The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-10-2012, 05:56 PM   #1
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default Backwood's Pit Bull - First Rotisserie Cook

Okay,

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.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 07-10-2012, 06:04 PM   #2
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Nice!
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Unread 07-10-2012, 06:21 PM   #3
btcg
Babbling Farker
 
Join Date: 02-28-10
Location: North Potomac, MD
Downloads: 0
Uploads: 0
Default

Okay,

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.
__________________
[FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT]

[FONT=Courier New][I]Proud Graduate of:[/I][/FONT]

[I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I]
[I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]
btcg is offline   Reply With Quote


Unread 07-12-2012, 04:58 PM   #4
Jonny Rotisserie
On the road to being a farker

 
Jonny Rotisserie's Avatar
 
Join Date: 03-30-10
Location: Wandering Around North America
Downloads: 0
Uploads: 0
Default

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.

Enjoy!
__________________
Auspit, Spitmate, Rib-o-Lator. Fire Fishin' Pole. www.AuspitBBQ.com
Jonny Rotisserie is offline   Reply With Quote


Unread 07-12-2012, 05:57 PM   #5
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Looking forward to this!
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is online now   Reply With Quote


Reply

Tags
Backwoods Pit Bull, rotisserie

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:19 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts