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Colindar
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nsdang1988
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Doing a rotisserie prime rib the drip pan awlways catches on fire...
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I haven't cooked one of these yet but what about putting a big drip pan
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nsdang1988
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on top of the grates to catch the drippings?
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Ok, I have done a few Prime Rib's on the rotisserie of my grill. I have
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I have to take the grates off as the cut is that large and I put the
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the 3 burner Jenn air 45K + 10K rotisserie. Usually do a 10lb or so
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drip pan directly on the flame tamers. The drips in the pan eventually
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roast with a garlic, salt, pepper, thyme, olive oil rub. I initially
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catch fire when the lower burners on are for the indirect heat. because
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get the grill pretty warm so I can sear the outside of the meat and try
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that direct contact and high heat reaching the pan.
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to lower the heat. I have all grates removed of course and the drip pan
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nsdang1988
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strattles the edge of the side burners all the way across the middle. I
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Two things
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need at least one side burner on to keep the temp in the proper spot
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First try adding some liquid to your drip pan you can use water , but
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which eventually cooks the dripping down enough to catch fire and cause
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you may like fruit juice better .
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a huge grease fire in the grill. What is the best way to stop this?
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YOu shouldnt put your pan in untill after you have done your sear.
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Has anybody done a prime rib with just the rotisserie? What is the cook
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Your flavor bars/flame tammers are suppose to burn that initial grease
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time doing it this way? Should I let the fats drip directly into the
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off.
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bottom of the grill and only at the end collect the drippings for the
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You may want to stop using the olive oil also or at least wait until
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Aus Jus?
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after your sear to add it
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kabtm35
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That stuff can burn
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I haven't cooked one of these yet but what about putting a big drip pan
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I'll give it a try this time without the intial drip pan. With a nice
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on top of the grates to catch the drippings?
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fatty rib roast though there is sooo much grease dropping off I would be
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Ranalt
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surprised if an open fire doesn't start on top of the flame tamers
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Ok, I have done a few Prime Rib's on the rotisserie of my grill. I have
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buring off the tied roast. I will also likely add a liquid (most likely
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the 3 burner Jenn air 45K + 10K rotisserie. Usually do a 10lb or so
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wine) to the drip pan as it will be used for the Au Jus anyway. The
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roast with a garlic, salt, pepper, thyme, olive oil rub. I initially
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olive oil is to prevent the herbs from burning although perhaps the
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get the grill pretty warm so I can sear the outside of the meat and try
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herbs and the oil can be added later or maybe I shouldn't get the heat
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to lower the heat. I have all grates removed of course and the drip pan
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high enough to sear and cook soley with the rot. burner.
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strattles the edge of the side burners all the way across the middle. I
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Ilic V
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need at least one side burner on to keep the temp in the proper spot
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I don't know how your grill is configured, subtle hint for pictures ,
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which eventually cooks the dripping down enough to catch fire and cause
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but, if you are going to use a drip pan, move it over to one side so you
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a huge grease fire in the grill. What is the best way to stop this?
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are only using one burner, which is not under the drip pan.
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Has anybody done a prime rib with just the rotisserie? What is the cook
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You can fill the pan with water, and during cooking, most of it should
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time doing it this way? Should I let the fats drip directly into the
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evaporate, leaving you with the "gravy"! You can also drain the drip pan
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bottom of the grill and only at the end collect the drippings for the
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into a pot and then bring it to a boil, to get the excess water out,
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Aus Jus?
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after you are done coking.
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Two things
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Tobvy's Smah...
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First try adding some liquid to your drip pan you can use water , but
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Ok, I have done a few Prime Rib's on the rotisserie of my grill. I have
|
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you may like fruit juice better .
|
the 3 burner Jenn air 45K + 10K rotisserie. Usually do a 10lb or so
|
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YOu shouldnt put your pan in untill after you have done your sear.
|
roast with a garlic, salt, pepper, thyme, olive oil rub. I initially
|
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Your flavor bars/flame tammers are suppose to burn that initial grease
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get the grill pretty warm so I can sear the outside of the meat and try
|
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off.
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to lower the heat. I have all grates removed of course and the drip pan
|
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You may want to stop using the olive oil also or at least wait until
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strattles the edge of the side burners all the way across the middle. I
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after your sear to add it
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need at least one side burner on to keep the temp in the proper spot
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That stuff can burn
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which eventually cooks the dripping down enough to catch fire and cause
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mediomlare
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a huge grease fire in the grill. What is the best way to stop this?
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I've done a pork loin but not beef yet. I take it you feel your back
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Has anybody done a prime rib with just the rotisserie? What is the cook
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(rotiss) burner does not put out enough heat so you use one of the main
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time doing it this way? Should I let the fats drip directly into the
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burners to Xenp keep up the temperature to cook the roast? My grill
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bottom of the grill and only at the end collect the drippings for the
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manufacturer says that is a no-no & voids the warranty. If I were in
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Aus Jus?
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your shoes I'd try cooking a less expensive cut - say a large rump roast
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Have you tried using a baking sheet sitting on the grill, with the drip
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& see how your rotiss burner handles that.
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pan in that? if so every hour or so put some water in the baking sheet,
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nsdang1988
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your drippings will still be intact and your grill wont flare up the
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I've done a pork loin but not beef yet. I take it you feel your back
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drip pan and the meat will stay moist........... and I would use both
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(rotiss) burner does not put out enough heat so you use one of the main
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side burners on low if you have to for even heat in the grill box, over
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burners to Xenp keep up the temperature to cook the roast? My grill
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just one side burner on............I like all the drippings for gravy or
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manufacturer says that is a no-no & voids the warranty. If I were in
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Aus jus, just bring them to a boil before you serve them
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your shoes I'd try cooking a less expensive cut - say a large rump roast
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jim
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& see how your rotiss burner handles that.
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lacemon
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I don't feel like it holds the temps steady enough for what I want but I
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Why are you worried about temps in the grill? Just use the rotisserie.
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may try it as the kirkland (which is pretty much the same grill) user
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I have about the same grill and temps on gauge only say about 250 but
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has had good results. It will be a choice standing rib roast on the
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the meat is happily grilling away in front of the rotisserie burner And
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menu for Monday and the Juestc have already been notified so I'll have
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the drip pan never catches on fire
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to skip the rump roast etc.
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Put water in the drip pan - this will stop any grease fire possibility.
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If I recall, olive oil also has a fairly low flash-temperature compared
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to other oils (if i'm using the term right). Try an oil with a higher
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flash temperature (not sure off hand which to recomend).
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nsdang1988
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Thanks! I thought I was subscribed to this thread but I guess not.
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I will try just the rot burner next time. My plans ended up changing
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and I did Filet's with a cab, shallot, thyme glaze that I love as I only
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had a hour to prepare the entire meal (date change).
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Mmmm, prime rib...
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