Smoked pork spit-roast with scented ash

Cut the deboned pork neck into small pieces of around 5x5 cm (2 in) for grilling on the small spits. Use a stone mortar and pestle to grind the spices. Then, pour the wine over the meat pieces, and massage it until it’s absorbed. Once the wine is fully absorbed, add the smoked salt and the spices. Add them gradually, mixing thoroughly between each addition. Lastly, pour the sunflower oil over the meat, and mix once more. Refrigerate it for at least 2-3 hours, or up to 5-6 hours. If you want a more flavorful result, you can leave it in the fridge overnight.

Pile up the charcoals inside the charcoal case of your grill. Place kindling (denatured alcohol-soaked cotton) on top, and light them. The charcoals light upside down, from top to bottom, easily, quickly, and without smoke. When they are fully lit, spread them inside the charcoal case. While waiting for the charcoals, you can use this time to skewer the pieces of pork onto the small spits. You can prepare the herbs, as well. More specifically, you will prepare a mixture of ashes and herbs. Mix one part of sifted charcoal ash from previous grilling sessions (it’s always needed) with one part of herbs. Use fresh rosemary, dried summer savory, and dried thyme, and chop finely before adding them to the charcoal ash.

After you’ve spread the charcoals inside the charcoal case, throw some charcoal ash on them to reduce the emitted heat. Then, add a thick layer of the mixture of ash and herbs you’ve prepared, on top of that. Place the small spits on the grill straight away, and grill the meat on rotation. As the herbs heat up, they will produce more smoke, adding an aromatic smoky flavor to your roast. The layer of herbs and ash will be added only once. Keep grilling, and remove the spits from the grill once the roast gets a nice, golden brown color. Accompany your roast with fine red wine. Good company is a must.

Happy Grilling, everyone!