Wednesday, May 29, 2013

Weber Rotisserie Pork Roast

This was a 4.5pound bone in  pork roast that I had brined then rubbed with black pepper, fresh garlic and rosemary.  I roasted this beast on my Weber kettle rotisserie for two hours at moderate heat.

I pulled the roast and let it rest on the rotisserie spit for 20 minutes before carving.  This guy was extremely juicy and the garlic herb crust was amazing.
My last post was a sweet Peaches and Pork combination that was pretty danged good.  I think the garlic and rosemary crust is a nice savory counter-balance that holds its weight equally well.

Counter-balance...heh-heh...stupid rotisserie joke.

I might have to try an eye of round beef roast next.  I have already done a pastrami on the kettle rotisserie and that was okay but the flavor profile was already so strong I am not sure it gained that much from being on a rotisserie.

I am still looking for cool ideas for my rotisserie.  Please pass on any suggestions that you think would be fun!  Thanks for dropping by and visiting!

Friday, May 17, 2013

Peach Glazed Pork Loin on the Rotisserie

I am in the midst of figuring out how to put my Weber rotisserie to the best use.  My latest round of meat spinning involved a pork loin roast. 
I scored the side of the roast with the fat cap to open it up for a little more flavor penetration.  The pork gat rubbed mith McCormick's Maple Smokehouse rub and was roasted on my Weber kettle for about 90 minutes. Here is what it looked like while it was spinning.

Towards the end of the cook I brushed the pork with melted peach preserves.  The pork came out great; peaches and pork is a tough combination to beat!  There will be much spinning of meat this grilling season!

Anybody have ideas for what else would be great on a rotisserie?  Trying to come up with ideas other than chicken!

Tuesday, May 14, 2013

Weber Rotisserie Tri Tip

I am loving the rotisserie these days.  I threw on a tri tip that was rubbed down with Montreal Steak seasoning and let it spin over indirect high heat until an internal temp of 139F.
Perfect and delicious!

Sliced this bad boy up nice and thin then went to town!

The cook took took about 50 minutes.  It shouldn't have taken that long but I kept opening the lid to take pictures.  I had it open for about a minute while I made this video of the tri tip spinning.  I hope you enjoy!

Monday, May 6, 2013

Weber Rotisserie

When I first got my Weber Jumbo Joe I was trying to see how many ways I could put the little grill through its paces.  One of the things I tried was rigging up the rotisserie ring from my 22 inch kettle to fit over the Jumbo Joe.  This actually worked incredibly well!

I had to place four bricks on either side of the Weber rotisserie to get it high enough so the chicken could spin.  You can't close the lid with the rotisserie ring in place but that really isn't a big deal. This just means you have an open air rotisserie going and your fuel usage will be a bit higher. 

I can't say that this is really practical as the Weber rotisserie ring costs twice as much as the Jumbo but it still was a lot of fun.

Thanks for dropping by!  Have a great day!!