that’s probably a different piece of equipment than I have - mine only goes paralell - but I’m pretty happy with trying out what I got - if I remember, I will try and take a picture or 2.
Butterflying the boneless-loin is a nice idea if one is willing to tie it back up again. Which I am. 
SR does not state how to spit the meat. For most rotisseries the spit will have to go the length of the meat not perpendicular to it.
The fruit sauce was weighing on my mind- how about a sweet apple jalapeño jelly?
recipe?
I was thinking store-bought but this looks like a good recipe: Apple Pepper Jelly.
You’ve made it? Can you post it? It sounds delicious.
sure - I’ve made it for pork loin roasts before and its unbelievable - everyone who’s had it has asked for the recipe - this looks like its the same one:
Cheers!
if i have time to make it on Sat, i might try that - otherwise, storebought it is! thanks.
I really hope Steve’s not reading this when I say he’s kind of boring on his show. His voice drones a bit. But the recipes are consistently awesome, I did the grilled onions last weekend and they were beautiful.
I can handle a bit of droning, it’s better than a certain person whose name rhymes Crachel Cray who may have good recipes but I’ll never know because she is super annoying and I can’t watch.
That’s why it stuck in my head, it was such an unexpected way to spit it.
well, went with the simple preparation - 18-20 cloves inserted into a 5.5lb pork roast, bone in, salt & pepper, fresh rosemary. on the rotisserie for about 90-105min. rested for 15. internal temp at about 165-170.
served with the above fig/port reduction, roasted sweet potato/onion/garlic mash, swiss chard and salad. glass of lindemann’s Pomme and then a few bohemian pils.
un. freaking. believable.
a few chops left over for dinner - drooling already!
Pictures or it didn’t happen. ;) Bone-in was interesting choice; it can be harder to get it cooked properly. Extra points awarded for skill.
How did you prepare the Swiss chard? It’s one of my new favorite vegetables (thank you, CSA).
damn - forgot the pictures - sorry. It was a bit difficult to judge the internal temp since the meat near the bone was obviously very hot and then you had to make sure to not hit the spit with the thermapen - just did my best.
It was a little hectic while cooking - we were trying to cram in some pool time while cooking the roast and I was a little off since I expected a full 2 hours for the roast so I blanked on grabbing the camera or even my phone 
for the swiss chard, my wife generally makes it so I’ll confirm this was the way and post back if I was mistaken, but here’s the general rundown:
remove the leaves from the hard stems, wash, rough chop. dice a small onion (vidalia perfect here) and saute with a few minced cloves garlic in OO in skillet till onions are soft, then add chard, and wilt like you would spinach. add a splash of balsamic just before you take off the burner. S&P to taste.
Thanks. I’ll try that next time. I normally do something similar, except I use bacon. Cut bacon into lardons, crisp in pan, remove. Use bacon grease to wilt the greens, season, then toss in crisp bacon at end. Works for just about any green, but the cook time will vary by the type of greens.
I had a dish at a Tapas restaurant in Oakland that was shredded chard (almost a chiffonade) cooked in butter with raisins and pine nuts. Not sure of any other seasoning; that was based on what I could see and taste.
Now I’m hungry…
Sounds like it worked out well. ;D
blatz and Gordon’s post got me wanting to TRY Swiss Chard for the first time.
First I cooked two slices of bacon lardons in a SS skillet until crispy, then removed the bacon but kept most of the grease.
Then a bit of chopped onion until translucent, then some smashed roasted garlic until aromatic.
Then the greens until wilted, a little kosher and black pepper at this stage too.
Added some roasted pine nuts halfway through.
Splash of red wine vinegar towards the end.
Into a bowl and topped with the crispy lardons.
nom.
effing.
nom.
Thanks for the ideas…I’ll be making this again…and again…and again…
That’s good with almost any green. Try it with fresh spinach.
Raichlen’s shows are great, a bit repetitive if you’ve seen as many as I have (BBQ U went for what, four seasons?) but I credit the man for making me a halfway decent outdoor cook. He’s simple, not flashy, a great writer, and a great teacher. I have a number of his books, which for me are/were very valuable. The reissued BBQ Bible is a good resource particularly for those that like world cuisine…only a small percentage of it focuses on American BBQ. Primal Grill is a good show but I actually prefer the slightly less “flashy” format of BBQ University…less dramatic cutaways, pounding music, and such like, it feels more like a guy giving you a cooking lesson.
That said, I have great fun reading double entendre into everything he says on his shows. I can’t think of many examples, but some of the things he says are basically handcrafted for “TWSS!” Not least of which is his motto about keeping it hot, clean, and lubricated.