Rubs In the traditional barbecue world, a rub is a combination of salt, sweet, color, and flavor. It serves not only to season meat but also helps create a crusty surface and provides texture. We use rubs throughout this book, but here we include a few fantastic all-purpose recipes. The proportions are designed for a single use, but these can be made in large batches and stored for up to 6 months in a cool and dark place. The advantage of using a rub is that it is easier to apply in an even coating than adding all the seasonings individually. By putting the herbs, spices, and other ingredients together first, it creates an even distribution of flavor. The rule with rubs is what sticks is the amount needed and you do not actually have to do any rubbing. Sprinkle on in even layers and what stays on the meat is the perfect proportion. Classic Prime Rib Roast Yield: 8 to 10 servings There is truly nothing better than a well-made prime rib roast. This recipe uses few ingredients but produces a fantastic roast. The key is to season the meat well with salt. Opt for a bone-in roast whenever available. The rib bones help keep the meat moist as it cooks and, well . . . who does not love carving those up and having them the day after? The plain and simple truth is, and do not tell anyone not responsible for doing the actual cooking, the ribs are the best part of any rib roast. Directions: 1. Prepare the grill for medium-high heat with indirect cooking. 2. Trim off any straggling pieces of meat or fat from the roast. If the fat cap is too thick, cut it down to between 1/4 to 1/2 inch (6 to 13 mm) in thickness depending on how you like your prime rib. Run a long sword skewer through the center of the roast lengthwise to create a pilot hole. Run the rotisserie rod through the hole and secure with the forks. Balance as necessary. This is a large roast and it is important that it be well balanced. 3. To make the rub: Combine the rub ingredients in a small bowl and apply evenly to the roast. Concentrate the rub on the rounded end and not the cut sides, though it should still get some. The rub will then be on the edges of the slices once the roast has been carved. 4. Place the roast on the preheated grill, set a drip pan underneath, and add 2 cups (470 ml) hot water to the pan if you intend to make gravy; add more water during the cooking time as necessary. Cook the roast for 2 to 21/2 hours, or until it is near the desired doneness: 125°F (52°C) for rare, 135°F (57°C) for medium rare, 145°F (63°C) for medium, 155°F (68°C) for medium well, or 165°F (74°C) for well done. The roast will shrink during cooking, so adjust the forks when appropriate. 5. Carefully remove the rotisserie forks and slide the rod out, and then place the roast on a large cutting board. Tent the roast with aluminum foil and let the meat rest for 15 to 20 minutes. The roast temperature will continue to rise an additional 5°F (2°C) during the rest phase. Cut away the bones first by passing a knife against the bones and cutting through (save the bones for later). Cut the meat into slices 1/3 to 1/2 inch (8 to 13 mm) thick. Rub One 4-bone prime rib roast (8 to 10 pounds, or 3.6 to 4.5 kg) 3 1/2 tablespoons (63 g) kosher salt 3 or 4 cloves garlic, minced 1 1/2 tablespoons (23 ml) olive oil 1 tablespoon (6 g) coarsely ground black pepper The Basics: Loading a Rotisserie Rod 1. Locate the center balance point for the roast Rotisserie cooking is easy. It may require a little patience and preparation, but done right needs little work. The basic rules are: balance well, secure tightly, use a drip pan, and watch the internal temperature. Beyond this, a rotisserie on the grill will produce vastly better food than the indoor oven every time. 2. Make a pilot hole for the rotisserie rod Before you load the rotisserie rod, lift the roast with your hands, holding the cut ends. Roll it around to get a feel for the balance center. Next, because it can be hard to guide a rotisserie rod through a large piece of meat, use a long sword skewer that is is flexible and has a sharp point to create a pilot hole for the rotisserie rod. 3. Insert the rod Then run the rotisserie rod through the hole and secure with the forks. Adjust the balance of the roast as necessary. 4. Secure the rotisserie forks A potential problem that rotisserie cooking might pose is a loose setup. We know that we have already said several times that whatever goes on the rod must be secured tightly, but it really is the one issue that surfaces. This goes beyond pushing the forks together and tightening the screws. The food itself needs to be tied and secured into a tight package.
✔ Author(s): Derrick Riches,Sabrina Baksh
✔ Title: The Rotisserie Grilling Cookbook: Surefire Recipes and Foolproof Techniques
✔ Rating : 4.4 out of 5 base on (134 reviews)
✔ ISBN-10: 1558328734
✔ ISBN-13: 9781558328730
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about The Rotisserie Grilling Cookbook by Derrick Riches
Josephine Alvarez
What a rollercoaster of emotions! I laughed, cried, and everything in between. The author's ability to evoke such raw feelings is truly commendable. It's a story that will stay with me forever.
Katherine Stevenson
I must confess, this book made me shed tears like never before. The themes of love, loss, and resilience struck a chord with my soul. It was an emotional journey I'm grateful to have taken.
Polly Hurlbutt
The plot twists were executed masterfully. I was left gasping at every unexpected turn, and the suspense kept me on edge throughout. Bravo to the author for keeping me guessing.
