Lost the damn motor to my rotisserie... never even got to use it :(

I'm sure it will turn up somewhere after I buy a new bbq. Mine is due for replacement soon.

So of these Costco costs which would be best for the rotisserie? We did one about 2 years back with our BBQ for my grandparents anniversary and it turned out amazing but I don't remember the cut?

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Strip is slightly tougher, more flavor.

Tenderloin is as the namesake, softer, but since it gets worked less, has less flavor as well.


Rib steak is my personal fav. Good balance of fat/flavor.


Since this isn't AAA grade, Supreme has it.
Cheaper, but for boneless, you have to pre-order.

Be sure to post photo of the rotisserie!

Few things....

Canape platter. (L to R) beef carpaccio w/spicy dijon, toasted walnut,arugula chiffonade, on a baked potato chip. Salmon Tartare w/ avocado and red pepper mixed in, quick pickled veg, micro greens on a fried gyoza. Roasted Red pepper cream cheese toppeed with a shaved asparagus tip, grape slices and orange on green pepper.
http://farm4.staticflickr.com/3708/1...3d8cb28b_c.jpg

Quail , boned out and cooked "brick" style in a pan. served with a little lime and thyme dressed baby greens to cut the richness.
http://farm6.staticflickr.com/5532/1...e2e5c976_c.jpg

Smoked duck brest, then pan seared to crisp the skin. Plated with a sour cherry gastrique.
http://farm4.staticflickr.com/3757/1...1dae99ed_c.jpg

1/2 roasted cornish game hen w/ a simple pan jus
http://farm6.staticflickr.com/5517/1...6f691bcb_c.jpg

Grilled game hen breast,then roasted in the oven on a bed of rosemary, up front and a roasted stuffed game hen leg in the back. Sauce is a super reduced duck stock.
http://farm8.staticflickr.com/7435/1...9fc7fe62_c.jpg

Ginger Miso glazed arctic char. Topped with fried leek rings, lemon and lime zest, cilantro.
http://farm4.staticflickr.com/3802/1...1ab59b4c_c.jpg

Squid trio
calamari with smoked paprika, garnished with pickled carrot and cucumber, on top of a spicy cilantro creme fraiche.
stuffed squid with tomato sauce
smoked squid , topped with a lemon herb butter and fried capers.
http://farm6.staticflickr.com/5544/1...3510a4a8_c.jpg

profiteroles, garnished with almonds and shaved dark chocolate
http://farm6.staticflickr.com/5486/1...31a570a3_c.jpg

https://fbcdn-sphotos-b-a.akamaihd.n...84938299_n.jpg

Seafood Frittata

https://fbcdn-sphotos-g-a.akamaihd.n...69035866_o.jpg

mussels in beer and tomato

https://fbcdn-sphotos-f-a.akamaihd.n...92996544_o.jpg

https://fbcdn-sphotos-h-a.akamaihd.n...38613203_o.jpg

Ribs with apple coleslaw

https://fbcdn-sphotos-a-a.akamaihd.n...25919068_o.jpg

Roasted lamb stuffed with herbs

https://fbcdn-sphotos-d-a.akamaihd.n...70749055_o.jpg

Pork loin stuffed with apple

https://fbcdn-sphotos-g-a.akamaihd.n...42544773_o.jpg

Homemade pesto and chicken with roasted veggie

https://fbcdn-sphotos-e-a.akamaihd.n...06761970_o.jpg

rib eye with caramelized onion, glazed carrot, and garlic mash.

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Gingered milk

Going back to the rotisserie for a second, would you guys sear the outside of whatever cut I use prior to throwing it on the rotisserie or no?
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These are work photos, but something to look at anyways.
Rotisserie pork belly
https://scontent-b-sea.xx.fbcdn.net/...00566412_n.jpg
Foie gras and boudin with chantrelle jus.
https://fbcdn-sphotos-d-a.akamaihd.n...35076925_n.jpg
Heres where all of our specials over the weekend came from.
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Yes, I would sear by cranking the Q, put the meat on, close the lid, let it go for 5 mins then turn off the reg burners and switch to rotisserie. Leave the lid closed and it should take another 5-10 mins to get down to the temp you're after so that should do.. not sure it's the best way to do it but that's probably what I would do.

