HI Tom:
I learned the hard way, as you have, that you shouldn't rotisserie a
standing rib roast, bone in or bone out with the rotisserie. The roast won't
brown on the outside, and it will cook too much from periphery to periphery.
The steel rod make all this much worse, by, as one poster said, transmitting
heat too quickly to the center of the roast.
To cook a standing rib on the Weber you:
Always cook indirectly. Slather the cut ends with bacon fat, after salting
before it goes on the grill. Cook initially at a higher temp to seal the cut
ends. Cook only with the fat side up. You don't need to twirl the meat
about. You don't need to turn the roast while it is cooking. I usually throw
a lump of wood on during the initial phase of baking.
Use a drip pan under the roast to catch drippings for your Yorkshire
pudding.
Let the roast rest for a full 25 min. while the Yorkie is baking in the
oven. Rest roast at a low oven temp. 100F or so while making the Yorkie.
All this works best, and the flavor is better with a bone in standing rib
roast, rather than with a boneless cut of meat. As well the flavor of the
Yorkshire pudding is greatly enhanced.
All of this is mouth watering!
A very old bottle of red burgundy is somewhat mandatory, though a bordeaux
will do!
Cheers,
Kent
"Thomas Cormen" > wrote in message
.. .
>I have a Weber rotisserie kit, which allows me to use my 22" Weber
> kettle as a rotisserie. A long, metal skewer goes through the meat,
> and two 2-prong forks, attached to the skewer, stabilize the meat, one
> fork at each end.
>
> Last weekend, we cooked a boneless beef rib roast, and we found that
> it was more done than the meat thermometer indicated. Last night, I
> cooked a boneless leg of lamb, and ditto.
>
> Have others noticed the same behavior? I would guess that the metal
> skewer and forks make the meat cook from the inside quicker. But I
> would also think that the doneness would be reflected in the meat
> thermometer's reading. Yet, the meat was more done than it should
> have been, given the thermometer reading.
>
> I also found that the lamb continued cooking more than usual during
> its 5-10 minute rest before slicing, and it even continued cooking
> after slicing!
>
> --THC
>
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