Spinning pork roast on the LE red

Grillagin · March 24, 2018, 03:15:35 PM

Hey all. I thought a pork roast would be yummy and fun to try on the roti. I'm already hungry waiting and the horseradish is ready.

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mhiszem · March 24, 2018, 03:53:03 PM

Can't wait to see how that turns out. Good luck!

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Grillagin · March 24, 2018, 03:53:41 PM

It's taking a while. 22 degrees outside with 20 MPH wind. 290 degrees inside the grill.

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SMOKE FREAK · March 24, 2018, 05:09:46 PM

Gonna be goooood!

Grillagin · March 24, 2018, 05:59:16 PM

Almost done! My coals pooped out on me, so I had get new ones going. Some FOGO on top should get it finished. This was my first cold weather roti attempt.

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Grillagin · March 24, 2018, 07:09:00 PM

Finally done. I'm learning as I go.

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hawgheaven · March 25, 2018, 05:22:40 AM

Looks goooood! What was your prep/seasoning on the meat?

mhiszem · March 25, 2018, 08:17:20 AM

Looks great!

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varekai · March 25, 2018, 08:30:57 AM

Looks Great... just my 2 cents here, When I do a roti cook or even the pork loin I did last night, I start a chimney and then dump it, dividing between 2 baskets, before its all ashed, I usually dump when the "top" layer is still unlit, that way you get a longer burn...

Grillagin · March 25, 2018, 11:45:53 AM

Quote from: hawgheaven on March 25, 2018, 05:22:40 AM
Looks goooood! What was your prep/seasoning on the meat?

Black pepper and sea salt.

Garfield · March 25, 2018, 08:38:35 PM

Is that a Boston Butt (just a regular pork shoulder) roast? It looks great, must have looked nice on the table, for a short time!

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Grillagin · March 25, 2018, 09:29:04 PM

@Garfield, Just a boneless shoulder. No extra smoke. It came out tasty and very tender, with some crunchy bark. I was just nibbling on a piece before I sat down.

Garfield · March 25, 2018, 09:31:34 PM

I know it was cold and windy, under ideal conditions, how long and what internal temp would you recommend?

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Grillagin · March 25, 2018, 09:51:29 PM

Quote from: Garfield on March 25, 2018, 09:31:34 PM
I know it was cold and windy, under ideal conditions, how long and what internal temp would you recommend?

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I have a few roti cooks under my belt, but I'm not up to the level of others here. Most of mine were beef roasts in warmer weather and those took around 1 1/2 to 2 hours. I cooked the pork roast to 155 internal, then let it rest and finish. This was my first pork roti attempt, as well as dealing with the cold. It will go faster next time.

Garfield · April 08, 2018, 01:24:20 PM

Hey Grillagin .... how big was that boneless shoulder. My wife picked up a 5 pounder. was yours +/- 5 pounds?

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Spinning pork roast on the LE red