Well the pork butt I mentioned in my last post got rained out ….repeatedly, so I ended up slow cooking it in the oven. Did two racks of ribs on the 4th of July, and they were gobbled up very quickly. Sorry, but I’m not giving out my rib rub or sauce recipe! (C;
I finally located an add-on rotisserie that would fit my grill. I found it at Lowe’s for $29.95! New possibilities abound! It took all of 30 minutes to measure for and drill the holes for the mounting brackets and and main shaft.
Two whole chickens stuffed with garlic cloves, onion, and injected with a brine solution, along with a light coating of Extra Virgin Olive Oil and a healthy dose of a rub consisting of equal parts of salt, pepper, garlic powder and onion powder, took about 2-1/2 hours to cook at 250°, and were just beginning to fall apart as I removed them from the rotisserie. The skin was crisp and the meat juicy and succulent. Next week will be a Boston pork butt.
A good basic rub to use to start experimenting with is as follows:
experiment with other additions such as:
nutmeg, pickle seasoning, oregano, turmeric, ginger, honey powder, etc. depending on your personal taste preferences.
For larger cuts like shoulders or “butts”, I also like to use an injector mixture made up of my rub mixed with apple or pineapple juice and Worcestershire sauce to carry the flavor of the rub throughout the entire piece of meat.
The addition of apple wood or hickory smoke gives an additional layer of flavor. I’ve found that beginning the smoking process with a cold piece of meat and a smoker temperature of no more than 200 degrees will allow the smoke to penetrate deeper into the meat.
Well, almost anyway. Time to drag out the grill and get to grillin’ and smokin’!
I’ll be posting my tricks and tips and maybe even a few recipes……
By the way, I use a grill made from a 55 gallon drum with no smoke/fire pit off to the side, everything takes place inside the drum for grilling or for smoking.
