I purchased a new Weber Performer this past spring and have been wanting a rotisserie for it but couldn’t make up my mind between a Weber or Cajun Bandit. It’s not often that I benefit from procrastination but recently there was a new, still in the box Weber rotisserie on CL for $75, so I jumped on it. As luck would have it I had a boneless rib roast in the freezer that needed cooking. The stars aligned.
I have cooked roasts a number of ways but I just don’t think you can beat one on a rotisserie with enough heat for the Maillard Reaction to work its magic. It is continuously self-basting and that bark is half my pleasure with this cut. And while that bark needs no help, my wife makes an awesome garlic paste rub which adds much to the final product.
To the proof –
Rubbed with garlic paste -
Ready to spin -
Getting happy -
Time to pull -
Dang, lost a little bark -
Oh yeah -
Thanks for looking.
