Pork grill spicy and scented | Grill philosophy


Pork kontosouvli today! A unique kontosouvli (meat spit), very scented spicy, a perfect, I might say, wine appetizer. Let’s see step-by-step how to prepare the spices how to make the marinade and how to grill it. Pork kontosouvli scented and spicy Hello dear friends! I’m George (Yorgos) Mallioras. Along with my brother, Andeas, we construct grills and ovens. Through our channel, Grill philosophy, we share with you our passion for grilling. This passion is what drives us each Thursday to give you a new idea, a grilling idea to gather your friends. Follow us by clicking the “Subscribe” button and also click the Bell icon to get notified. Happy grilling to everyone! Meat and spices For our kontosouvli (meat rod) we’ll use free-range pork sirloin to tenderloin. It’s 1.5 kg (3.3 lbs) precisely. We will cut into pieces. In stripes first, and then in small square pieces. This is the approximate size that the pieces should have for the skewer. Let’s see now step-by-step how to make the marinade. For 1.5 kg (3.3 lbs) pork meat, we’ll use 2 g (0.07 oz) black peppercorns 1.5 g (0.05 oz) allspice seeds 1.5 g (0.05 oz) wild cumin seeds 4.5 g (0.16 oz) sweet chili flakes 2 g (0.07 oz) hot chili flakes 1.5 tspoon freshly ground oregano and 18 g (0.6 oz) sea salt I use fleur de sel, you can also use instead thick salt, unprocessed. We’ll bash all these spices in the mortar to release all their aromas and blend with the salt. This way we’ll have a scented salt that will transfer the scents to every pork piece. It takes patience to prepare the spices a good bashing. It’s a process, a detail, that will make the difference. Our spice mixture is ready. The marinade First addition: we will add to the 1.5 kg (3.3 lbs) of meat juice of one orange and one lemon. We’re mixing to spread it and it’s best to leave it for about 20 minutes for the juice to be absorbed as much as possible. And we’re mixing sparingly. After 20 minutes approximately as you can see, the juice is almost fully absorbed by the meat. Now, we’re ready to gradually add the spices. We’re adding and mixing for better distribution. We’ll add a large onion, sliced. And we’re going to mix well to release its scent into the meat. We’ve placed the meat inside a plastic food bag and added 50 ml (1.7 fl oz) sunflower oil. We’re massaging it to spread the oil throughout. And we’re going to marinade for 2-3 hours in cool room temperature or for more hours in the refrigerator. Skewering and grilling We’re ready to light the charcoals. Charcoals light upside down, from top to bottom. That’s why the kindling, alcohol soaked cotton, is placed on top. This way the charcoals light easily, quickly and without smoke. Let’s skewer the kontosouvli. We’re placing the skewer in the special base. We’re making sure to start with a piece that has fat. Next a lean meat piece. And we’re skewering alternately
fat, lean meat, fat, lean meat. The even fat and lean meat distribution is important for our kontosouvli to roast properly. And we finish with a piece that has fat on its side. About 300 g (10 oz) of fresh meat so the kontosouvli will be grilled quickly and be juicy and with a nice crust on the outisde. We will skewer the same way all our spits (kontosouvli). The charcoals are ready. We’re spreading them inside the firecabin. Since the heat that they release is very high we’ll throw charcoal ash. This way we reduce the heat that they release and we have a smoother grilling. I won’t add ash only on the side, where I’ll grill some potatoes. And the grilling begins! We’re starting with the potatoes. Next are the kontosouvli. And some plum tomatoes on the side. Smooth rotation for an even grilling. We’re grilling very close to the charcoals. When the charcoals heat is high we throw charcoal ash to reduce the heat. When potatoes are small and grilled on a strong fire they’re usually ready at the same time as the kontosouvli. Our potatoes need a bit more time. But I believe they’ll be ready together with the meat rods. They have a very nice color. We will take a temperature in a bit to see where we’re at. Near 72°C (160°F). They need a bit more time. Let’s check another one. Here we’re at 65°C (149°F). The piece is thicker. We’re just waiting for them to take color. And we’ll remove them, because we’re near the desired temperature. Our tomatoes are ready. And the potatoes. They’re ready. We’re removing them! -Come here, Dimitris, to try them! After covering for 6-7 minutes we’re uncovering and ready to try them. This one. It looks well done and juicy. Let’s also check this one which is thicker. This is well done as well and juicy. We’re ready to try it. Very scented with a light spicy taste. The perfect wine appetizer. -Dimitris, come try it. -What do you think? -Very good! -Well done, my boy. It’s served with grilled potatoes. And grilled tomatoes or plum tomatoes. As we’ve said, we accompany our roasts with raw or cooked salads. Happy grilling everyone!

