Italian Pork Loin on the Rotisserie --(Pic Heavy)

[DRKsmoking]

Great rolling of the loin, than on both spinners

David

 

[ynot2k]

Week 2 of playing with my new rotisserie!

One half pork loin, fat and silverskin removed.
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Butterflied, and coated with olive oil, garlic, thyme, rosemary, salt & black pepper.
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Layer of prosciutto.
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Layer of parmesan.
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Layer of blanched spinach. Then rolled, and...
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Placed on a layer of caul fat to keep things moist.
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Wrapped and tied.
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Skewered and coated with more olive oil, garlic, and herbs.
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Into the Weber with a foil purse holding some AMAZEN Italian Spice pellets.
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Done and sliced.
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So juicy!
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A Caesar salad and some Italian vino, and we're all set! The pork could not have turned out better.
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Well, maybe you should have saved a bite for me? Looks awesome. Great seeing you today at my joint!

 

[Sven Svensson]

Interesting thing about caul fat....it is high in enzymes that break down proteins....which is why you see it used as a wrap on whole cuts.

That’s very interesting. So, it’s making it more tender? It looks like it sort of disappeared or melted into the loin.

 

[indaswamp]

Yep.

 

[BrianGSDTexoma]

Just incredible!

 

[JLeonard]

Hmm......now i'm thinking that pork loin I have in the freezer is gonna need some love very soon. Been a lil bit since I did. Yours looks excellent!
Jim

 

[xray]

That pork loin looks absolutely delicious and probably the most pretty one I’ve ever seen!! You nailed it and congrats on the carousel.

 

[gmc2003]

Most excellent looking loin Mike.

Point for sure
Chris

 

[Fueling Around]

Congrats on the feature.
Pork loin is so versatile, and you nailed it to perfection
Which rotisserie unit are you using? How did you fire the kettle?

 

[civilsmoker]

VERY VERY NICE! I think it would consume the whole thing by myself!

With Pork being about the only reasonable priced protein these days.....need more ways to enjoy it and this is one of them!

 

[tropics]

Nicely done Mike I like the Caul Fat just can't find it here. Point worthy congrats on the 2 rides
Richie

 

[mneeley490]

Congrats on the feature.
Pork loin is so versatile, and you nailed it to perfection
Which rotisserie unit are you using? How did you fire the kettle?

This is the version I used.
Onlyfire rotisserie ring
There are other similar, but this is the improved version that has a tighter fit on the Weber 22.5" kettle.
I simply used these charcoal baskets on either side of the skewer to cook indirect.
Weber charcoal baskets

 

[mneeley490]

Well, maybe you should have saved a bite for me? Looks awesome. Great seeing you today at my joint!

Thanks, Jeff! But I'm still not in your league!