I'm guessing I will have no regrets.
Have you ever done this?
Have you ever done this?
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No, how much can the rotisserie handle? -
I have, truss it, and run lower than you think you should. Is the goal pulled or sliced?Comment
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Heck, I can't even spell it!
it's the spinney thing right?
Just kidding. Not about the spelling though. I really wouldn't mind but I took French in high school.Comment
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I have spun several pork butts for slices and a nice change from pulled pork. I learned if using 2 charcosl baskets not to overload with hot coals and the SnS works great. I have done with and without bbq rub and sauce.Enjoy your meal.Comment
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Sounds like a good cook. But we will need pictures of courseComment
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Don't forget pictures or it didn't happen.
May I suggest PBR as a pairing?Comment
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How are you placing charcoal in the grill? SnS or Weber charcoal baskets, or ??. Using something that contains the hot coals allows you to move them closer or farther to get the bark you want.
I bought these about 5 years ago, (When the weber baskets burned out.), and that's my go to for rotisserie cookin'. I really like being able to move them where I want them.Comment
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The pork has hit the spit.
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This thing is cooking way fast than I expected. I'm at 158f after an hour.Comment
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Attjack this is timely, and I am curious as to how you like it.
I just yesterday watched an episode of Project Fire on PBS yesterday where Steven Raichlen focused on cooking on spits and skewers. He butterflied and stuffed a boneless boston butt, rolled it back up and tied it, then cooked it on a rotisserie over a live fire. Looked like an interesting cook, and I may go that way some time. All my butts are bone in right now, but I may pick up a boneless to try it with.
Stuffing was onion and kielbasa of all things, then lots of salt, pepper and paprika, roll it up, tie it up with 8 strips of bacon around the outside, then more salt/pepper/paprika on the outside.Comment
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Attjack When I do one on the kettle, I'm thinkin' coals directly under like stated above. Seems the dripping fat would give lots of flavor. Just gotta make sure there's not too many coals and too hot. Def want to see final pic's of yours as it looks like you are using a gasser.
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Very interesting, i want to try this method. Interested in your results, thanks.Comment
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My ambient temperature has slowly crept up. I had my IR burner set to medium-low to start and turned it down twice. It is now on low and the temperature is 275f. The meat is about ready to pull (181f).Comment
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It took 2 hours to reach 185f. I can't say this is the best piece of pork I've ever cooked but it's pretty good. I've also sliced pork butt and grilled it over charcoal and those results were better. It would be interesting to do a larger butt like jfmorris is talking about above. Maybe I'll give it a shot one day.
I think I'll make a Cubanoesq sandwich with this and some sliced ham I took out of the freezer this morning.
Last edited by Attjack; September 28, 2022, 06:04 PM.Comment
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Attjack your results LOOK spectacular, as always!
Here is a link to watch the episode of Project Fire that I was talking about. It's a mash up of a German recipe and a Hungarian "paprikash" recipe adaption. I made chicken paprikash one time - good way to use a lot of paprika!
https://www.pbs.org/video/episode-40...kewers-vyyvti/
The butt comes at the 10:00 mark, after the leg of lamb.
And the recipe:
https://barbecuebible.com/recipe/spi...pork-paprikas/
I just recently started watching Project Fire off my local PBS (the Create channel), and I have to say, I feel like he rushes through. The shows are 30 minutes, and I am pretty sure Project Smoke was an hour. Maybe I am wrong, but he would have shown how to make the sides in Project Smoke, and seems to skip over them in Project Fire.Last edited by jfmorris; September 28, 2022, 09:28 PM.Comment
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Attjack agreed! I was shocked to see that suitcase grill that someone here bought last year show up for a cook like that. And that was an interesting cook indeed! I am not sure I will give Steven credit for skewers on that mystery meat, since he just used them to pin things back together and not really hold the meat...
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