Hi all,

1st time poster here. Thanks for having me.

I am going to attempt a 15.25 pound Ribeye on my rotisserie tomorrow on my Kirkland Signature Series. It has a back panel burner that works great.
I've had some test runs with a 5 and a 7 pounder. They came out pretty good.
I didn't add anything to these at all and they still tasted great.

I am going for a Medium rare. Any suggestions on this would be great. I have been doing research and found the following information that I put together:

Coat the roast with Olive oil
Metal pan for drippings and add following ingredients:

• sliced white onions (1 whole)
• 2 cloves garlic
• red wine (1 bottle)
• beef broth (2 cans)
• water (1in. or so)

Temperature:
Medium Rare 130° to 135°F center is very pink, slightly brown toward the exterior portion

• Cook roast at 18minutes a pound or until temperature reaches 135-140 degrees for medium rare. (approximately 4.5 hours)?
• Take roast out and place in drip pan.
• Lightly cover roast.
• Move pan with roast to a warm place and let set for 15-20 minutes. Temperature can rise 5-10 degrees in this time?
• Use drippings and ingredients for a light gravy.

Please correct me if I missed anything as I don't want to screw this up.

A couple of questions:
What temperature should the meat be when I put it on the rotisserie? It was frozen. I took it out freezer and put it in the refrigerator on wednesday night this past week. Should I take it out and put it on kitchen counter tomorrow morning. I will start roast around 3-4pm.
Do I preheat the rotiserrie?
It has high and low setting with nothing written in between; should I keep it on high? I used high on the others and it came out well.
Do my temperatures and times seem correct.

Thanks in advance for all your help.

Cepolly,

Welcome to the forums! Excellent grill! Thanks for joining and taking the time to post, we'll enjoy reading this and any more you wish to share! This ribeye is a daunting task, sometimes very difficult to master and finish with perfection - I'm sure you are up to it, and hope you'll share the results with us!

Sorry not to get back to you earlier, had no time yesterday to go online. But a couple of notes.

Room temp is very desirable, and be sure no frozen center. But not for four hours or more - you may reach bacterial growth after just two hours.
Preheat - YES! About 12-15 minutes.
You may wish use the rot burner only initially, if left on the entire roasting time you may torch the exterior of the roast before you reach medium rare internal temps. So, you may wish to kill the rot burner maybe 3/4 of the way through or less, and then utilize the mains for finishing.
I don't (others may) use the drip pan for resting - makes the bottome of the roast too soggy. Or, take out drippings first for gravy prep - hmmm, perhaps this is what you meant anyway, if so, disregard this sentence!
If your rot burner is the same as mine, I start high, turn to low after the meat starts to crust up a bit, then turn to low. Then off (on large roasts such as yours) and finish with mains - not the ones directly below the roast, just the end burners.
Your temps and times seem fine. Though I don't think you'll get a 10 degree rise on resting, more like 4-6 degrees at the most.

Good luck! Hopefully you'll have a camera ready and entertain us with some photos, this roast and method of cooking is pristeen for photo shots that we yearn for here on "grilling porn corner"! We certainly do enjoy pictures!

Looking forward to your follow-up posts.

Mike

Thanks Mike for the welcome and response.

I got everything you posted except for when to stop using the rotisserie burner. If I start high and then move to low 3/4 of the way through, would that suffice?
And if I use the outside burners, should they be set to low, medium or high?

This looks like the tricky gotcha part I need to be careful about.

Thanks again for the help.

