Kittencals Rotisserie Prime Rib Roast Food

KITTENCAL'S ROTISSERIE PRIME RIB ROAST

Steps:

• Cut small slits all over the roast then insert a half a clove of garlic into each slit.
• Rub olive oil all over the roast.
• In a small bowl combine the garlic powder with the Montreal Steak seasoning, then rub all over the roast using clean hands (at this point you may cover with plastic wrap and refrigerate overnight if desired).
• Place onto a plate and allow the meat to come down to almost room temperature.
• Since the roast tends to shrink and will fall apart easily make certain to tie up the roast securely using cotton butcher's twine.
• Starting at the meaty end of the roast load onto the rod and clamp down to secure (keeping the roast evenly distrubuted on the rod).
• Set grill to medium heat.
• Prepare a gas or charcoal grill for spit-roasting over indirect heat (or according to instructions for your grill).
• Pour about 1-inch water or wine into a drip pan then set under the center of the spit.
• Attach the spit to the rotisserie mechanism, then cover the grill.
• Roast until an instant-read meat thermometer inserted about 3-inches deep into the center of the roast away and not touching the bone reads reaches about 130 to 135 degrees F. for medium rare (be aware that the internal temperature will rise at least 5 degrees (to about 135-140 or more) after removing from the grill, for the best results start checking the temperature after about 1-1/4 hours and once it reads 110 degrees F or so, keep checking it often for the perfect doneness).
• Carefully remove the meat from the rod.
• Place on a carving board and cover with foil (DO NOT POKE OR SLICE or you will loose a lot of juice from the roast!).
• Allow to rest for at least 20 minutes or more before slicing.

KITTENCAL'S PERFECT PRIME RIB ROAST BEEF

Steps:

• Using a knife, poke small holes all over uncooked roast, and insert a half of a clove of fresh garlic in the hole (as many holes and as much garlic as desired).
• Cover roast, and refrigerate overnight.
• The next day, remove the roast from fridge and uncover; let sit out at room temperature for about 2 to 2-1/2 hours (this is an important step to relax the meat fibers, it will make for a more tender juicy roast, the length of counter-time will depend on the size of your roast).
• Set oven to 450°F and allow the oven to preheat for a minimum of 15 minutes.
• Season the roast with only a small amount of salt but lots of fresh ground black pepper pepper (that's all nothing else but a little salt and fresh ground black pepper, using any other spices will take away the flavor from the prime rib!).
• Place the roast fat-side up on a rack in a shallow-sided pan, then insert a meat thermometer in the middle of the roast but not touching any rib bones.
• Roast uncovered at 450°F for 20 minutes (a few more minutes won't hurt at 450°F).
• After 20 minutes of high heat cooking reduce heat to 350°F and continue to roast for 1 hour to 1 hour and 15 minutes OR until the meat thermometer reads 130°F for rare doneness OR 140°F for medium-rare doneness, that is the way a prime rib really should be served, check your roast after 1 hour cooking time.
• *NOTE* It is strongly advised to remove the roast slightly before desired degree of doneness is achieved as the roast will continue to rise in temperature several degrees after removing from the oven.
• Remove meat to a carving board.
• Cover loosely with foil and allow let rest (DO NOT CUT INTO ROAST for at least 20 or more minutes or all juices in the meat will flow out).
• While the roast is resting prepare the au jus; place the roasting pan on top of the stove over high heat.
• Add in the wine; cook for 8-10 minutes, stirring and scraping any brown bits.
• Add in the beef stock; cook and reduce the juice by half (this might take about 20 minutes).
• Add salt and pepper to taste.
• Slice roast (just before serving!) and drizzle with some of the juice.
• *NOTE* if desired you can cover the roast loosely with foil the first hour and then uncover and cook for the remaining time.
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• APPROXIMATE COOKING TIMES for the prime rib cooked at 350°F after the 20 minute cooking time at 450°F.
• Rare; cook 12-13 minutes per pound or to 130°F.
• Medium-rare; cook 14-16 minutes per pound or to 140°F (I would not recommend cooking a prime rib any more than medium-rare).
• Since every oven cooks differently cooking times are only approximate.
• SUGGESTED SERVING PORTIONS PER PERSON ----for a generous serving of prime rib roast you should figure on 2 people per rib, that means if you plan to serve 6 people you should be able to do so with 3 ribs/ eight people with 4 ribs/ do not bother with less than 3 ribs anything less than that is not a roast but rather a steak and would be better treated as such.

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS

Steps:

• Mix all ingredients together and store in an airtight glass jar in the fridge.

KITTENCAL'S BETTER THAN TAKE-OUT! DELI-STYLE ROTISSERIE CHICKEN

Steps:

• In a saucepan combine oil, margarine, honey, lime juice, garlic powder, paprika and seasoned salt over medium-low heat, stirring until honey is melted; cool slightly.
• Wash chicken then dry with paper towels.
• Season the inside of the chicken cavity with seasoned salt (any amount desired).
• Poke holes all over the lemon then place inside the cavity.
• Using a pastry brush, brush the oil/margarine mixture liberally all over the outside of the chicken (save the remaining oil mixture to baste the chicken while cooking).
• Prepare the chicken for the spit by securing together with heavy string if needed.
• Place the chicken on rotisserie rod and secure tightly.
• Sprinkle with black pepper if desired.
• Cook at 400 degrees for about 40 minutes or until cooked through, basting with the oil/butter mixture while the chicken is cooking (cooking time will vary depending on the size of your chicken or turkey).
• When the chicken has finished cooking, wrap completely in foil and let sit for about 20 minutes before serving (this is an important step to lock in the juices!).
• Delicious!