Rotisserie Pork Loins Two Ways!

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fwismoker

Master of the Pit
Original poster
Dec 31, 2012
4,279
1,033
North East Indiana
Today was an experiment taking 2 similar 1/2 pork loins approximately 6 lbs each. One went on the rotisserie with a low sugar rub with traditional standard rotisserie forks. The other had a high sugar rub and was held on with only a half pair of OctoForks[emoji]8482[/emoji].

The final results were that the OctoForks[emoji]8482[/emoji] loin cooked about 30% faster than the horizontal one. Both were extremely juicy (horizontal pulled a little more rare) but no discernible difference in taste.

The verdict is you'll have a slightly faster cook with the OctoForks[emoji]8482[/emoji] and you'll have a better presentation for your guests with no hole showing through the center of the meats.

Capacity wise the OctoForks[emoji]8482[/emoji] will largely increase how much food your spit rod will hold. ( in this example room to quadruple or more)

Thank you for looking!







 
Looks tasty! is that reverse bird on purpose?
biggrin.gif
LOL... ha!  No bird intended ONLY pork!  
 
Only serve holy pork on Sundays!

Looks tasty!
Good I can eat that one today! lol

Thanks Case!
 
Looks delicious!

Al
Appreciate it all, it was pretty good!
 
Keith that looks good,mine are still new

Richie
Thanks Richie.   Get yours dirty! lol   On that note I did find the easiest way in the world to clean them up like new with no effort.  I used this little 2.5 quart ultrasonic cleaner and drop a dishwasher tablet in or mix up some liquid dishwasher soap with water and put that in.   I used the machine to clean up the regular forks also.

This one is from HF, it runs 8 minute cycles and only took two cycles last night and a rinse with hot water.

 
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