This weekend, I wanted to try out the rotisserie on my new grill, so I picked up a 7 lb rib roast on Sunday. Prep the meat by applying a bit of butter and Montréal seasoning (I usually put the roast inside of a plastic grocery bag to and apply the seasoning and butter inside of it so that it doesn’t make a mess. Usually I then sear the roast in a pan to brown it and lock in the juices, but I didn’t do that this time and I think this is one of the best roasts I’ve made to date.

If you plan to rotisserie, I highly recommend finding a grill with a back burner. That way you can cook the roast using indirect heat and you can place a pan underneath the roast with an inch or two of water, which helps keep it nice and moist. Keep the lid closed until you are checking the temperature or you’ll be waiting a long time for it to finish cooking. I use one of those digital meat thermometers to tell me when it is done. I cook it until it is 140 degrees. Bring the roast inside and cover it with tinfoil for 5-10 minutes. The roast will continue to cook and it will raise it’s temperature another 5 degrees. BTW, when you are checking the temp of the meat, make sure that you don’t hit bone or you’ll get a false reading.

For a good side, I boiled a few pounds of Yukon gold potatoes until tender. Drain then, then add two sticks of butter and maybe 1/4 cup of heavy cream + salt and pepper to taste. I mash them up in the pot and added some parmesan and mozzarella cheese.

I finished it out with a salad and fresh bread. Probably gained a couple of pounds and raised my cholesterol a few points, but it was worth it

This entry was posted on Sunday, May 21st, 2006 at 6:16 pm and is filed under Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.