Jonny Rotisserie
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- Mar 30, 2010
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Try as I may, I have not been able to find a local pizza joint that offers a prime rib surf & turf pizza option, so for a Brethren Throwdown I decided I needed to make it myself. It turned into a multi-day affair.
I started out with one of my long-time rotisserie bucket lists…Prime Rib! Seven pounds of carnivoric birthday glory. Fark yeah MEAT baybee yeah!
Step one: two days prior to liftoff, I encased it in minced garlic and pepper.
Step two, 24-hours prior to liftoff: dusted off much of the above, and replaced with a coat of Montreal, then left it in the fridge open-air overnight.
Step 3: removed it from the fridge in the AM to allow the temp to come up. A few hours prior to firing it up, dusted it with flour. (note: This was a suggestion given to me by an Auspiteer, and in hindsight, either I didn’t execute it well or it was a bad idea, but I heard it from someone who swears by it. Personally, I ended up with a mushy bark, which may have been resolved with more heat, something I was hesitant to do as I was treating the interior with kid gloves.) Anyone's thoughts on this?
Step 4: fired up my fire pit with locally scavenged hickory, oak and pecan wood and set the prime rib out to spin. I kept the heat pretty low so that there would be ample time to drink enough beers while it was cooking.
Step 5: I believe the flour had something to do with this, but the meat didn’t start sweating almost at all until the last hour of the 4.5 hours or so I cooked it. About the time it began to sweat, I also gave it a baste with an au jus gravy I had made.
Step 6: pulled it off around 130, wrapped in foil—deeelishious! Ingredient #1, was ready to roll!
The next day it was time to pre-cook the shrimp and red peppers on the Rib-o-Lator just a bit. The shrimp got tossed with garlic-infused olive oil, lemon pepper, and freshly picked oregano and purple basil. The red peppers also got some garlic oil, plus chipotle rub. At this point I was mostly cooking over charcoal, with a bit of oak and hickory for good measure.
Next I grabbed some pizza dough, coating it with spaghetti sauce. For cheese, I went with a mix of mozzarella, smoked provolone, Parmesean and Romano. Then came the prime rib, shrimp, red onions, red peppers, plus more fresh oregano and purple basil.
I prepared this amazingly delicious dish for a Brethren Throwdown. When it came to entry presentation time, the people who set the rules for the competition :crazy: asked us to complement our entry with a figurine. I tried unsuccessfully to revive my figurines from the rotisserie wedding cake I made previously: http://www.bbq-brethren.com/forum/sh...d.php?t=123468 but I couldn’t pry their melted faces from the bottom of my fire pit.
So based my understanding of this week’s rules, here’s my entry:
But I’m not 100% sure of the rules on this and whether the figurine needs to be placed on TOP of the pizza or not. So as a backup I thought about going with the classic Cock-on-Pop pizza presentation:
But in the end I couldn’t resist the charms of the penguin, so if a figurine needs to be ON the pizza, please let this be my official entry:
Which one do you prefer? Please stop by the Throwdown section and give me a vote either way!
Thanks for looking!
--Jonny Rotisserie
I started out with one of my long-time rotisserie bucket lists…Prime Rib! Seven pounds of carnivoric birthday glory. Fark yeah MEAT baybee yeah!
Step one: two days prior to liftoff, I encased it in minced garlic and pepper.
Step two, 24-hours prior to liftoff: dusted off much of the above, and replaced with a coat of Montreal, then left it in the fridge open-air overnight.
Step 3: removed it from the fridge in the AM to allow the temp to come up. A few hours prior to firing it up, dusted it with flour. (note: This was a suggestion given to me by an Auspiteer, and in hindsight, either I didn’t execute it well or it was a bad idea, but I heard it from someone who swears by it. Personally, I ended up with a mushy bark, which may have been resolved with more heat, something I was hesitant to do as I was treating the interior with kid gloves.) Anyone's thoughts on this?
Step 4: fired up my fire pit with locally scavenged hickory, oak and pecan wood and set the prime rib out to spin. I kept the heat pretty low so that there would be ample time to drink enough beers while it was cooking.
Step 5: I believe the flour had something to do with this, but the meat didn’t start sweating almost at all until the last hour of the 4.5 hours or so I cooked it. About the time it began to sweat, I also gave it a baste with an au jus gravy I had made.
Step 6: pulled it off around 130, wrapped in foil—deeelishious! Ingredient #1, was ready to roll!
The next day it was time to pre-cook the shrimp and red peppers on the Rib-o-Lator just a bit. The shrimp got tossed with garlic-infused olive oil, lemon pepper, and freshly picked oregano and purple basil. The red peppers also got some garlic oil, plus chipotle rub. At this point I was mostly cooking over charcoal, with a bit of oak and hickory for good measure.
Next I grabbed some pizza dough, coating it with spaghetti sauce. For cheese, I went with a mix of mozzarella, smoked provolone, Parmesean and Romano. Then came the prime rib, shrimp, red onions, red peppers, plus more fresh oregano and purple basil.
I prepared this amazingly delicious dish for a Brethren Throwdown. When it came to entry presentation time, the people who set the rules for the competition :crazy: asked us to complement our entry with a figurine. I tried unsuccessfully to revive my figurines from the rotisserie wedding cake I made previously: http://www.bbq-brethren.com/forum/sh...d.php?t=123468 but I couldn’t pry their melted faces from the bottom of my fire pit.
So based my understanding of this week’s rules, here’s my entry:
But I’m not 100% sure of the rules on this and whether the figurine needs to be placed on TOP of the pizza or not. So as a backup I thought about going with the classic Cock-on-Pop pizza presentation:
But in the end I couldn’t resist the charms of the penguin, so if a figurine needs to be ON the pizza, please let this be my official entry:
Which one do you prefer? Please stop by the Throwdown section and give me a vote either way!
Thanks for looking!
--Jonny Rotisserie