Cepolly

Cepolly,
I'll be truthful, there is no hard and fast rule on exactly WHEN you would start changing burners and/or settings. That changes with every grill, you would start learning this as you move through different pieces of meat, including variables such as the size of the roast, how much heat your particular burners put out, even the temperature outside (for instance - very cold may increase cooking times), and how often you open the hood to check your progress. No cop-out on an exact answer here, but every grill does perform differently. BUT, your guidelines would be easier if you use a remote thermometer to monitor your internal temps (there are many posts around here on brands, tips on use and how best to wire them to the rot). Starting on high with the rot is how I cook, then turning it down as you suggest depending on how quickly I see the crust beginning to form. And on my grill, I set the outside burners to medium, this maintains the hood temp at about 325-350. This has worked well for roasts that I've done up to 12 pounds. I will be doing an 18 pounder on Xmas Eve, I'll be kinda experimenting myself on that large of a roast - you can be sure I'll document with times, temps and photos. I have done a couple that large in the past on older grills, but never on the rot. Including the best ribeye roast we've ever had a few years back on a New Years Eve party we had - a very bitterly cold and blustery evening! Trampling out through snow every trip to the grill - but that just added to the fun!

Reading back on your initial post, I see you are guessing at 18 minutes to the pound. For medium rare with rot, I would say you'd be more like 15 minutes per pound. It's my belief the rot speeds things up from an oven setting (which would be closer to the 18 minutes), unless you use a convection oven which also reduces your overall cooking time. Again - a remote thermometer is a real asset here, especially to minimalize the times you would have to open and hold open the hood. Unlike an indoor oven, you lose a lot more heat when you lift your lid than opening an insulated door - which also happens to be on the side - heat rises so the grill is more apt to lose much of it's heat with a raised lid. To say nothing about the cold air surrounding the grill this time of year.

I'm eager to hear how you make out - and still hoping to see photos! I'm almost tasting this roast just talking about it!

Mike

The receipe you listed appears to me for a oven roast, not for the grill. All the stuff in the drip pan is for making gravy with the dripping.

4 hrs is way too long, maybe it will be less than two hours. The rotisserie is hot and will brown and create a crust on the roast within an hour. Unless you really do have a low setting on the back rot. Most rotisserie are either on or off.

once the roast reach the right level of brown and you have a good crust, I would jst use the end burners on low to finish off to reach the right temp. (set low or med- to have a hood temp of 350F) Since my rot doesn't have a low heat range, can't tell you if using the back rot on low will work out. It seems to me it is still direct heat, and will continue to brown the crust.

The roast will only go up in temp another 5 degrees when you are tenting it.

Judge you time by what your smaller rib eye took. The bigger rib eye is just longer in length not thickness, so it will take approximately the same time to cook. I have done several prime ribs to medium rare, all have been about 17-20#, and maybe took about 1 hr-45 minutes. I think the posting are under food shots.

Edited = Here the link, my time was just 2 hrs.

http://www.bbqsource-forums.com/invboard/i...post&p=8943

Cuskit is correct, do not tent the roast in the dripping.

Good luck.

I am not a huge prime rib fan, but this came to me via the Weber mailing list I am on. It does look good and I might be tempted to try one - someday. I like the idea of removing the ribs, then tying them back on for the cook.

I CAN vouch for the twice baked potatoes - have made them and the Wasabi gives them a nice kick

http://www.rabbleandrouser.com/hotOffer/De...ersPrimeRib.pdf

Small pork tenderloin tonight - marinated in some nice teriyaki garlic....

Scott

I still can't open any pdf that is part of a web page. Can anone help me out?

When I drag the url to my Adobe Reader 7.0.9 Mac version icon, I get a dialogue box that says it can't open because it is not a supported file type. What i notice is that it adds .webloc after pdf in the url.

My Activity page indicates that the url did not open due to WebKitErr.

Shelly

Shelly,

I am not an Apple kind of guy, so I can't help you out there. I brought up the web page and printed it to a .pdf file - see if this works.

Click to view attachment

Scott

You could also try the tried and true Windows fix - uninstall Adobe and re-install it

Scott, Thanks for trying but I get the same results.

My computer tech is out of the country until the beginning of next year. He gives free telephone support so I'm sure that he will figure it out.

My current version is 7.0.9 but I now see that there is an 8.1 out there for Mac. I'll try to download it and see if it helps.

He also likes to come here, always scheduling his tech visit for the evening, just in time for dinner. But he brings very great Merlot for Alice and himself and the dinner is his payment.

