Looked great to me! Can you tell me the weight of the roast and the time it took to cook on the grill
@bww21607 ай бұрын
Never trust the Meater. Temps are never accurate.
@lesliebaldini83518 ай бұрын
this guy is another inconsiderate sellout who is paid to give reviews but is incapable of replying to questions.
@user-oo1mz9cj4s9 ай бұрын
Dude, that looks amazing. Any rarer and that thing would have jumped off the grill.
@marvinandrade329211 ай бұрын
What size is that joetisserie??
@atavistica9135 Жыл бұрын
I actually really appreciate your video sharing your mistake and your real opinions. Helps us learn better than over produced videos. Good on ya! Still looks delicious.
@jayyallan Жыл бұрын
Yo where’d you go lol
@russellbabcock8635 Жыл бұрын
really enjoying your videos.
@ac-6569 Жыл бұрын
Awesome video, you did not really make a mistake, you checked with 2nd thermometer, it looks great!!!! Fun side note, I have two Healers that are always with me, even when cooking outside. They are great company and as loyal as can be.
@darryljones9592 Жыл бұрын
Where did you get your rotisserie from
@michaelbrisbon7260 Жыл бұрын
I have a Vision Model S grill... Can you tell me the name of your rotisserie attachment and where you got it from? Your roast looks excellent.
@karlkrasnowsky3895 Жыл бұрын
Possible to post your rub spice mix in the description?
@karlkrasnowsky3895 Жыл бұрын
You didn't mention if that experiment with the foil boat to catch drippings worked out? I'm changing my plans of doing a wet brine since I really want crispy skin. This looks great! Thanks.
@metrognome4049 Жыл бұрын
I know you had to pull the spit to gather in the juice tray, but why not continue to sear on the rotisserie spit? Just pull the probe, stir up the coals to drop the ash, return the spit and “big hole” the draft and flue.
@lperk5554 Жыл бұрын
When you pull the roast and let it settle the temp will always go up. So if 126 is what you're hoping to get, pull it off at 118-120. Then the temp will rise to the 125 mark. Still a good looking roast.
@blewis7559 Жыл бұрын
The Joe tisserie fit your grill. I’m thinking about getting a Kong but they don’t have that accessory?
@jessepakin61512 жыл бұрын
Dude please don't handle raw poultry without gloves AND wearing jewelry! Other than that, very informative, and thank you!
@101Thrillseeker Жыл бұрын
That man can do whatever he wants with his turkey
@karlkrasnowsky3895 Жыл бұрын
@@101Thrillseeker thank you.
@GastWTF11 ай бұрын
No gloves are not that big of an issue but the jewelry when cooking is a big NO. Especially if you are filming, it's just nasty
@patrickjjeffas96082 жыл бұрын
I agree with most of the other comments; you did a great job! What is the brand of gloves you are using? I have pretty big hands and the ones I have take about two minutes to put on and when I take them off the lining "follows" my fingers rather than staying in place.
@bookooc56052 жыл бұрын
I was thinking while you were searing it, he's cooking it too long.
@philipfrigon41442 жыл бұрын
Keep up the video. I appreciate them a lot.
@SilatShooter2 жыл бұрын
Appreciate the learning from your cook. Like the comments, I think it looks very good. Definitely not a loss. But will definitely use multiple probes for a similar cook.
@psautomotive55302 жыл бұрын
i just bought a 22 inch vision grill pro, what are you using as a rotisserie gadget?
@francisco.lizarraga2 жыл бұрын
its the joetisserie by kamado joe
@psautomotive55302 жыл бұрын
Man don't be so hard on yourself it looks great!!!!
@psautomotive55302 жыл бұрын
Great video, thank you. is that a 22 inch vision grill? what is the rottisserie gadget you used?
@cammophoto8826 Жыл бұрын
I think it is a Kamada Joe rotisserie.
@patrickmoran5636 Жыл бұрын
Can you tell us what rotisserie that is?
@GastWTF11 ай бұрын
Also interested in knowing the size on that rotisserie!
