Rotisserie Parade!

[petek]

Here's a novel approach

to rotisserie.. and check out the Waste King DW

 

[maytagbear]

Oh, Dan....

How did the "Hawaiian" Pork Roast turn out?

If it turned out well, how about giving us the recipe?

Just askin'

Lawrence/Maytagbear

 

[toggleswitch]

Cleaning that open hearth

Venus:

For me, easy-off on a SS item like the Farberware open rotisserie is the ticket.

Spray on just before sitting down for dinner.
After dinner, rinse, and place items in dishwasher.... delghtful.

 

[toggleswitch]

We need to get mannies to start putting rotisseries BACK in their ovens. Aanyone have connections at GE or others?

HMMM my friends have a vintage GE double electric oven with a rotisserie on top. Maybe I can plant the seed of wanting it. One of the two has been DYING for an excuse to jettison it to the street.

 

[dalangdon]

For Lawrence/Maytagbear

It was really quite good! Much better than I expected from a Betty Crocker cookbook (having been scarred by the experience of working for the Betty Crocker division of General Mills as a temp for two weeks in 1990, I feel I can say that ;-)

And now for the recipe, courtesy of Betty Crocker's "NEW Outdoor Cookbook" (1967 Golden Press) This includes the barbecue instructions, which I ignored, opting for clean, FLAMELESS electric cooking! Also, you don't have to cook pork as much as they say in this recipe. 155-160 degrees is sufficient.

"Pig" Roast on the Turnspit

"A mainland version of the barbequed whole pig, the star of Island luaus. Garnish with Sweet Potatoes, Baked Mananas...and the traditional apple"

4lb boned pork shoulder (I actually used pork loin)
1/2 cup pineapple juice
1/2 cup salad oil
1/2 cup dark corn syrup
1/4 cup lime juice
1 clove garlic, crushed
2 tbsp. brown sugar
1 tbsp. yellow mustard
1 tbsp. soy sauce
2 tsp salt
1 tsp ground coriander
1/2 tsp ginger

Trim excess fat from roast. Place roast in plastic bag or shallow glass dish. Mix remaining ingredients; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigeratoe at least 8 hours or overnight, turning meat occasionally. Remove roast from marinade; roll and tie securely with cord. Insert spit rod lengthwise through center of roast. Secure meat on spit with holding forks. Check balance by rotating spit in palms of hand. Insert meat thermometer in center of meat, making sure it doesn't touch fat or spit. arrange mediium-hot coals at back of firebox; place foil drip pan under spit area. Cook roast on rotisserie about 3 hours or until well done. (Meat thermometer should register 185 degrees.) Add coals if necessary, to maintain even heat. Makes ten servings.

 

[toggleswitch]

Personally I like having a few flamers around.

 

[jasonl]

In cajun country we have whats called a "Cochon de lait" that means a whole pig is turned on a BIG rotissiere in a HUGE barbecue pit. Takes forever to cook but us cajuns make a big party of it, and at the end of the party when everybody's drunk, we eat. And it's pretty darn good.

 

[toggleswitch]

...I've got two gas stoves and a gas grill and a charcoal grill.

And the Puerto Ricans in NYC do a pig also, the Greeks do a lamb etc......

"Cochon de lait" looks like "pig of milk", unless my French is mighty rusty. Maybe some kind of marinade or cooking procedure beyond BBQ pit?

 

[jasonl]

"cochon de lait" means "suckling pig". A Piglet.

And OH so delicious.

Allons Manger! "Let's eat"

 

[toggleswitch]

DUH- LOL

 

[westytoploader]

Very nice rotisserie...my mouth is watering!!

Interesting...lechón (masculine noun--"el") is roast suckling pig in Spanish...