Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 30-06-2013, 08:41 PM posted to alt.food.barbecue,rec.food.cooking,alt.food.recipes
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Default Greek style rotisserie ribs

As mentioned, and using the trusty gas grill rotisserie, or that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running u-shaped
profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting regularly
with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf parsley,
and serve with lemon wedges.

Enjoy!




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Old 01-07-2013, 02:52 AM
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Quote:
Originally Posted by casa bona[_2_] View Post
As mentioned, and using the trusty gas grill rotisserie, or that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running u-shaped
profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting regularly
with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf parsley,
and serve with lemon wedges.

Enjoy!
Sounds good. Thanks.
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Old 01-07-2013, 03:13 AM posted to alt.food.barbecue
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Default Greek style rotisserie ribs

On 6/30/2013 7:52 PM, bigwheel wrote:
'casa bona[_2_ Wrote:
;1844679']As mentioned, and using the trusty gas grill rotisserie, or
that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too
much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running u-shaped

profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less
problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting regularly

with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf parsley,

and serve with lemon wedges.

Enjoy!


Sounds good. Thanks.


Well tested and workable, careful with your grill and its burner
arrangement.

Ciao.

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Old 02-07-2013, 12:14 AM
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Location: Foat Wuth
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Default

Quote:
Originally Posted by casa bona[_2_] View Post
On 6/30/2013 7:52 PM, bigwheel wrote:
'casa bona[_2_ Wrote:
;1844679']As mentioned, and using the trusty gas grill rotisserie, or
that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too
much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running u-shaped

profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less
problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting regularly

with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf parsley,

and serve with lemon wedges.

Enjoy!


Sounds good. Thanks.


Well tested and workable, careful with your grill and its burner
arrangement.

Ciao.
The burners on my gasser aren't real compatible with adusting the arrangement. Best a person can do on my Rotess is turn it down as low as it will go. I need a new one in fact. I had a Weber Spirit and headed to the door with it when I decided to get it next time. I have a pal who just bought one of these and really likes it. He say it's his second one with the first lasting 12 years. Would be nice to not have to fiddle with propane.

Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie | Wayfair
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Old 02-07-2013, 05:50 AM posted to alt.food.barbecue
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Default Greek style rotisserie ribs

On 7/1/2013 5:14 PM, bigwheel wrote:
'casa bona[_2_ Wrote:
;1844828']On 6/30/2013 7:52 PM, bigwheel wrote:-
'casa bona[_2_ Wrote:-
;1844679']As mentioned, and using the trusty gas grill rotisserie, or
that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too
much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running
u-shaped

profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less
problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting
regularly

with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf
parsley,

and serve with lemon wedges.

Enjoy!-

Sounds good. Thanks.-

Well tested and workable, careful with your grill and its burner
arrangement.

Ciao.


The burners on my gasser aren't real compatible with adusting the
arrangement. Best a person can do on my Rotess is turn it down as low as
it will go. I need a new one in fact. I had a Weber Spirit and headed to
the door with it when I decided to get it next time. I have a pal who
just bought one of these and really likes it. He say it's his second one
with the first lasting 12 years. Would be nice to not have to fiddle
with propane.

'Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie | Wayfair'
(http://tinyurl.com/ldmpy5p)


I'm not really sold on electric BBQ grills, unless you have a wood deck
or an apartment, then you go to the head of the class for safety.

Depending on your burner layout you probably should go lower heat and
take a bit longer, or you can just put a drip pan under the ribs as a
flare-up shield.

They'll take longer, but they will come out fine. Be sure to finish over
an open burner for some golden crispiness.



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Old 02-07-2013, 10:54 AM posted to alt.food.barbecue
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Posts: 12,851
Default Greek style rotisserie ribs



The burners on my gasser aren't real compatible with adusting the
arrangement. Best a person can do on my Rotess is turn it down as low as
it will go. I need a new one in fact. I had a Weber Spirit and headed to
the door with it when I decided to get it next time. I have a pal who
just bought one of these and really likes it. He say it's his second one
with the first lasting 12 years. Would be nice to not have to fiddle
with propane.

'Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie | Wayfair'
(http://tinyurl.com/ldmpy5p)


At best, it has 5600 BTU. A modest gasser is 25,000 BTU and up. It
is of limited use, IMO. I'd invest in a Ronco Showtime rotisserie
rather than that thing.
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Old 02-07-2013, 05:18 PM posted to alt.food.barbecue
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Default Greek style rotisserie ribs

On 7/2/2013 3:54 AM, Ed Pawlowski wrote:


The burners on my gasser aren't real compatible with adusting the
arrangement. Best a person can do on my Rotess is turn it down as low as
it will go. I need a new one in fact. I had a Weber Spirit and headed to
the door with it when I decided to get it next time. I have a pal who
just bought one of these and really likes it. He say it's his second one
with the first lasting 12 years. Would be nice to not have to fiddle
with propane.

'Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie | Wayfair'
(http://tinyurl.com/ldmpy5p)


At best, it has 5600 BTU. A modest gasser is 25,000 BTU and up. It
is of limited use, IMO. I'd invest in a Ronco Showtime rotisserie
rather than that thing.

