J Grotz
TVWBB Wizard
This was likely my last rotisserie cook on my WSM22 and it was a good one. We had a 5lb ribeye roast in the freezer that I’ve been dying to cook. A couple of close friends celebrating a birthday and anniversary was reason enough to thaw it out.
I modified the Cooks Illustrated prime rib recipe. I dry brined it for 48 hours then rubbed it with pepper and put it on. The CI recipe calls for ultra low temps, 200 and below. I put 5 lit and 15 Weber briquettes in each charcoal basket and put the baskets on the lower cooking grate. I was shooting for 175, but it went over 210 so I pulled one basket out. Problem solved. 4 hours later it was at 120 and I pulled it.
Earlier in the day, DW and I made some garlic herb spiral rolls in a CI skillet and cooked on the Genesis 1000. Too damn hot for the oven in the house.
There may have been some sampling for quality control.
DW also whipped up a flat bread appetizer. We’re slackers. We made the rolls but not the flat bread. They were topped with Gorgonzola anddates figs and cooked in toaster oven ( brought outside because it’s too damn hot). After cooking they were finished with honey and arugula.
So here is where I fell down on the job and forgot to keep taking pictures. The roast and everything else was delicious (no pics of the bakers or asparagus). The company was great and it cooled off to 91 by the time they arrived for the outdoor soirée.
The leftovers made delicious sammies.
Why’s it the last rotisserie cook on my WSM22? Because I scored this on Craigslist last week:
A new in box deep ocean blue Master-Touch. I can’t wait to fire up the rotisserie on it!
I modified the Cooks Illustrated prime rib recipe. I dry brined it for 48 hours then rubbed it with pepper and put it on. The CI recipe calls for ultra low temps, 200 and below. I put 5 lit and 15 Weber briquettes in each charcoal basket and put the baskets on the lower cooking grate. I was shooting for 175, but it went over 210 so I pulled one basket out. Problem solved. 4 hours later it was at 120 and I pulled it.
Earlier in the day, DW and I made some garlic herb spiral rolls in a CI skillet and cooked on the Genesis 1000. Too damn hot for the oven in the house.
There may have been some sampling for quality control.
DW also whipped up a flat bread appetizer. We’re slackers. We made the rolls but not the flat bread. They were topped with Gorgonzola and
So here is where I fell down on the job and forgot to keep taking pictures. The roast and everything else was delicious (no pics of the bakers or asparagus). The company was great and it cooled off to 91 by the time they arrived for the outdoor soirée.
The leftovers made delicious sammies.
Why’s it the last rotisserie cook on my WSM22? Because I scored this on Craigslist last week:
A new in box deep ocean blue Master-Touch. I can’t wait to fire up the rotisserie on it!
Last edited:
