Meat Spin

[Dakota del Sur No.7689530]

Hello from /p/!
I take photos and some times I cook too.
Today I'm roasting an Xbox huge pork loin.
So kickback, relax, grab a beer if you want.
Ask me anything.

[Dakota del Sur No.7689537]

Trimmed off a little fat and the silver skin.

[Anonymous No.7689538]

G L U T E N F R E E

[Anonymous No.7689540]

>>7689537
>trim off fat

already ruined

delete thread

[Dakota del Sur No.7689543]

Simple seasonings of just powdered garlic, paprika, sea salt, dried basil, and black pepper.

[Dakota del Sur No.7689569]

And on to the rotisserie it goes.
>>7689540
Since I'm cooking over an open flame I didn't want flare-ups. If I was oven roasting I would have totally left it on.

[Dakota del Sur No.7689571]

So far, so good.

[Dakota del Sur No.7689789]

AWWWWWWW

[Dakota del Sur No.7689795]

YEEEEEEEEE

[Dakota del Sur No.7689796]

AAAAAAAAHHHHH

[Anonymous No.7689832]

>>7689796
Are you from Dakota del Sur or is that just a pseudonym?

[Anonymous No.7689842]

>>7689530
>hormel

[Dakota del Sur No.7689851]

>>7689832
Yeah I'm from there.
>>7689842
Hormel meats are fine, the processed canned stuff like corned beef hash and chili, not so much.

[Anonymous No.7689876]

>>7689851
Wow, so am I. I've never seen anyone else from SD on 4chan.

[Dakota del Sur No.7689896]

>>7689876
Yeah, just me and you kid.

[Anonymous No.7689947]

>>7689569
Look at this fancy motherfucker with his fancy-ass rotisserie attachment

>gas grill
Oh you dun fucked up now

>>7689851
>announcing you're from flyover land
It's like you want me to fuck you in the ass dry

>>7689796
Hey that actually looks pretty good. I take back everything I said about you OP. Carry on

[Dakota del Sur No.7690065]

Done!

[Dakota del Sur No.7690069]

Resting...

[Dakota del Sur No.7690072]

Nice and moist.

[Dakota del Sur No.7690095]

Meat for days.

>>7689947
>Look at this fancy motherfucker with his fancy-ass rotisserie attachment

Jokes on you, I got this whole set up on craigslist for stupid cheap.

>gas grill
Oh you dun fucked up now

Yeah, but I can keep the temperature much steadier using gas instead of charcoal. This took 3 hours at 300f and I didn't have to baby sit the thing.

>>7689851 (You)
>announcing you're from flyover land
It's like you want me to fuck you in the ass dry

Flyover land is happy land.

>>7689796 (You)
Hey that actually looks pretty good. I take back everything I said about you OP. Carry on

Thanks. I know. ;)

[Anonymous No.7690396]

>>7690095
>>7690072
Very nice OP.

How much did your gas grill setup cost? Is maintenance a bitch?

[Dakota del Sur No.7690474]

>>7690396
I payed $300 For this couple year old model with all the accessories and 2 full fuel tanks.

I think I did pretty well. And this is the 42,000 BTU model with the longitudinal burners. So better for searing.

http://www.amazon.com/Freestanding-Cooking-Stainless-Flavorizer-Front-Mount/dp/B0046HOFCM/ref=sr_1_5?s=lawn-garden&ie=UTF8&qid=1463690804&sr=1-5&keywords=ep-310

Clean up is easy. All the internal parts are stainless steel. And the drip pan in the bottom is disposable and cheap. 10 for $5 everything else I just run the wire cleaning bush over after it heats up, before I put the food on it.

45lbs of liquid propane is $15 here and lasts me about a month.

[Anonymous No.7690501]

that thing looks really good OP. I prefer to keep pork loin a bit pink in the middle, but the crust you got on the outside looks delicious

[None !OPIATE9fy. No.7690557]

>>7690095
how long did it take and what temp setting? looks good btw

[Dakota del Sur No.7690605]

>>7690557
30 minutes of prep. (trimming, seasoning, warming up the grill)

And 20 minutes per lb so roughly 200 minutes I went for exactly 3 hours @300 F because I'm like the anon that likes it a little on the pink side which it probably is in the middle. (I've only cut the end 1-1/2" off so far.)