I first got into rotisserie cooking after friend and fellow Shank Bro, Alan, knocked me up a beer keg pit. Instantly I became hooked to this style of cooking, mainly because, once it got going, it was like watching Meat TV.
And believe me, anytime we’ve done these in public, people walk straight past all the fancy smokers and barbeques, and gravitate to this one machine, like zombies looking at a rotisserie brain...
As if the promise of wonderfully moist, self basted pork wasn’t enough, there is a by-product that’s pretty decent too.....crackling!!! Did I mention you get crackling!!!
Ok, so we all know the crackling is the most important part, so here goes....
The day before you cook:
Find yourself a nice, even rolled pork roast. You don’t want a lop-sided one, it’ll be a bastard to try and counterbalance on the skewer.
If it’s not done already, get a sharp knife and score the skin, make lots of little cuts.
Next, if you have a favourite pork rub, use that on the meaty ends of the roll, and the underside, but not on the skin layer.
Grab your favourite salt and generously rub the whole skin, massaging it into the cuts you’ve made. This process will draw our excess moisture from the skin, making for waaay better crackle.
Leave in fridge overnight.
Ready to rumble:
Knock any excess salt off the roast and pat dry.
I like to also weave a few sprigs of Rosemary under the butchers twine, down the length of the roast.
This is a very general overview of cooking, you should not take this as gospel, because it’s what works for me on my “Kegonator”, other spit designs will cook differently, so there, disclaimer done...
I light a chimney full of Gidgee lump, and when its going, pour the coals onto the coal tray.
Now because the meat is close to the coals, I never place any coals directly underneath the meat. The last thing I want is a big flare up, which burns everything and ruins your roast. So instead, I’ll put some drip trays under there, put a little water in there, line with some Rosemary or other hard herbs, and top with onions, potatoes etc. They will bathe in the drippings and be ever so good!!
Skewer and balance your roast, engage into the motor drive, grab a beer, sit back and watch the show!!!
Keep an eye on your coals, top up if necessary throughout the cook by laying unlit fuel on top of the lit embers.