Rotisserie Belly bacon
Some recipes are easy others are more difficult, something for everyone. Today we work with 'The Spit On Fire' a rotisserie that you place on your komado. Solid quality, universal, innovative and easy to use. Chicken from the spit is of course incredibly tasty and most obvious to post as the first recipe, but we don't do that. We choose pork belly and prepare it until it is soft and melts in the mouth.
Ingredients:
- Belly bacon without rind block 80x80 mm.
- Blues Hog BBQ rub Sweet & Savory
Necessities:
- BBQ
- Spit on Fire
- Thermapen
- Smoked wood (chunk apple)
Preparation method:
Step 1 Season the pork belly on all sides well with the rub. Thread them onto the center of the spit and secure them with the clamps.
Step 2 Light your bbq and heat it to 130-150°C degrees and design the bbq for direct use. If the Q is at the right temperature, the smoke wood can be used. Place the outer ring of the spit, place the motor and hang the spit in the ring. Switch on the engine and check whether the spit is turning properly. Close the lid and let the heat, smoke and spit work.
Step 3 Check the temperature with the Thermapen every half hour, but do not forget to first stop the spit, that is a lot easier. (Then switch the spit on again)
Step 4 The end temperature that we are looking for is 88 ° C degrees. Carefully remove the bacon (hot).
Serve with your favorite bbq sauce!
Enjoy!
Thanks to:
Home made meat specialties
Fire and smoke
The Barbeque Lady
Thermapen the Netherlands
Sauce.Guru
