Kalamazoo K500HB-2-NA, Use And Care Manual

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Directions
Combine the ingredients for the Espresso Garlic Rub in a small bowl.
Trim the fat on the outside of the roast down to a thickness of ¹/
8
to ¼ inch. Use
a knife to lightly score a crosshatch pattern through the remaining layer of fat on
the outside of the meat. This helps render the fat more quickly and allows the
flavor from the rub and smoke to penetrate the meat.
Liberally apply rub to all sides of the pork, taking time to massage it into the
crevices.
Rest the roast at room temperature while you prepare the grill for rotisserie
roasting at 400°F with a wood fire or with wood smoke.
1. Flip up the warming rack, making room for the rotisserie spit.
2. Prepare 3 foil smoking envelopes with wood chips or pellets (see page 55).
Place 1 envelope in the Hybrid Fire Grilling Drawer above the main burner
on the far left of the grill.
3. Fire up the ignition burner on HIGH and the left main burner below on
MEDIUM. Preheat the grill with the lid closed until the lid thermometer
reads 400°F. When you mount the roast on the rotisserie spit, mount it so
that the roast will be on the right side of the grill (away from the active main
burner) and the larger end of the roast faces to the left (toward the active
burner).
4. Replace the smoking envelope every 30 minutes with a fresh one.
Mount the roast on the rotisserie spit, centering the mass of the meat on the axis
of the spit as well as you can. Install the spit in the grill and roast the pork until
the internal temperature reads 150°F, approximately 90 minutes cooking time.
Remove the meat from the grill, leaving the rotisserie spit in the roast, and let it
rest for 10 minutes. The temperature will continue to rise to the desired 160°F.
Remove the spit and serve.
Serves 7
For the espresso garlic rub
3 tablespoons turbinado sugar
3 tablespoons kosher salt
1 tablespoon roasted garlic flakes
1 teaspoon dried minced onion
2 tablespoons ground espresso
(I use Illy brand)
For the roast
7-bone, center-cut pork loin roast,
about 5½ pounds (not Frenched)
Wood chips or pellets for smoking
Rotisserie Bone-In Pork Loin with Espresso
Garlic Rub
This recipe uses a simple rub that imparts a wonderfully earthy, flavorful crust as the meat
bastes itself in its own juices on the rotisserie. Wood smoke from the grill adds complexity
and depth to the flavor.