Customers Pictures

If you would like your own Picture album send your pics to info@ribolator.com

Sheldon Schachter

I did some meat loaf on two baskets and crispy potatoes on a third. I left the fourth basket off. Also used the flavordome. Just wanted to share some photos. I haven't seen any one do meat loaf as yet. It came out ribolicious, of course.

Sheldon Schachter

I used the Ribolator to roast butternut squash pieces stuffed with a shumai paste (shrimp, pork, vegetables plus seasonings). It's the stuffing you find in Chinese restaurants in dumplings.

They all slid to the side of the baskets and would have overturned in the rotation of the rotisserie. I used toothpicks in each piece to act as a counter balance and the squash pieces never moved. Amazing just like a tight rope walker using a pole for balance.

I served my wife and myself these Ribolicious treats with a just picked garden salad with an apricot vinaigrette that I also used as a sauce on top of the squash. Light and healthy and delicious.

Sheldon Schachter

I used two baskets to make four calzones (each the equivalent of two pieces of pizza from a 14" pie cut into 8 slices) from my pizza dough today. they turned out ribolicious.

Sheldon Schachter

I baked cinnamon raisin sweet rolls with apricot topping this morning. What can I say? A grill is just an oven at times. They baked perfectly & evenly as opposed to the kitchen oven where there are hot and hotter spots.

Sheldon Schachter

I realize that wings are not unusual to prepare using the Ribolator but these tasted like Peking duck as they marinated for 2 days. It's nice to not have to add sauce to get great flavor. I fill one basket with potatoes to catch the drippings from the meat each time I use the Rol. The potatoes always come out crispy and delicious.

Sheldon Schachter

I experimented today with a breast of veal (the entire rack of veal ribs) stuffed with a potato mixture. Since i only used one of the trays, i used some tiles as a counter balance for smooth rotation. As you can see, the veal turned out perfect, and tasted fantastic.

Sheldon Schachter

I experimented today with making hors d'oeuvre's with the Ribolator. I just used a portion of each basket but could have cooked 4-5 times the amount I made. 20 minute cook using outside burners. Grill temp was 350° at end of cook.

From bottom to top: spicy potato knishes in puff pastry, sausage stuffed mushrooms with crunchy crumb top, the best pigs in a blanket ever, sweet mini peppers stuffed with fresh basil, dried tomato and mozzarella.

Katie Schnautz

Katie Schnautz took 1^st and 2^nd place in two different BBQ competitions in the kid’s category for the best burger. She cooked them on the Rib-o-lator of course.

Katie Schnautz