Pork butt turned out good. I'm glad I carved a bunch of the fat off.
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
If there is room below your roast, would a disposable shallow pan work to catch the drippings?
I would think so... I don't think the heat would be enough to vaporize them, which is why I want a practice run. Prime rib twice? Oh the horror!
BrickHouse
Android Expert
Some rotisseries have the ability to pace a "catch pan" under the meat.
The Showtime has a "grease pan" to catch the fat that would drip off poultry... but I've yet to try something like a prime rib on it. I'll have to let you know how it works out.
You don't need the rotisserie for a rib roast (prime rib), I cook mine in the oven all the time. Rosemary, thyme, garlic, and butter to coat the whole thing. Start if it 500 degrees for 15 minutes, then 325 until the center reaches 110-115 (lower side for rare, upper side for medium rare) and let it rest. It will come to temp (5-10 degrees warmer) as it rests.
That said, you can cook some seriously good food in one of those rotisseries. I ran one (well, three as they died) for years.