As specialties we understand all meats that are not Chicken like Pork Legs and Ducks for example. Rotisserie Grilling Specialities works in a different way than Grilling Chicken for the following two reasons:
- Usually you sell much less other meats than chicken at the same time and do not need a complex process as described in Grilling Chicken.
- The required cooking times are different.
In the following paragraphs we will show you how to grill
If you want to prepare pork leg for your customers, we congratulate them! This meal is delicious. The juicy tender meat from the leg, covered by a extremely crispy crust.
In the US it might be difficult to find a supplier who cuts the pork legs in a way that it fits well on Rotisserie spits. The best parts of the legs are the calf from the forelegs (the underarm from the forelegs).
We recommend to use forelegs for Rotisserie Grilling as they are smaler than a pig’s hind legs with an average weight of approximately 1.7 lbs. per piece it will take you about 90 to 110 minutes to prepare them to the perfect level of doneness.
The following procedure usually generates wonderful outcomes:
Start grilling them with only little heat for the first 20 minutes (half flame on the regarding burner). Then you turn on the heat to full flame for the next 60 to 70 minutes.
Before you start selling the pieces you should make sure they have a crunchy skin. You can see the crunchiness on the bubbles appearing when the skin gets very hot. If the bubbles do not appear from the normal burner flame, you can turn on a corresponding intermediate burner for some minutes. Take care with the intermediate burners! The legs might get too dark. When getting too dark they don’t look that appealing anymore.
Now the Pork Legs should be perfectly well done. BUT!!! they will still need a little time to become wonderful. A Pork Leg’s meat is usually still a little tough after reaching a good level of doneness (which it reaches at about 145°F (63°C)). After reaching this temperature you must keep it there a little longer to make the Legs soft an juicy. Therefor you either lower the intensity of the regarding burner to half flame again or you place the spit in the fore row of the Rotisserie Unit, where it still gets the heat from the burner but with a longer distance in between.
It is strongly recommended to test the temperature of the Pork Legs with a roasting thermometer to make sure to prepare a safe product! At least 145°F shall be reached at every point of every Pork Leg.