Backwood's Pit Bull - First Rotisserie Cook
Tremendous success doing a burger/veggie cook on the grill.
But I sacrificed my Cajun Bandit rotisserie for this new grill. So here goes.
Terry & I have our Virginia Beach vacation coming up week after next, and that's an expensive proposition. On top of that, she bought me the Pit Bull. So when it came time to choose a meat to cook, I decided to hit the freezer, and found a rack of Restaurant Depot ribs: the last rack out of a pack of 6 or 8 I bought some time ago.
So, here we go:
Good ol' Kingsford Blue, and a few chunks of Fruitawood's Pecan
I'm using one of my baskets, not the forks
Okay, you cannot see from this image, but I cut the rack into 3 sections: one large (actually, a standard rack) and 2 smaller sections. On the standard rack, I used Simply Marvelous Cherry Rub, which is one of my favorite rubs (if you've never tried it, it's one you should). I applied the SM Cherry to the top of the ribs only.
The grill got up to temp quickly, and I threw the power switch about 30 minutes ago for the rotisserie. We'll see how it goes.
FTR: the Cajun Bandit motor runs on either a plug in DC power supply, or "1" D-Cell flashlight battery.
I have owned this for nearly 2 years now, and am still using the same D-Cell battery I started with... that's how long they last.
I just went out and checked it, and removed the rotisserie. The ribs are sliding around in the basket, and I'm hearin the old Superman voice in my head:
"This looks like a job for.... the Ribolator!"
Unless I can find a way to stablize the ribs in the holder basket, I'm thinkin that I'll be using the rotisserie for fowl.... which it works perfectly for, and the ribolater for ribs.
Anyways, the ribs are lookin good. Got a few more hours to go.
If you are looking to do ribs on the rotisserie, you don't need the basket at all. Just run the spit through the ribs forming an S-curve (like a worm on a hook) and secure each side with a fork to keep it spinning.
Alternatively, you can try the somewhat precarious Spanish Inquisition method we developed which forms the ribs into a C-shape (meat facing outwards) with the forks on the inside pushing outwards and the spit running through the tips converting the C shape into a D. (does that make sense?) You just have to leave some slack in them for when the meat tightens up.
Either of these methods will allow for maximum self-basting as it turns.
Otherwise running with the Rib-o-Lator is always a good option.
Looking forward to this!
|All times are GMT -5. The time now is 03:20 AM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.