In this video we give you a detailed demonstration how to cook a ribeye roast using some of our favorite accessories and techniques.

Video Transcription

Speaker: Today what we have is we have a slab of Ribeye Roast and we're going to do a Rotiss Ribeye Roast, and just to kind of give you an idea of what we do with this. First thing that I do on a Ribeye Roast that I am going to do. I am going to go ahead and cut off the tail here. You don't want to cram all the bad off, so I think you want to make sure that you are able to hold the flavors in when you rotiss it. Once you do that and by the way we are using one of our cutting boards and basically this cutting board sets into a plastic tray that's why in cutting stuff, you don't have the juices going off the cutting board or whatever you're cutting up going off the board. It actually falls down here, makes it easy to clean, it doesn't make a whole big mess on the cabinet. So again back to Ribeye Roast then what I would do is I actually spray it down with some vegetable oil on both sides, and then get nice good coat on it. Then again, like I always use in all of my recipes and I love the stuff, I think I would eat this on the serial of my life that lasted one because this is so good. It's Cavender's Greek Seasoning, it's not too hard to find, most grocery stores have it. It's got super, super, super good flavor part. One of the reasons you put the vegetable oil so that the Cavender's really stick to it. It's a pretty day out here today, the birds singing in the background, sunshine, really good breezing. Okay, now that we've got this good and saturated and got it tag-mount, what we want to do after that is you want to put your spit on and basically want to try to center the strip, put your fork first. Go ahead and center it down the middle of the Ribeye Roast, let's take it on the board, we want to force it, and then take your other set of forks, make it good and tight and just turn it a little, screws here and the Ribeye Roast is on your spin. Then, once you put this thing on this grill, have a little long pan here that I've cut off some bell peppers both green and orange. Then I have some onions and I also have some garlic and then I'll mix all that up there and I pour some beef consomme here. Then my favorite some bell peppers, mix it all up real good, and then what happens, you take in again once this is on the rotiss on the grill which we'll show you in just a moment. What's going to happen is all the drippings from the meat are going to fall into the tin and at same time it's going to be steaming up because of the heat, keeping the moisture in the meat and all of this flavor into the meat. It comes out with an awesome, awesome taste. The other things that we do is we actually take a ladle and again we'll show you this one to get going and as it's turning every 15-20 minutes, you walk over to it and taste it with all of this right here. So very simple recipe depending on where you buy it out, Ribeye Roast is going to run anywhere depending on size anywhere from 40-100 bucks, but it's just awesome, absolutely awesome. So we're going to come back in just a moment. We're going to put it on our rotisserie. I am going to show you how we put the pan under there and then we're going to go ahead and stop rounding it. Normally five or six hours on this with the rotisserie turning, the juice is steaming, that's about how long it takes, again it all depends on the size of the meat. Normally I cook a 10-12 pounder and it's about five, may be six hours. But again we're going to come back and we're going to show you how it's done in just a moment.