Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: hikerman on May 08, 2016, 10:54:33 AM
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Awhile back Old Dave passed along a nice tip about a couple rotisserie set-ups on sale. I got the smaller one which fits my Weber 18.5" and as a bonus fits the PBC like a glove! To set it up I removed the bars, plugged the holes with wine corks, got a basket of coals fired up, placed the grate in, set the rotisserie body on top of the PBC, added the motor and now we are ready to cook!
For the Cuban pork loin, a 5lber, I fileted it giving me a 1" thick sheet of pork. Next added a Cuban marinade to both sides, then rolled it up and tied it. Covered in saran wrap and into fridge for three hours until cook time.
Marinade was...
The juice of an orange
Juice of 2 limes
about 15 cloves garlic
2T EVOO
2T oregano
2T kosher salt
1T cumin
1T pepper
This was put in a blender and run until rather smooth.
At cook time the loin was put on the rotisserie rod and secured. A pan of red peppers, onions, and EVOO was placed under the roast on grate. As a snack a dozen moinks were put on the grateas well!
The temps ran high as the body of rotisserie had about a 1/4" gap all along the edge of PBC. Then the spit was inserted into the drive motor and finally we are spinning!
Periodically I drizzled some of that great tasting marinade on the loin. Pulled when IT hit 135F. After resting sliced her up, was served with Cuban black beans, yellow rice, the peppers and onions, green onions, fresh cilantro, and plenty of corn tortillas. It was magnifico!
Sorry no pics of plated food, as I was ready to pull the loin, our oldest and SIL told us we are going to be grandparents! Havoc ensued! :D We celebrated Mother's Day yesterday so both girls could be there and what a great Mother's Day it was!
Happy Mother's Day to all of the mothers on site!
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Wow that looks great. I was thinking of doing that set up. Is there an advantage of spinning over regular setup on the PBC ?
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Wow that looks great. I was thinking of doing that set up. Is there an advantage of spinning over regular setup on the PBC ?
That's what I'm curious about since the hanging meat process is similar IMO
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Great job and congrats!
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The pork looks delicious and some great news for Mother's Day!!! Don
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You're right it is similar. But with a few differences. The spit sits about 4 1/2" above the top of PBC. So is quite a bit higher from coals versus hanging. It is much easier to drizzle any sauces/marinades as it is spinning versus taking off the PBC to do same when hanging. The rotisserie body sets atop the PBC leaving about a 1/4" gap all around so temp is higher as more air-flow. Didn't check grill temp (should have) but the moinks were done in about 30 minutes. This setup allows the grid to be used to cook veggies in a pan under meat. The peppers and onions were extra tasty. Next time I will put potatoes in pan and when they catch drippings of the meat they shall be extra tasty as well. One thing important to those who don't like the pronounced charcoal flavor, since the pan catches most drippings there is very little grease fog. Some may like this setup others may not, but with the versatility it gives on both the Weber and the PBC the options are endless. I'm very happy with it and look forward to using it again and again.
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Thank you Pappy and Don!
We were quite surprised at the great news!
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Excellent looking pork loin and congrats Gene!
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Have always thought about rotisserie on the PBC, nice job, got me thinking ....
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Congrats on the news, what a way to celebrate Mother's day! I found out I was going to be a new grandpa a couple years ago when I opened my Father's day card from my daughter and son-in-law and there was a sonogram inside. Took me a few seconds to comprehend what was happening, then I nearly fell out of my chair!
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WOW Gene!!!
I will bet that tastes like...MORE!!!! :D
Awesome looking meal ;)
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Real cool Grampa Gene!
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A rotisserie on the PBC sounds like a great idea and you food proves it. :)