I'm experiencing a brain fart. I need to rotisserie cook a boneless pork
roast and can't remember how long it should take and what temp it should
be for slicing (155? 160?). It's about 3 1/3 lbs.

TIA

--
Stan

Stan (the Man) wrote:

I'm experiencing a brain fart. I need to rotisserie cook a boneless pork
roast and can't remember how long it should take and what temp it should
be for slicing (155? 160?). It's about 3 1/3 lbs.


Hi Stan,

I'm assuming we're talking boneless center cut eye of loin...

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.

--
Reg

Reg wrote:
Stan (the Man) wrote:

I'm experiencing a brain fart. I need to rotisserie cook a boneless
pork roast and can't remember how long it should take and what temp it
should be for slicing (155? 160?). It's about 3 1/3 lbs.


Hi Stan,

I'm assuming we're talking boneless center cut eye of loin...

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.

Thanks a mil!

--
Stan

Stan (the Man) wrote:

Thanks a mil!

Sure. Here's wishing you an easy, laid back Sunday.

Nice weather here on the west coast. I'm gonna go for a run
on the beach, then put a pork tenderloin and a bird or two
onto the fire.

--
Reg

"Reg" wrote in message

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.

Ooooooohh the government won't like you for that. It must be taken to 250
degrees for at least an hour, then run over with your car a few times to
kill any bad bugs.

"Edwin Pawlowski" wrote in message
. net...

"Reg" wrote in message

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.

Ooooooohh the government won't like you for that. It must be taken to 250
degrees for at least an hour, then run over with your car a few times to
kill any bad bugs.

That is so 1960's......everyone knows that you are supposed to irradiate
your meat and veggies these days.....

Edwin Pawlowski wrote:

"Reg" wrote in message

Pull it off at about 140 F (no, not a typo) and it will
overshoot and settle in to about 145 F.

There will be at least some pink left in the center, which is
the way you want it.


Ooooooohh the government won't like you for that. It must be taken to 250
degrees for at least an hour, then run over with your car a few times to
kill any bad bugs.




Then, the hard part. Chasing those bacteria around
the yard with a shotgun. They're hard to hit, too.

There. ya happy, USDA?

--
Reg

Edwin Pawlowski wrote:

Ooooooohh the government won't like you for that. It must be taken to 250
degrees for at least an hour, then run over with your car a few times to
kill any bad bugs.

But you need to sanitize your tires first!

Kurt
Salem, OR

On 21-Jan-2007, "Stan (the Man)"
wrote:

I'm experiencing a brain fart. I need to rotisserie cook a
boneless pork
roast and can't remember how long it should take and what
temp it should
be for slicing (155? 160?). It's about 3 1/3 lbs.

TIA

--
Stan

What Reg said, plus let it rest after reaching 140°F or so
internal before taking it off the spit. Just cover it
loosely
with some foil and go drink a beer or two. With luck, some
of the juice will stay in the meat when you take the spit
out. Oh yeh. I'd expect about an hour and a half for that
little piece of dead pig in the typical rotisserie
environment.

--
Brick(Youth is wasted on young people)

wrote:
On 21-Jan-2007, "Stan (the Man)"
wrote:

I'm experiencing a brain fart. I need to rotisserie cook a
boneless pork
roast and can't remember how long it should take and what
temp it should
be for slicing (155? 160?). It's about 3 1/3 lbs.

TIA

--
Stan

What Reg said, plus let it rest after reaching 140°F or so
internal before taking it off the spit. Just cover it
loosely
with some foil and go drink a beer or two. With luck, some
of the juice will stay in the meat when you take the spit
out. Oh yeh. I'd expect about an hour and a half for that
little piece of dead pig in the typical rotisserie
environment.

That's just about how long it took to reach 140. Took it off and let it
sit til I finished sauteeing the green beans. Juiciest piece of pork
I've ever eaten. The only bad part was convincing my Neandertal guests
that it's not dangerous to eat pink pork. They did manage to get past
their primal fears and I had no leftovers, the bastids.

--
Stan

On 22-Jan-2007, "Stan (the Man)"
wrote:

wrote:
On 21-Jan-2007, "Stan (the Man)"
wrote:


snip

Oh yeh. I'd expect about an hour and a half for
that
little piece of dead pig in the typical rotisserie
environment.

That's just about how long it took to reach 140. Took it
off and let it
sit til I finished sauteeing the green beans. Juiciest
piece of pork
I've ever eaten. The only bad part was convincing my
Neandertal guests
that it's not dangerous to eat pink pork. They did manage
to get past
their primal fears and I had no leftovers, the bastids.

