Videos from Mike Vrobel, blogger at DadCooksDinner.com, lover of pressure cookers, indie author of the How to Rotisserie Grill series of cookbooks, and an enthusiastic home cook.
The only thing I'm concerned with is 205° F. I thought it was only supposed to cook until it reaches 145° F. How is it not all dried out at such a high temp?
You're thinking of pork loin, which cooks very differently from pork shoulder. 145°F is for pork loin, which will dry out. 205°F is for pork shoulder, which needs the high temp to break down connective tissue, which makes it tender and juicy.
Excellent! I especially appreciated hearing your total cooking time and it will give me an estimate of how long to plan for the cook I'm going to do tomorrow. By any chance, have you ever smoked a sirloin roast on a pellet grill? I'm wondering if it would be a good alternative to smoking a prime rib roast. Thanks!
This looks delicious. Going to try it tomorrow. The only thing you don't mention (or maybe I missed it) is temp in the grill. I get that we ant to get to 125-130 internal temp, but is the grill at 300? 400?
Great job. Can't fathom how tasty it must be. I have one concern.....I hope someone got to enjoy all the meat that was still stuck to the twine before it was tossed out. Thanks for sharing and great job tying the roast up too.
Hi Mike thank you for this great rotisserie roast cooking lesson. I am trying to save this to a rotisserie play list of favorites that i made on my account and I notice the (save ) button is not up on your video. I would like to watch this video a few more times for reference, but I am afraid I will loose it now. I saw your web site so I will book mark that.
I made this on Christmas Day - wowza! LOVED IT! I did season it 2 days ahead and put in fridge, I also added a bit of butter with the spread. Great advice on taking the string off and herb sticks once removing from grill. Thanks for sharing this, I would absolutely do this again!
@@tiagow95 Black beans are important to the recipe. You could probably substitute small red beans or navy beans, but if you can find either of those, you probably will find black beans.
I hope this chat is still active. I have a pork Cushion roast. I am concerned because I understand they are usually about 2-4lbs, but the one I have says 10lbs on the label. I want to rotisserie it, but I am afraid that it might be multiple smaller roasts bunched together. Thoughts? Feedback?
This is the first I've heard of a pork cushion roast, but it looks like you're right, they are 2-4 lbs each, so you've probably got 3 to 4 roasts. If your rotisserie spit is long enough, you can truss and spit all of them onto it, one after the other. Because they are smaller roasts, they will probably cook in about 4 hours, but I'm just guessing on that - cook them low and slow until they get to 205°F.
@@MikeVrobel unfortunately, I don’t have a backyard, so (don’t hate me) I have an indoor rotisserie unit. Not the same as on a pit or bbq, but for what it is it does a good job. I could probably get 2 on end to end.
Great recipe and demo, great video getting right to it with no needless banter/chatter/narration, just got right to it! The final dish was excellent with no leftover!!! Thanx very much!
