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!👍👊💪
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.
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.
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.
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
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 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!
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!
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!!!
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!👍👊💪
If you get time maybe do a video of all your cookers and the pro's and con's of them.
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.
Looks Great Greg - It will make some killer sandwiches! Merry Christmas - Cheers!
Great explanation of the Joetisserie. The roast looked so delicious. Such a easy cook. Thanks for sharing😃
Thanks Greg another great video. I really enjoy your cooks. I always learn something new.
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.
Please do more Rotisserie videos
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.
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.
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! ☺🙏💞
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 !
Turned out great Greg... Rotisserie cooking just produces a juicy piece of meat... Merry Christmas! Happy Holidays!
That is an impressive looking roast beef. Hope you and your family have a Merry Christmas Greg. Cheers!
This looks as good as it can get, if you ask me. Very very nice!
How good can it get Mr Michael")
Ever had a shawarama? Its one of the best food of the Middle East, everyone loves it. Theres chicken or beef. And even Kabobs
Great Job!!! Was thinking of doing a Prime Rib this way for New Year Day!! After watching this, it’s on like Donkey Kong 😀
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:)
Is the joetisserie worth it though? 250$ and we already have the ability to smoke indirectly everything and more that you can spin
Great looking roast. I have yet to cook a roast on the rotisserie. Feel inspired :)
im gonna have to try that next week looks great, thanks for posting
Good work Greg, all the right elements. You Rock!
Good stuff Greg! Doing a prime rib for Christmas on a rotisserie smoker. Thanks for the video.
Hey brother love those big green eggs! But that roast looked omg great! Great video!
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.
great video that roast beef looks amazing :)
Looks amazing ,, great vid Greg
Wow! Greg, that's looks killer!
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!
Looks perfect..
Just needs mashed potatoes gravy and Yorkshire pudding😁
Great job bud
Awesome looking knife too
Cheers
why do you cook using rotisserie if using indirect heat (there was a pan under meat)?
Merry Christmas from Canada
what is the first seasoning that you put amigo mio? i didnt understand...
looks awesome Greg
i would take some slices now
Try this : slice a garlic head and rub the beef with it then had whatever herb and spice you like
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.
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!
Greg, I own the ballistic griddle and I'm having an issue with that clip in the center. How can I refasten it?
Awesome, thanks for the video
Arby's ain't got anything on this - they'd be shaking in their boots. Beautiful cook, Greg!
Looks great Greg, can you do more cooks using the joetisserie.
How cool is that! Really nice my friend!
Wow Greg that roast looked great, keep up the great work my friend
se ve delicioso Greg, felicidades por el exito en tu canal!
BBQ!!!!
You have a very lucky family Greg
What cooker will you be using for your Christmas meal???
Very nice
That's a nice attachment. Looks like that turned out really good
I'm seeing some small holes in the meat that you sliced. Did you inject it?
Why would use The rotisserie when you're cooking indirect?
👍👍👍
I want a ballistic bbq hat. where can I get one?
Now do the Picanha on a rotisserie, the proper combination.
Has anyone ever told you that you look like Jim Harbaugh?
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.
I like herb de province if I don't have most of these dry herbs, which I don't:)
Any chance you could do a copycat of the Bacon Mac and Cheese Burger from Funky Fries and Burgers?
its 2019... i hope you've watered that plant in the background since posting this video. #RIPplumeria
HE MUST BE GREEK 4 SURE
Sad to announce to all of the followers that Glen Izett (The bald chef) passed away from heart related issues on 12/30.
I'm sure this was cooked indirect
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?
Please do a copycat XXXL FATBURGER.
Ok you defeated half the point of a rotisserie by putting the drip pan there to act just like the heat 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...