Two Bone on the minitisserie


 

CaseT

TVWBB Platinum Member
Found a nice two bone roast. I let it marinate for a week in Henderson's relish and SPOG. Used KBB and Kiawe. DIrect heat. Used the Meater + to monitor the pit and the meat. Took to 125° then let rest for 30 minutes. Served with roasted taters and Brussel sprouts

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Looks perfect Case, Barb and I will be finishing our two bone we cooked up on New Years day.
 
I love Rib Roasts on the Rotisserie, you nailed it. And on a mini to boot. Most Impressive
 
Looks outstanding Case. We're having some of our leftovers tonight.

Thank you Cliff! My youngest son and I were the only ones eating this so we ate like kings and had leftovers to boot!


Looks perfect Case, Barb and I will be finishing our two bone we cooked up on New Years day.

Thank you Rich! They sure are tasty! For some reason our stores haven't been stocking roasts anymore. Probably because they are too expensive!


Excellent cook! Gotta love the minitisserie!

Thank you Dustin! Yeah the minitisserie rocks! I need to make this mod for the 14.5" WSM. Good thing there's an example on this forum to follow!


WOW!! That looks delicious great job.

Thank you Barb!

I love Rib Roasts on the Rotisserie, you nailed it. And on a mini to boot. Most Impressive

Thank you Chuck! Rotisserie rib roasts are hard to beat!

Wow, that looks great!

Thank you Pat! Super Tasty!
 
That sure came out purdy. Cooked just the way I like it.

Curious: how long is your spit? Also, you can buy bushings for it at onegrill.com.
 
That sure came out purdy. Cooked just the way I like it.

Curious: how long is your spit? Also, you can buy bushings for it at onegrill.com.

Thank you Robert!

The spit rod is 36" long. I have the Grizzly Spit. I'd cut it down, but I use it while camping over open pits. Fr the price you can't go wrong with it. Thing just keeps spinning and spinning!

I've looked at the bushings and when I make a ring for the 14.5" WSM I'll definitely be getting some.
 

 

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