Piggie too
Posted: 15 Jul 2013, 09:15As I mentioned in the first cook, the 12 Kg was just a tad large for the spit so I ordered a 10 Kg from Tasteradition. They advertise chilled rather than frozen and rare breed pork. Having been told that the smallest one they had in stock was 14Kg, plan B went into operation. As you can see its quite long measured against the spit rod itself.
So I hog tied it and put it on the Ascona rather than the Weber, so there was no smoke for it this time. As it was a rare breed I didn't season it at all to see if the flavour would come through on its own.
This is the result with delicious crispy crackling after 3.5 hours at 150C then a final blast to ensure crispness.
The final result was tender, huicy and very flaversome pork. I was told by my boss, who I found out wasn't a pork lover, that it was the nicest pork he'd eaten. I have to admit even with no seasoning the flavour was fantastic.
I also tried out Weber's non-stick spray for the first time and I was impressed, nothing stuck on either BBQ or the Excel.
So I hog tied it and put it on the Ascona rather than the Weber, so there was no smoke for it this time. As it was a rare breed I didn't season it at all to see if the flavour would come through on its own.
This is the result with delicious crispy crackling after 3.5 hours at 150C then a final blast to ensure crispness.
The final result was tender, huicy and very flaversome pork. I was told by my boss, who I found out wasn't a pork lover, that it was the nicest pork he'd eaten. I have to admit even with no seasoning the flavour was fantastic.
I also tried out Weber's non-stick spray for the first time and I was impressed, nothing stuck on either BBQ or the Excel.