Shelly

Shelly,

Maybe, just maybe, Alice has put the "parental controls" in place so you can no longer view owner's manuals and such - next is blocking this site!

Ok well it's done and I learned alot.

1st I tried to setup a themometer via the wire through the eye hole of the rotisserie guides. This did not work. Does anyone know how to rig a remote thermometer on the Kirkland sig series?

Here we go:

Rubbed olive oil and pepper into the meat 1st.
Put the meat on the rod and centered it and locked it in place.
Preheated the rot burner for 10-15minutes prior to putting meat on.
Put the drip pan under the roast that had beef broth, wine, onions and water. (used it as a gravy for mashed potatoes later. everyone loved it.)
Put the meat on at 2:44. 4.5 hours is way too long as takeahike66 pointed out.
Total cook time was just over 3 hours. I never had the chance to use the burners.
Internal temp was ranging from 130-150 when I took it off.

This was an experience and I learned alot. I learned that you better make sure that you really tighten the screws that hold the meat in place with the prongs otherwise it will not catch to spin.
I also learned that I need to make sure that the rotisserie is plugged in after my wife straightens the extension cord.
I think it wasn't turning for at least one hour. wow

Here are the pics:

Click to view attachment
Drip Pan

Click to view attachment
With Pepper and Olive Oil

Click to view attachment
On the spit and locked in or so I thought

Click to view attachment
In the grill and turning

Click to view attachment
Cutting the finished product

Click to view attachment
Another view

Click to view attachment
Again

All in all I have to say I am happy with the results.
And everyone loved it.

Thanks for all the help and I will be posting more.

Shelly,

Have you used your Disk Utility to repair permissions? That, followed by a restart may correct your problem. No guarantees, but your permissions do get really screwed up after a while, and repairing them periodically helps avoid numerous problems.

Mike

Cepolly,

This post is terrific! Your photos are A1 Prime! The finished roast looks divine and good enough to bite the page displaying the photos!
Why was your wife messing with your setup? Perhaps a black eye will straighten her out! Just kidding! Whoah, man don't repeat this!

Is it my eyes, or is the roast dipping into the drippings as it turns? That would be a unique way of basting!

It sure looks like it turned out just right for medium rare! Nice crust with just the right red inside.

Did you thicken the drippings for gravy, and if so, did you use flour or corn starch?

Anyway, excellent job with a spectacular presentation! Glad it turned out so well, we certainly appreciate you sharing the experience and photos with us!

Mike

Cepolly,

This post is terrific! Your photos are A1 Prime! The finished roast looks divine and good enough to bite the page displaying the photos!
Why was your wife messing with your setup? Perhaps a black eye will straighten her out! Just kidding! Whoah, man don't repeat this!

Is it my eyes, or is the roast dipping into the drippings as it turns? That would be a unique way of basting!

It sure looks like it turned out just right for medium rare! Nice crust with just the right red inside.

Did you thicken the drippings for gravy, and if so, did you use flour or corn starch?

Anyway, excellent job with a spectacular presentation! Glad it turned out so well, we certainly appreciate you sharing the experience and photos with us!

Mike

Cepolly,

This post is terrific! Your photos are A1 Prime! The finished roast looks divine and good enough to bite the page displaying the photos!
Why was your wife messing with your setup? Perhaps a black eye will straighten her out! Just kidding! Whoah, man don't repeat this!

Is it my eyes, or is the roast dipping into the drippings as it turns? That would be a unique way of basting!

It sure looks like it turned out just right for medium rare! Nice crust with just the right red inside.

Did you thicken the drippings for gravy, and if so, did you use flour or corn starch?

Anyway, excellent job with a spectacular presentation! Glad it turned out so well, we certainly appreciate you sharing the experience and photos with us!

Mike

Cepolly,

This post is terrific! Your photos are A1 Prime! The finished roast looks divine and good enough to bite the page displaying the photos!
Why was your wife messing with your setup? Perhaps a black eye will straighten her out! Just kidding! Whoah, man don't repeat this!

Is it my eyes, or is the roast dipping into the drippings as it turns? That would be a unique way of basting!

