.
Plus, I’d just take the ribs and gnaw on them by myself. ;)
Here in Canada we’d call that a “Prime Rib” roast. And it’s awesome!! I’m a big proponent of, when it’s feasible, cook BIG meat - Prime rib, brisket, beef haunch, pork shoulder, even a whole pig. The flavours just seem to come together better when it’s BIG.
Just so that you know, Roel, watching your video while having broccoli 🥦 and boiled eggs 🥚 as supper (it's midnight in Brisbane) is like a “bitter-sweet” punishment :”((
Wow. Quite a meal you are having there!
Too lazy to cook! Cheers.
that looks great now im hungry
I believe this is my first comment on your Chanel. Outstanding rib roast. I have a 5 kg SRF Gold Rib roast I plan to cook for Thanksgiving. I think I'll try your sauce. Until next time Greta job. My name is John J Trigilio Jr AKA BBQ Porker. See you soon.
Looks fantastic
Great looking roast! My favorite! I will be doing this on my KJ Big Joe very soon. Thanks for sharing!
Damn, that’s beautiful. I’d have no problem eating the entire thing in one sitting.
Dam that look good
great job my man
I also suggest either a dry brine or a water brine for a couple of hours and then wash and dry over night in the fridge
It will lift the flavour 3 times.
Awesome my bro 👍🏻 hope all is well with you and everyone 🙏🏻
Pitmaster be careful giving your pup bones after they've been cooked, they will splinter. You can give her bones that haven't been cooked and its perfectly fine and good 👍
Why do you do this when I'm absolutely starving and it looks so good and dinner is hours away?
Food fit for a king!
😍😍😍😍😍😍😍😍going to try this on my 22" Weber but on a smaller scale😎
good meat cost a lot here😉
Next project should be a hole lamb!!!
Awesome that’s what I’m talking about
Love this cook
Love your channel, by the way.
Just made me hungry!!!
wow that is awesome!
pitmaster x videos < pitmaster x thumbnails
Looks soooo gooood! BRAVO! 👏🏻👏🏻👏🏻
What temperature did you cook it at?
Ninja will be like ..'dddddeeeeelllleeecciousss'... And for other people..'good afternoon'...
😂😂😂 Exactly bro !!!
👋😎🇮🇹
Making me want to chef one up there buddy!
That looks soooo good!!
That was awesome
Who hates spoilers at the beginning?
Delicious oh my pitmaster! where'd you get that apron tho?
Amazing videos as always!
Beautiful! Looks delicious. Not a recommendation to watch 6.30 am in So Cal. 😜 Moet leren me te beheersen... nu een kopje koffie
Precies. Eerst koffie, dan roast!
Beste Pitmaster X, zou je een keer döner kebab willen maken in een toekomstige video? | Dear Pitmaster X, do you want to
make a future video about döner kebab?
Looks delicious! I have to wonder how long it took to clean out that grill afterwards though.
Beauty steak. Throw the dog on the BBQ too!
and a nice rib bone to chew on.
Mate u gotta invite a few fans over yo taste test
Omg that looks absolutely delicious... vegans you don't know what your missing 👍👍👍
That looks delicious!!!
What temperature is the grill at when the roast is cooking?
That is the best piece of meat you can get I prefer charcoal
AWESOME LOOKS DELICIOUS
I'm HUNGRY
Thank you for not taking off the bones just to tie them back on LOL I hate when people do that. It's pointless. either leave them on or take them off.
smaaklik en lekker
Looks good man.
Is grass fed more gamey or just leaner than grain fed? And what would be cool is if u could put the rotisserie on the big Joe
Yum yum awesome
BAD ASS ! !
I always wanted to try and do a rib roast for the holidays, but it's expensive and I'm scared I'll screw it up..
Amazing
My mother have been living in Hollan for apx 42 years, and have never seen the cuts you have. Where do you buy them?
Every time she's in Denmark she buys our 'normal cuts', but there way too expencive in Holland. Any tips?
Hey PitMaster!! Can you do an Experiment smoking 3 similar cuts of meat and letting them rest different times to show the difference in juice and texture? Is resting the meat REALLY necessary ?? After I cook a big roast I want to cut into it right away. I love your videos, thanks again!
Looooks amazing man!!
A steak is seared to promote taste.
This is like a bunch of steaks together so the inside meat is not seared, just cooked.
So what's the point, wouldn't one be much better off cutting this one up into steaks and cooking them individually?
Christos Segkounas you make a great point. It’s definitely hard to beat an amazingly seared steak. However there are some differences. Typically roasts retain more moisture. Also, less chances for overcooking a big piece of meat, although it does take longer. Generally they are just easier when cooking for a party with many guests. But otherwise, I’m with you. I would much rather have a seared steak in terms of flavor
@@cabulous36 That's cool info thanks!
Great job!!!!
That's a huge piece of meat it needs more seasoning than what you have on it. Coarse ground Kosher salt and coarse ground pepper is all you need.
Great video. Only missing making fun of the weather in the Netherlands. Lol
Bill
Nothing funny about the weather in the Netherlands. only malicious pleasure.
That is what I hear. I am heading to the beach today here in Southern California
@@billcoyne7717 Nice, have fun! Are you guys still allowed to eat meat @Ca?
Oh hell yes. We eat and love meat. It’s what meat was meant to be used for.
@@billcoyne7717 Sure, you know, we know, but do the democrats know? Keep on grillin' while it lasts, my friend!
How can you have so many quarter parts?
Looks like some damn good eating 😁👍
THAT IS RAW
AT the end that table is full of BLOOD
That's not blood, it's intermusclial fluids. It's the fluid that makes a nice gravy. if you cook it longer. This roast was cooked to perfection.
El Guapo
Epic meal time hmmmmmmm?
That tasted like beefy blood cake lol!!
Cracking
The hole from the skewer makes me uncomfortable. Otherwise gorgeous roast
@@elreyluigi nah... I'm not gay, believe me I already checked it out.
I have trypophobia tho
the way he slammed the cooked meat on the board a couple of times made me feel even worse...
Lol !! This whole thread is hilarious ! But I did think to myself... "GOD that hole looks out of place"
Sensational
You sure that's a ribeye and not eye of round?😂 grade select I'd guess, how much was it per pound?
Definitly rib eye.
Fantastic lookin roast my friend but no Denise, I'm gonna have to take a point away. Lol, keep up the great work.
You sprinkled a TSP. of salt & pepper ! Sorry this big hunk of meat needs to be seasoned ! Does look delicious !
Great... ja the meat from an online shop? Wehre can I by such meat ?
Mmmmmm. BEEF!
I always wonder who eats all this stuff you make...