How to Make a Rotisserie/Charcoal Spit Pork Roast
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- Опубликовано: 7 фев 2025
- In this video i'm going to show you how to make an amazing pork roast on a charcoal rotisserie/spit.
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Now i'm going to cover off everything you need to know so you can make an amazing roast yourself at home! We'll go through the preparation process to get perfect crackling, the rotisserie/spit set up, how I like to gauge the cooking temperature and everything else you need to know from start to finish!
This is a great video for anyone who has just bought or picked up a rotisserie, or anyone looking to improve their knowledge on how to use one!
If you have any tips you'd like to share, feel free to drop a comment below and let us know!
Here's some of my most commonly used prodcuts:
My BBQ rubs and Oklahoma Joe's Smokers (use code RUclips10 to get 10% off your purchase): www.lownslowba...
INKBIRD products I use (use code LOWNSLOW15 to get 15% off):
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The camera I use (Sony a6400): amzn.to/3QaYDxd
The studio lights I use: amzn.to/3XhPlSz
Meat injector: amzn.to/3jIVCrJ
Jaccard (meat tenderizer): amzn.to/3QaUBET
Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): victorinox.com...
Smoking wood: www.naturalsmo...
Fire lighters and lighters: zippo.com.au/
Meat: www.australmeat...
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Thanks so much for watching and we'll see you next time.
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Hey everyone!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
OMG followed your instructions to the letter, best crackling pork I have ever made
I used your advice and did a porchetta on my Bunnings $84 Jumbuck rotisserie. Turned out superb! Thanks!
Just thanks my home nurses saw this video and then said we will pay if you spitroast or thanks for all your videos you are a great human being
🙏🙏🙏
Bloody awesome video for someone that hasn’t used a spit and looking to do so. Thanks for sharing.
Cheers mate!
Got a rotisserie for Christmas and finally a free day to use it. Got my pork ready to fire it up. Love watching these types of videos. Hoping mine turns out as good as yours
Love the idea of the spiking of the crackle skin - hadn't ever thought of that - will definitely be trying this next time.
Another awesome trick I learnt from Jamie Oliver for great crackling, is to slice lots of parallel cuts across the entire surface area of the crackling in both directions. It's delicious and works well
I only stumbled upon your channel a few days ago and you are my go too for any tips I’m needing, thank you 👌🏼
I bet the family loved this. Awesome crackling. Cheers Aaron
Thanks mate, sure did ;)
NAILED IT BROTHER
Cheers mate
Great guide mate. Thanks heaps.
Most welcome
Love it mate. I might have to try this on my ga as it’s my only charcoal bbq with a rotisserie lol. Bring on the next video!!
Thanks brother! Definitely do :)
How did it go on the gas BBQ?
Just purchased my first rotisserie BBQ mate. Super keen to use your tips for a hectic Sunday pork roast 👌😎
🤘
wow mate thats awesome so helpfull some great tips !!!
Best Rotisserie Pork vid on RUclips! What are your thoughts on running this low n slow in the oven at say 225F for an hour or two before the Rotisserie to render the fat, then hot and fast on the rotisserie to crisp that skin?
Hi mate. Firstly. That pork looked insane. Great job. That crackled looked perfect. Also just curious on what briquettes you use?
@@johnnysmith6206 cheers mate. The brand is olive pip co.
Thanks for the video.
I'm doin a pork roast on the Weber kettle today. No rotisserie tho, just the charcoal baskets.😎 that crackle looks hectic👍
Oh nice! Can't beat it in the weber either!
mate that looks splendid !
Was pretty good 🔥
Doing a2kg roast on my little bunnings spit over the weekend. Some great tips here mate, thanks
Wow you make it look soo easy, can’t wait to try this in a few days😊
Another first class bbq vid 🍖
That piercing tool is awesome. Great video mate. Can’t condone using pigs that have been raised on steel grates in tin sheds though. We’re lucky in Tasmania where we have ample access to ethical raised free range so definitely not judging 🙂
Tin sheds aren’t pig farms, they’re cruel production factories. Always go a free range pork!! Great video tho dude👍
love your videos. keep up the good work!
Use the wireless MEATER or a similar device to keep track of internal temps. No wires so they work well with rotisseries.
hey bro, i did a porchetta on charcoal spit. came out killer!
Thanks for the tips. Me roast come up a treat👌
🤘
Good vid thanks!
Most welcome
How many Pirate Life's per roast, the pork look good as well. Cheers
Do you rate that sort of rotisserie over the Weber rotisserie attachment?
thank you bro a year later and i was doing the opposite thinking a reverse sear would be fine but my crackling would always be burnt or just not puffed up like that
Brilliant ….!!!!!
Thanks Aaron great video and is todays project hope mine is is nice as yours ;)
Cheers mate!
If using a gas bbq 4 burner would I use all burners?
Will this method work for a larger piece of meat? I have an 8kg pork leg i was gifted and I have a similar rotisserie. For it to fit it needs to be on the highest position, I'm concerned I will have no where to escape of I over do the heat...
Or is there a better method you would suggest?
Definitely could work 🙌
Awesome vid good explanation on how to get pork nice. I watched this last night did a roast pork spin today with the tips from this vid turned out so nice and tender crackle was perfect. Thanks
Great work! Thanks for the feedback 🍻
I'm doing mine on a weber kettle and rotisserie. Its only about 5 degrees Celsius here so would it be advisable to put the lid on?