@jimbeam82672 жыл бұрын
Hey buddy, u didnt overcook it. if you sear a whole chunk of meat, u need a higher internal temperature, as you would use for single steak cuts cause of the bark to meat ratio. Ur ribeye is perfekt, since the medium to well done range provides some bite and structure to the meat. Otherwise it would just be red jelly. Much more pleasent to eat that way.
@charles-olivierouellette25342 жыл бұрын
Is it a Vision Grill 22 inch and the regular Joetisserie ?
@binaryhex5022 жыл бұрын
I'd love to know as well.
@charles-olivierouellette25342 жыл бұрын
@@binaryhex502 just order it... regular joetisserie fit on my vision grill 20 inch
@kevinfisher97332 жыл бұрын
Look good to me, how pink do you want it
@richarddelacruz27352 жыл бұрын
That still looks great sir! Good job. The rotisserie style is a fantastic way to cook this cut. Try putting the meat back in the fridge or even freezer for about 15-25 mins while You heat up a cast iron or fire for searing, this will help to stop the cooking process on the exterior of the meat giving you that extra time to build the crust. Don’t worry your internal temp will still be protected..Resting on the counter will allow your meat to carry over during your attempt to sear. when we are roasting meat at lower temperatures for a period of time the carry over temp will not carry over very far , maybe 5 - 8 degrees. The searing process however can and will shoot you well past your desired mark because of the intense heat…. while resting, the meat will carry over closer 10 - 12 or even 15 degrees past. This is why I prefer to put the meat back into the fridge before searing so it can “stop cooking” for a moment. For a beautiful and consistent wall to wall red color your looking for try a sous vide/ smoke method. I sous vide my prime ribs for 3-5 hrs approx at 110- 115 degree internal temp. (The cook time in a sous vide can be almost anything you would like it to be without fear of overcooking.) Rest is the fridge while my fire gets hot. I like to sear in a large cast iron so that you can continue to baste with butter much like you would a smaller steak and collect a little more jue. Or you can throw it back on the rotisserie and crust up from there. For optimum searing try to get your fire at 1000 -1800 degrees. Higher searing temp = less time on the fire = less risk of a high carry over in temp. Your guaranteed to lock in flavor with more heat. Good luck bud 🤙
@nofilter20912 жыл бұрын
I think over-all it was still a good cook. I have a Meater thermometer and also found that it's simply not that reliable. The dry-brine was a good tip, the twine gave it a good shape and the meat still had a good medium rare in the middle. For a first go, you did well! Thanks for your efforts ;-)
@spotteddogbbq27722 жыл бұрын
Hey thanks No Filter! Glad you enjoyed the dry-brine tip! Make sure you don't have salt in your rub mixture otherwise you'll likely over salt it. I have a 2nd Meater probe - should have used that as well, as I am having issues getting just one in the exact correct place :(
Пікірлер
Looked great to me! Can you tell me the weight of the roast and the time it took to cook on the grill
Never trust the Meater. Temps are never accurate.
this guy is another inconsiderate sellout who is paid to give reviews but is incapable of replying to questions.
Dude, that looks amazing. Any rarer and that thing would have jumped off the grill.
What size is that joetisserie??
I actually really appreciate your video sharing your mistake and your real opinions. Helps us learn better than over produced videos. Good on ya! Still looks delicious.
Yo where’d you go lol
really enjoying your videos.
Awesome video, you did not really make a mistake, you checked with 2nd thermometer, it looks great!!!! Fun side note, I have two Healers that are always with me, even when cooking outside. They are great company and as loyal as can be.
Where did you get your rotisserie from
I have a Vision Model S grill... Can you tell me the name of your rotisserie attachment and where you got it from? Your roast looks excellent.
Possible to post your rub spice mix in the description?
You didn't mention if that experiment with the foil boat to catch drippings worked out? I'm changing my plans of doing a wet brine since I really want crispy skin. This looks great! Thanks.
