Smoked Rotisserie Ribeye Roast Cooked on a Kamado | Using Kamado Joe Joetisserie and Vision Grills
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- เผยแพร่เมื่อ 7 ส.ค. 2024
- I'll show you how to rotisserie smoke a ribeye roast on a Vision Grills Kamado grill using the Kamado Joe Joetisserie.
I'll also talk about the mistake I made that caused me to overshoot my target temperature a little - but the cook still came out great and juicy!!
Be sure to like this video and subscribe - and also follow Spotted Dog BBQ on Instagram @spotteddogbbq / spotteddogbbq
00:00 - Intro
00:43 - Trim the Fat
01:07 - Twine and Dry Brine
02:21 - Aluminum Boat for Drippings
02:51 - Adding Lump Charcoal and Wood Chunks
03:09 - Seasoning
04:21 - Meater Thermometer
05:00 - Butter & Herb Basting
05:48 - Inferno Mode
08:50 - Time to Pull
10:00 - I Made a Mistake
11:46 - Taste Test Time
14:55 - After Further Review
16:09 - Bloopers
I actually really appreciate your video sharing your mistake and your real opinions. Helps us learn better than over produced videos. Good on ya! Still looks delicious.
That still looks great sir! Good job. The rotisserie style is a fantastic way to cook this cut.
Try putting the meat back in the fridge or even freezer for about 15-25 mins while You heat up a cast iron or fire for searing, this will help to stop the cooking process on the exterior of the meat giving you that extra time to build the crust. Don’t worry your internal temp will still be protected..Resting on the counter will allow your meat to carry over during your attempt to sear.
when we are roasting meat at lower temperatures for a period of time the carry over temp will not carry over very far , maybe 5 - 8 degrees. The searing process however can and will shoot you well past your desired mark because of the intense heat…. while resting, the meat will carry over closer 10 - 12 or even 15 degrees past. This is why I prefer to put the meat back into the fridge before searing so it can “stop cooking” for a moment.
For a beautiful and consistent wall to wall red color your looking for try a sous vide/ smoke method.
I sous vide my prime ribs for 3-5 hrs approx at 110- 115 degree internal temp.
(The cook time in a sous vide can be almost anything you would like it to be without fear of overcooking.)
Rest is the fridge while my fire gets hot. I like to sear in a large cast iron so that you can continue to baste with butter much like you would a smaller steak and collect a little more jue. Or you can throw it back on the rotisserie and crust up from there.
For optimum searing try to get your fire at 1000 -1800 degrees. Higher searing temp = less time on the fire = less risk of a high carry over in temp.
Your guaranteed to lock in flavor with more heat.
Good luck bud 🤙
Man don't be so hard on yourself it looks great!!!!
really enjoying your videos.
Looked great to me!
Can you tell me the weight of the roast and the time it took to cook on the grill
Appreciate the learning from your cook. Like the comments, I think it looks very good. Definitely not a loss. But will definitely use multiple probes for a similar cook.
Dude, that looks amazing. Any rarer and that thing would have jumped off the grill.
Awesome video, you did not really make a mistake, you checked with 2nd thermometer, it looks great!!!! Fun side note, I have two Healers that are always with me, even when cooking outside. They are great company and as loyal as can be.
I agree with most of the other comments; you did a great job! What is the brand of gloves you are using? I have pretty big hands and the ones I have take about two minutes to put on and when I take them off the lining "follows" my fingers rather than staying in place.
I think over-all it was still a good cook. I have a Meater thermometer and also found that it's simply not that reliable. The dry-brine was a good tip, the twine gave it a good shape and the meat still had a good medium rare in the middle. For a first go, you did well! Thanks for your efforts ;-)
Hey thanks No Filter! Glad you enjoyed the dry-brine tip! Make sure you don't have salt in your rub mixture otherwise you'll likely over salt it. I have a 2nd Meater probe - should have used that as well, as I am having issues getting just one in the exact correct place :(
When you pull the roast and let it settle the temp will always go up. So if 126 is what you're hoping to get, pull it off at 118-120. Then the temp will rise to the 125 mark. Still a good looking roast.
I have a Vision Model S grill... Can you tell me the name of your rotisserie attachment and where you got it from? Your roast looks excellent.
i just bought a 22 inch vision grill pro, what are you using as a rotisserie gadget?
its the joetisserie by kamado joe
Is it a Vision Grill 22 inch and the regular Joetisserie ?
I'd love to know as well.
@@binaryhex502 just order it... regular joetisserie fit on my vision grill 20 inch
I know you had to pull the spit to gather in the juice tray, but why not continue to sear on the rotisserie spit?
Just pull the probe, stir up the coals to drop the ash, return the spit and “big hole” the draft and flue.
Hey buddy, u didnt overcook it. if you sear a whole chunk of meat, u need a higher internal temperature, as you would use for single steak cuts cause of the bark to meat ratio. Ur ribeye is perfekt, since the medium to well done range provides some bite and structure to the meat. Otherwise it would just be red jelly. Much more pleasent to eat that way.
Look good to me, how pink do you want it
Yo where’d you go lol
I was thinking while you were searing it, he's cooking it too long.
Never trust the Meater. Temps are never accurate.