j biesinger
TVWBB Platinum Member
Every year, my sister has my nephew's b-day at a camp at Lake Chautauqua. Cooking conditions are a bit rough and we like to travel light, so the wsm stays home.
The plan was to precook the ribs at home, and reheat them over a fire pit while I roast some chickens.
The rib recipe was another take on this.
I rubbed the ribs (spares) overnight with a mixture of fresh sage, fresh oregano, garlic, and evoo.
In the morning they got a healthy dose of a dry rub that was black/white pepper, coriander, fennel and salt.
They cooked for 3 hours at 235* and I wrapped them in foil for another hour.
I took them almost to tender, opened the foil to vent the steam and packed them on ice for the trip the next day.
I'm new to rotisserie cooking and have only done a leg of lamb once some time ago, but I knew where my spit and motor were, I just needed to figure out how to get it running at the camp. I figured I could find horseshoe pit steaks down at the lake, but not wanting to risk it (or having to deal with uncertain diameters) I grabbed some 1/2" rebar. I made 1/2" rounded grooves in some 2x4 blocks which when clamped to the rebar, gave me an excellent platform. The finished design worked exceptionally well.
The chicken had been marinading in basil pesto over night and got a second brushing along with a healthy dose of kosher salt before cooking.
The chicken spun for about 2 hours before we put the ribs back on along with some corn and garlic bread.
I finished the ribs with a mixture of reduced balsamic vinegar and brown sugar.
The ribs came out well considering the reheat, I was a bit disappointed in them though, as most of the flavors did not come through in the end (unlike the past). For me the chicken was the real star. I haven't made rotis chicken before and I have to say it was cooked perfectly. The skin pretty much melted away and the breast, that I got stuck with, was really moist. It was great.
The next moring the rebar came in handy when I needed to cook a couple pounds of homemade bacon and we were out of propane, AND the electric griddle died the morning before
. NOTE: if you intend to cook this much bacon over an open fire, be prepared to deal with the huge grease fire that will result. We couldn't figure out what to do with all the grease after the bacon came off, so we figured the safest thing was to let it burn, which it did
.
The plan was to precook the ribs at home, and reheat them over a fire pit while I roast some chickens.
The rib recipe was another take on this.
I rubbed the ribs (spares) overnight with a mixture of fresh sage, fresh oregano, garlic, and evoo.
In the morning they got a healthy dose of a dry rub that was black/white pepper, coriander, fennel and salt.
They cooked for 3 hours at 235* and I wrapped them in foil for another hour.
I took them almost to tender, opened the foil to vent the steam and packed them on ice for the trip the next day.
I'm new to rotisserie cooking and have only done a leg of lamb once some time ago, but I knew where my spit and motor were, I just needed to figure out how to get it running at the camp. I figured I could find horseshoe pit steaks down at the lake, but not wanting to risk it (or having to deal with uncertain diameters) I grabbed some 1/2" rebar. I made 1/2" rounded grooves in some 2x4 blocks which when clamped to the rebar, gave me an excellent platform. The finished design worked exceptionally well.
The chicken had been marinading in basil pesto over night and got a second brushing along with a healthy dose of kosher salt before cooking.
The chicken spun for about 2 hours before we put the ribs back on along with some corn and garlic bread.
I finished the ribs with a mixture of reduced balsamic vinegar and brown sugar.
The ribs came out well considering the reheat, I was a bit disappointed in them though, as most of the flavors did not come through in the end (unlike the past). For me the chicken was the real star. I haven't made rotis chicken before and I have to say it was cooked perfectly. The skin pretty much melted away and the breast, that I got stuck with, was really moist. It was great.
The next moring the rebar came in handy when I needed to cook a couple pounds of homemade bacon and we were out of propane, AND the electric griddle died the morning before
