NRA4Life
is Blowin Smoke!
Picked up a half a pork loin for dinner, wasn't sure if I'd cut chops out of it or rotisserie it...so since I hadn't used the rotisserie for a while, I fired it up. My buddy and I made the ring for the weber, welded on the brackets from a generic rotisserie kit, and even though it doesn't fit together like OEM equipment, it gets the job done!
The OTS with the ring:
The half pork loin on the spit, rubbed with Big Ron's "Hint Of Houston" rub. Big Ron just got himself a vendor subscription here and I ordered a bundle pack from him.
About 90 minutes later, it was up to 165 measured with my Super Ultra "faster than the speed of light" RED thermapen. I took it off the spit and rested about 10 minutes. The black part in the picture is that layer of fat mixing with the rub to form a really tasty bark!
Sliced and ready to serve:
Plated with 1/2 a sweet potato w/butter, steamed broccoli, and green beans sauteed in butter. I need to use that rotisserie more often!
By the way, I highly recommend Big Ron's Hint of Houston rub on pork. It is outstanding! Thanks for looking.
The OTS with the ring:
The half pork loin on the spit, rubbed with Big Ron's "Hint Of Houston" rub. Big Ron just got himself a vendor subscription here and I ordered a bundle pack from him.
About 90 minutes later, it was up to 165 measured with my Super Ultra "faster than the speed of light" RED thermapen. I took it off the spit and rested about 10 minutes. The black part in the picture is that layer of fat mixing with the rub to form a really tasty bark!
Sliced and ready to serve:
Plated with 1/2 a sweet potato w/butter, steamed broccoli, and green beans sauteed in butter. I need to use that rotisserie more often!
By the way, I highly recommend Big Ron's Hint of Houston rub on pork. It is outstanding! Thanks for looking.
:-D
