I finally got to use my Birthday present on Christmas day.

[JeffG]

And away we go. A little video below, spinner motor is loud, must turn down volume on the iPhone.

[video]http://vid155.photobucket.com/albums/s294/Malolo_photos/IMG_1096_zps7j2vhkzj.mp4[/video]

More latter off to that four letter word......WORK

 

[JimK]

That spinning hunk of meat is hypnotic.

 

[Jose Suro]

Love it! I gotta get me one of those!! Merry Christmas!

 

[Rich Dahl]

That's next on my wish list, hard to beat roto anything.

 

[JeffG]

I learned a lot on my first spin around the block.

Yikes really



WSM temp

actual temp

The idea after reading way to many recipes was to smoke the ribeye at 200* until internal temp is 120* and then let it rest up to and hour and then sear it at 550* for 8 to 10 minutes.

Pulled at 120* after about 3 hours.

I had time to flip the rotisserie ring around from the smoker to the performer and get it started.

The Maverick rules, i could check in on what people were cooking and still know the Smoker temp.

Perfect.....

Your plate..

 

[Vic]

Looks Fantastic.

 

[Bob Ivey]

Looks Fantastic.

What Vic said!
Happy New Year

 

[Cliff Bartlett]

Looks great!

 

[Bill Schultz]

What we had for Christmas, yours looks excellent

 

[ChuckO]

Nice spin & win, great cook!

 

[JeffG]

Nice spin & win, great cook!

Not really, it did not go as planned = fail but made due.

I left the cajun bandit rotisserie ring on the smoker like this.

The smoker had five inches of water in it after the recent rains.
I spent an hour plus draining,cleaning and drying the whole smoker. That sucked.

Should have used more than one chimney of mesquite and KBB mix to sear at 550*
When i came back outside the temp had already dropped to 460*.

Had the bone removed and tied back on the bone in ribeye, then the butcher twine broke while searing the roast on performer using the rotisserie. The bone was dragging on the grill holding the Maverick bbq temp probe.
Use more butcher twine or?

Said to hell with it as the roast was still rare, sliced the roast put a foil pan on the bbq and threw the sliced roast in it.

Still came out tasty but not what i had envisioned.

As i said lessons learned, Bone in Ribeye Part Deux coming soon.

Till next time.