Nom nom nom

[hrj]

Had a delightful grill time on the deck with the family today. Tried a pork roast on the rotisserie:

Take a boneless pork roast with some fat on the outside. Slice it so that you can open it into a large rectangle. Brine for a few hours in a mixture of equal parts salt, sugar, and wine vinegar in sufficient water to cover. Take sprigs of whatever fresh herbs you have available: oregano, marjoram, rosemary, bay, sage. Leave them on the stems and lay them on the opened roast so that the stem ends protrude slightly from the sides, then roll up the roast around them and tie firmly. Place on the spit and roast over a relatively high heat (with with the cover open) until a meat thermometer says it's done. (Took about 1.5 hours.) Take it off the spit and let rest for ca. 10 minutes, then pull the herbs out before slicing. (This is why you leave them on the stems and sticking out.) It had a nice delicate flavor and was very moist. We also had salad, corn on the cob, and grilled red peppers, portobello mushrooms, and asparagus.