Wouldn’t hurt :)
Hi, Awesome videos. I just bought the spikey thing and when I used it it busted the strings holding the pork together, any tips? Thanks again. Gary
When using a rotisserie, do you ever need a lid on the bbq? I use a weber kettle......
Good video! I've done a heap of pork on the weber, going to attempt a pork loin on my new Cobb Premier using the rotisserie. I don't think it will work out like this though.
You'll smash it mate :)
Fake!
Hey mate, do you think adding a bit of smoking wood to the pit would be ok?
Definitely ok to do that. Might not influence the meat much in an open fire.
Yum! Could you do the same method with pork belly?
Sure could, just take to 180f/80c internal
Perfect!
Thankyou
Hey mate new to the whole spit concept but so far loving your videos! What temperature probe do you use and what fire lighters exactly?
Inkbird thermometers and Samba or cleanheat firelighter
That is one sharp knife! Should do a vid on sharpening...if you do it yourself that is 👍
Hey mate! Great idea. Yep being a butcher I always sharpened my own :)
Great site guys! Just got my cheap ‘n nasty Bunnings Mini BBQ Rotisserie, did two great legs of lamb following your instructions.
Now have a small 1.5 kg pork shoulder on the spit but after smothering it with salt like you said, after 24 hours it had all disappeared? Not a sign of it to wipe off next morning! Wonder where it went to? Still doing the crackling right now so not sure how it will finish up…..🤢
hey mate, sounds like it dissolved. Did you pat the skin dry first?
@@LownSlowBasics Ummmmm, think I forgot that step, damn! Thanks for advices, I’ll try again and again and again ……..
If you went thru the trouble of salting the roast to draw the moisture out why would you say to dump hot water on it? Wont that just add moisture back into the roast?
It won’t really settle in, just to wash salt off, pat dry again straight away, oil and fresh salt.
I have a weber kettle and have bought the rotisserie extra. Would you ever put the lid on top while using the rotisserie or always lid off?
I've never used a lid on this one.
4:42 watch our "meat spin". There's an old one from the shock internet days.
😂😂😂
How much of a difference does the salting step make? My butcher just delivered and I want to start the cook cook now!
As long as the skin has been dried, that’s the most important part.
@@LownSlowBasics will leave it overnight, thanks for the tip.
What do you do if your crackle is starting to burn and it's not cooked yet?
Raise the meat up or loosely cover in foil.
What kind of briquettes are you using?
Olive pip co briquettes :)
Nice video mate. I haven't used a jaccard before, if you press hard enough would it penetrate the meat?
Yeah it might, but the skins pretty tough, i don't think it would matter much if you did...
Hey mate. Cheers for the vid. Have a butt in the fridge I'll be doing this to on the weekend.
Nice one! That’s on my list now. :-)
Hell yeah 🍻
Where did you buy your Jaycar?
Should be a link in description
Hey mate, what model rotisserie is that?
Jumbuck I believe mate.
Legend! I’ve been wanting to do a cook like this for ages and it’d motivated me to go buy one. Thanks mate 👍🏼
Am very much interested to know the origins of this rotisserie/spit stand.
Thanks mate. It’s just the jumbuck mini spit from Bunnings.
Hay mate awesome video, have you ever seasoned the pork on the bottom side with anything before? Or just leave it as it is and the flavours all there when roasting ? cheers 🍻
I have, definitely adds some extra flavour :)
Thanks for the quick reply mate.
Wow! Looks amazing. Sorry if I missed it but how long approx did it take to cook?
Thankyou, around 70 minutes
One quick last one, would you do something like this with charcoal? Or briquettes perfectly fine...
@@jamesm3170 either or are perfect :)
Thank you, keep up the good work and videos coming 💪🏽
hey bro, you had a video on making bacon but i cant find it. can you help please.
Here mate ruclips.net/video/sHKtahgLEUE/видео.html
Is the jaccard, piercing into the meat?
No, just into the skin, it would matter too much if it did but ideally you want it to just pierce the skin only.
@@LownSlowBasics awesome thanks
How many coals
@@stebolian about 3kg
🍻
🍻🔥🤙
Where's the hole from the rotisserie skewer? Just noticed where your showing end product and how juicy pork is that there is no hole🤔
@@ericacatley I can see it pretty clear 🤘
sigh.... just got my Kamado (Akorn) NOW I have to get a spit roaster hehe - Told Mrs this and she's just resigned herself to the fact lol. Funny story our local butcher stocks WICKED bbq stuff (Brisketts, rubs the works). He told my wife she's created a monster by buying me my Akorn for my 40th hehe, Wife's been cold lately... I guess putting the BBQ on her side of the bed didn't go down well... lololololol.
Look what she's started 🤣😜
how can you sit there and say "watch our meat spin" without cracking a smirk
🤣🤣
The needles are not retractable.
sponsored by coles
😂
@@LownSlowBasics thanks for all the spit vids, gonna try this weekend with my $12 Coles spit roaster aha
Sorry mate could not watch until the end because it was too dark.
Ok
Feckin flys.....
Absolute pests!!!
Crack a beer
🍻