lamb stew w/ carrot, potato, pearl onions, celery, and mushrooms.
Garnished with peas, rosemary and a wedge of focaccia toasted in duck fat.
http://farm4.staticflickr.com/3779/1...8a646818_c.jpg

white veal stew w/ pearl onions, celery, and mushrooms.
Garnished with crisp bacon and shaven asparagus
http://farm8.staticflickr.com/7334/1...b824680a_c.jpg

Roasted Pork Loin w/ a carmalized apple and onion pork jus.
http://farm6.staticflickr.com/5546/1...2667b2ab_c.jpg

Pork 2 ways.
left: 5 spiced grilled pork tenderloin. garnished w/ a spicy mango salsa, micro greens and sauced with a hoisin demi-glace.
right: roasted orange sake pork loin. sitting on a bed of julienned veg dressed sunomono style.
http://farm8.staticflickr.com/7400/1...c1c2db3c_c.jpg

apricot vol au vents (mini puff pastry towers)
http://farm8.staticflickr.com/7324/1...72fd129d_c.jpg

pound cake layered with raspberry jam. coffee rum butter cream (tasted like coffee crisp), shaved callebeaut chocolate, and sliced almonds
http://farm6.staticflickr.com/5493/1...1b5c4d83_c.jpg

Pinto I'm pretty sure I've asked before, but are you in a restaurant or catering? Or both? I really like your style. Very clean, cool food.

Thanks man. I work in a restaurant. Last catering I did was a couple summers ago for my sister in laws wedding

http://i.imgur.com/GtCoOTpl.jpg

Rack of lamb with sauteed mushrooms and steamed asparagus.

mmmmmm dat fine china set.......

One more question regarding the prime rib lol:

Ok so most sites I've read say on a rotisserie you should cook a prime rib 15-20 min per pound

However the prime rib from Costco were getting is like 5 kilos, so that's over 5 hours of cook time

I'll be buying good meat thermometer tonight but there's no way I'm cooking it for 5 hours no?
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So many variables, but yeah unless you are at like 250 or less, not gonna take that long. Use your discretion and a meat thermometer, and take it out about 10-15 degrees F less than you want it cooked and let it rest for about 20 minutes.

i do mine this way, never had a problem yet

Funny you should bring this up.
I'm doing prime rib tomorrow.

Here's my go-to:
The Food Lab: How to Cook a Perfect Prime Rib | Serious Eats


Low and slow.
Then blast it on high for crust.

Prime rib pics ?? All this talk about them made me do one for dinner tonight! Haha
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So basically cook at 200 F then when internal is at 125 F, let rest for 20-30mins then blast on 500 F for 8 mins.

Had a deep frying night with a bunch of my friends

salt&pepper king oyster mushrooms
http://i.imgur.com/vWxcsUh.jpg
friend called this his "south west" battered chicken
http://i.imgur.com/lpFcLfg.jpg
shrimp tempura with wasabi mayo
http://i.imgur.com/ktU7tGE.jpg
instant noodle crusted risotto balls (LOL) on top of saffron mayo
http://i.imgur.com/w3s27Ad.jpg

So my GF's BBQ turned out that the holes for the rotisserie sat quite low so I started with the searing and when I went to turn it down the fatty side was so close to the grill that it was essentially feeding the flames constantly and just burning the roast, so I had to pull it out and toss it in the oven :/

I put it in at 350 for an hour and a half checked the temp, put it back in for 20 minutes and the temp was perfect at 130 deg

However, I started getting way too wasted and forgot about the potatoes so it sat about 30 minutes and that turned it to like a medium :(
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Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)
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rubbed with oil,pepper,salt,onion powder, garlic powder, paprika and fresh crushed garlic on top.
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roasted @ 225 for half a hour, lowered to 200 for 3 hours, and finished @ 160 for one hour. Took it out @ 127F IT. Covered to rest one hour and it peaked to 135F.
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Temp. it dropped to after resting.
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After reverse sear in 500F oven for 5 mins, and rested about 10 mins while other things were being plated
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Bones removed and sliced into, perfect med. rare
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Platter of MEAT!
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My piece...super tender and super juicy
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Only other thing i managed to snap a pic of, roasted asparagus with parm.
http://farm8.staticflickr.com/7314/1...8cb4548d_c.jpg

Super noob question but when people refer to "covered to rest" does that imply letting the roast sit in the oven wrapped in tin foil?

Serious question btw.

Not in the oven, no. Cover in foil and rest at room temp.

How many layers of tin foil should you cover the roast with? I ask because I've done this several times and then the food just gets cold so ultimately, I'm doing something wrong. :okay: