Excellent, Greg! I love the seasoning and the choice of grape seed oil! The crust at the end was unreal! Perfectly cooked and juicy as can be. Great tips also throughout the video with temp control and initial startup using the Joetisserie. I probably wouldn't have thought of those gaps causing an issue unless you pointed it out. Great cook, great info! Merry Christmas to you and yours!
ROAST BEEF COOKING ON THE GRILL BY MR.GREG BALLISTIC BBQ, GOOD VIDEO AND TASTING KEEP ALL YOUR GRILLING FOODS COMING ALWAYS REGARDLESS TAKE CARE AND YOU AND YOUR LITTLE FAMILY HAVE A GOOD REST OF YOUR TUESDAY MORNING AFTERNOON AND EVENING!WITH RESPECT OG MR.MOLINA SAN DIEGO CALIFORNIA 619!👍👊💪
My backyard has a gas grill, an old school 1960's charcoal half hood brazier with rotisserie, and a 1960's Sears Kenmore chrome rotisserie. I use them all. the Sears unit does the best on rotisserie. The open charcoal, I am still mastering.
Another great cook. You feel me pulling on that back teet like a runt pup. I learn so much watching your vids. Good cooks make it look sooo easy. Beautiful beef roast. Love how you used the Joetisserie on the Green Egg Kamado, also a cheaper cut made to look as good (almost) as prime. Great cook and video all around.
Trying this tonight. Never thought about using my joetisserie with a plate setter-- May start like this and remove to get more crust. Thanks for the idea
reminds me of the chupacabra rotisserie I used to do for kwanzaa when I lived in belize... awesome cook brother !!! Merry Christmas to you and the G family ! cheers brother man !
As a butcher I roll a lot of these for Aussie spits over summer. As usual we have a different name as its a Silverside Roast here. As usual Greg you've made me hungry again. Merry Christmas mate
I really enjoy using the Jotisserie as well. Did you use the Meater with this cook? I would think it would be a perfect compliment to using the Jotisserie. Happy Holidays.
That looks amazing, but I was thinking the other day where is the Gatorpit been? Use that for a good rib cook in the near future. Keep up the good content.
I just found a great (new) butcher in town, and gonna try this this weekend, if available. I just hope Simon and Garfunkel aren't watching, they might be miffed you forgot the Sage!
I really want to get some sort of rotisserie. I think I want one for an open pit though......to really screw with the neighbors muahahaha. Looks great Greg!
In my humble opinion, there is no point in using a rotisserie if you have a pan under it to deflect the heat. Just smoke it on a suspended grate above a deflector?
For me a Joetisserie is a solution to a problem that doesn’t exist on my egg. I have no problem with my egg cooking a piece of meat evenly on all sides. Nice advertisement for them though.
I still use an old (35+ year) Farberware rotisserie for game hen, chicken and decent size roasts. Don't get me wrong, if someone sent me a product, it would be insulting not to exam/review it. That is, if I had a you tube site, and actually new how to film, let alone cook. Back to you...
Greg, this is one of my favorite cuts of beef....but like you said "if it's cooked correctly"! Beautiful!!!
If you get time maybe do a video of all your cookers and the pro's and con's of them.
Please do more Rotisserie videos
Excellent, Greg! I love the seasoning and the choice of grape seed oil! The crust at the end was unreal! Perfectly cooked and juicy as can be. Great tips also throughout the video with temp control and initial startup using the Joetisserie. I probably wouldn't have thought of those gaps causing an issue unless you pointed it out. Great cook, great info! Merry Christmas to you and yours!
Great explanation of the Joetisserie. The roast looked so delicious. Such a easy cook. Thanks for sharing😃
ROAST BEEF COOKING ON THE GRILL BY MR.GREG BALLISTIC BBQ, GOOD VIDEO AND TASTING KEEP ALL YOUR GRILLING FOODS COMING ALWAYS REGARDLESS TAKE CARE AND YOU AND YOUR LITTLE FAMILY HAVE A GOOD REST OF YOUR TUESDAY MORNING AFTERNOON AND EVENING!WITH RESPECT OG MR.MOLINA SAN DIEGO CALIFORNIA 619!👍👊💪
My backyard has a gas grill, an old school 1960's charcoal half hood brazier with rotisserie, and a 1960's Sears Kenmore chrome rotisserie. I use them all. the Sears unit does the best on rotisserie. The open charcoal, I am still mastering.
Thanks Greg another great video. I really enjoy your cooks. I always learn something new.
Another great cook. You feel me pulling on that back teet like a runt pup. I learn so much watching your vids. Good cooks make it look sooo easy. Beautiful beef roast. Love how you used the Joetisserie on the Green Egg Kamado, also a cheaper cut made to look as good (almost) as prime. Great cook and video all around.
Very nice
Trying this tonight. Never thought about using my joetisserie with a plate setter-- May start like this and remove to get more crust. Thanks for the idea
MY MOUTH IS WATERING! YOU DID A GREAT JOB! MAY GOD BLESSINGS BE WITH YOU ALWAYS! ☺🙏💞
Try this : slice a garlic head and rub the beef with it then had whatever herb and spice you like
Looks Great Greg - It will make some killer sandwiches! Merry Christmas - Cheers!
Great looking roast. I have yet to cook a roast on the rotisserie. Feel inspired :)
Ever had a shawarama? Its one of the best food of the Middle East, everyone loves it. Theres chicken or beef. And even Kabobs
Looks amazing ,, great vid Greg
This looks as good as it can get, if you ask me. Very very nice!
How good can it get Mr Michael")
A great looking roast. I have a rotisserie I never use. Guess I need to break it out and see what I can do with it. Thanks for sharing.
great video that roast beef looks amazing :)
Awesome, thanks for the video
That is an impressive looking roast beef. Hope you and your family have a Merry Christmas Greg. Cheers!
Merry Christmas from Canada
Good stuff Greg! Doing a prime rib for Christmas on a rotisserie smoker. Thanks for the video.
Arby's ain't got anything on this - they'd be shaking in their boots. Beautiful cook, Greg!
im gonna have to try that next week looks great, thanks for posting
reminds me of the chupacabra rotisserie I used to do for kwanzaa when I lived in belize... awesome cook brother !!! Merry Christmas to you and the G family ! cheers brother man !
BBQ!!!!
Turned out great Greg... Rotisserie cooking just produces a juicy piece of meat... Merry Christmas! Happy Holidays!
As a butcher I roll a lot of these for Aussie spits over summer. As usual we have a different name as its a Silverside Roast here. As usual Greg you've made me hungry again. Merry Christmas mate
Merry Christmas, its summer now...please go catch me some fish Gippsland:)
Wow! Greg, that's looks killer!
You have a very lucky family Greg
Hey brother love those big green eggs! But that roast looked omg great! Great video!
I really enjoy using the Jotisserie as well. Did you use the Meater with this cook? I would think it would be a perfect compliment to using the Jotisserie. Happy Holidays.
Great Job!!! Was thinking of doing a Prime Rib this way for New Year Day!! After watching this, it’s on like Donkey Kong 😀
Why would use The rotisserie when you're cooking indirect?
Good work Greg, all the right elements. You Rock!
That looks amazing, but I was thinking the other day where is the Gatorpit been? Use that for a good rib cook in the near future. Keep up the good content.
looks awesome Greg
i would take some slices now
I just found a great (new) butcher in town, and gonna try this this weekend, if available. I just hope Simon and Garfunkel aren't watching, they might be miffed you forgot the Sage!
I really want to get some sort of rotisserie. I think I want one for an open pit though......to really screw with the neighbors muahahaha. Looks great Greg!
How cool is that! Really nice my friend!
Is the joetisserie worth it though? 250$ and we already have the ability to smoke indirectly everything and more that you can spin
why do you cook using rotisserie if using indirect heat (there was a pan under meat)?
Hey Greg, can you look into slow cooking a cow head. That dish is called Barbacoa a very popular Mexican dish. It has various parts of meat.
what is the first seasoning that you put amigo mio? i didnt understand...
Looks perfect..
Just needs mashed potatoes gravy and Yorkshire pudding😁
Great job bud
Awesome looking knife too
Cheers
se ve delicioso Greg, felicidades por el exito en tu canal!
Looks great Greg, can you do more cooks using the joetisserie.
What cooker will you be using for your Christmas meal???
Wow Greg that roast looked great, keep up the great work my friend
That's a nice attachment. Looks like that turned out really good
Has anyone ever told you that you look like Jim Harbaugh?
👍👍👍
Greg, I own the ballistic griddle and I'm having an issue with that clip in the center. How can I refasten it?
Now do the Picanha on a rotisserie, the proper combination.
I'm seeing some small holes in the meat that you sliced. Did you inject it?
I like herb de province if I don't have most of these dry herbs, which I don't:)
I'm sure this was cooked indirect
I want a ballistic bbq hat. where can I get one?
In my humble opinion, there is no point in using a rotisserie if you have a pan under it to deflect the heat. Just smoke it on a suspended grate above a deflector?
Ok you defeated half the point of a rotisserie by putting the drip pan there to act just like the heat deflector
Any chance you could do a copycat of the Bacon Mac and Cheese Burger from Funky Fries and Burgers?
Sad to announce to all of the followers that Glen Izett (The bald chef) passed away from heart related issues on 12/30.
HE MUST BE GREEK 4 SURE
its 2019... i hope you've watered that plant in the background since posting this video. #RIPplumeria
Please do a copycat XXXL FATBURGER.
For me a Joetisserie is a solution to a problem that doesn’t exist on my egg. I have no problem with my egg cooking a piece of meat evenly on all sides. Nice advertisement for them though.
I still use an old (35+ year) Farberware rotisserie for game hen, chicken and decent size roasts. Don't get me wrong, if someone sent me a product, it would be insulting not to exam/review it. That is, if I had a you tube site, and actually new how to film, let alone cook. Back to you...
What is the reason of cutting the meat after it rests a bit, isn't it better to leave it for 3-4 hours so it absorbs back the juices?
Nope... 20- 30 minutes at most (also depends on the cut and weight). 3-4 hours equals cold/room temp meat.