RDOwens
TVWBB Super Fan
Well, I smoked a standing rib roast the other day using the rotisserie. In addition, I made au jus and Yorkshire pudding. For a first time, things went okay, but there's plenty of room for improvement.
I used Minion's recipe for the roast. We found it flavorful. I did note that after marinating, the pepper was not as attached to the roast as it was going in.
I battled on how to cook this. I ended up using the rotisserie since that was a big motivation for having purchased the apparatus. I was worried about the spit rod, but that was much ado about nothing. The rod went in without issue and left no hole when removed. I did not notice any cooking on the inside because of the rod.
My issue with the rotisserie was controlling the temperature in the kettle. Admittedly, I have not mastered temp control on the kettle. I was looking to cook at 200-225. I was at 300+ most of the cook. I should have used the Minion method for lighting this.
Even so, we were generally pleased with the temperature of the roast. I took it off at 225 and let it rest.
While the roast was cooking, I prepared the au jus using Kevin's recipe. Roasting the vegetables with the oxtail was heavenly. All went well until it came time to remove the fat. I seemed to be inept with this. I used a fat separator, but my results were flawed. Even so, the au jus did not seem to be as thin as I am used to. I will need to address this next time.
I also made Yorkshire pudding. Admittedly, I had never had bacon in my pudding before, but I liked it! This was a first time making this, although I very much enjoy Yorkshire pudding. I did not have anything handy to poke the puddings with I pulled them out. They fell before I could get to them. Even so, they were tasty. Things were moving quite quickly at this point and I did not get a chance to make a second batch, which would have been devoured immediately as both my wife and I enjoyed these.
My carving skills suck. As such, I was frustrated as I carved the roast. My wife okay the purchase of a a real carving knife. Not that that will fix all things, but it will help.
I purchased the roast from the fattier end. Since I have read a lot and it seems like I would do better using the last three ribs. There was a bit more fat on this than I would have liked. The roast was slightly pass where I like it . . . I like the rarer side of medium-rare. The temperature worked very well for my wife.
I can control temps much better on the WSM, so the next time I will probably try this on that. I need to figure out what I did wrong with the au jus. The Yorkshire pudding was great. We'll be making these again. I also grilled some asparagus to go along with the meal. Yum.
I used Minion's recipe for the roast. We found it flavorful. I did note that after marinating, the pepper was not as attached to the roast as it was going in.
I battled on how to cook this. I ended up using the rotisserie since that was a big motivation for having purchased the apparatus. I was worried about the spit rod, but that was much ado about nothing. The rod went in without issue and left no hole when removed. I did not notice any cooking on the inside because of the rod.
My issue with the rotisserie was controlling the temperature in the kettle. Admittedly, I have not mastered temp control on the kettle. I was looking to cook at 200-225. I was at 300+ most of the cook. I should have used the Minion method for lighting this.
Even so, we were generally pleased with the temperature of the roast. I took it off at 225 and let it rest.
While the roast was cooking, I prepared the au jus using Kevin's recipe. Roasting the vegetables with the oxtail was heavenly. All went well until it came time to remove the fat. I seemed to be inept with this. I used a fat separator, but my results were flawed. Even so, the au jus did not seem to be as thin as I am used to. I will need to address this next time.
I also made Yorkshire pudding. Admittedly, I had never had bacon in my pudding before, but I liked it! This was a first time making this, although I very much enjoy Yorkshire pudding. I did not have anything handy to poke the puddings with I pulled them out. They fell before I could get to them. Even so, they were tasty. Things were moving quite quickly at this point and I did not get a chance to make a second batch, which would have been devoured immediately as both my wife and I enjoyed these.
My carving skills suck. As such, I was frustrated as I carved the roast. My wife okay the purchase of a a real carving knife. Not that that will fix all things, but it will help.
I purchased the roast from the fattier end. Since I have read a lot and it seems like I would do better using the last three ribs. There was a bit more fat on this than I would have liked. The roast was slightly pass where I like it . . . I like the rarer side of medium-rare. The temperature worked very well for my wife.
I can control temps much better on the WSM, so the next time I will probably try this on that. I need to figure out what I did wrong with the au jus. The Yorkshire pudding was great. We'll be making these again. I also grilled some asparagus to go along with the meal. Yum.
