I need a pork roast to cook on the spit.

afterburnt

My kids are coming for Thanksgiving and my son wants me to make a roast on the grill rotisserie thing. I never did this and know virtually nothing about roast. I personally lean toward pork but beef will work too. What kind of roast should I be looking for?

NotaSuv

I would skip the roast and go for a tenderloin, we put apple wedges and garlic wedges under the surface before cooking for a tasty piece o pork

afterburnt

NotaSuv wrote: »

I would skip the roast and go for a tenderloin, we put apple wedges and garlic wedges under the surface before cooking for a tasty piece o pork

Do you cook it on a rotisserie? I am concerned about it being too dry.

JayCee

I'm partial to pork, too, and I used to cook rib roasts w/a rotisserie on my gas grill. Whatever you get make sure there's a nice fat cap and it'll self baste as it spins. Always grilled tenderloin, never thought of doing one on a rotisserie. Without adequate fat/basting it will dry out IME.

Just did a quick search and found this tenderloin recipe. Looks good:
https://www.weber.com/US/en/recipes/pork/rotisserie-pork-loin-with-garlic-rosemary-and-fennel/weber-1997270.html

Another contender w/this rib roast recipe. Think of it as Pork Prime Rib?:
https://info.electri-chef.com/grill-recipes/pork-rib-roast

The rib roast recipe shoots for internal of 150 but I prefer 145 and a quick pan flash if someone wants more done. Perfectly safe @ 145.

"The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time."https://www.webmd.com/food-recipes/news/20110525/cooking-temperatures-for-pork#1

motorhead43026

135 degrees is my ideal internal temp for pork. Of course let it rest before serving.

Tenderloin, roasts.

afterburnt

Should I put my pellet tube thing in there with it, I got pecan pellets?

marvda1

https://www.youtube.com/watch?v=6x0JAaSpBjc

JayCee

afterburnt wrote: »

Should I put my pellet tube thing in there with it, I got pecan pellets?

I like pecan by itself and also use it in my pellet blends w/oak and hickory. I think someone else, in another thread, didn't recommend pecan on beef but that's not been my experience on tri-tip.

Marvda's video of the bacon wrapped loin looks great and as long as you watch your internal temp should be foolproof at not drying out.

afterburnt

@JayCee I have used cherry with beef and liked the results.

afterburnt

marvda1 wrote: »

https://www.youtube.com/watch?v=6x0JAaSpBjc

That looks great, pork wrapped in pork how could that be bad?

pitdogg2

afterburnt wrote: »

@JayCee I have used cherry with beef and liked the results.

I use Cherry on just about everything. Cut down an Apple tree this fall, I will be trying it next spring.

afterburnt

Ivan, that should work nicely. Too bad I had to leave my wood behind, never got to try the load of Persimmon that I had.

JayCee

Persimmon. Interesting, never heard mention of it for smoking. Experiment or have you known someone that's used it?

pitdogg2

I've not heard persimmon used in smoking but hey I'd give it a try.

afterburnt

@JayCee @pitdogg2 I read up on it when I cut a bunch of it, said it works like any fruitwood. I had some almond and apricot that I never tried either.

pitdogg2

I'm not a Pecan fan. I tried it this summer and it was a bit too nutty for my taste.
Interesting on the Persimmon Bruce.

JayCee

Not rotisserie'd but, assuming enough clearance, could be done. Adding this to my list of to do's on the Rec Tec: Crown Roast of Pork https://www.youtube.com/watch?v=RZ6VtLRFggU&list=PLYIoUlROLDsL7d_QqbQpJSz86fACkWkIS&index=5

afterburnt

@JayCee Thanks, but I got a giant shoulder roast from Costco. I will be eating swine into the new year.

afterburnt

I got a bright idea to inject the roast with a garlic puree. Yooz think this is a good idea?

afterburnt

@tonyb how did you say how to roast garlic?

OleBoot

afterburnt

OleBoot wrote: »

Ol' Yeller looks delicious!

afterburnt

afterburnt wrote: »

I got a bright idea to inject the roast with a garlic puree. Yooz think this is a good idea?

I would ask my friend but he don't move no more....

afterburnt

I know it was a crazy idea, sorry. I got nothing to do but to come up with these hare-brained schemes. I need a job.

TroyD

I’m partial to a prime rib…..stupid simple

pitdogg2

Salivating

treitz3

Troy, what was the brand of your grill again?

Tom

TroyD

It’s a DCS.....

treitz3

Thanks chief!
Tom

TroyD

treitz3 wrote: »

Thanks chief!
Tom

Happy Thanksgiving, brother!

pitdogg2

LMAO!
You link a best meat for hamburgers !!
Hale
Do you even know what you're linking?