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I am trying to rotisserie some red meat on the grill for the first time. That white thing behind the meat is a gas burner plus there are for gas burners underneath.... what i dont know is how to do it.. do i turn on all burners, side and bottom? Do i use high heat or low? Do i close the lid or leave it open?
My guess is all burners on, highest heat, lid closed.
@mc To the moon!
Well, different cuts of meat (Beef) tend to be cooked differently. The idea behind crockpot and smokers is low and slow over time, and usually the meat just falls apart.
From the looks of that cut I think I would have grilled it, but we don't learn anything by doing the normal shit do we?
But if I were to grill that piece of meat, I'd have it on high heat and try to sear in the juices on the grill.
Typically a rotisserie Cooks at a lower speed, so I don't know.
Honestly i just wanted to test out the rotisserie.. im not really sure how to pick a proper meat for it at all.
With red meat the whole center temperature thing doesnt apply, particularly if you like it rare.. but yea for chicken that is a must
Well we can Welcome
@kaybee335 by asking him advice...
His profile says he is an avid BBQ nut.
@randynose @freemo @mc @Tay0 thank you!!
Ask away! Please! If I *know* I'll tell you. If it's just an opinion, I'll tell you that. I have owned a #Kamado smoker for 30+yrs
There are now 5 smokers, 3 of them #Kamado. I have *opinions*
Topics: Anything BBQ but remember #WeAreTheWeird and about Replies 😜. But I'm serious about my Q!
Now that #KaybeeQ has found more members of #DiscipleOfTheFlame in all the smoke:
There's two more #CrazyCanuckBBQ in the pipe!
Hello All!
@randynose @freemo @mc @Tay0 and thank you again! Just realised I have the perfect mechanism to separate fact from opinion
All BBQ related will be #CrazyCanuckBBQ
Opinions will also be #KaybeeQ
Thank you! 👍
Now I'll go look at the question...
I just got a Pit Boss smoker about a year ago. Starting to get a feel for it.
@randynose @freemo @mc @Tay0 is it a pellet or a small offset?
I've never used either but there are a lot of common techniques. I use pellets for cold smoking mainly. If I want to add some smoke to a gas BBQ I use an A-Maze-N flat pellet maze.
The best overview of the selection I found? At #PitBoss 😂
I've got a vertical pellet smoker.
@randynose @freemo @mc I've got the basic idea. The cooking techniques are much the same
You'll find I use a technique called reverse-sear a lot. You cook the protein low'n'slow to pack in the flavour, then finish with an *extremely* hot sear. Pellets just can't do that
But your gas BBQ can. So just fire it up just before you finish the low part of the cook. If you don't do it that way already, I think you'll be impressed
Pellets are *great* for pure low'n'slow
I'll have to give it a try.
Thanks
@randynose @freemo @mc
I also mentioned the #PitMasterClub. I logged in and took a screenshot of the result of a search for 'technique'. The entries you see are each individual forum boards where those topics are discussed. Same as Recipes by meat type, etc. It's very extensive
$35USD/yr, 30 day free trail
Disclaimer: No association with either #MeatheadG or #AmazingRibs at all.
They are just my *primary* source for things BBQ. This is how I *really* learned
@freemo Side burner is similar to how schwarma is cooked. You could try just that to start rotating it?
@freemo it all depends on how you want it cooked. The rotisserie is meant to make sure that it’s cooked evenly. The back burner could be the only one you use, but if it’s cold outside, then it might not be enough heat. If you’re worried about the meat falling apart, you could wrap it in a cheese cloth. Rotisserie grills are awesome. Have fun!
@freemo what @joesabin said essentially.
Adjustment: below burners on low, rear burner med-high. To finish, Crank em all.
Check every minute for 'crisp'. USE a timer!
All cooking lid down.
That should work if the answer is in time
What direction does your rotisserie turn? Meat surface going *up* against the rear burner or *down*?
I'll write a #CrazyCanuckBBQ thread on rotisserie, faux and real, vert vs. horiz axis
Don't have one myself but #KaybeeQ has thoughts
the meat that is facing me goes down, so its up on the burner side.
@joesabin@astrodon.social
I wound up going with low heat on the bottom high on the back.. it did work quite well.
@joesabin@astrodon.social
Extremely glad to hear it. That was just general cook experience & understanding what rotisseries do in order to cook that prompted that
Type of stuff you'll learn through the #MeatheadG book and just playing around. Learn from your failures. They'll soon be at the point where you don't worry about wasted expensive protein. They're all *good*, you just know you can do better
So get figuring it out! Experiment! Lots! It builds an instinct
@freemo @joesabin
If it went the other way and your burners were front to back; rear vertical, rear and middle horizontal would be low and front horizontal would be high.
It may be *slightly* better/worse because the fat works in at a different orientation around the spin than the other way. Doubt very much you could actually *taste* the difference
If you have some means of adding some 'smoke' at the start, that would be good too
Cook to 5-10°F #InternalTemperature below desired before going nuclear.
ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ
Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true #PitMaster lurking around and your answer can be near instant
@freemo
Yeah, all burners, high heat, closed lid. Like a rocket... 🙃 😉 🤣