Grant Hibbs

I bought the 32” Rotisserie charcoal splitter just over a year ago. I have just started using it and once you get the charcoal figured it works very Nice! Here’s the 10lb Pork Belly we split,stuffed and rolled. Then rotisserie for about 4 hrs. IMG_2182.mov IMG_2183.mov

I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

Thank you ! Was nice to have the time and really do em right. The fat rendered really well pulled em at 204. Bark was tasty and good smoke

Finally a chance to smoke Beef Plate Ribs. These are insanely rich and flavorful. Did these @ 275 for about 7 hrs. Kept smoke generator going most of the cook with Hickory chunks and coffe chunks .

Members 3 Author Posted just now I have done a sausage fatty also but been awhile. That uses sausage instead of pork loin but its where my inspiration came from:)

Thanks man. Yeah a little Sunday dinner. Only had my 32” for a few weeks . 2 weeks and i did spare ribs, beef ribs, whole packer brisket, the pork loin, and 3 chickens also on the rotisserie. I am having a heck of a time loading pictures on here.

I have done a sausage fatty also but been awhile. That uses sausage instead of pork loin but its where my inspiration came from:) The filling was Chorizo, fennel, onion, Rosemary , thyme,pepper and a bit of olive oil sautéed together . Sorry guys i keep trying to upload photos but it wont load em

A few more pictures