Had a 3# piece of pork loin that I wanted to give a ride. Cut the loin about 3/4" around and around and flatten out. Seasoned , covered with cream cheese, and diced up onions and mushrooms. Rolled up, and tied tight enough for rotisserie in 360. Another coat of seasoning , wrapped and in fridge overnight.
Attached spit and a bit more seasoning.
Made up a glaze similar to Bears, only I drank the Crown instead of adding.
After 1/2 hr, gave it a coating. ( sure likes to smoke with the drippings)
Made up a batch of maple /balsamic roasted potatoes and brussel sprouts
Checked temp after 1 hr, already 151° (quicker and higherthan anticipated), so pulled and wrapped.
When potatoes finished up, time to carve. Still seemed to be juicy, not dry.
And plated. . .
Attached spit and a bit more seasoning.
Made up a glaze similar to Bears, only I drank the Crown instead of adding.
After 1/2 hr, gave it a coating. ( sure likes to smoke with the drippings)
Made up a batch of maple /balsamic roasted potatoes and brussel sprouts
Checked temp after 1 hr, already 151° (quicker and higherthan anticipated), so pulled and wrapped.
When potatoes finished up, time to carve. Still seemed to be juicy, not dry.
And plated. . .