BBQ Rotisserie stuffed pork loin
#Ad - not really an advertisement, but as I posted on the first cook, I did get sent the briquettes for free to try & then post about.
Second cook with the Cocoshell Briquettes from Big K - a longer cook this time (around 90 mins) using the Kamado Joe Classic, Jotisserie & Meater+.
Decided on a stuffed pork loin - something the family loves & which will generate lunch-bound leftovers.
First up I chopped a couple of eating apples (not cooking), stewed them, blitzed them in a processor & added a little maple syrup. This was spread over the opened out pork loin, along with some chopped soft appricots, sage leaves & salt & pepper. On the outside it was sprinkled with Angus & Oink Moo Mami.
I then tried to work out how to tie the loin around the Joetisserie spit rod using twine & a butcher's knot. Which frankly frustrated the hell out of me! Something to work on.
Not pretty but in the end worked. I added the Joetisserie forks to each end even though the prongs did not go into the meat, it added lateral pressure to keep it from spinning on the spit.
Not pretty but in the end worked. I added the Joetisserie forks to each end even though the prongs did not go into the meat, it added lateral pressure to keep it from spinning on the spit.
For the briquettes, I banked them at the back of the firebox, added two lighters, left for 15-20 mins, added a water bowl & started the cook.
Again, no real flavour from the briquettes. But you can see from one of the photos that there was a good smoke penetration in the meat with an obvious smoke ring.
The 'recipe' worked really well - although I slightly over-cooked the meat because I was trying to get a final sear near the coals at the end. I would create some kind of sweet glaze next time too - more for appearances than anything else. The stewed apple & apricot mix kept it beautifully moist inside, just would have liked a bit more char on the outside. Next time...
Again, I think the briquettes held up well - lit easily, consistent temperature & plenty of fuel left over. However, and as you would expect, more ash this time. I'll be interested to see how these perform on the longer cook I have planned and whether or not the ash proves to be a problem in a kamado or whether i have to move to using the snake-type method rather than my current 'dump n run' highly organised method!!!
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