Rotisserie Pork Loin - potatoes in drip pan?


 
Steve-G said:
Away we go...

Dry brined for about 8 hours with 1.5 tsp of kosher salt. Kept the salt a little light because the rub also has salt in it.

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Offset the pork loin to the right per the advice above. Also inserted my Meater+ probe. Put it on at 3:45, hoping to be finished between 5:00-5:15.

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Cut up 6 small russet potatoes, stirred with olive oil and sprinkled with S&P. Put them in a shallow foil pan underneath the pork.

I'll update later with the results.
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Steve: Tnank you for your reply and recommendation.
 
Trussing birds is not that tough, it takes a little practice but, it’s not hard. I start with the legs then go up the back with the twine and go around the wings so it’s just a tidy package I leave enough ”tail” on the legs to be able to come back up and tie it off easily. I’ll try to post some pictures when I do one next.
Let me see, I might have some already…
 

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Timothy F. Lewis said:
Trussing birds is not that tough, it takes a little practice but, it’s not hard. I start with the legs then go up the back with the twine and go around the wings so it’s just a tidy package I leave enough ”tail” on the legs to be able to come back up and tie it off easily. I’ll try to post some pictures when I do one next.
Let me see, I might have some already…
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Timothy: Munchas Gracias for sharing your excellent BBQ know-How!
 
I have found the above method pretty easy, you want cotton butcher twine nothing like coarse Jute or any synthetic material, cheap as chips most grocery stores carry it. If you have a problem, PM me! One trick I use is this too…
”Cone“ of twine in an inverted deli container, top shelf in the cupboard, hole in that cupboard wall, run it to a screw eye and down to cutting board. It takes a little practice but, when it lays out right? It just feels like you won a round!F04B5C76-158D-4FEE-B18D-18BB466C8F86.jpeg
Larry, I’m serious, when I head that direction, I’ll show you, I fought it for years and one day, it just clicked! We can get a couple of chickens and go to town!
 

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Timothy F. Lewis said:
I have found the above method pretty easy, you want cotton butcher twine nothing like coarse Jute or any synthetic material, cheap as chips most grocery stores carry it. If you have a problem, PM me! One trick I use is this too…
”Cone“ of twine in an inverted deli container, top shelf in the cupboard, hole in that cupboard wall, run it to a screw eye and down to cutting board. It takes a little practice but, when it lays out right? It just feels like you won a round!View attachment 66962
Larry, I’m serious, when I head that direction, I’ll show you, I fought it for years and one day, it just clicked! We can get a couple of chickens and go to town!
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And then there ya go with that fancy stitching job on the roast. Now I REALLY feel inadequate :D
 
Final result was really good, although I overcooked it by a little bit. It was still really juicy, but just a tad tough. I should have trusted the Meater as to when to pull it off to rest, but I double checked the pork with an instant read (which read 7-9 degrees cooler than the Meater probe), so I let it spin for about 5 minutes longer.

Total time on the grill 1.5 hours. Most of the potatoes were really good, although there were a few that could have used a little longer. Finished off the meal with steamed green beans that we sauted in toasted sesame oil at the end.

I kept the front and back burners at just a smidge past medium. It was about 45 degrees out today, and it held the hood thermometer around 375 degrees.

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Since the rub had some sugar in it, I thought the outside would get a little darker, but it has good flavor.
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Definitely will do this again soon with a couple of tweaks. Thanks again for all of your help.
 
Steve-G said:
Final result was really good, although I overcooked it by a little bit. It was still really juicy, but just a tad tough. I should have trusted the Meater as to when to pull it off to rest, but I double checked the pork with an instant read (which read 7-9 degrees cooler than the Meater probe), so I let it spin for about 5 minutes longer.

Total time on the grill 1.5 hours. Most of the potatoes were really good, although there were a few that could have used a little longer. Finished off the meal with steamed green beans that we sauted in toasted sesame oil at the end.

I kept the front and back burners at just a smidge past medium. It was about 45 degrees out today, and it held the hood thermometer around 375 degrees.

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Since the rub had some sugar in it, I thought the outside would get a little darker, but it has good flavor.
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Definitely will do this again soon with a couple of tweaks. Thanks again for all of your help.
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Steve, I see nothing which I would not be very pleased to serve to guests and family alike! Winner on this one pal!
I’ve found that even a carefully trussed “modern” loin doesn’t need much more than an hour. They are too lean!
I hate to admit the fact that I’m not always driven by temperature but more by “feel”. It may be age, experience, arrogance, or my “contrary” nature. I have had great success when keeping it all under the ”KISS“ flag.
Honestly, the more layers of “fussiness” just manage to end up in failure or, at least, disappointment.
Here‘s a recent one…
 

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Lookin good. I did a similar one at my dad's house for his birthday. Got the loin from Costco. Popped it on his Genesis rotisserie and I could not believe how fast it was devoured
 
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