First, man created fire. Then, man created a device to spin animal carcass over said fire. I procured a rotisserie accessory for my grill last week and as soon as it arrived, put it to work on a recipe ripped off from my favorite blog Dad Cooks Dinner.
http://www.dadcooksdinner.com/2010/02/rotisserie-pork-shoulder-char-siu-style.html
The nomBlog is a big fan of the pork shoulder. While the pulled pork sandwich recipe proved to be a quick and easy project, this one took a little longer. The roto (I'm not spelling out rotisserie more than I have to) took some tinkering to get the "universal" brackets to work just right. Despite being a CharBroil product, like my grill, the parts were anything but. Nothing a little creativity couldn't fix. The meat itself marinated for a day (original plans to cook Saturday night ran into a sick wife who needed chicken soup, not a chunk of pork) and then I had to learn the basics of trussing. I tied a bunch of knots that seemed to work. Whether or not that can be called trussing, I'll let someone else decide.
The Marinade (or Brinerade as DCD calls it):
For my 4 burner grill, I turned on both outers to full blast, placed a drip pan in the middle and let it spin for 30 minutes. Lowered heat to medium for the remaining 45 minutes. After 45, I took the glaze and basted it as it turned, letting it cook for another 10 minutes.
Off the grill, rested for 15 minutes, sliced. Paired it with some stir fry bok choy. Outstanding results. I may try and tweak the grill a little bit next time and do the long cook at a slightly higher heat as it was slightly undercooked. The meat thermometer registered at a nice 175 internally though, so I'll call it a success.
http://www.dadcooksdinner.com/2010/02/rotisserie-pork-shoulder-char-siu-style.html
The nomBlog is a big fan of the pork shoulder. While the pulled pork sandwich recipe proved to be a quick and easy project, this one took a little longer. The roto (I'm not spelling out rotisserie more than I have to) took some tinkering to get the "universal" brackets to work just right. Despite being a CharBroil product, like my grill, the parts were anything but. Nothing a little creativity couldn't fix. The meat itself marinated for a day (original plans to cook Saturday night ran into a sick wife who needed chicken soup, not a chunk of pork) and then I had to learn the basics of trussing. I tied a bunch of knots that seemed to work. Whether or not that can be called trussing, I'll let someone else decide.
The Marinade (or Brinerade as DCD calls it):
- 1 cup soy sauce
- 2 tbsp hoisin sauce
- 4 cloves garlic, minced or pressed through a garlic press (or 1 tbsp garlic powder)
- 2 inch piece of ginger, peeled and grated (or 2 tsp dried ginger)
- 2 tbsp rice wine vinegar (or dry sherry)
- 1 tbsp sesame oil
- 2 tbsp reserved brinerade (or 2 tbsp soy sauce)
- 1/4 cup honey
- 1/4 cup hoisin sauce
For my 4 burner grill, I turned on both outers to full blast, placed a drip pan in the middle and let it spin for 30 minutes. Lowered heat to medium for the remaining 45 minutes. After 45, I took the glaze and basted it as it turned, letting it cook for another 10 minutes.
Off the grill, rested for 15 minutes, sliced. Paired it with some stir fry bok choy. Outstanding results. I may try and tweak the grill a little bit next time and do the long cook at a slightly higher heat as it was slightly undercooked. The meat thermometer registered at a nice 175 internally though, so I'll call it a success.
