Kalamazoo K750GB-2-NA Use And Care Manual page 32

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Smoke-Roasted Rotisserie Pork 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.
Serves 6 to 8
7-bone, center-cut pork loin roast,
about 5 1/2 pounds (not Frenched)
For the Espresso Garlic Rub
3 tablespoons turbinado sugar
3 tablespoons of kosher salt
1 tablespoon roasted garlic flakes
1 teaspoon dried minced onion
2 tablespoons ground espresso, we
prefer to use Illy
KalamazooGourmet.com +1.800.868.1699
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 1/4 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 an indirect fire (bank the wood to the front and rear of the
fire box).
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, raise the rack to its
highest setting, 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.
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