Pork Rib Roast Rotisserie Smoked on the Big Green Egg

[@HungryManKitchen]

Looks absolutely amazing my friend! I'm not hungry now but I could eat half of it easily anyway!

[@BehindTheFoodTV]

Thanks man! Do you need to change your channel name to “Usually Hungry Man”?

[@ChicagoGriller]

Call it whatever you want, I'm eating it!.... if there are any leftovers to give ;-)

[@BehindTheFoodTV]

You are welcome here any time - but you better be here quick there aren't usually leftovers! If you can get to North Carolina by 4pm tomorrow you can have some brisket - I'm filming "Is Wagyu Worth It? Prime vs Wagyu Brisket Battle" as we speak!

[@OutdoorswithErik]

Damn, that thumbnail = Epic

[@BehindTheFoodTV]

Thanks man. I love my flamethrowers!!!

[@BehindtheGarageBBQ]

Great cook Al! That pork was cooked perfectly! Gotta love rotisseries, self basting goodness lol... need me one of those flamethrowers😆👍 thanks for sharing brother, have yourself a great weekend, you all stay safe!👍👊🍻

[@BehindTheFoodTV]

Thanks so much! Yeah the rotisserie is awesome. If you decide to get one of the Grillblazer flamethrowers make sure you use the discount code EMV10 to get the fan discount!

[@mastafarta]

what is that lighter you got there ? Please

[@BehindTheFoodTV]

Oh you're going to like this! Use my coupon EMV10 to save a few bucks - you can find it at emv4.me/Flamethrower

[@AndreaShink]

AL!!!!! Opening up the thermoworks box as I type this! thought you should be one of the first to know, Billows+Signals have joined our family!

[@BehindTheFoodTV]

Yay! You and Sam are really going to be happy. Im doing briskets on Yoda tonight and not 10 minutes ago I told Mrs EMV that I wish I had crammed them on Darth with the Signals/Bellows because then I wouldn’t hVe to fight the temperature all night. I’m excited for you!

[@LagomEats]

Perfectly cooked. Always love the searing with the grill gun! Definitely gotta try that pork rib roast from either SRF or D'Artagnan!

[@BehindTheFoodTV]

Thanks so much, Sav! If you decide to get one of them for Mr. Lagom for the holidays make sure to use discount code EMV10 so Bob gives you the discount! And did you know you can use it in the kitchen too? (just have a fire extinguisher handy!). I noticed you're working with both SRF and D'Artagnan too now - honestly they are both amazing. You'll just have to make both!

[@lazydog274]

Vegan cooker Have to see the Joetisery settup on your egg. Is it a perfect fit? Was it XLarge egg or a XXlarge egg Seen Kamado Joes on sell But momma said no way you getting another grill for xmas ( hope that means santa seen my list) And you must teach us how to get that charcoal bag open with just pulling the string Always a razor blade on my grill table to hack up a bag of Lump Charcoal

[@BehindTheFoodTV]

It’s a perfect fit for an XL BGE just make sure you get the 24” one (there’s a link in the description). If you want I can make a quick video about how it works and fits? And next time I open a charcoal bag I will film it and include it in a video for you. Thanks for the idea!

[@mitchellgeisler4577]

Great Vid, just found your channel and im trying this in a couple days!

[@BehindTheFoodTV]

AWESOME! Please come back and let me know how good it is! -Al

[@MrMorganca]

Another perfectly prepared pork product! Looks absolutely delicious! I will keep this on my list of things to do! Thank you for these great videos!

[@BehindTheFoodTV]

Thanks, Chris! And you should definitely try this - maybe with an Iberico roast from your new favorite EMV partner Meat N' Bone!

[@MightyMike55]

Does the Kamado Joe Rotisserie fit like a glove on the BGE XL?

[@BehindTheFoodTV]

Hi Mike - it does! The Big JoeTisserie fits the XL BGE, and the regular fits the large.

[@karlkrasnowsky3895]

Looks great! I would definitely recommend pulling your meater thermometer before searing with the torch.

[@nyendemoses8306]

I like the name of the channel! Love from Uganda 🇺🇬.

[@BehindTheFoodTV]

Thanks! Hallooooo from the USA!

[@BartlowsBBQ]

The pork rib roast with the finishing sear torch gun was awesome! Always great seeing Leah with the final taste test!

[@BehindTheFoodTV]

Thanks, Scott! You know you can use that torch on one of those funky red eggs too! :-)

[@BartlowsBBQ]

@@BehindTheFoodTV I got the JJ George Torch but need a grill torch gun! Looks like it's a little more versatile and horse power. 😂

[@BehindTheFoodTV]

@@BartlowsBBQ 400,000 BTUs will put the hair back on your head!

[@BehindTheFoodTV]

@@BartlowsBBQ I'm going a full walkthrough of them a week from tomorrow 12/16. No way you don't buy one after you see that video!

[@BartlowsBBQ]

@@BehindTheFoodTV Can't wait to see it!

[@ronaldwilliams9525]

DAMN. That. looks. good. Also this got me thinking I need a rotisserie.

[@BehindTheFoodTV]

Yes you do, Ronald!

