Rotisserie


 
Yah, sounds like an awesome rotisserie tool then. But, why didn't you realize there was a flare up earlier? Did you not have the upper "ambient" temp range set low enough?
 
I wasn’t by the phone during the flare up I noticed it outside. And I haven’t set up the temp alerts, I’m impressed enough with the device without even setting them.
 
Timothy F. Lewis said:
I’m jumping in before getting to the end of the thread as I tend to get distracted but, back to your project.
I suggest butterflying a nice half pork loin, making up a “stuffing” of sautéed red onion, garlic, fresh fennel (sliced very thinly) maybe some Meyer lemon zest and some dried fruit like chopped apricot, or craisins etc. Lay it open on your board spread the filling on most of the opened loin, drizzle with some brandy or calvados, the juice of the 1/2 the lemon maybe a light dusting of breadcrumbs (Or not) roll, tie in the most even careful string work you can muster. Spit and spin! Roughly 45-60 minutes, it should be a delightful color, the fennel will offer a nice flavor and some chopped fennel fronds will be a pretty garnish! Serve with a drizzle of excellent EVOO and the rest of the lemon.
Some fava beans and a nice Chianti...
Click to expand...

I have a golden opportunity to try this tomorrow. I’m going to use brandy and possibly substitute pineapple for apricot. Pictures and review to come!
 
Pineapple contains some enzymes which can “chemically tenderize” some foods (chicken very susceptible) so, if you re using fresh, be careful, if it’s dried you should be fine.
I LOVE pork and pineapple so, I see your idea.
I hope it turns out as well as some of mine have, I did the last one for some long standing friends who’s son (professional casino chef) was a “surprise guest” he was very impressed and actually told me that I had inspired him to go to culinary school! I was really honored that I had done anything that life changing through my (limited) cooking talents.
He was just a little kid when his step father and I were house mates where he visited often.
 
One Tim to another: thanks for the warning. I was actually going to use canned pineapple! I have made many a
Yummy stir fry with it. I’ll look for it dried but if I can’t find that then probably apricot or craisins.
 
Canned is fine for a lot of things, and very well may be just fine but, there have been accounts of people using it and ending up with textural issues most disturbingly when skewered adjacent to shrimp and chicken.
The thing about the apricot is no one expects it, and it doesn’t need a lot. I just looked through some old files and I must have ditched the pictures of that cook, sorry. It was really delightful!
 
I skewer fresh pineapple next to seafood and chicken with no issues at all. I imagine if you sat the protein in pineapple juice it might have a slight effect but I have enevr seen any issues. Papaya is a different story as it contains papain which is the enzyme you were warning about.
 
Fresh isn’t canned, fresh is not processed, canned is a different issue. The acids become more concentrated and they will chemically cook more delicate proteins. I have never had fresh cause me any difficulty either but, canned was mentioned.
I mis spoke in #206 I want to say use care with canned, fresh isn’t as “aggressive”
 
Timothy F. Lewis said:
Fresh isn’t canned, fresh is not processed, canned is a different issue. The acids become more concentrated and they will chemically cook more delicate proteins. I have never had fresh cause me any difficulty either but, canned was mentioned.
I mis spoke in #206 I want to say use care with canned, fresh isn’t as “aggressive”
Click to expand...

Yeah I almost never use canned anything except beans when I need to do things quickly. Otherwise always fresh
 
An interesting cook indeed:

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I used dried pineapple, but that might have been a mistake because it was covered in sugar. I tried to rinse it off, but I'm not sure it worked ..
 
It was a very interesting flavor, especially with the fennel inside. It wasn't bad, but I don't know what turned the garlic blue. For that reason, I'll have to make something "safe" for Christmas day dinner on the roti, this was again a very interesting cook. You're not kidding about trussing it carefully!
 
That actually looks like a tenderloin, I thought you said a loin roast, very different piece of meat.
Yes, the trussing takes some practice,
 
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