This is something I have wanted to try for quite some time. I have only used the rotisserie on a couple of occasions. The rotisserie beef worked brilliantly. I struggled a little more with the chicken but I just knew that it would be perfect for a nice joint of pork.
I chose to rub the meat with Jack’s Meat Shack Meat Dust but only apply salt to the skin. This, I hoped, would help produce some fantastic tasting pork but also some incredible crackling. Probably the best part isn’t it?
I lit a chimney of Resilient Woodlands charcoal and got the coals burning in the Jumbuck rotisserie. I know that a lot of people make modifications to their Jumbuck rotisserie to improve it’s performance. I haven’t made any of the recommended alterations to the Jumbuck. So far at least it’s worked pretty well for me. Eager to get this pork cooking – I got the meat skewered, threw a chunk of apple wood onto the hot coals for a little flame/smokiness and started cooking
As the cook progressed I got more excited. The pork was already looking great.
I did have to top up the charcoal quite often during the cook but that didn’t bother me. It was quite nice to actually manage a fire for a change. Normally the UDS or the barrel BBQ seems to be set and forget. With regards to the pork… things only got better.
Finally as the cook came to it’s closing stages the crackling really started to transform into the fantastic, crunchy and golden deliciousness that I hoped for.
In the end the cook couldn’t really have gone much better. I am pretty proud of this cook. I know it’s just a pork loin cooked on the rotisserie but I enjoyed every moment. Prepping the meat, maintaining the fire and enjoying the results. Isn’t that the most important thing?
I’d like to hear your thoughts on this cook. Anything I can do to make this even better?
I’d also like to see your cooks.
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Written by Tomos Newland-Jones @MrNewland66