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Spicy Rotisserie Pork Loin

Spicy Rotisserie Pork Loin, we love pork loins, always tender and juicy. Tonight, we wanted to kick things up a bit with Cindy Lou’s Black Label Dry Rub and Grandville’s Spicy BBQ Jam. We did an hour and 20 minutes on the Rotisserie with a “Kiss of Smoke” using our Wedgie loaded with hickory pellets. This was a “Test” cook for some friends that are coming for dinner. We know they’re going to love it…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our gas grill, but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. 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
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 1 hr. and 20 mins. @400* (205c)
Grill: Gas
Pellets: Pacific Pellet Gourmet BBQ Pellet Smoked Hickory

Ingredients: Rotisserie Pork Loin

Spicy Rotisserie Pork Loin
A Wood Pellet Grill Recipe

Spicy Rotisserie Pork Loin
Our Ingredients

Cooking Directions: Rotisserie Pork Loin

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”. 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.

Generously season your pork loin with Cindy Lou’s Black Label Dry Rub and you’re ready for the grill. Adjust the burners you are using to cook with to 400* (205c), this is low temperature on my gasser.

Light your wedgie for that “Kiss of Smoke”, I checked things after a half hour to make everything was looking good. 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.

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. U.S.D.A. safe for pork is 145* (205c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.

Spicy Rotisserie Pork Loin
A Wood Pellet Grill Recipe

Spicy Rotisserie Pork Loin
Light Your Wedgie
Spicy Rotisserie Pork Loin
That “Kiss of Smoke”
Spicy Rotisserie Pork Loin
Sauce the Last Half Hour

Spicy Rotisserie Pork Loin
A Wood Pellet Grill Recipe

Spicy Rotisserie Pork Loin
Lookin’ Good
Spicy Rotisserie Pork Loin
Let’s Eat!!!

Spicy Rotisserie Pork Loin
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://www.datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grandville’s Gourmet BBQ Sauces
Steve 360 943 2861
www.grandvillesbbqsauces.com

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

Rubs And More
Cindy Lou’s Black Label Rub
Mark@RubsAndMore.com
http://rubsandmore.com

Phone: (714) 369-2897

The Smoking Wedgie
Our Store: http://www.datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-

Duck Fat
Our Store: http://www.datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By:

 

http://www.datenightdoins.com

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