Post by smokey on Jun 6, 2015 15:35:31 GMT 10
I decided to roast a pork loin on the old 4 burner gas bbq last night.
For those that have a back Roticerie they are very handy to get the initial high radiant heat needed to get pork crackling started.
Did nothing special other than dry out the pork loin , Rub with oil and rub over with chicken salt.
On that raised roast holder, All bottom burners on low and the back burner cranking.
Spin the pan a few times and be close by. Once you have some light pop, Turn off the back burner and add the veg.
I turned off the two middle burners and upped the two outer burners to med/ high until done.
Check internal temp verses colour and guesstimate turning the two outer burners up or down.
For those that have a back Roticerie they are very handy to get the initial high radiant heat needed to get pork crackling started.
Did nothing special other than dry out the pork loin , Rub with oil and rub over with chicken salt.
On that raised roast holder, All bottom burners on low and the back burner cranking.
Spin the pan a few times and be close by. Once you have some light pop, Turn off the back burner and add the veg.
I turned off the two middle burners and upped the two outer burners to med/ high until done.
Check internal temp verses colour and guesstimate turning the two outer burners up or down.