Is This Why Americans Don't Like Lamb?
Genius BBQ invention -- Self Butter Basting Rib Roast
RECIPE:
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(words that help you find this video) #KEEPONGRILLING selfbasting ribroast Genius BBQ invention -- Self Butter Basting Rib Roast experiment engineer enginering DIY ribroast beef meat grilled napoleon grills gasgrill rotisserie ribroast basting sauce bastingbutter garlicbutter
Forget the Oven, This is How I Make a Prime Rib Now
Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Sweet Smokey Pork Belly Roast ... even better than char siu !!!!
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(words that help you find this video) food network Sweet Smokey Pork Belly Roast - better than char siu!!!!
Beef spit-roast, we tried this grilling method for the first time!
Spit-roasted beef with meat from beef ribs, without the bone, and cut into large pieces. Particularly aromatic, very tender and juicy, with a careful selection of spices and herbs. Cooked on the spit in a way that I believe you haven't tasted before or perhaps you have done it with a different process. We, the grill philosophy team, tried such roasting on a spit for the first time. The detail lies in the grilling process. The experiment was absolutely successful! See the entire process of the preparation and the unique roasting on the spit.
Happy grilling to everyone!
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How to Prepare & Cook a Pork Belly / Porchetta on a Charcoal Rotisserie BBQ!
How To Pork Belly / Porchetta????
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This is not your traditional Porchetta! It's a whole side of Pork Belly that I butterflied open, seasoned, then stuffed with; Chorizo, Onion, Apple, Fennel & this amazing dry Chimmichuri mix!
What I don't show you in this video:
1. How To tie up your Pork Belly. Just do normal knots but do double knots. It will be fine. The hardest part will be getting the string wrapped tightly enough to hold the perfect cylinder shape. The long, but achievable way around this is to string up pork belly first just to get it to hold shape, then whilst leaving the 'loose strings in place, string it up a second time which will be a lot tighter. Cut off the original strings. Make sure you tie double knots, otherwise they will split open.
2. Lighting the charcoal.
I used 1 x 3kg bag or Premium Olive Pip Co charcoal Briquettes. I will post a short to show you how to light your charcoal without a charcoal chimney.
PORK BELLY STUFFING RECIPE FOR A WHOLE SIDE OF PORK BELLY
Ingredients:
Fennel Bulb x 2
Apple x 2
Onion x 2
Chorizo x 4
Rosemary × 4 Sprigs
Salt & Pepper to taste
*@toadskitchencupboard has a dry Chimmichuri seasoning mix that is unreal. I added a Tbsp to my stuffing.
If you want to purchase the pricky tool that I use; the Jaccard. Click Here:
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For Those That Like The Detail
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1. Dry the Skin first - up to 4 days in the fridge uncovered, skin side up.
2. Prick tiny holes (lots of them) instead of scoring the skin! If you dont have that tool; a Jaccard, you can use the tip of a sharp pointy knife.
3. For the trim; I do remove the flap meat from the meat side of the belly. I do this for shape & more even cooking.
3. On the Rotisserie; Start with the spit rod close to the coals, as your cook progresses keep lifting that bar so it doesn't burn. If you see flames licking the skin of the pork, its a sign to raise the height of the bar. I moved the bar once within the first 10min! just gauge the heat & focus on the colour at the start. You want it to brown a little but remember is around about a 2hr Cook!
4. I took it off the spit when the internal temp of the pork was 180f/82c
5. Rested under foil for 15 to 20min
6. Slice & Enjoy