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!
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!
[attachments deleted after 6 months]