Showtime Rotisserie Rib Roast Food

ROTISSERIE PRIME RIB ROAST

Steps:

• Gather the ingredients.
• Combine the oil, salt, dried thyme, onion powder, dried oregano, apple cider vinegar, pepper, dried tarragon, mustard powder, chili powder, and garlic in a small bowl.
• Place prime rib roast on a large cutting board. Spread seasoning evenly over the roast, making sure it is well coated. Let sit at room temperature for 1 to 2 hours before cooking. Prepare grill for rotisserie cooking following the instructions in your grill manual. You may have to remove the grill grates.
• Run the rotisserie skewer through the center of the roast and loosely secure with the rotisserie forks.
• Place roast into the rotisserie mechanism on grill, adjusting to ensure the roast is centered. Tighten the forks.
• Place an aluminum drip pan below the roast and turn the rotisserie on briefly to make sure there is enough room for the roast to turn freely without hitting the pan. If not, adjust the skewer.
• Remove roast and drip pan from grill. Preheat grill to a high (500 F to 600 F) temperature.
• Using heat-resistant gloves, return the roast to grill once the grill is hot. Place the drip pan under the roast.
• Add 1 cup of water to the drip pan to lend moisture to the meat as it cooks.
• Cover the grill. With the rotisserie on, grill the meat on high for 20 minutes, then reduce the temperature to medium-low (300 F). You may have to shut the middle burner, and/or adjust the outer burners to maintain this temperature. Continue cooking with the cover closed until the internal temperature of the meat reaches at least 120 F (140 F for medium), about 1 1/2 hours (start temping the meat early, after about 1 hour at the 300 F temperature).
• Using heat resistant gloves, remove meat from the grill and the rotisserie rod, cover with aluminum foil, and let rest for 15 to 20 minutes.
• Stand the roast on a cutting board so the bones are pointing up.
• Carve along the bones to remove the meat in one piece.
• Set the meat on its cut side and cut across the grain into 1/2 to 3/4-inch thick slices. Place onto a platter and serve.

ROTISSERIE ROAST PORK

Steps:

• Prepare your pork roast by rinsing under cold water and pat dry with paper towels.
• Use a sharp knife and make 4 deep slits into the meat, 2 slits evenly on each side and push a piece of fresh garlic down deep into the meat.
• Tie your roast firmly together with household string if necessary to make sure that it holds together as it cooks and rotates.
• Move your pork roast to a working surface and season the entire roast generously with season salt, garlic powder and thyme.
• Use your hands and rub the seasonings deep into the roast over and over until you can no longer feel the grittiness of the seasoning and the thyme leaves appear to be evenly spread throughout the roast.
• Fit the pork roast snuggly onto the rotisserie rod as dead center as possible.
• Calculate the weight of your roast by at least 20 minutes per pound or when the internal temperature reaches 160 degrees Fahrenheit.
• Carefully remove your roast from the rotisserie, of the rod and onto a serving platter.
• Let the meat stand undisturbed for 5-10 minutes and then carve the meat as usual.