Tonight is our fantasy draft, followed by poker and NFL kick off and I'm cooking for my guests.
THE BEST meal my Greek extended family/in-laws cook is Kontosouvli (followed by Mousaka) Greek Pork BBQ on a rotisserie spit. They will cook it every Easter, Thxgiving, family get together, etc. After helping them a few times I have mastered it as well.
Very similar to souvlaki (shikabobs)...
...but rather than constantly flipping them and cooking it in 20 min or so, the rotisserie takes 90-120 minutes and makes the meat much more tender and takes in the charcoal flavor even better.
The biggest challenge is having a rotisserie spit set up with charcoal. Unc (Theo) has the full on rotisserie set up that takes an hour or so to get set up.
And Baba (father in law) built his own brick oven with rotisseries built inside.
I did my HW and found the Kamado Joe has an circular ring attachment called the Joetisserie. https://www.kamadojoe.com/products/joetisserie. This is perfect bc its the ceramic egg w/ charcoal and has the spit.
To prepare the meat, buy 6-12 lb of pork shoulder/butt. Cut it up into squares. Little bit of olive oil, then season heavily with garlic, pepper/salt (Montreal's Steak Seasoning is my go to https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning), and Oregano.
Once you get it on the spit, let the lows temps and charcoal do the work! And don't forget a heavy side of tzatziki sauce!
THE BEST meal my Greek extended family/in-laws cook is Kontosouvli (followed by Mousaka) Greek Pork BBQ on a rotisserie spit. They will cook it every Easter, Thxgiving, family get together, etc. After helping them a few times I have mastered it as well.
Very similar to souvlaki (shikabobs)...
...but rather than constantly flipping them and cooking it in 20 min or so, the rotisserie takes 90-120 minutes and makes the meat much more tender and takes in the charcoal flavor even better.
The biggest challenge is having a rotisserie spit set up with charcoal. Unc (Theo) has the full on rotisserie set up that takes an hour or so to get set up.
And Baba (father in law) built his own brick oven with rotisseries built inside.
I did my HW and found the Kamado Joe has an circular ring attachment called the Joetisserie. https://www.kamadojoe.com/products/joetisserie. This is perfect bc its the ceramic egg w/ charcoal and has the spit.
To prepare the meat, buy 6-12 lb of pork shoulder/butt. Cut it up into squares. Little bit of olive oil, then season heavily with garlic, pepper/salt (Montreal's Steak Seasoning is my go to https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning), and Oregano.
Once you get it on the spit, let the lows temps and charcoal do the work! And don't forget a heavy side of tzatziki sauce!
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