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PostPosted: Wed Dec 14, 2011 10:08 pm 
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Pilgrim
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Joined: Fri Aug 20, 2010 7:32 pm
Posts: 10
Location: Las Vegas, NV
Has anybody ever grilled a rib-eye roast on a rotisserie? I know that it is not shaped the best for a rotisserie. Merry Christmas to everybody with the Texas BBQ Forum


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PostPosted: Thu Dec 15, 2011 10:51 am 
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Wrangler
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Joined: Wed Sep 15, 2010 10:30 am
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Location: Richmond, Texas
It's on my "to-do" list. The father in law made one over Thanksgiving that turned out very very well. I'll ask him what he did when he gets back from offshore next week.


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PostPosted: Thu Dec 15, 2011 11:56 am 
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Pilgrim
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Joined: Fri Aug 20, 2010 7:32 pm
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Location: Las Vegas, NV
Thanks TX1911, from the lack of response I was beginning to think that it was something you don't do.


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PostPosted: Thu Dec 15, 2011 12:58 pm 
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Pilgrim

Joined: Sat Oct 29, 2011 2:58 pm
Posts: 29
My Mother in law always used a rotisseri for a Rib eye,prime rib. She had a small rotisserie that was for the house it came out excellent every time. I think the grill on a rotissere would be great. You need to baste with the juices though.


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PostPosted: Thu Dec 15, 2011 8:45 pm 
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Rustler
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Joined: Sat Feb 13, 2010 12:33 pm
Posts: 231
Location: White Settlement, TX.
Set it and forget it. It will be awesome!

Sent from my Infuse using tapatalk


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PostPosted: Fri Dec 16, 2011 5:20 am 
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Pilgrim

Joined: Mon Nov 22, 2010 12:25 am
Posts: 36
Location: Toledo Bend, La
we do one every year, this year i'm going to be overseas for christmas but there's a 5 bone rib roast in the freezer for the first sunday i'm home. I have an old Farberware countertop rotisserie that does a fantastic job. I use the spit to make holes on each end of the roast, stuff rosemary and cloves of garlic in each one then rub the whole thing down with olive oil,coarse salt and pepper, granulated garlic and a little steak rub i like. takes about 4 hours to cook but finishes with a good crispy bark on the outside and never more than medium rare in the center.

Make a good dipping sauce with creme fresh, whipping cream, horseradish and dijon mustard.

a family member recommended adding a little country style (coarse ground) mustard to the olive oil so that may get tried this year as well.


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PostPosted: Fri Dec 16, 2011 7:43 am 
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Pilgrim
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Joined: Fri Aug 20, 2010 7:32 pm
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Location: Las Vegas, NV
Chuck B, Big Bob 73, and Boomer453 thank you for your advice


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