Those actually perform as advertised, but your rib capacity would be
vastly diminished compared to a typical grill rotisserie rod.
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Old 03-07-2013, 01:57 AM
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Join Date: Jan 2013
Location: Foat Wuth
Posts: 1,161
Default

Quote:
Originally Posted by casa bona[_2_] View Post
On 7/1/2013 5:14 PM, bigwheel wrote:
'casa bona[_2_ Wrote:
;1844828']On 6/30/2013 7:52 PM, bigwheel wrote:-
'casa bona[_2_ Wrote:-
;1844679']As mentioned, and using the trusty gas grill rotisserie, or
that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too
much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running
u-shaped

profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less
problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting
regularly

with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf
parsley,

and serve with lemon wedges.

Enjoy!-

Sounds good. Thanks.-

Well tested and workable, careful with your grill and its burner
arrangement.

Ciao.


The burners on my gasser aren't real compatible with adusting the
arrangement. Best a person can do on my Rotess is turn it down as low as
it will go. I need a new one in fact. I had a Weber Spirit and headed to
the door with it when I decided to get it next time. I have a pal who
just bought one of these and really likes it. He say it's his second one
with the first lasting 12 years. Would be nice to not have to fiddle
with propane.

'Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie | Wayfair'
(*)


I'm not really sold on electric BBQ grills, unless you have a wood deck
or an apartment, then you go to the head of the class for safety.

Depending on your burner layout you probably should go lower heat and
take a bit longer, or you can just put a drip pan under the ribs as a
flare-up shield.

They'll take longer, but they will come out fine. Be sure to finish over
an open burner for some golden crispiness.
Well thanks for the input on that. After reading all available reviews did seem to be playing a secondary role to gas cept for naggin fire mashals..wood decks etc. I will go get the Weber..soonish. I love Rotess cooking especially for barn yard avians. Aint never twirled no spares hunkered down on a spit rod. This sounds kinky..lol. Could get a person hung in Tejas..lol.
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Old 03-07-2013, 03:05 AM posted to alt.food.barbecue
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Default Greek style rotisserie ribs

On 7/2/2013 6:57 PM, bigwheel wrote:
'casa bona[_2_ Wrote:
;1845225']On 7/1/2013 5:14 PM, bigwheel wrote:-
'casa bona[_2_ Wrote:-
;1844828']On 6/30/2013 7:52 PM, bigwheel wrote:-
'casa bona[_2_ Wrote:-
;1844679']As mentioned, and using the trusty gas grill rotisserie, or
that cool
looking Farberware electric rotisserie.

Ingredients:

2-3lbs. pork baby back ribs

Marinade:

1/2 cup extra virgin olive oil.
zest of 1 lemon, finely minced
1/4 cup dry sherry or vermouth to preference
juice of one large lemon
1 tablespoon fresh marjoram, finely minced
1 teaspoon fresh rosemary, chopped
1 tablespoon fresh oregano, finely minced
1 teaspoon coarsely ground black pepper
1 teaspoon kosher salt

Incorporate using a wire whisk - a food processor will emulsify too
much.

Reserve 1/2 for basting, marinate the ribs for 6 hours with the rest.

Wind the baby back ribs through the rotisserie rod in a running
u-shaped

profile for maximum exposure, trap either end tightly with the prongs
and set the locking screws down.

Set the grille for direct but lower temperature, using either the back
infrared burner(if you have one), or the main burners on low.

Keep a spray bottle of water handy to avoid flareups.

The lower the grilling temp and the cleaner the grill, the less
problems.

Cook for 1.5-2 hours over a medium-low heat (325-350F) basting
regularly

with the reserved marinade.

The ribs are done when they reach an internal temp of 165-175 and the
meat begins to pull back a bit from the bones.

On my grill that is usually closer to 1.5 hours, a windy day can alter
that time.

Remove to a platter, carve, then garnish with chopped flat leaf
parsley,

and serve with lemon wedges.

Enjoy!-

Sounds good. Thanks.-

Well tested and workable, careful with your grill and its burner
arrangement.

Ciao.-

The burners on my gasser aren't real compatible with adusting the
arrangement. Best a person can do on my Rotess is turn it down as low
as
it will go. I need a new one in fact. I had a Weber Spirit and headed
to
the door with it when I decided to get it next time. I have a pal who
just bought one of these and really likes it. He say it's his second
one
with the first lasting 12 years. Would be nice to not have to fiddle
with propane.

'Meco 9000 Series Deluxe Cart Electric Grill with Rotisserie |
Wayfair'
(' ' (http://tinyurl.com/ldmpy5p))-

I'm not really sold on electric BBQ grills, unless you have a wood deck

or an apartment, then you go to the head of the class for safety.

Depending on your burner layout you probably should go lower heat and
take a bit longer, or you can just put a drip pan under the ribs as a
flare-up shield.

They'll take longer, but they will come out fine. Be sure to finish over

an open burner for some golden crispiness.


Well thanks for the input on that. After reading all available reviews
did seem to be playing a secondary role to gas cept for naggin fire
mashals..wood decks etc. I will go get the Weber..soonish. I love Rotess
cooking especially for barn yard avians. Aint never twirled no spares
hunkered down on a spit rod. This sounds kinky..lol. Could get a person
hung in Tejas..lol.

Heavens!

Who knew a simple grill could inspire such things, let alone in Tejas!

Happy cooking.


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Old 10-07-2013, 01:32 PM posted to alt.food.barbecue
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Default Greek style rotisserie ribs

Don't be to shocked, I'm not dead yet, just adapting to my new
environment.

I have one of those Farberwre electric rotisseries and it does
a fine job. The only problem is the limitation of the power
outlet you have to hook it too. About 1300 watts or so is all
you're going to get, so it's slow as mollasses. I like to do
Cornish Hens on it when there's plenty of time.

Brick said that.


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