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Just received my new Camp Chef Outdoor Camp Oven from my sponsors at www.OutdoorCooking.com to try out and they asked me to put together a short video on how easy it is to set up and start cooking on their outdoor camp oven. I managed to bake a few goodies also, cookies, brownies and muffins the first day to see how it worked and work it did!
Hope you enjoy this quick little video.
With 5 boneless chicken breast and 4 lbs of boneless baby back ribs officially grilled and consumed, I would say that the first Rib-O-Lator test can be concluded. But before I give you my thoughts about grilling with the Rib-O-Lator, I must define “Boneless Baby Back Ribs” as this may confuse some people. They were actually “Pork Loin” Boneless Baby Back Ribs, not “cut out from between the rib bones” as my son asked me. They are actually from the Pork Loin, which is sliced in half vertically, and then again lengthwise, in the case of my purchase they were cut in rib-let shaped sizes.
Loading the Rib-O-Lator after the initial set-up was a breeze. I started out with a row of boneless baby back ribs, turned on the rotisserie motor for just a second to rotate the next tray towards me and then loaded some chicken, repeat, etc. No issues with the loading of food but a tip would be to balance the food on the trays as you load them up. Like anything on a pivot point, they will lean towards the heaviest side and I was multi tasking holding the marinated ribs and chicken bag, Rib-O-Lator tray and tongs with only two hands.
My main concern was after dinner when I had to clean everything up. The butler and house cleaner having Sundays off, left me with the clean up and those Rib-O-Lator trays were a saucy mess. I simply remove the trays from the cross brackets and set them in the top tray of the dishwasher. The pictures do not show the inside of the tray (I was not too creative there) so you cannot see the greasy mess coating them but I know you have imagination. I set the dishwasher on power scrub and those trays cleaned up very nicely.
Once my trays were fully loaded and I do mean fully, I fired up the Bull BBQ Grill rotisserie burner and flipped the rotisserie motor switch on, open a cold beer and waited. Well, I peaked a lot, so I did not wait too patiently during the grilling process. The picture above is at the half waypoint, nicely grilled, juicy and smelling amazing. One of the trays was starting to lean a little too much for my comfort, so I adjusted the meat to re-balance the weight. This was not the time to lose a tray or two of food because I racked the food improperly.
The Rib-O-Lator trays worked perfectly during the grilling process, held a lot of food (at least 6 lbs of meat) and made my grilling experience effortless. We had friends over for dinner that night to share the experience and they were amazed by the Rib-O-Lator on the grill, so the wow factor is fun also.
Notice the tray I added below to catch all of the dripping? There was not much in that tray when I was done grilling, rotisserie grilling retains most of the juices from the heating method and minimal handling. This also kept my grill squeaky clean. I added a couple loaves of garlic bread on the sides to maximize the grilling space.
My main concern was after dinner when I had to clean everything up. The butler having Sundays off, left me with the clean up and those Rib-O-Lator trays were a saucy mess. I simply remove the trays from the cross brackets and set them in the top tray of the dishwasher. The pictures do not show the inside of the tray (I wasn’t too creative there) so you can’t see the greasy mess coating them but I know you have imagination. I set the dishwasher on power scrub and those trays cleaned up very nicely.
Only the top sides of the trays were not cleaned very well after running through the power cycle in the dishwasher (next time I will rack them on their sides).
So, my final thoughts on the Rib-O-Lator:
I tried to find some negatives to balance out my review, the pros and cons, but I would be digging deep to find any issues. You do need to have a BBQ Grill with a rotisserie attached to use the Rib-O-Lator, if you don’t they do sell several rotisseries available that will set you up fast and have you grilling the same day your Rib-O-Lator arrives.
Part one of this review can be found at: http://www.cooking-outdoors.com/rib-o-lator-rotisserie-product-review-box-opening-and-setup.html
Enjoy!
While the boneless baby back ribs and chicken are defrosting, I thought I would share with you my first impressions of the Rib-O-Lator rotisserie accessory. I met Bob of Rib-O-Lator.com this past May at the National Hardware show. He was meeting with customers and vendors to talk shop and share his invention the Rib-O-Lator. During the course of our shoptalk, he offered to send me a unit for review, which I gladly accepted.
My step-dad used a rotisserie back in the days and I just love the results of grilling on a rotisserie these days. Rotisserie cooking just packs in the flavors and is stellar at retaining the maximum amount of juices during the cooking process. Quoting the front of the Rib-O-Lator box: “Everyone knows rotisserie food tastes the best!” yep, I’ll have to agree to that exclamation.
A quick note about the Rib-O-Lator, it does not come with the rotisserie itself, it is an accessory that attaches to your existing rotisserie spit.
First impression: You can cook a ton of food on the Rib-O-Lator!
Besides the fact that you can use this on any grill you have, from the UDS (Ugly Drum Smoker), Weber Smokey Mountain, Weber kettle, open pit grill, charcoal grill and gas grill to give you a few ideas. It also can grill 4 racks of ribs, or 20 chicken thighs, or 12 steaks, or 4 full fish filets, or 16 ears of corn, or 16 pork chops, or 16 chicken breasts, or 16 burgers, or 56 hot dogs, oh my!
With 340 square inches of stainless steel cooking surface revolving around and around, slow cooking your food to perfection in your grill, how can you go wrong?
Six pieces make up the Rib-O-Lator, plus a couple of screws, adapters and a hex key to tighten the Rib-O-Lator on the rotisserie spit. Four stainless steel cooking trays and two rotisserie brackets make up the main components; it is a brilliant design keeping everything un-complicated. The cross brackets are what makes everything work with their pins to hold the trays.
I am using Bull BBQ “Angus 5 burner stainless steel rotisserie grill”. What a sweet unit this is! (I’ll have a video review of this and their charcoal grill up soon.)
Initial set-up was simply simple, slide the two cross brackets on and attach the first tray to the pins on each bracket. (Note: the Rib-O-Lator owner’s manual suggests you set everything up before you attach the spit to the grill). As you can see here I removed the two burners covers and the grill grates from the BBQ to allow enough clearance for the Rib-O-Lator to revolve freely.
Note: You need 5-5/8” of clearance from the rotisserie spit to the bottom of the grill burner covers.
Attach the remaining Rib-O-Lator trays, tighten the two hex screws to secure the unit on the rotisserie spit and test for clearance by turning on your rotisserie motor.
Overall, my first impression with the quality is very high. Super easy to assemble and install with the assembly instruction that come with the unit, they include pictures for us technically challenged. A nice bonus was the additional cooking info supplied on the back of the assembly instructions that include How to cook ribs, cooking tips for the Rib-O-Lator and general cooking times, a nice touch to help get you started.
This weekend will be the big test, 5 boneless chicken breast and 4 lbs of boneless baby back ribs seasoned and sauced to perfection, perfect for the football games on Sunday! Can’t wait…
Rib-O-Lator product review part 2 is here: http://www.cooking-outdoors.com/rib-o-lator-rotisserie-product-review-grilling-ribs-and-chicken.html
Visit Rib-O-Lator.com for my product information and available products.
