Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Queball on September 30, 2017, 11:36:14 AM
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Found an interesting opportunity at Wally World yesterday. .... 1/2 of a Boston Butt. Weighing in at just over 4lbs it was a nice size for rotisserie grilling and nicely sized for just 2 of us with some tasty leftovers for later.
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Decided to try these Grill Mate offerings and see what they had to offer. I typically make my own rubs but this was convenient. Grill Mate's "Memphis Dry Rub" I've used before and I thought it was very good. The Hawaiian Wood Fire on pork sounded tasty too, with a little pineapple thrown in. It was a marinade but we'd use it as a glaze.
The Prep
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First removed the netting on the meat. Don't know if you need to, but it was elastic and felt like plastic. Can it be left on?
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For stability and compactness I tied the roast along its sides and lengthwise.
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Then set the rotisserie rod.
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Finally applied a rub and it was ready for the cooker.
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The cook would be done with "Cookin Pellets Hickory" .... Our Favorite.
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The Cook
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The temperature was set at 300 degrees for Hot & Fast. Our finish time is projected at 4 hours with 2 hours naked and then 2 hours foiled on the rotisserie. After the 1st hour it was looking good, the color was starting to develop.
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After hour 2 we had all the color we needed. A quick read thermometer gave us readings from 155 to 165 in different spots. Time to foil!
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We heated then applied that Hawaiian sauce. We basted the pork heavily with it.
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The butt was then wrapped with foil and tightly sealed. The hope is, that as it rotates, it will continue to baste itself with the sauce.
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After 2 more hours the roast was probing effortlessly. The IT was 207 to 210. Thought maybe I "over toasted" it and it would be dry. Off it came!
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Placed in a foil pan and still wrapped in foil, the "Roto Pork" was rested for 1 hour wrapped in heavy towels.
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With bearclaws in hand we pulled and shreded it.
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It looked wonderful .... nice and moist, and it pulled easily.
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While resting I grilled some pineapple rounds for the sandwiches.
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Rotisserie Pulled pork, with Hawaiian sauce and grilled pineapple
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TASTY!
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Looking great Queball! I'd like to get a rotisserie one of these days - looks like a fun way to cook :bbq:
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PZ,
More fun than a barrel of monkeys! Just prepped a roaster chicken for supper tonight. It also is going for an extended round and round rotisserie cook. Chicken and duck do really well on the rotisserie. Nice even cooking and great color. Going to have to try a twin turkey breast. That would be a nice size for the rotisserie.
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Nice setup you have there.
I like your prep stand for your spit too
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It's really handy! .... The wooden one was the mock up to build the aluminum one. After the fact, it has become really handy for applying rub and doing injecting. And more, it's a lot of fun to cook with!
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It's really handy! .... The wooden one was the mock up to build the aluminum one. After the fact, it has become really handy for applying rub and doing injecting. And more, it's a lot of fun to cook with!
Did you build it yourself?
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How was the flavor, bark, etc.? It looks great.
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SmokinHandyman,
Yes! I made the rotisserie. Did everything except the welding which unfortunately I don't know how to do. Here on the site go to "PIT TALK", COOKSHACK, PG500 CUSTOM ROTISSERIE. You can see how it was made there.
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Bar-B-Lew,
It was the best pork butt I've ever done, strictly by accident. But that's how we learn! I got distracted, and the temperature got up to 207/210 in different parts. Normally I would pull it at a lower temp. This probed effortlessly. First time I've had a pork butt probe like that. It was super moist and I'm sure the sealed foil wrapped around it contributed big time to self basting it. I'm not a big bark guy so others might not be please with this effort. That marinade from Grill Mates is very good. It was my intention to also inject the butt with the marinade. I failed to strain the marinade and fouled out both of my injector tips and gave up on that. But next time I will inject, but strain first. That will bring even more taste to the dance. With the grilled pineapple that would be super good! It turned out to be a terrific cook and with a half sized butt the load on the rotisserie was minimal.
