I bought a rolled roast of pork yesterday, intending to rotisserie it
on the barbecue, but then the weather improved drastically and we
ended up with an ordinary barbecue last night (posted yesterday).
Today the weather has been a bit dismal, slightly drizzly late
afternoon, so the pork roast's time had come.

The raw roast, just a small one to feed two plus leftovers, rubbed
with fresh rosemary, olive oil, sea salt and black pepper.

http://tinypic.com/ic7hfo.jpg

the barbecued rotisseried roast, cooked, crackled over a gas flame,
ready to carve

http://tinypic.com/ic7hpc.jpg

And the plated meal, my meal sans carrots. I like onions, my husband
doesn't. He likes carrots, I don't. I cook both. Yes there was gravy,
which I hadn't poured on when this pic was taken.

http://tinypic.com/ic7j83.jpg

I didn't eat it all. We always cook too many spuds, and I didn't eat
all my meat or crackling either. But the meat will be good in
sandwiches tomorrow. I was going to use it in a fried rice but we've
been invited out to dinner. No pics of tomorrow night's meal, which
will be the local Thai restaurant <grin>

Kathy in NZ