Bet you can't do this on your grill! [General]
2011 Nov 5
Speaking of which, I got the rib-o-later in the mail - so anyone who wants to try it out just let me know. There were a few people interested when we were talking about it before. It is a product sample from Rib-o-lator, meant to be passed around here in Ottawa
Looks like you'll need your own rotisserie to attach it to.
Looks like you'll need your own rotisserie to attach it to.
Rib-o-lator
i cooked the fish until it hit 140-145 and it was very tender. i used montreal steak seasoning on the chicken and they where real tasty, the veggies where tasty as well.
you might be thinking what about the juices dripping on the other food, cross contamination etc. all i have to say is, all the times i have done this i have never tasted fish on my ribs or vise versa. also, you only get cross contamination when the food and juices are raw, once it is all cooked to temp no problem.