Pork roast on the rotisserie

Well, up here in Soviet Canuckistan, its finally time to bust out the grill. I’m feeling lazy and I have my trepidations like I do at the start of every grilling season, so I’m going easy to start.

I’ve picked up a pork roast from the local co-op. It’s currently marinading in the fridge. In a couple of hours, as I juggle a shoutcast and cooking, I’ll be impaling (yay impaling!) it upon the rotisserie, and letting it spin for a few hours.

Marinade:

I’m a big fan of using what I have to hand for a marinade. Every one, in my mind, should be different. This time its:

  • Coca-cola (regular plain old coke. It needs the sugar. Coke zero makes a lousy base)
  • Worcestershire sauce
  • Seasoning Salt
  • Pepper
  • Mrs Dash seasoning
  • And a healthy addition of ground mustard.

Put it on the spit, light up the grill on indirect heat. Now, my grill has an indirect heat burner at the back of the grill. Not every grill has that. You can fake it though. Light one side of the grill, and push the pork roast on the rotissserie to the other side of the grill. Its not perfect, but I’ve made a right tasty meal or twelve that way on my old grill.

Now every grill is different, so its hard to say what temperature everything should be at. I crank the indirect heat to maximum for the first 15 minutes to start getting a bit of a crust on the roast, and then lower it to ~300 degrees. Some people go lower for longer.

The important part, no matter what, is the internal temperature of the meat. Digital BBQ temperature forks are cheap these days. Get one. Pork must be at least 160 degrees F internally to be done.

I recommend a drip pan under the meat. An old small cookie sheet will do the trick. Some people notice putting water in the drip tray helps keeps things moist, though I really haven’t noticed that much difference.

Of course, with indirect heat, its easy to lose said heat. Do not check the roast too often. Its ok. It doesn’t need your attention very often. This is lazy grilling. It will be just fine without you.

For the last half hour or so, I do try to put a bit of a glaze on the roast as it spins as well.

Glaze:

  • Maple syrup
  • Bourbon
  • Brown sugar to thicken it up a little bit.

As always, experiment with ratios. See what works best for you.

I really do recommend getting a BBQ mop for the glaze. Silicon basting brushes are wonderful things, but the mop seems to provide better coverage for such a thing. Plus, my inner seven year old is fascinated by the concept of mopping one’s food.

Due to it being on the rotisserie, its hard to say exactly how long it will take to complete, so I try to make sure my veggies aren’t done on the grill. I put a couple of baker spuds on the grill (sliced, given a bit of butter and some seasonings, and wrapped in foil) about an hour and a half to two hours before I think it will be done, and hope for the best. After all, the heat’s there, one may as well use it.

Serve with the veggie of your choice and enjoy!

Bourbon Milkshake Recipe from Mr. BBQ

I wanted to thank our good friend Bruce Bjorkman of Cooking Outdoors with Mr. Barbecue and The Libation Station for an awesome recipe that he gave us during our podcast yesterday. I am trying this one this weekend and it sounds absolutely lights out.

The Bourbon Milkshake: So the other nite, I’m sitting out on the patio with my Bar-B-Cutie and I get this hankering for a bourbon flavored milkshake. “Should be lots of recipes on the net,” she says.

Not!

So we devised our own. Gotta admit I’m hooked! What a treat! But remember…for folks 21 and older please.

Ingredients:
6 ice cubes
2.5 cups premium vanilla ice cream
2 cups milk (whole preferred of course)
1/4 cup bourbon (a sweeter tasting brand like Knob Creek or Maker’s Mark is best)

Preparation:
Put all ingredients into a blender and blend for about
20 seconds-to break up ice cubes and make a thick, smooth shake.
Pour into glass. Makes 3-6 oz. servings. Ohhh it’s so yummy!

Like I said, I am making one of these (let’s be honest here… probably more than one) this weekend and will report back. Meanwhile, we’re always happy to get reviews of recipes from our visitors in the comments.