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Cranberry Sauce

INGREDIENTS 3 cups fresh or frozen whole cranberries 1 cup white sugar 1 cup water 1 tbsp lemon or orange zest, grated DIRECTIONS Rinse cranberries and set aside. In a medium saucepan combine sugar and water. Bring to a boil and add lemon zest. Boil 5 minutes. Add cranberries, return to a boil, reduce heat …

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Grilled Pineapple With Maple Syrup

INGREDIENTS 1 whole pineapple, quartered and sliced 1/2 cup maple syrup 1/2 teaspoon cinnamon 1/2 teaspoon Grand Marnier liqueur DIRECTIONS Remove the top and bottom of the pineapple. Quarter the pineapple lengthwise, remove the core, cut along husk to separate the meat then cut the meat into 1/2-in (1.27 cm) slices. Keep the slices on …

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Rotisserie Prime Rib

INGREDIENTS 10 pound (4.5 kilograms) beef prime rib roast, tied 5 cloves garlic, slivered 6 tablespoons Dijon mustard 2 tablespoons fresh thyme, chopped 1 tablespoon black pepper DIRECTIONS Cut garlic cloves into slivers, poke a hole in the roast and insert the garlic into the hole. Combine Dijon mustard, thyme, pepper and thoroughly coat the …

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INGREDIENTS

  • 10 pound (4.5 kilograms) beef prime rib roast, tied
  • 5 cloves garlic, slivered
  • 6 tablespoons Dijon mustard
  • 2 tablespoons fresh thyme, chopped
  • 1 tablespoon black pepper

DIRECTIONS

  1. Cut garlic cloves into slivers, poke a hole in the roast and insert the garlic into the hole. Combine Dijon mustard, thyme, pepper and thoroughly coat the roast.
  2. Remove your cooking grids, put the rotisserie motor onto the bracket, put one fork onto the rod then put it in place as if you were about to cook. Lock this fork in place to define your left most meat point, it’s easier to centre the roast this way then after you have it on the rod. Remove the spit, start your rear burner and preheat to MEDIUM heat with the lid closed.
  3. Push the rotisserie spit through the centre of the roast and fasten the second fork to hold it securely. Set the rotisserie rod into the bracket or casting notches, out of the motor. Let the heaviest side of the meat rotate to the bottom. Secure the counterbalance at the top of its rotation, opposite the heaviest side of the meat. Tighten the rod handle.
  4. Place the roast over a drip pan filled with liquid; we recommend red wine, ginger ale, or water. Roast at MEDIUM for 3 1/2 hours until the temperature has reached 140°F (60°C), use a meat thermometer. Let stand 20 minutes before carving.