I know you had to pull the spit to gather in the juice tray, but why not continue to sear on the rotisserie spit? Just pull the probe, stir up the coals to drop the ash, return the spit and “big hole” the draft and flue.
When you pull the roast and let it settle the temp will always go up. So if 126 is what you're hoping to get, pull it off at 118-120. Then the temp will rise to the 125 mark. Still a good looking roast.
The Joe tisserie fit your grill. I’m thinking about getting a Kong but they don’t have that accessory?
Dude please don't handle raw poultry without gloves AND wearing jewelry! Other than that, very informative, and thank you!
That man can do whatever he wants with his turkey
@@101Thrillseeker thank you.
No gloves are not that big of an issue but the jewelry when cooking is a big NO. Especially if you are filming, it's just nasty
I agree with most of the other comments; you did a great job! What is the brand of gloves you are using? I have pretty big hands and the ones I have take about two minutes to put on and when I take them off the lining "follows" my fingers rather than staying in place.
I was thinking while you were searing it, he's cooking it too long.
Keep up the video. I appreciate them a lot.
Appreciate the learning from your cook. Like the comments, I think it looks very good. Definitely not a loss. But will definitely use multiple probes for a similar cook.
i just bought a 22 inch vision grill pro, what are you using as a rotisserie gadget?
its the joetisserie by kamado joe
Man don't be so hard on yourself it looks great!!!!
Great video, thank you. is that a 22 inch vision grill? what is the rottisserie gadget you used?
I think it is a Kamada Joe rotisserie.
Can you tell us what rotisserie that is?
Also interested in knowing the size on that rotisserie!
Hey buddy, u didnt overcook it. if you sear a whole chunk of meat, u need a higher internal temperature, as you would use for single steak cuts cause of the bark to meat ratio. Ur ribeye is perfekt, since the medium to well done range provides some bite and structure to the meat. Otherwise it would just be red jelly. Much more pleasent to eat that way.
Is it a Vision Grill 22 inch and the regular Joetisserie ?
I'd love to know as well.
@@binaryhex502 just order it... regular joetisserie fit on my vision grill 20 inch
Look good to me, how pink do you want it
That still looks great sir! Good job. The rotisserie style is a fantastic way to cook this cut. Try putting the meat back in the fridge or even freezer for about 15-25 mins while You heat up a cast iron or fire for searing, this will help to stop the cooking process on the exterior of the meat giving you that extra time to build the crust. Don’t worry your internal temp will still be protected..Resting on the counter will allow your meat to carry over during your attempt to sear. when we are roasting meat at lower temperatures for a period of time the carry over temp will not carry over very far , maybe 5 - 8 degrees. The searing process however can and will shoot you well past your desired mark because of the intense heat…. while resting, the meat will carry over closer 10 - 12 or even 15 degrees past. This is why I prefer to put the meat back into the fridge before searing so it can “stop cooking” for a moment. For a beautiful and consistent wall to wall red color your looking for try a sous vide/ smoke method. I sous vide my prime ribs for 3-5 hrs approx at 110- 115 degree internal temp. (The cook time in a sous vide can be almost anything you would like it to be without fear of overcooking.) Rest is the fridge while my fire gets hot. I like to sear in a large cast iron so that you can continue to baste with butter much like you would a smaller steak and collect a little more jue. Or you can throw it back on the rotisserie and crust up from there. For optimum searing try to get your fire at 1000 -1800 degrees. Higher searing temp = less time on the fire = less risk of a high carry over in temp. Your guaranteed to lock in flavor with more heat. Good luck bud 🤙
I think over-all it was still a good cook. I have a Meater thermometer and also found that it's simply not that reliable. The dry-brine was a good tip, the twine gave it a good shape and the meat still had a good medium rare in the middle. For a first go, you did well! Thanks for your efforts ;-)
Hey thanks No Filter! Glad you enjoyed the dry-brine tip! Make sure you don't have salt in your rub mixture otherwise you'll likely over salt it. I have a 2nd Meater probe - should have used that as well, as I am having issues getting just one in the exact correct place :(