1st Roti Cook - Jerk Pork Loin

[Gregory R]

I've been drooling over all the Rotisserie cooks so I finally pulled the trigger and got my own. What a joy to cook with!! Here's what I did for my first attempt.

Brined a Pork Loin in a mix of water, apple juice, brown sugar, salt various peppercorns, bay leaves and some WalkersWood jerk seasoning.



After about 4 hours, I rinsed and dried it; cross hatched the fat cap and rubbed in the Jerk.



Wrapped and getting happy



Thought I should get happy too



Time for the fun



Indirect over a full chimney of KBB and some Kiawe wood for smoke.

After about 30 minutes started basting with a mix of Apple Juice, Jerk seasoning and a few drops of Ghost Pepper



Pulled at an IT of 140 and let rest



Juicy goodness



Served with some Brown Rice and Shrooms cooked with onions, peppers and sherry.

Your plate





Thanks for stopping by . . .

 

[Mike Cosgrove]

Perfection!Had to taste really good with the Walkerswood.

 

[Tony R]

Looks very moist and with those flavors you added I bet it was great.

 

[Tim McCann]

Plate looks awesome! Love the sides!

 

[Paul Kastner]

Great prep work on the loin. I am sure all that worked paid off big.

 

[James Lake]

Great use of the new tool and an excellent cook Gregory. I got my finger on the trigger also, stay tune.

 

[Bill Schultz]

Greg my friend that is superb, next time you cook that give me a heads up, I'll make the run

 

[RogerS]

Greg you hit a home run! Looks great I'll join you.

 

[russ olin]

Nice cook loin looks super guud

 

[Mike Coffman]

Fantastic loin and sides Gregory!

 

[Gregory R]

Thanks guys!! Think I'm going to have fun with my new toy!!

 

[Curtis M]

Sweet mother of god! That looks absolutely AMAZING! Great cook!

Thanks for sharing!

CM

 

[John Solak]

Outstanding looking jerked loin Gregory!! Looking forward to more great cooks from that rotisserie of yours!!

 

[Jerome D.]

Lookin' good, neighbor! I can smell the jerk aroma all the way from Amherst.

 

[Robert McGee]

Gregory R;
That's about as good a lookin' loin I have seen, ANYWHERE!

Good work, my man!

Keep on smokin',
Dale53

 

[MikeD125]

Nice plating!

 

[Luke P]

That is a gorgeous plate!

 

[Chris Lynch]

Ghost peppers...A man after my own heart...looks great.

 

[Jim Lampe]

Amazing Gregory!!
Where did you find Kiawe wood? isn't it much like mesquite?

Great Post! Great Cook!! Congratulations on your Rotisserie!!

 

[Barret]

Beautiful looking roast, Jerome! Looks quite juicy, as well, and the plated shots are very well done!

Thanks for sharing!

Barret