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
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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.
We tried something different for Thanksgiving this year that worked out well. Being as our company needed to eat early, we baked the Turkey the day before. I let it cool and then carved the bird and put the meat in two disposable tins and covered them with foil. Thursday morning, I warmed the meat in the smoker set at 325° for an hour and a half or so.. I went by temp. Once it reached 165° in the smoker I set the cook temp to 150° and wrapped it up in foil again and it rested for another half hour before serving. I kept the meat wet by having drippings in the bottom of the trays and spooning it over the slices. It gained some smoke flavor but it wasn't robust. Mostly it was just handy to have it cooked and carved then warmed up later. The turkey was very moist and tender. The best part was freeing up the oven for a pan of cornbread and then stuffing and a couple of pies.
I went to the market Tuesday for a few items and two St Louis style racks followed me home. They were marked down for quick sale and then marked buy one get one. I came home with two racks for a bit over nine bucks. Admittedly, they are not my favorite ribs but I will enjoy them at that price. They had pork butts at buy one get one as well. I was tempted but I just smoked one and have frozen meals of pulled pork in the freezer. I guess nobody was smoking out the week of Thanksgiving. 
I pulled one of the bargain St Louis racks out of the freezer this morning. I plan to get it all smoky tomorrow. I think I'll make some potato salad to go with it.
I removed the membrane and spiced my rack of ribs and had them smoking by 9:30 this morning. I'm notorious for extending the tried and true 3-2-1 cook on ribs. I don't glaze them and like them fairly dry.
I'm grilling spatchcocked a chicken.
Your cook sounds good. It's the best way to cook a chicken IMO. I wrapped my ribs at the three hour and fifteen minute mark. My smoker is set at 225°. I'm a big fan of wrapping my ribs in culinary butcher paper. It's a little late in my life to be worried about the effects of heated aluminum in my cooks but I like the ability of the butcher paper wicking off some of the grease while still crunching the cook. I'll give the rack a two hour crunch and then let them finish an hour or so before serving. My potato salad is in the fridge chilling. Nothing fancy today because the wife wants some. Boiled potatoes peeled and diced, boiled eggs diced, sweet pickles diced, with mayo and tart mustard. No vinegar, salt, or pepper. If I was making it for myself. I'd uses some spicy brown mustard and some smoked paprika. I like to taste pepper in my salad but the wife doesn't. I'll season mine on my plate.
St Louis ribs just aren't as good as baby backs IMO. At the price, there were okay. My tater salad tasted good for something different.
I'm trying this tomorrow. Same basic premise, but my recipe will be a bit different. I'm going to put diced tomatoes, crushed tomatoes, chili powder, onions, jalepeno peppers, roasted peppers, etc. in the Dutch oven underneath. On top I'll do 1.5 lbs ground beef and 1 lb sausage w/ chili powder. From there, pretty much the same. Once the meatloaf on top comes up to temp, bust it up and mix it in with black beans. Corn bread and Fritos to serve.
Tis the season for a good chili and that recipe sounds great. You'll have to share the end results.
Speaking of cold weather meals... I just finished putting together a home made vegetable soup. Beef stock is 85% ground beef. Veggies are, potatoes, carrots, whole kernel corn, green beans, peas, and sliced okra. Tomato sauce and spiced diced tomatoes and water for juice with additional spices... whatever looked good. No onions or peppers this time around with my wife being sick.
Speaking of cold weather meals... I just finished putting together a home made vegetable soup. Beef stock is 85% ground beef. Veggies are, potatoes, carrots, whole kernel corn, green beans, peas, and sliced okra. Tomato sauce and spiced diced tomatoes and water for juice with additional spices... whatever looked good. No onions or peppers this time around with my wife being sick.
Now I wait. As you can see, I added onions and peppers to the meat as well. No binders like breadcrumbs or eggs, just meat, spices, and onions and peppers.
That's looking damn serious my friend!!
On the stove now letting the flavors incorporate. Cornbread going in the oven. It tastes great!!!
Bringing this back here for shop talk. It was delicious, though it's my first cut and could be improved.
I think I'd cook at a higher temp to finish the meat quicker and have a little less bark. I'd also tweak the ingredients a bit, probably go heavier on the ground beef, or lighter on the sausage meat. More of a beefier taste instead of smoked meatloaf.
Did you stir your chili now and then while cooking under your beef? I was curious how smoky it tasted prior to adding the smoked loaf mixture. What temp do you think might be ideal?
I left it untouched until I broke the meat up and stirred it in. I read a bunch of different recipes and temp recommendations varied from 225 to 350. I started at 275 and raised the grill to 300 when the meat reached 140, then to 325 when it reached 150. I think next time I'll just start at 325. That should infuse the meat with a little smoke, and give a little more time to simmer on the stove.
My wife biggest complaint was the smoky taste, but couldn't taste that. I do have a cold, so maybe that affected my sniffer. If it was a bit smoky, the higher temp / shorter cook should solve that.
My wife is not a huge fan of the smoke taste and I love it. My smoked cheeses and nuts are pretty much safe from being shared. I was curious about stirring the pot just thinking about how smoky it might get if more liquid was exposed to smoke. I love smoke so I would enjoy smoking at a lower temp. I won't for fear of having a whole pot of chili for me to consume. 🤣
Thanks for sharing your cook. It's a must try...
Thanks for sharing your cook. It's a must try...