Spin class

A few weeks back I had a couple of cooks where I used the rotisserie. The first one was a pork sirloin roast studded with garlic and rosemary.




It was about 145 or so when I took it off the grill. I used a few small windfall oak branches in addition to charcoal so the smoke was pretty light.






The sirloin roast seems to be kind of forgotten when compared to the popularity of the tenderloin, loin, and shoulder but I think it's just fine and has good flavor.




The next night I spitted up a chicken that I'd prepared by putting a mixture of butter, salt, pepper, tarragon, and rosemary under the skin.




Oops...got the butter a little softer than I wanted! But all the ingredients mixed together well and after the butter chilled I applied it to the chicken.






It seems like I'm always running into the problem of the skin splitting along the breast. Next time I cook one whole I'm going to try to remember to add a few strips of bacon fat to cover the exposed area.




Good stuff. I reused the leftover fuel from the sirloin roast and added only charcoal, so there really wasn't any smoke at all. Just chicken, spices, and herbs.

They both look delicious, but that pork gets the nod. Man, that looks perfectly cooked. Nice job!

Some excellent cooks Brad!

Both look great, nice cooks.

I have both of those particular items in my freezer right now! Maybe a double set of forks on the wheel of deliciousness for tomorrow!

Way to rotisserie! Both look great, but I'd have a double helping of the pork.

Thanks! I like to use the rotisserie every couple of months although it wouldn't hurt to use it more often.

Timothy, I hope you have plenty of friends and family to feed!

They both look so delicious, one awesome job.