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Well, you are only about 3.5 hours from me. I can let you know a few hours before I leave the house so you can have this ready for me by the time I get there. :lick:
I probably drove by your house on the way to the Outer Banks in 2016.
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My door is always open "my brother" and you are welcome. If you go south along the coast toward Virginia Beach/Norfolk then I'm sure you have. Salisbury is the main crossroads for highways going north/ south and East/West.
Next trip just look for the smoke clouds. 8)
I'll be waiting.
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So was it boneless and rolled?
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:lick: Great job
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Way to go Queball, glade you could finally get a Rotisserie going. Got a whole, 55 day dry aged chuck, I'm going to do on mine. ..................................... ZEP
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SmokinHandyman,
Yes! I made the rotisserie. Did everything except the welding which unfortunately I don't know how to do. Here on the site go to "PIT TALK", COOKSHACK, PG500 CUSTOM ROTISSERIE. You can see how it was made there.
Your welds look good to me! ................................................ ZEP
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Superb cook, love the slice of pineapple :lick:
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This was boneless and rolled, I guess. There were more than one in the case, but this one had the "Money Muscle" in it that I could see, so I grabbed it.
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It came encased in this elastic netting. I have cooked deboned legs of lamb that came were wrapped in very hard plastic netting. I removed this netting and trussed the butt with butchers string. Can that plastic net be left on during a cook?
The grilled pineapple is always great with pork. Blew the coordinating injection part but it was still very tasty.
Zep .... Hope you post the aged beef cook ..... ROTO BEEF!
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Your cook looks awesome.
The Smithfield All Natural brand of pork has shown up in my local Walmart. It is a good deal more expensive than the regular Smithfield pork, but the Natural doesn't have any solution added.
I have been cooking the All Natural baby back ribs and I have to say they are some of the best I have ever cooked.
I have two slabs to cook today.
I would love to have a rotisserie.
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Way to go Queball, glade you could finally get a Rotisserie going. Got a whole, 55 day dry aged chuck, I'm going to do on mine. ..................................... ZEP
That sounds really interesting ZEP - be sure to post the results ;)
I've only done dry aging a couple of times, but the end result is worth the effort.
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I guess it can.
Elastic Netting (http://www.butcher-packer.com/index.php?main_page=product_info&cPath=22_80&products_id=231&zenid=de266625f4773926b42a4b21410fac49)
It came encased in this elastic netting. I have cooked deboned legs of lamb that came were wrapped in very hard plastic netting. I removed this netting and trussed the butt with butchers string. Can that plastic net be left on during a cook?
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I have done cooks with the elastic netting with no problems.
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I also like Smithfields "All Natural" line and have done their ribs also. .... Like you, good stuff without all the solutions and salt pumped into it. I guess the concensus is that the netting can stay for indirect cooks. .... Thanks! Saves a step.
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Yes, the Smithfield solution added ribs a ok, but once you realize what they are, you can taste the added solution. To me, it gives the ribs a ham like taste.
I really like the all natural ones.
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I'm with you Greg! ....and I think the country is beginning to realize we don't need all of that junk in our food. But as you indicated .... "Nothing is free" and the costs are higher. So, I guess it's a matter of "What's it worth to you?" ... It's worth it to me.
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Nice job Queball. Rotisserie pork butt has been my favorite to cook so far.
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Son of Earle,
Do you have a rotisserie rig on your pellet cooker? .... What do you use.
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I have several rotisserie options for my GMG DB. Here are two of them from past cooks posted on the other site.
When time allows I will show some other neat attachments I have for my rotisserie.
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Very Cool! ...... for your cooker that set up is great! Have you ever tried baking with the rotating multiple shelves the ribs are on. Are you a metal worker or are you adapting parts that are out on the market?
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The rotating multiple shelves are referred to as the RIBOLATOR available from many places. I have not baked with a rotisserie except for a couple of fruit pies, and pizza directly on the grills grates. The rotisserie parts are general purpose available from several online stores.