Scott.W Posted December 21, 2020 Report Posted December 21, 2020 Any pointers on cooking a prime rib roast on the rotisserie? Roughly with a 8lb roast how long per pound? I’m thinking a basic salt and pepper crust. Sent from my iPhone using Tapatalk 1
Paul Posted December 21, 2020 Report Posted December 21, 2020 44 minutes ago, Scott.W said: Roughly with a 8lb roast how long per pound? Can you treat like an oven and go 15 minutes per pound at a 350° - 400°? I agree with the S&P. 3
Scott.W Posted December 21, 2020 Author Report Posted December 21, 2020 Thanks!!Sent from my iPhone using Tapatalk
Scott.W Posted July 1, 2021 Author Report Posted July 1, 2021 Meant to send this back when I smoked it but since we were hosting Christmas I completely forgot until I was perusing the forum for inspiration for this weekend. It came out perfectly! Sent from my iPhone using Tapatalk 5
Scott.W Posted July 1, 2021 Author Report Posted July 1, 2021 The rub was salt and pepper. Only. Horseradish Sauce 1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice - like a carrot.75 cup water, or as needed - dividedA third of a cup of distilled white vinegar1.5 teaspoons kosher saltPlace diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container. Stay away from the fumes. It will gas you out. Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Sent from my iPhone using Tapatalk 3
