sweet apple jalapeño jelly?
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I remember a Raichlen show for German Spiessbraten, a stuffed pork loin. It looked awesome. He said it was traditional to spit it perpendicular to the rotisserie. I don't see that in this recipe, but I would have bet he said it on the show.
If you do the roast pork, think about making a fruit-based sauce to accompany it. It really goes well with apples, onions, darker fruit (prunes), etc. I got a bunch of rhubarb in the CSA box this week; I was thinking about making a rhubarb chutney. It would go perfectly with pork loin. Maybe I just like the word chutney. Almost as much as spatchcock.
Overcooking using what method?
So is there a danger of doing a D rest if it's not needed? I can't really say for sure that I've ever tasted diacetyl and although I've read the description (buttery, butterscotch etc), I'm not sure how well I'd do picking it out. It's only 2 or 3 days in the primary at a warmer temp so besides the risk of dropping the carboy if you have to move it, is there a downside to doing a diacetyl rest as a preventative action?