Pork Loin on the Weber 2290 Rotisserie with Review

[SmokinTim]

Started out with a 6.15 lb pork loin I rubbed with olive oil, garlic powder, salt, CBP, and rosemary. Fired up the Weber with lump charcoal, apple, and hiickory.

Video here if this works HERE

Looking real pretty at first check and smells great.



Checked the temp, hanging right around 140.



Took it to 145 and pulled to rest unfoiled. Couldn't wait too long before slicing and sampling some of the end pieces. Rich smoky, concentrated flavors on the bark. WOW! Flavorful and moist inside, what a great way to cook.

Served it with some veggies and beer bread and have plenty of leftovers to play around with tonight.



All in all I would have added more coals, by the time it finished it was coming up a little slow. Great unit, smooth and quiet operation. Can't wait to try some poultry on it, thanks for checking out my cook.

[SmokinOutBack]

Never spun a loin before, yours looks fabulous!

[Mark R]

Looks yummmy! How long did it take?

[SmokinTim]

Total time was a shade over 2 hours with just enough coals to finish. Next time I will use more coals and run hotter. That should darken the bark and cut my time to 1.5 hours I would bet.

[Que-ball]

Looks great! "Video unavailable", though.

[ALX]

Nice job.....Time break mine out....

[Hippy]

Looks great SmokiTim! I was nervous when i first started to use the rotisserie that it would burn the outside before getting up to temp inside. But the magic of the spinner makes it so you can have a ragin lump pile going and not burn things up. Had good results with a water pan in the middle and doing the minion method around it with lump for longer smokes.

Makes for a great skin on everything and especially yardbird!

Try this one sometime it is a good one!

Peruvian Style Chicken

Ingredients:

1 whole chicken (about 4 pounds)
4 tablespoons white vinegar
3 tablespoons white wine
3 tablespoons canola oil
2 1/2 tablespoons garlic powder
2 tablespoons paprika
1 1/2 tablespoons cumin
2 teaspoons black pepper
1 teaspoon salt
juice of 1 lemon
1 quart cold water
Preparation:

Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well to form a paste. Add lemon juice to cold water. Trim chicken of any excess or loose fat. Wash chicken thoroughly with lemon water. Place chicken in zip-top bag. Pour spice paste over chicken. Coat chicken completely with mixture rubbing into every surface. Try to get the paste under the skin as much as possible.
Seal bag and place chicken in refrigerator for at least 2 hours. The chicken will have more flavor the longer it "marinates" in the spice mixture. Do not refrigerate more than 24 hours however.

Preheat grill and prepare rotisserie. Place chicken on rotisserie and on the grill for approximately 1 1/2 hours at a temperature around 300 degrees F. (150 degrees C.) Test chicken for doneness by measure in the temperature in the thickest part of the thigh. Chicken is done at 165 degrees F. (75 degrees C.).

This chicken is frequently served with dipping sauce. A simple version of this sauce is made from combining 1/2 cup of mayonnaise with 2 tablespoons mustard and 2 tablespoons lime juice.

[minnbill]

Nice looking Loin,I've done several and a few birds .ya just cant beat the rotissery

[Slanted88]

Right nice! Gonna jack one on the rotation get after it machine! Uhhh...gonna be on a UDS....

[Richtee]

Well, that appears to be a dandy addition, Tim! I have an infrared rotiss, it does do a wonderful job. But alas... it's missing the smoke.

[gmotoman]

I think we have to be on your friends list in order to see the video.
All that said it looks really good.

[Fire it up]

Looks great!
Would love to have seen a slice of the inside on that baby.
Tried to watch the video but you gotta be on myfacespacetitterbook and don't have an account.

[SmokinTim]

Try again with the video, Opened up a Photobucket acct to host.

http://s1101.photobucket.com/albums/...t=P1020643.mp4

Still have no idea how to knit clips together so here is just the beginning one.

Any free editing software to do this?