Wednesday, May 2, 2018

First Rotisserie Cook on the Cobb Supreme

I “cobbed” together a rotisserie setup using my two new Cobb Proto-Type Dome Extensions and some rotisserie parts that I use for other cookers and did my first rotisserie cook consisting of a Beef Bottom Round Roast over a pan of Root Vegetables on my Cobb Supreme.

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I made a roast beef sandwich with a generous amount of the bottom round roast beef, lettuce, tomato, and some horsey sauce on a bun. My sides were a few pieces of my baked new red potatoes, sweet potatoes, carrots, and some pearl onions. Added some sour cream to the potatoes.

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I prepped my 3.92 pound bottom round roast by trimming off most of the fat. Added a little olive oil for a sticker and then sprinkled on some SPG for my rub.

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Ready to go on the rotisserie spit rod.

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My root veggies were some new red potatoes, some sweet potatoes, carrots, and some pearl onions. I salted and peppered the veggies and added a little garlic, some fresh rosemary and thyme.

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My cook just going on the Cobb Supreme with a rotisserie setup.

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I used both of my proto-type dome grid extenders for this cook. Along with my heavy duty rotisserie setup, I have a nice cooker for all my rotisserie cooks.

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My cook is done and ready to be removed from the Cobb Supreme. It took a little under two hours and I took the meat off at 130F degrees internal.

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My roast beef and veggies just off of the cooker.

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My roast beef just thru the slicer.

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Made a nice lunch.

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Love the potatoes fixed this way.

I think the first rotisserie cook on the Cobb Supreme came out quite well and will make for some additional tasty meals.  Beef Manhattan is up next.

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