· The Hot Line - Newsletter
Sign Up For The Hot Line
February 2007 | Rotisserie
Our newsletter is now a year old, and we hope that you’ve found it useful – or at least mildly amusing. You can always email us with any suggestions, comments and questions at email@example.com, we’re listening.
It’s no mistake we launched the Hot Line in winter -year-round barbecuing is our challenge to you. The rewards are great (a clean kitchen, smokey hot flavour to warm you up, and the appreciative smiles from family), and there are tools to make all-weather barbecuing doable.One of the truly great gifts to element-braving cooks is the rotisserie, the subject of this month’s newsletter. It does the turning for you, and delivers roasts to last a week if you need them to.
Check out our friend Nick. He loves to rotisserie outside so much he's willing to melt the ice off his barbecues first. Needless to say, Nick is our kind of guy.
So, enjoy the month of romance, and replace those chocolates and flowers with a beautiful rotisserie meal instead.
Balance. Essential to life, but even more important for the rotisserie. Those heavy silver things they put in with the rotisserie – they actually aren’t ‘extras.’ They keep the food you’ve got on the rotisserie balanced, which means the motor isn’t working harder than it has to, and also it means your dinner will turn evenly and consistently. Important if what you’ve got on the rotisserie is the family’s Christmas turkey!
If you have a very powerful rotisserie motor (our strongest will turn 140 lbs), then balance is not so essential. If you have a standard rotisserie motor (will turn about 12lbs), then you need to ensure that your rotisserie rod is as evenly balanced as possible so your motor will be able to turn it.
RecipeCheck out this humbly titled recipe from Alberta Pork on your rotisserie. For more terrific recipes see www.albertapork.ca/recipes.
Undisputed King of All Barbecue Roasts
Yield: Serves 12
Cooking Time: 2 – 2 1/4 hrs
Preparation Time: 12 min
1-2 rib Pork loin rib half, crown roast, about 6 lb/3kg
2 cups (500 mL) pineapple jam
1/3 cup (75 mL) corn syrup
1 tsp (5 mL) ground cloves
Apple Nut Stuffing
5 cups (1.25 L) soft bread crumbs
1 tart apple, peeled, cored and chopped
2 cloves garlic, minced
1 onion, chopped
1/2 cup (125 mL) chopped celery
1/2 cup (125 mL) pecans or almonds
ground black pepper, to taste
1 tsp (5 mL) salt
Wrap each Pork rib bone in foil. Place the roast on your rotisserie spit and properly balance the weight so it turns easily.
Preheat barbecue on high; reduce temperature to low. Place spit rod and roast on the barbecue and roast Pork for an hour. If you do not have a rear rotisserie burner on your barbecue you should use indirect heat for the majority of the cooking time.
Stop your rotisserie from turning after the first hour. Temporarily remove roast from barbecue so you can stuff it.
Combine stuffing ingredients and press firmly into the cavity of partially cooked roast. Wrap remaining stuffing in foil and heat over barbecue for 15 to 20 minutes.
Combine glaze ingredients in a saucepan over medium heat, stirring occasionally. Baste roast with glaze every 15 to 20 minutes for remaining 11/4 hours or until a meat thermometer measures 160°F (70°C)
Remove foil from bone ends and decorate with paper frills, cherry tomatoes or large grapes. Slice between ribs to serve.
Meet The Experts
Nancy has been working in our Oakville Ontario store for six years and we’re incredibly lucky to have her. Nancy is a pleasure to work with and treats everyone she meets - customer, friend or co-worker - with friendliness and respect. Nancy is married to Don, is a terrific curler and has a fabulous eye for colour – if you want someone to help you pick out the right fabrics and colours for your patio furniture, talk to Nancy.
These days Nancy cooks on a Weber barbecue but still remembers using the rotisserie on her old Falcon barbecue. Her favourite barbecue food is spareribs but, if using a rotisserie, she has her own recipe for ‘Lemon Pork Tenderloin’ which has the neighbours jumping the fence. You’re welcome to try to get the recipe from her but we don’t like your chances.
If you barbecue 3-4 times a week like Nancy does, you learn a thing or two along the way. Nancy’s determined to educate her customers on all the unique things that their barbecues will cook for them. So drop into our Oakville store if you’re in the area and ask her for some advice on barbecuing. However, if you haven’t cleaned your barbecue in awhile – don’t tell her; she’s kind of fussy about that stuff and maintains that “a clean bbq is a tasty bbq”.