The Virtual Weber Bullet

[Yol Bolsun]

Yol...check this out...Just picked up the pork knuckles I ordered to do the Schweinehaxe I'm doing this weekend...Talk about a good looking pork hock with a lot of meat...$2.29 a pound special ordered for the meatier cut...

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By the way...I also got a couple fresh pork shoulder cuts with the skin and fat on to do Porchetta...another favorite rotissaire speciality...I butterfly them and stuff them with hard salami, pepperoni, provolone cheese and a seasoning paste made up with olive oil, garlic, juniper berries, black peppercorns and sea salt...try this one out also, you won't regret it...

http://www.evilshenanigans.com/2009/12/porchetta/

Thinking maybe we need another forum category to post recipes...not that it has anything to do with Spyders of course...other than the fact we like to eat..

Okay, thanks, planning on Schweinehaxe this weekend and as for Porchetta, ya got me searching more... Southern Twist on an Italian Classic: Porchetta

 

[Littlebadwolf]

Heck, if squirrels, I have them on the grill...:bbq:

LBW...so lemme get this straight... Start hocks on rotisserie for the charcoal/smoke flavor then beer/roast or beer/roast and finish on the rotisserie? Or have I missed the point completely?

Mark...I like the slinky hose protectors. I just don't have any hoses that need that.

Yol...no....that indicates 2 diffferent ways of doing them...one on the rotissaire, the other oven roasted...

 

[Yol Bolsun]

Well, still workin on the Schweinehaxe, but the turkey will work .
Apple brined, apple wood smoked on Weber Performer w/rotisserie.