[@wynnweinberg3164]

What temp was your egg to cook

[@hanktrantham2641]

Our favorite cut of meat, but I would have used a larger knife to slice the meat🤣

[@BehindTheFoodTV]

Size matters bro!

[@rwayne3243]

Excellent, excellent video! Thanks for posting.

[@BehindTheFoodTV]

Thanks for watching! -Al

[@clashenmetkalas5488]

When that lid opened at 9.00 minutes.. I cried.. of happiness..thnx

[@BehindTheFoodTV]

Haha it was definitely a moment of beauty, right? Thanks for watching! -Al

[@Paytonslife2022]

I just wish you lived closer :) yummmmmm

[@BehindTheFoodTV]

The house across the street is for sale, Payton - and lots of space for the what - 17 kids you have? :-). J/K - thanks for the kind words. Stay safe out there!

[@TheHillbillygeek]

I’m a truck driver and recently took a trip to Arkansas. It’s the farthest south I’ve ever been and I decided I had to try some BBQ. Boy was it good! After that I’ve been on a BBQ kick and wanting to learn and cook as much as possible! I’m so glad I found this small channel not filled with a bunch of crazy editing etc. makes it super easy for a noob to learn. I’ve been binge watching your channel like it’s a Netflix show and can’t wait for the next episode!

[@BehindTheFoodTV]

Wow Mark - you just MADE MY WEEK! I hope to be a big channel some day - but I promise to keep it humble and to keep the recipes approachable. What's the best thing you've tasted on your BBQ journey so far? Anything I can show you how to make? -Al

[@TheHillbillygeek]

@@BehindTheFoodTV well I’m pretty new and the BBQ typically found in Minnesota where I’m from isn’t anything special. Until last week in Arkansas I HATED ribs lol. But I had some pretty great hand cut fries down there covered in brisket cheese etc. I’m a hunter and would love to learn to make pheasant, deer, elk, really any wild game or fish! Thanks so much for the reply sir, it’s much appreciated!

[@BehindTheFoodTV]

@@TheHillbillygeekDeal! I’m shooting a brisket video right now but tonight or tomorrow I will give you some links to videos I e already done. And I will make a venison video for you soon and get some other game to cook. Thanks again for joining the family Mark. It means a LOT

[@lazydog274]

Welcome to Al's Eat More Vegans channel HotShot you are in for a treat watching these cooks, but save up your money as cooking up meat on a grill, smoker or weber is addictive and that is only the start of what to cook tonight and learn to perfect a meal. I now that every true griller now canot even spend a cent on restraunt ribs or chicken and that is a savings to help save up to have, honey dinner will be done in 3 hours let me go check the temp on my Ceramic Grill Fresh fish on a salt or wood plank fresh of a grill..... smoked beef for 8 to 10 hours...... heck even a hamburger can not be bought by us.

[@BehindTheFoodTV]

@@lazydog274 haha you’re right! I can only eat bbq at the best places now! BTW funny you should mention cedar plank fish - I’m filming cedar Plank Salmon salmon today!

[@coldenettel]

What size Big Green Egg are you using in this video? It looks like an XL. Thanks

[@BehindTheFoodTV]

Hi TravelingGriller! This is an XL. Doesn’t travel well, but makes great food!

[@coldenettel]

@@BehindTheFoodTV Thanks, I have two BGE’s : a Large and an XLarge. I plan on buying a Joetisserie and wasn’t sure which size I needed.

[@BehindTheFoodTV]

@@coldenettel definitely get the Big Joetisserie for the XL. It's just much more versatile. And Amazon has a deal on it right now. Here's my affiliate link to it if you haven't pulled the trigger yet! emv4.me/JoeTisserie

[@dougschuster1079]

Frenching is such a waste of food and TASTE

[@BehindTheFoodTV]

Lots of French things are wasteful.

[@AndreaShink]

what other non-piggie vegan would this be good on?? Lamb or Beef?

[@BehindTheFoodTV]

Hi Andrea! The rub is super savory - especially with the celery seeds and cumin. It would really bring out the flavor of any mild game. I’m planning to use a variation of this with a rack of elk for example, where I will be adding onion powder and doubling the pepper and garlic. Do you have access to game meats where you live?

[@AndreaShink]

@@BehindTheFoodTV only lamb, which we love!

[@dennissabophotography]

where's the recipe

[@jimwelch9733]

Great video - I'm doing two rib roasts this weekend using your method.

[@jimwelch9733]

A question - how did you set up your fire? Was it pushed to one side or directly under the roast?

[@BehindTheFoodTV]

Great - good luck this weekend! The fire should be set up at the back so you're getting more indirect heat. Send some pics on IG or FB so I can see how you did!

[@jimwelch9733]

@@BehindTheFoodTV will do!

[@harryghurbs5996]

just subscribed looks awesome

[@BehindTheFoodTV]

Thanks, Harry! Welcome!

[@albelanger6126]

Wow, that looks so good. Well done.

[@BehindTheFoodTV]

Well, medium-rare anyway! 😂 Seriously though, thanks for the kind words - and for watching as always!

[@aloiswinzinger1160]

i am impressed good job.

[@BehindTheFoodTV]

Thank you!