Maiden voyage o' rotisserie went underway! I likes me new toy! And now for they ups and downs...
Ups:
Shoving garlic into slits was a phenomenal success! I've read about that but haven't tried before. Thanks to Marks suggestion I am now addicted! Plus it gives me new insight for T-day since I am designated Meat Cook for fam.
My 6 am whipped up half asleep marinade worked great. It was apple juice, cider vinegar, dash o garlic powder, a little cinnamon, a bit o' 5-spice, corn oil (I'm a fan o the corn). Flavors were very potent and robust but nay overwhelming.
My smoke packet was actually just some leftover mesquite chips from a bag that I soaked in foil then threw on grill. Worked for a bit o' smoke taste.
And the rotisserie was fun! I used a mop made from cider vinegar and juice, added hoisin sauce, chipotle powder, garlicpowder, and a little water to loosen it all up. Tasty!
Downs:
I should have injected the meat with a brine. Was just barely getting on the dry side, but only barely. If I wasn't so hungry, I would've wrapped in foil for the last few minutes of cooking. In that same note, I didn't let the meat rest long enough. My hunger is a demanding mistress!!
Now for the one thing that I'm very proud of, my resourceful ingenuity, my inventing skills, my adverse reactions to a hostile environment:
There I was, all set to mop and baste and revel in my cooking experience, except I forgot an essential tool- a basting brush! Crap! I work at a hardware store, cheap paint brushes are a dime a dozen, but I forgot on my way out today! D'oh!
Ok, so my lady picks up a pineapple to have with dinner. Pineapple is good in this household. I get to thinking. So I cut off three "leaves" and snip the ends, run my knife lengthwise through each leaf, rubber band 'em together and PAPOW! Instant basting brush, Castaway style!
I was and am still very proud!
All in all, a good meal, a great, albeit small, learning experience, and a fun way to end this stressful week! I'll have pics for you guys tomorrow.