--
Stan

It probably won't help Stan, but you could tell your guests
that virtually all pork sold commercially these days is
certified. There's probably a different term for it now, but
the gist is that pork is frozen for a predetermined period
of time to kill any trichina worm(s) present in the flesh.
There's a table buried somewhere in the USDA archives
that gives the times and temperatures required. Actually
it only involves ordinary freezer temperatures and a week
to ten days to get the job done. Commercially, they can
go to -20°F for just a couple of days to assure that all
trichina are dead. Minus five in your ordinary home freezer
will get the job done in something under two weeks. When
our folks were young, pork went from the butch block to
the table and thus cooking was the only assurance of
saftey from trichinosis.

--
Brick(Youth is wasted on young people)

On Mon, 22 Jan 2007 13:29:13 GMT, "Stan (the Man)"
wrote:

That's just about how long it took to reach 140. Took it off and let it
sit til I finished sauteeing the green beans. Juiciest piece of pork
I've ever eaten. The only bad part was convincing my Neandertal guests
that it's not dangerous to eat pink pork. They did manage to get past
their primal fears and I had no leftovers, the bastids.

Hey, don't complain about *them*--YOU are the one who convinced them
to eat it!

Congrats on the result, btw.
Better result than I got yesterday with the baby backs. Left 'em in
too long, so they got rather dry. Edible--and now gone--but I'll
stick with spares henceforth. Much better meat-to-bone ratio.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Denny wrote
Congrats on the result, btw.
Better result than I got yesterday with the baby backs. Left 'em in
too long, so they got rather dry. Edible--and now gone--but I'll
stick with spares henceforth. Much better meat-to-bone ratio.

Denny,
I know that cuts of meat are a matter of personal preference but I'd
strongly suggest that you try baby backs again. Spare ribs might have more
bulk to bone, but to me, baby backs have a better quality meat to bone
ratio, IMHO.

I use a combination of the Memphis Hogaholics dry rub found on the bbq faq
and a mop.

Then again....if you invited us over for a bbq with spare ribs....we
wouldn't turn you down

Have a good week!
Chris

wrote:
On 22-Jan-2007, "Stan (the Man)"
wrote:

wrote:
On 21-Jan-2007, "Stan (the Man)"
wrote:


snip

Oh yeh. I'd expect about an hour and a half for
that
little piece of dead pig in the typical rotisserie
environment.
That's just about how long it took to reach 140. Took it
off and let it
sit til I finished sauteeing the green beans. Juiciest
piece of pork
I've ever eaten. The only bad part was convincing my
Neandertal guests
that it's not dangerous to eat pink pork. They did manage
to get past
their primal fears and I had no leftovers, the bastids.

--
Stan

It probably won't help Stan, but you could tell your guests
that virtually all pork sold commercially these days is
certified. There's probably a different term for it now, but
the gist is that pork is frozen for a predetermined period
of time to kill any trichina worm(s) present in the flesh.
There's a table buried somewhere in the USDA archives
that gives the times and temperatures required. Actually
it only involves ordinary freezer temperatures and a week
to ten days to get the job done. Commercially, they can
go to -20°F for just a couple of days to assure that all
trichina are dead. Minus five in your ordinary home freezer
will get the job done in something under two weeks. When
our folks were young, pork went from the butch block to
the table and thus cooking was the only assurance of
saftey from trichinosis.

It's hard to convince oldsters that they won't die a terrible death by
eating "undercooked" pork. And, facts only confuse them. My wife is
toughest. She not only worries about getting ill from it, but she also
doesn't like rare meat in general. So, she gets the end pieces. I'm
beginning to think she may be running a scam on me.

--
Stan

Denny Wheeler wrote:
On Mon, 22 Jan 2007 13:29:13 GMT, "Stan (the Man)"
wrote:

That's just about how long it took to reach 140. Took it off and let it
sit til I finished sauteeing the green beans. Juiciest piece of pork
I've ever eaten. The only bad part was convincing my Neandertal guests
that it's not dangerous to eat pink pork. They did manage to get past
their primal fears and I had no leftovers, the bastids.

Hey, don't complain about *them*--YOU are the one who convinced them
to eat it!

Congrats on the result, btw.
Better result than I got yesterday with the baby backs. Left 'em in
too long, so they got rather dry. Edible--and now gone--but I'll
stick with spares henceforth. Much better meat-to-bone ratio.

I learned that the hard way, too. Why the babybacks are so expensive is
beyond me.

--
Stan