Aug 15 2014
Yesterday I used my Weber rotisserie for the second time.
The first was a chicken and this time it was a pork loin. I still want to do
some beef on it before summers end. It has not been a hot July and Aug. here as
usual. We have hardly used the air conditioner. It seems more like fall
weather.
The loin had brined for 48 hours; a half gallon of water,
1/3 cup salt, 1/3 cup brown sugar, some molasses and 4 or 5 crushed cloves of
garlic. I rinsed and dried it well and then scored the fat some. I tied a strip
of bacon to the meat side. This will let it self-baste with bacon grease as it
rotates. After I got it tied I seasoned with Savors Fine Swine and Bovine,
wrapped in saran wrap and in the fridge for a few hours before cooking.
I wanted to do a whole cauliflower, coated with Hellmann’s
mayo, parmesan and Penzey’s Sandwich Sprinkle. I also did a whole Vidalia
onion, the top sliced off, center cored, some beef granules, butter and a lot
of Tatonka Dust. I did some Ore Ida cottage rounds, flattened tater tots!
I figured about an hour and a half for the loin with the Weber
at 325 to 350 deg. and an hour for the cauliflower on my Traeger at 325 deg.
grill level. After an hour the loin was
at 130 deg. IT so I went to medium heat for the last 20 minutes to finish and
brown up. The Weber was at 550 deg. when I took the loin off.
Right after I got the cauliflower on in a pan with a half
cup of water, I put the onion and some frozen cottage rounds in a basket and
got them on. The recipe for the cauliflower said 45 minutes at 325 deg. and the
water would help steam the center. I had mine on for an hour and went to 350
deg. the last 20 minutes and it was not done enough. Next time I will nuke it
some in the microwave first. It did taste good but not done enough for me.
I removed the loin from the spit, tented with foil and let
rest while I cut the cauliflower and served it all up. We had some crusty bread
with my gorgonzola, garlic and chive butter. I had two slices of the loin with
some smoky horseradish sauce; it was tender and moist! I split the onion with
the wife. I didn’t get a good picture of the onion but it was delicious, the
Tatonka Dust was made to go with onions! I was worried the potatoes would be
over-done but they were just right. That was a tasty meal!
Loin tied w/bacon strip
Fat side
For the cauliflower
Seasoned
Loin on the Weber
Loins done
The cauliflower
Tatonka onion and potatoes
Ready to slice and serve
My supper
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