With bacon! I did my first book signing yesterday at The Rolling Pin in Brandon, Florida and Chef Dave made a batch of the Macaroni and Cheese Soup for the shoppers to sample. They sure seemed to like it and the book was a big hit. I really like that recipe and I think I’ll make that in most of the cities that I go to on the book tour. It was a great way to kick things off for me and the book.
I just got an email from Matthew in Wisconsin telling that he liked the book so much it has inspired him and his buddies to enter a BBQ cookoff. Be careful Matthew, BBQ cookoffs are an addicting hobby.

More soon from the road,

Ray

This recipe is from my first book “Dr. BBQ’s Big-Time Barbecue Cookbook”

My Mom’s Rotisserie Pork Roast

This was a family favorite that we only got about once a year. Like so many families, grilling was a special event at my house growing up. Happily that has changed for most of us.

1 Pork Loin Roast, about 5 lbs, boneless, rolled and tied

Black Pepper

1-1/2 cup ketchup

1-1/2 cup soy sauce

Prepare your rotisserie to cook at medium hot.

Whisk together the soy sauce and ketchup. Season the roast liberally with the black pepper. Place the roast on the rotisserie per the manufacturer’s instructions.

While the roast is cooking brush the soy sauce and ketchup mixture on every ten minutes. Do it gently so as not to brush off the buildup of caramelization. Continue applying the sauce until the roast reaches an internal temp of 145°. This should take 1-2 hours but could vary a lot depending on your equipment. Carefully remove the roast from the spit and transfer it to a platter. Let it rest for 15 minutes tented loosely with aluminum foil. Slice and serve.

Serves 8-12