rotisserie pork and kielbasa

[karstdiver]

three hour pork crown loin and 45 min kielbasa going round and round

[Dave C.]

Man, that looks good! If it tastes half as good as it looks, then all is well. :mouthwate
Dave

[StarsfaninCO]

Doing rotisserie pork loins has become a family favorite here. We marinate the pork in a tequila lime marinade from shore something or other (it's in the rub, marinade section on this site) for about 24 hours, then add a little lemon pepper. Then about 1 1/2 hours into the cook, start basting with some more marinade (fresh, of course). In addition to this, I have started adding a little mesquite smoke (smoke pouch on a side burner, infrared on the rotisserie) to give it a little smokey taste. I have found that with my grill, the infrared burner can get way too hot if set over 1/4 open. I have tried to 'fast cook' and burned stuff pretty badly.

[MikeSullivan]

That really made me hungry. How did it turn out? Was it good? I'd love to hear about it.

[karstdiver]

Mike, If your asking about my pork it was great. Fork tender and juicy. The crown got special crispy and added a taste sensation to the meat. Off camera was boiled corn-on-cob that was described as "too good". I used a mustard BBQ sause on my plate for the pork and a jalapeno mustard for the sausage. A small caesar salad with a few anchovies and grated parmesan completed the meal.

[Duke]

This summer I did two pork loins, then chopped it all up for sandwiches served with corn that was peeled, then grilled, then dipped in butter. The crew here went nuts
over it and it was so simple to do. I used a little apple cider in the alum. pans & covered the pork the first 2 hours. I let people pick their own sauce for it as well,
but some prefer it put in the mix of pork the last hour stirring every 15 minutes.
Thanks ! duke