Keep in mind that a recipe is just an outline. Note: I get a lot of questions about the kind of pellets you can use with a recipe. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill.
When the pork loin reaches an internal temperature 145* (205c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. Then, after another half hour I sauced it with the Grandville’s and light the burner under the pork loin to char the sauce a bit. Light your wedgie for that “ Kiss of Smoke”, I checked things after a half hour to make everything was looking good. Adjust the burners you are using to cook with to 400* (205c), this is low temperature on my gasser. Generously season your pork loin with Cindy Lou’s Black Label Dry Rub and you’re ready for the grill. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right if you can control the heat. Place your pork loin onto your rotisserie rod so that you can place it over a burner that you don’t light for “indirect heat”. Cindy Lou’s Black Label Dry Rub, to tasteĪ Wood Pellet Grill Recipe Our Ingredients Cooking Directions: Rotisserie Pork Loin.Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory Ingredients: Rotisserie Pork Loin We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two… Spicy Rotisserie Pork Loin Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We always eat outside on our patio where it is very comfortable with a rainforest theme. We usually put something special on our gas grill, but sometimes we cook inside. Patti and I have set one night a week just for us. This was a “Test” cook for some friends that are coming for dinner. We did an hour and 20 minutes on the Rotisserie with a “ Kiss of Smoke” using our Wedgie loaded with hickory pellets. Tonight, we wanted to kick things up a bit with Cindy Lou’s Black Label Dry Rub and Grandville’s Spicy BBQ Jam. Spicy Rotisserie Pork Loin, we love pork loins, always tender and juicy.
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