Christmas leftovers

  • Had a biggish christmas planned but with some family having to bow out at last minute the 3kg de-boned pork shoulder I'd picked up needed to be downsized, original piece of meat went into the freezer for later use. Not really sure what to use it for the wife came up with the plan of inviting them over again and throwing it on the roti, I was game with that. can't afford to turf a hunk of meat like this from having it stashed away in the freezer too long now that the wife is out of a job!


    Just a slow de-frost in the fridge and rubbed down with some salt and then into the grill
    IMG_0700 by Johan Olsson, on Flickr


    About an hour in, need more heat! Added a stack of heatbeads to finish things off
    IMG_0701 by Johan Olsson, on Flickr


    As it came out after a loving touch of the looftlighter for some crackling.
    IMG_0703 by Johan Olsson, on Flickr


    Maybe a touch burnt for crackling but the meat was nice and juicy, and that cracking had a wonderful smoky/burnt flavor to it!


    All in took ~3 hours in the homebrew Chargriller roti setup, will be doing it again if I get a chance!

  • Good Stuff. :yum) I'm so keen to get the spit out and turn some meat. One day soon I hope.

    Jumbuck 7 burner with hood. Baby Weber kettle. 52" Kettle. Weber Go Anywhere. 5' SS Spit rotisserie. Offset smoker. Akorn Kamado. :) ASMOKE AS500N. Hibachi.:bbq:

    • Official Post

    Love Rotisserie Pork!


    This is a tip from a Storyque article I wrote a year or so ago. The direction of rotation of your spit can make a big difference to the final result, those lines where the fat has been dragged over the top of the meat can be eliminated.



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