17 comments

  1. καλησπερα σε ολη την παρεα κοντοσουβλι θεικο γιορτινο και μαστορεμενο μπραβο σας καλες και ευλογημενες γιορτες στα σπιτικα σας

  2. Οτι πρέπει για το χριστουγεννιατικο τραπέζι👍👍👍 και λουκανικα πικαντικα γισ κρασί τζακι και καλή παρέα👏👏👏👋❄

  3. Ότι καλύτερο για μεζέ στις γιορτές!
    Καλές γιορτές σε σας και τις οικογένειες σας.

  4. Τι να πατησουμε καμπανακι κυριε Γιωργο;
    Εδω περιμενουμε πως και πως να ερθει η Πεμπτη για το καινουριο βιντεο!!!!
    Ξανα συγχαρητηρια για το μερακι σας !!!

  5. πω πω!!! αδερφε μας αρωστησες παλι!!! ετσι οπως μας πας σε λιγο θα σου στειλω και το μπουγουρντι απο τον ψυχιατρο!!!

  6. Μελετημένο μαρινάρισμα. Μπράβο.
    Προσωπικά θα χειριζόμουν διαφορετικά τα πιπέρια. Δεν θα έβαζα ούτε μαύρο ούτε μπαχάρι. Πιστεύω πως το καυτερό μπούκοβο είναι αρκετά καυτό για να δώσει την πικάντικη γεύση. Θα επέλεγα γλυκιά πάπρικα και λίγο κάρυ. Έτσι θα τόνιζα περισσότερο το χρώμα και το άρωμα.
    Επιπλέον, δεν θα έβαζα ρίγανη, ίσως λίγη και ωμή στο τέλος. Θα την αντικαθιστούσα με λιγάκι αποξηραμένο βασιλικό. Θα την απογείωνε την σούβλα πιστεύω!!!
    Αλλά περί ορέξεως… κολοκυθόπιτα!

  7. Φαίνεται και είναι σίγουρα πεντανόστιμο! Καταπληκτικος,μερακλης….
    Καλά ψησίματα σε όλους!

  8. Κανονισε, το θελω αυτο τα Χριστουγεννα, εχε το υπ' οψιν σου 😉

  9. Εχω δει να χρησιμοποιειτε διαφορά κομμάτια από χοιρινό.για κοντοσουβλι μεγάλο από Ποιο κομμάτι προτεινετε;κιλοτο ή συνδυασμό λαιμό με πανσετα;;
    Καλά Χριστούγεννα!!!

  10. ΤΟ ΜΑΡΙΝΑΡΙΣΜΑ ΜΕ ΔΙΑΦΟΡΑ ΜΑΧΑΡΙΚΑ ΣΙΓΟΥΡΑ ΔΙΝΕΙ ΜΙΑ ΙΔΙΑΙΤΕΡΗ ΓΕΥΣΗ. ΑΝ ΚΑΙ ΤΟ ΕΧΩ ΔΟΚΙΜΑΣΕΙ ΠΙΣΤΕΥΩ ΟΤΙ Η ΑΠΛΗ ΓΕΥΣΗ ΜΕ ΑΛΑΤΙ ΠΙΠΕΡΙ (ΑΝΤΕ ΛΙΓΟ ΜΟΥΣΤΑΡΔΑ )ΚΑΙ ΣΤΟ ΚΟΨΙΜΟ ΡΙΓΑΝΗ ΕΙΝΑΙ Η ΠΑΡΑΔΟΣΙΑΚΗ ΚΑΙ ΚΑΛΥΤΕΡΗ ΕΠΙΛΟΓΗ.ΠΑΝΤΩΣ ΧΙΛΙΑ ΜΠΡΑΒΩ ΓΙΑ ΤΟ ΜΕΡΑΚΙ ΣΑΣ .ΝΑ ΕΙΣΤΕ ΠΑΝΤΑ ΚΑΛΑ ΜΕ ΥΠΕΡΟΧΑ ΨΗΣΙΜΑΤΑ.ΤΟ ΚΑΛΟ ΚΡΕΑΣ ΚΑΝΕΙ ΤΗΝ ΜΕΓΑΛΥΤΕΡΗ ΔΙΑΦΟΡΑ.

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