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2 Teaspoons Green Peppercorns
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1 Teaspoon Pink Peppercorns
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1 Teaspoon Salt
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Place the peppercorns in a heavy plastic bag and crush with a rolling pin. Stir in the salt. Coat the outside of the roast with the pepper mixture. Rotisserie the roast on the Spit Rods 18 to 20 minutes per pound for rare or until the internal temperature reaches 140 Fahrenheit degree, or 35 to 40 minutes pre pound for well done or until the internal temperature reaches 170 Fahrenheit degree on the meat thermometer inserted in the center. Remove and slice into ¼ inch thick slices or thinner. Serves 4 to 6.
Roast Turkey
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One 12 to 15 Pound Turkey Fresh or Completely Thawed
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1 Tablespoon Salt and 1 Tablespoon Poultry Seasoning if Desired
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Thoroughly wash the turkey with warm water. Cut away all extra fat and skin so hot air can get into the cavity. Rub Salt and Poultry Seasoning into the cavity. Tie with string in 4 places. Place centered on Spit Rods and cook for 10 minutes per pound. Enjoy the best turkey you can imagine. Keep cavity clear of skin and fat so heat can enter and help cook it throughout.
Jamaican Jerk Pork Tenderloin
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2 Pork Tenderloins (About 1 ½ to 2 Pounds Total)
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2 Tablespoons Chopped Fresh Cilantro
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1 Tablespoon Finely Minced Fresh Ginger
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¼Cup Dark Rum
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2 Tablespoons Fresh Lime Juice
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2 Tablespoons Olive Oil
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2 Tablespoons Light Brown Sugar
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