True that Gleichg! I still find it easer to remove the original twine when adding additional scores. Guess I've always done it that way and I quite enjoy the process. Thanks for watching mate.
What was the internal (Fahrenheit please) when you took it off? BTW absolutely enjoyed your video, down to business no loud annoying music or blah blah blah! I’ve never done a pork loin before, is it a lean cut of meat?
@@nickhoare6616 the coals were placed on the sides which indicated indirect, although the fire below in the middle at the end was direct and probably for the benefit of the crackling
Looks amazing mate! I just bought a weber master touch to compete my barbi collection,, definitely have to grab a spit attachment after seeing this! Cheers 🍻
Agreed 100% i bought the the "onlyfire" pizza oven amd rotisserie for my weber master touch by far the best £140 ive ever spent. Rotisserie chicken is the future of Sunday roasts, pork loin is next on my to do list
You need to allow the skin to dry for at least 12 hours before you oil and salt. You also want high heat at the beginning, and then low heat towards the end. Having a naked flame directly on the skin has burnt it as is evident by the scorch marks.
Hi Michael. Another viewer made a similar comment. I guess its what I've always done....although not absolutely necessary. I still find it easer to remove the original twine when adding additional scores. Thanks for your comments and thanks for watching mate.
Thanks Andrew. Direct heat at the end depends on the crackling. I just keep a close eye on it. As long as the internal temp has reached the desired temp then its just a matter of getting an even good crackling. Time changes with every cook.
Hi mate, The gloves are the "G&F Premium Grain leather Gloves" review from Meathead's AmazingRibs.com: amazingribs.com/ratings-reviews/tools/gloves-heat-resistance/gf-8115/ Amazon link: www.amazon.com/gp/product/B000G1MIJO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000G1MIJO&linkCode=as2&tag=amazi0a8-20
Where did you get the middle section for your Webber? I have seen one of these before. Are they custom made,or can you purchase one? Excellent idea by the way.
Hi Tim. Its a genuine Weber accessory. I got mine from these guys here in Australia... www.outdoorlivingdirect.com.au/weber/weber-accessories/weber-57cm-kettle-rotisserie.html
I bought a loin today for a cookout on Saturday. Time to embrace my inner Aussie. Cheers from Texas.
why cut the original strings? Coulda scored the fat cap with them on.
True that Gleichg! I still find it easer to remove the original twine when adding additional scores. Guess I've always done it that way and I quite enjoy the process. Thanks for watching mate.
The slicing made my mouth water. What cut of pork was that? Pork loins in the US don't look or come tied like that.
Is that the new serve safe razor knife I've been hearing so much about? 🙄
Nice work it looked delicious thanks for sharing
And a massive thankyou for watching.
Whoa that 3rd string cut at 0:29 nearly had your hand 😦
Yep a little too close. Got away with it this time.
@@OzzieOutdoorsyoutubecut away from yourself, not towards yourself.
damn that knife is sooo close to your fingers lol good job man
Thanks for watch Brian. Still got all fingers..so far at least.
That looks so professionally cooked!
Thanks Tim. Glad you enjoyed.
What was the internal (Fahrenheit please) when you took it off? BTW absolutely enjoyed your video, down to business no loud annoying music or blah blah blah! I’ve never done a pork loin before, is it a lean cut of meat?
Lovely. Do you keep the lid off? How long do you cook it for? Great work!
Thanks Kate. Lid on for the majority of the cook. Took about 45 - 50 min.
@@OzzieOutdoorsyoutube was the lid on most of the time with Direct or Indirect heat?
@@nickhoare6616 the coals were placed on the sides which indicated indirect, although the fire below in the middle at the end was direct and probably for the benefit of the crackling
Lol... fahrenheit on the thermometer... Aussie as... other than that excellent video mate, prepping one right now...
Thanks for the watching and for the comment Andrew. Hope you enjoyed yours.
Looks amazing mate!
I just bought a weber master touch to compete my barbi collection,, definitely have to grab a spit attachment after seeing this!
Cheers 🍻
You wont regret it mate!
Agreed 100% i bought the the "onlyfire" pizza oven amd rotisserie for my weber master touch by far the best £140 ive ever spent. Rotisserie chicken is the future of Sunday roasts, pork loin is next on my to do list
Dam thats some chuck norris shit right there. No reaction after stabbing himself with the blade. Can even see the blood there aswell.
Very observant of you JK. 10 points for attention to detail.
You need to allow the skin to dry for at least 12 hours before you oil and salt.
You also want high heat at the beginning, and then low heat towards the end.
Having a naked flame directly on the skin has burnt it as is evident by the scorch marks.
Next time half the coals and twice the cooking time and it’ll actually be cooked to perfection
Why cut the strings off when your just going to put new ones on? You can score and season with original strings
Hi Michael. Another viewer made a similar comment. I guess its what I've always done....although not absolutely necessary. I still find it easer to remove the original twine when adding additional scores. Thanks for your comments and thanks for watching mate.
at start you are using indirect heat then at the end direct - how much time on direct heat at the end?
Thanks Andrew. Direct heat at the end depends on the crackling. I just keep a close eye on it. As long as the internal temp has reached the desired temp then its just a matter of getting an even good crackling. Time changes with every cook.
3:30 GOOD STUFF MATE
6:10,
try seasoning the inside next time, good opportunity to add more flavour in there.
Great suggestion Brenton. Will defiantly try on my next cook. Thanks for watching.
Hi mate! Could you tell me what kind of gloves you are using?
Hi mate, The gloves are the "G&F Premium Grain leather Gloves"
review from Meathead's AmazingRibs.com: amazingribs.com/ratings-reviews/tools/gloves-heat-resistance/gf-8115/
Amazon link: www.amazon.com/gp/product/B000G1MIJO/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000G1MIJO&linkCode=as2&tag=amazi0a8-20
What coal please?
Nice one 👍
Where did you get the middle section for your Webber?
I have seen one of these before.
Are they custom made,or can you purchase one?
Excellent idea by the way.
Hi Tim. Its a genuine Weber accessory. I got mine from these guys here in Australia...
www.outdoorlivingdirect.com.au/weber/weber-accessories/weber-57cm-kettle-rotisserie.html
Finally got an attachment for my 57cm weber bbq.
It has an electric motor.I guess you could purchase a battery operated rotisserie.
Just another question.Would you put the top lid of the weber bbq on?
Hopefully my roast also has a happy ending as well!
We'll see !
Ha Ha.
Awesome! Where did you get the rotisserie attachment?
I got mine from these guys here in Australia...
www.outdoorlivingdirect.com.au/weber/weber-accessories/weber-57cm-kettle-rotisserie.html
@@OzzieOutdoorsyoutube Thank you! I didn’t know Weber would make this. I thought it was custom built.
Good job mate
Thanks Greg. Glad you enjoyed.
Using a box cutter???
Yep, need to learn how to sharpen knifes 😉
Baste with oil first then salt
Note taken Doin 👍 Thanks for watching.
Cut away from your other hand folks 👍
Looks good, except at 0:32 in where he stabs his hand! 🤢
Thanks Christian. Very vigilant of you. Thanks for watching and for the comment.
you like blue, eh?
TRU BLU
🙄🙄🙄
Thanks Kim
So weird.