It sure looks like it turned out just right for medium rare! Nice crust with just the right red inside.

Did you thicken the drippings for gravy, and if so, did you use flour or corn starch?

Anyway, excellent job with a spectacular presentation! Glad it turned out so well, we certainly appreciate you sharing the experience and photos with us!

Mike

Wow! Am I in the twilight zone? Now it appears! Uncanny! I think Shelly has spooked my Mac now!

Mike

Wow! Am I in the twilight zone? Now it appears! Uncanny! I think Shelly has spooked my Mac now!

Mike

What didn't work with pass the wire through the rotisserie bearing??

Great post and the roast lools great, Just right from my viewpoint.

Did you tent the roast for 15 minutes after it was finish on the rot to let the juice redistribute in the meat? Tenting helps to maintain the juice in the meat. If you carve too soon, the juice will flow out during the carving. While it looks juicy during the carving. it is juice that would have remained in the meat and is release during eating ( chewing).

Did you maintain the same heat setting on your rotisserie during the roasting?

Don't feel bad about the screw not being tight on the prone, Done that - Did that . It only takes a couple of time for this to happen to know to tighen it with a pair of pliers. I'm slow, that while it takesw a couple of time for me

The other mistake I make, when doing something like a turkey is not to truss the bird well, and the wing or drumstick comes loose, and catch, stopping the rotisserie from turning.

Anyway, great post - makes me look forward to doing my next prime.

I might get flamed for this, but I pull mine off at 105. It always coasts to 115-120 which is perfect for rare in the middle and a few medium rare slices for the less fortunate that prefer it that way. 10 degrees of rest is not unusual particularly if you cook the roast hot, being yours had more mass than most of the ones I do I would expect less of a coast.

Nothing to flame about, You like yours rare. You are providing information on your experiences. I can also enjoy it rare, but being the only one, I have to prepare a large roast for the Mass and their taste.

On you next one, provide some information on how you prepare it, and pictures of the final products. On this forum, we enjoy drewing other's grilling porn

I used to prefer my beef rare but find that as I grow older, my tastes have moved toward somewhere between medium rare and medium.

I remember going to a fine restaurant some time ago and ordering a rare cut of beef. It was seared on the outside, looked fantastic, but was practically raw inside. I had to send it back to be cooked some more. That's when I learned about "rare."

I pulled a prime rib (4 lb.) at 126 last night. I had asked our guests who arrived near the end of the cook how they liked their beef. Medium rare. It climbed only 4 degrees to 130 as it was very cold out and we keep our home cool.

It was very uniform from end to end, a perfect medium/rare on the low end of medium rare. Rare for beef is usually defined as internal temp of 120-125. Medium rare as 130-135. Medium as 140-145.

But it was just a bit too red and I will be pulling at 135 next time as I'm now a 135-140 kind of guy.

Shelly

Thanks and yes it was basting itself. I didn't necessarily plan it that way but when I put it on the spit, I saw it dipping and thought this should be interesting. It was and everyone loved it. It definitely gave a nice flavor to it.

We thickened the drippings with flour and it was great on the mashed potatoes as well as the steak.

We're doing a small turkey tonight.

I put the probe into the meat and ran the wire down the metal rod to the guide of the rotisserie. But the wire does not fit through correctly.
I will take a picture and post what I was trying to do.

I tented the meat for at least 15 minutes before cutting. The problem was that after cutting, not all of the guests were there so I covered the meat and I guess it 'cooked' further to almost a medium. I wasn't happy about that but no one seemd to mind so it worked out.

As far as the heat setting, I kept it on high throughout.

I'm doing a small turkey tonight so I'll make sure to lock it down.

Cepolli ...

Welcome to the forum [sorry I'm lated with the welcome ] ...

The prime rib looks great!

BG in WV

Cepolly,

I like the "dipping basting" trick! I will try that next time I rot meat. May be a while, I'm kinda working too late to do much of the cooking - the wife is finally pulling her weight again in the kitchen! I just have to eat it!

Mike