Chris in Louisiana
TVWBB All-Star
Two chuck roasts from Sam's. Total weight 5.87 lbs.
Rubbed with S&P, garlic powder, and cumin. Stabbed them on the Weber rotisserie spear, and tied off.
Half a starter of Stubb's, split between side holders.
Large "water" pan in the middle, full of diced potatoes, sliced onions, diced carrots, seasonings, and water, per the post at Dad Cooks Dinner about a Rick Bayless recipe for a rotisserie soup.
Cooked for about 4 hours, adding water to soup as needed, and adding a few pieces of charcoal every 30 minutes or so after the first hour. Temps were 225 to 350.
Meat was at 160 after 4 hours. Wrapped it in HD foil on the rotisserie. Let it spin another 1.75 hours in foil. Meat was at 210. Let it rest.
Poured soup in a pot. Added more seasoning, and a can of Ro-Tel tomatoes and drained cannellini beans. Simmered.
Pulled and chopped the rested beef. It was very tender and juicy. Smoked chuck has brisket flavor, and with the forgiving nature of pork butt. You can't dry it out.
Made tacos with the beef: soft tortillas, cilantro, salsa, cheese, etc. Excellent.
The key discovery: Added some pulled beef to the soup. The soup was good before, but the added beef made it amazing. You could win a contest with this stuff.
I'm starting to think the rotisserie is magic. Everything I make on it is exceptionally better than by other methods.
Rubbed with S&P, garlic powder, and cumin. Stabbed them on the Weber rotisserie spear, and tied off.
Half a starter of Stubb's, split between side holders.
Large "water" pan in the middle, full of diced potatoes, sliced onions, diced carrots, seasonings, and water, per the post at Dad Cooks Dinner about a Rick Bayless recipe for a rotisserie soup.
Cooked for about 4 hours, adding water to soup as needed, and adding a few pieces of charcoal every 30 minutes or so after the first hour. Temps were 225 to 350.
Meat was at 160 after 4 hours. Wrapped it in HD foil on the rotisserie. Let it spin another 1.75 hours in foil. Meat was at 210. Let it rest.
Poured soup in a pot. Added more seasoning, and a can of Ro-Tel tomatoes and drained cannellini beans. Simmered.
Pulled and chopped the rested beef. It was very tender and juicy. Smoked chuck has brisket flavor, and with the forgiving nature of pork butt. You can't dry it out.
Made tacos with the beef: soft tortillas, cilantro, salsa, cheese, etc. Excellent.
The key discovery: Added some pulled beef to the soup. The soup was good before, but the added beef made it amazing. You could win a contest with this stuff.
I'm starting to think the rotisserie is magic. Everything I make on it is exceptionally better than by other methods.
