Hello dear friends!
Today I'm grilling kontosouvli (spit-roast)
but with a twist towards the way of salting.
Since the meat stiffens if salted a few hours before grilling
I'll show you how you can salt the meat in salty water.
And then, not only the meat won't stiffen but it will soften.
It's a technique that I had also shared in the bbq forum of our (old) website
five years ago, in 2012.
I won't go into detail on how this is achieved.
Because then we have to talk about osmosis, diffusion, etc.
And this not our point.
However, if you are interested in a soft and tasty kontosouvli,
then this video is for you.
Let's see how to prepare all this.
Happy grilling everyone!
Pork meat of a free-range pig
it's a single piece, 2kg (4.4lbs) approximately
of the loin
deboned.
Along with the tenderloin.
We're removing the tenderloin.
And cut in small pieces
5x5 approximately.
We'll also cut in pieces the tenderloin.
To skewer it in between.
Let's prepare the brine.
In 1.5lt (50.7fl oz) of water,
We'll dissolve 90g (3.2oz) of sea salt.
Preferably fleur de sel.
The salt should be fully dissolved.
In this brine, we could have also added
extract of various spices and herbs
to also give a special taste to our roast.
I'll be showing these another time in detail.
We're adding the meat.
which should be covered in water.
We leave small pieces of meat like these ones in the brine
for 4-5 hours approximately.
Always in the fridge.
After 4-5 hours approximately
we strain the meat
and leave it to dry as much as possible.
The herbs
While waiting for the meat to drain, let's prepare our spices.
2g (0.07oz) of peppercorns
We're bashing them in the mortar to release all their aroma.
1 tablespoon, approximately, freshly ground oregano
or else 0.5g (0.02oz)
and 1 tablespoon, approximately, freshly ground thyme
We're mixing well.
so the oregano and thyme can release their full aroma.
We're adding the spices and herbs
evenly.
We're leaving the meat for a few minutes to gain scent
and meanwhile, we can light the charcoals in our grill.
A way to light the charcoals
Let's skewer until the charcoals are fully lit.
We're trying to skewer as evenly as possible.
To have an even fat distribution.
We're spreading the charcoals on the fire cabin.
We're placing aside the ones that aren't fully lit.
Charcoal ash for temperature control.
And now we're ready to grill.
And some sausages.
Even, slow grilling.
Rotation makes the difference in grilling.
And the worm driver makes the difference in grilling.
We're having a smooth rotation.
It's important when grilling kontosouvli (spit-roasts).
The sausages are ready.
Let's check the temperature to see how it progresses.
95°C (203°F) and rising.
We're good.
It's best to cover them with aluminum foil
for 6-7 minutes
and then cut them..
Properly grilled
and juicy.
Very juicy.
And properly salted.
Try this salting method.
It's worthy.
We wish you Happy grilling!
-Mallioras brothers
