Always enjoy your cooks. The crust on that looks amazing! I wonder if you added the rub before skewering the meat would have made it easier to apply. Hope the little guy in the background got some treats!
It might have been easier, but I didn't want to wipe any rub off while skewering with the spit. The Hard Core Carnivore made a wonderful crust and in combination with the Elk Creek rub made for a wonderful taste profile without overpowering the mild tenderloin roast. My baby girl got her fair share and then some. Her name is Violet. Thanks for watching.
Thanks for the cook. Looks great! I almost ordered that black a while back. I am a follower of The Hard Core Carnivore and get her updates via social media. I guess I'll have to give it a try now that I know its good! Thanks again. Get well!
I was surprised at the crust with such a short cook. I did notice that the crust was just starting to come together which kind of hinted to me that this would be even better on a long cook. I am happy with it and will definitely keep some in the pantry as an option for future cooks. Jess has a great seasoning here. I really liked the flavor of the Elk Creek too. I am itching to try Elk Creek's Cajun Venom which has some heat. I think it will be great on fish.
You do great videos... One thing though, I am considering buying the Napoleon Pro 500 Grill, but I see that the Stainless Steel grates already getting dark in color, which worries me a little. I take it that is not rust, but can it be restored!
Thanks for watching and for the question. No that is not rust on the grates. Much like seasoning a cast iron pan, as the grease and oil gets baked on the grates it turns a dark color. You can clean them with oven cleaner or something to that effect to remove all the stains and make them look new again, but the carbonized build up helps make a non-stick surface. "To a degree" I will do a video this weekend and clean them up to show you what they look like clean.
Nice cook. There really is nothing like a slab of beef on the rotisserie. I had to laugh when you commented that there should be some meat for you and your wife. That is exactly how it is around here. I always get the middle of the roast and the rest of the family get the end cuts.
Exactly what I meant. Glad you caught that. I like the medium rare middle and she prefers the medium off of the ends. It sure was good. I will be doing that one again. Thanks for watching.
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thats the best rotiss cook ive ever seen.
Thanks for watching.
You're videos are so helpful! Thank you.
Well Thank You. I appreciate the comment and Thanks for watching.
Another great video
Thanks for watching again. Much appreciated.
Nice job Randy, that looks great. Just how I like too.
Thanks for watching. Love me some tenderloin.
Ya got that warsher there off the hinge there on the left of spit but awesome
Noticed that too. I have the same BBq.
Thanks for watching.
Always enjoy your cooks. The crust on that looks amazing! I wonder if you added the rub before skewering the meat would have made it easier to apply. Hope the little guy in the background got some treats!
It might have been easier, but I didn't want to wipe any rub off while skewering with the spit. The Hard Core Carnivore made a wonderful crust and in combination with the Elk Creek rub made for a wonderful taste profile without overpowering the mild tenderloin roast. My baby girl got her fair share and then some. Her name is Violet. Thanks for watching.
Nice job... I'm getting to really like this channel!
Glad you enjoy it! We are back to making videos.
Man, that's one fine looking piece of meat!
Aim'em and Claim'em Smokers Thanks James. Hard to miss with such good quality meat.
Thanks for the cook. Looks great! I almost ordered that black a while back. I am a follower of The Hard Core Carnivore and get her updates via social media. I guess I'll have to give it a try now that I know its good! Thanks again. Get well!
I was surprised at the crust with such a short cook. I did notice that the crust was just starting to come together which kind of hinted to me that this would be even better on a long cook. I am happy with it and will definitely keep some in the pantry as an option for future cooks. Jess has a great seasoning here. I really liked the flavor of the Elk Creek too. I am itching to try Elk Creek's Cajun Venom which has some heat. I think it will be great on fish.
You do great videos... One thing though, I am considering buying the Napoleon Pro 500 Grill, but I see that the Stainless Steel grates already getting dark in color, which worries me a little. I take it that is not rust, but can it be restored!
Thanks for watching and for the question. No that is not rust on the grates. Much like seasoning a cast iron pan, as the grease and oil gets baked on the grates it turns a dark color. You can clean them with oven cleaner or something to that effect to remove all the stains and make them look new again, but the carbonized build up helps make a non-stick surface. "To a degree" I will do a video this weekend and clean them up to show you what they look like clean.
Thanks Randy... Will wait for your next video.
oh man,it looks so perfect...👌iam from germany and i can smell it 👍👍👍greetings from germany
Jacklamotta 001 Thanks you so much. It was my first time using these spices but won't be my last.
Nice cook. There really is nothing like a slab of beef on the rotisserie. I had to laugh when you commented that there should be some meat for you and your wife. That is exactly how it is around here. I always get the middle of the roast and the rest of the family get the end cuts.
Exactly what I meant. Glad you caught that. I like the medium rare middle and she prefers the medium off of the ends. It sure was good. I will be doing that one again. Thanks for watching.
your wife will be pissed if that black seasoning stains the tile countertop hahaha
LOL, she will get over it. No stain on countertop but grout lines were a booger to clean.
PLEASE move the propane tank off the window sill!!
Steve A But I locked myself out and I am trying to blast my way in. Just Kidding of course. Thanks for the concern and I have moved it already.