Cooking Tips
Browser through our cooking tips.
- Should I remove the membrane from ribs before i cook them?
- How can you keep food from sticking to the food racks?
- What is the best way to tell when a slab of ribs is done?
- Can I cook multiple types of meat at the same time in the Rolltisserie?
What is the best way to cook a beef brisket? Should I use the whole brisket or the brisket flat?
- What does it take to create mouth watering, restaurant quality BBQ?
- How do you know what temperature to cook product and for how long?
- Should I remove the membrane from ribs before i cook them?
- You don't have to, some places will take a knife and score the membrane side in several places to help break it apart, some places will just leave it on. Personally I take it off. You can use the handle of a serving spoon to slide under the membrane to get it started then use a paper towel to help hold on to the membrane and pull it all off. I find that this lets the seasoning get into the meat more and makes it a little easier to eat.
- How can you keep food from sticking to the food racks?
- Spray the food racks with a cooking spray (like Pam) to prevent sticking and to make cleaning the food racks easier.
- What is the best way to tell when a slab of ribs is done?
- Use a pair of tongs and pick up one end of the slab, if it bends in the middle but doesn't start to tear apart, they aren't done. You can also insert a fork between two bones and twist the fork to see if the meat separates easily.
- Can I cook multiple types of meat at the same time in the Rolltisserie?
- Yes, but you have to make sure that the foods you are cooking need the same temperature and cook for the same amount of time. For instance you can cook Beef Brisket and Pork Butts at the same time, or Ribs and Pork Loins together. You wouldn't want to cook chicken with them because chicken needs a hotter temperature to cook properly.
What is the best way to cook a beef brisket? Should I use the whole brisket or the brisket flat?
- We recommend using the whole brisket with the fat cap (or deckle) on. I try to trim some of the areas of fat that are really thick to about 1/4" across the whole top of the brisket. You can also trim out the fat from the bottom of the brisket. As the brisket cooks the juices from the fat soak into the meat keeping it moist. We cook brisket for about 12-14 hours at 190-200˚F. A tip with cooking brisket that i like to do is to take brisket out and wrap it in foil after about 6 hours and then put it back in wrapped up for the remainder of the cook. This will help keep it moist and actually steam it while it is in the foil.
- What does it take to create mouth watering, restaurant quality BBQ?
- There are a few ingredients to ensure great tasting product with little labor and no stress.1. Start with a quality product. Garbage in, garbage out.2. Season your product with a dry rub seasoning. BBQ flavor/seasoning is different from region to region.3. Choose a flavor of wood. i.e. Hickory, Mesquite, Pecan, Maple, Apple, Cherry, Oak, Walnut4. Decide how much smoke you wish to impart on your product and load the firebox. 1 piece for light smoke, 2 for medium and 3 for heavy smoke.5. Load your seasoned product in the Rolltisserie.6. Set your temperature. We recommend low temperature for slow cooking.The temperature dictates the length of the cook cycle. Low temperature requires a long cook cycle while high temperature cooks quicker.Sit back and relax while your Rolltisserie does all of the work for you. And keep the doors closed, if you're looking, you're not cooking!
- How do you know what temperature to cook product and for how long?
- After you have seasoned your product and placed wood in the firebox, you need to set the temperature on the thermostatic control.The temperature set point dictates the length of time. All proteins and products should be cooked until they reach the proper internal temperature per USDA standards.The size, beginning internal temperature of the product and the amount of fresh product will cause a variance in the length of time it takes to cook your product.Example: Cooking a 16 pound beef brisket at 190 degrees may take as long as 12 hours to reach the proper internal temperature.Cooking at 250 degrees may take as little as 7 hours to meet the proper internal temperature. Temperature dictates the time of the cook cycle.This remains the same for all products.
