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Go Back   REVscene Automotive Forum > Vancouver LifeStyles (VLS) > Food & Fine Dining

Food & Fine Dining Hungry? Come on down to Wings - Fun, Food and Drinks.
Top Restaurants in town? Got a good recipe to share? Share culinary info or post up photos of your delicious dish. #revsceneVLS

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Old 10-17-2013, 08:45 AM   #526
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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.
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Old 10-23-2013, 10:52 PM   #527
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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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Old 10-24-2013, 12:31 AM   #528
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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!
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Old 10-25-2013, 05:18 PM   #529
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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.


Quail , boned out and cooked "brick" style in a pan. served with a little lime and thyme dressed baby greens to cut the richness.


Smoked duck brest, then pan seared to crisp the skin. Plated with a sour cherry gastrique.


1/2 roasted cornish game hen w/ a simple pan jus


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.


Ginger Miso glazed arctic char. Topped with fried leek rings, lemon and lime zest, cilantro.


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.


profiteroles, garnished with almonds and shaved dark chocolate
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Old 10-27-2013, 11:46 PM   #530
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Seafood Frittata



mussels in beer and tomato





Ribs with apple coleslaw



Roasted lamb stuffed with herbs



Pork loin stuffed with apple



Homemade pesto and chicken with roasted veggie



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



Gingered milk
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Old 11-05-2013, 11:30 AM   #531
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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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Old 11-05-2013, 12:17 PM   #532
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These are work photos, but something to look at anyways.
Rotisserie pork belly

Foie gras and boudin with chantrelle jus.

Heres where all of our specials over the weekend came from.
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Old 11-06-2013, 02:55 PM   #533
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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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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.
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Old 11-06-2013, 08:36 PM   #534
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lamb stew w/ carrot, potato, pearl onions, celery, and mushrooms.
Garnished with peas, rosemary and a wedge of focaccia toasted in duck fat.


white veal stew w/ pearl onions, celery, and mushrooms.
Garnished with crisp bacon and shaven asparagus


Roasted Pork Loin w/ a carmalized apple and onion pork jus.


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.


apricot vol au vents (mini puff pastry towers)


pound cake layered with raspberry jam. coffee rum butter cream (tasted like coffee crisp), shaved callebeaut chocolate, and sliced almonds
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Old 11-06-2013, 11:12 PM   #535
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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.
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Old 11-07-2013, 12:05 PM   #536
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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
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Old 11-09-2013, 08:31 PM   #537
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Rack of lamb with sauteed mushrooms and steamed asparagus.
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Old 11-09-2013, 11:01 PM   #538
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mmmmmm dat fine china set.......
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Old 11-15-2013, 07:48 AM   #539
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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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Old 11-15-2013, 11:05 AM   #540
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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.
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Old 11-15-2013, 11:06 AM   #541
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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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i do mine this way, never had a problem yet
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Old 11-15-2013, 02:12 PM   #542
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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.
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Old 11-23-2013, 04:28 PM   #543
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Prime rib pics ?? All this talk about them made me do one for dinner tonight! Haha
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Old 11-23-2013, 05:45 PM   #544
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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.
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.
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Old 11-23-2013, 06:27 PM   #545
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Had a deep frying night with a bunch of my friends

salt&pepper king oyster mushrooms

friend called this his "south west" battered chicken

shrimp tempura with wasabi mayo

instant noodle crusted risotto balls (LOL) on top of saffron mayo
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Old 11-23-2013, 06:27 PM   #546
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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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Old 11-24-2013, 10:58 AM   #547
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Prime Rib Roast (7 ribs)- 6.6 kg (14.55 lbs)


rubbed with oil,pepper,salt,onion powder, garlic powder, paprika and fresh crushed garlic on top.


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.


Temp. it dropped to after resting.


After reverse sear in 500F oven for 5 mins, and rested about 10 mins while other things were being plated


Bones removed and sliced into, perfect med. rare


Platter of MEAT!


My piece...super tender and super juicy


Only other thing i managed to snap a pic of, roasted asparagus with parm.
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Old 11-24-2013, 02:07 PM   #548
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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.
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Old 11-24-2013, 02:14 PM   #549
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Not in the oven, no. Cover in foil and rest at room temp.
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Old 11-24-2013, 02:26 PM   #550
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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.
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