Fine pork kontosouvli it becomes more special with a good company. Hello our good friends! Hello from me, too! I’m Yorgos (George) Mallioras and along with my brother, Andreas, we construct grills and ovens. through our YouTube channel, Grill philosophy we share with you everything we already know and everything we are about to learn about grilling. And we still have a lot to learn and show you! By grilling the traditional way we enhance our techniques. Grilling is something more than a weekend meal it is a celebration for people grill and celebrate it with your loved ones. Especially with small children and don’t leave behind the grown-up children It is our philosophy. Grill philosophy’s philosophy. By filling our stomachs, we are filling our hearts. Happy grilling, then! Happy grilling to everyone! 3 grams (0.1 oz) coriander we will grind it in the mortar to release its full aroma 3 grams (0.1 oz) allspice powder 4 grams (0.14 oz) sumac 6 grams (0.2 oz) garlic powder granulated 4.5 (0.16 oz) grams sweet paprika 3 grams (0.1 oz) oregano, freshly ground 3 grams (0.1 oz) savory, freshly ground Mix them together It needs patience, good mixing and grinding so that all the spices release their aroma. And lastly 36 grams (0.27 oz) quality salt I prefer fleur-de-sel. Grind the salt with the spices so the aromas blend with the salt. The meat We will use pork meat from a free-range animal the meat is a piece of ham and a piece of loin, including the tenderloin and side remove the tenderloin slice, firstly and then in bigger pieces, because we will make a large kontosouvli 3 kg (6.6 lbs) in total 75 ml (2.5 fl oz) wine 15 ml (0.5 fl oz) white vinegar And mix well until is fully absorbed. Add the spices paying attention to spread them evenly. Add them gradually and mix. Add 3 tablespoons hot mustard. If you noticed previously, we didn’t include pepper in the spices. Add 150 ml (5 fl oz) sunflower oil Mix well to spread it. It’s ready. We will refrigerate it for at least 3 hours. Light the charcoals Alcohol-soaked cottons on top for an easy and quick lighting, without smoke The grilling The charcoals are ready and the kontosouvli as well Just make sure that the pieces are equally arranged so that we have an even grilling. We start roasting in the highest position because the fire is strong. We will lower it later. We have kept part of the meat to skewer some smaller rods. Let’s grill a skewer as well for our wine. We will grill them one at a time, because the big one will take time. The small one progresses the big one is slowly grilled. We have a high temperature, that’s why we are still grilling far from fire. It is time to lower its position. When encountering ignitions, throw charcoal ash on top. The small one is ready. We will remove it to taste it to have a first idea of the taste. The big one will take time. We have made it thick, so it needs slow grilling in the beginning and a strong fire later on. But we will make it even stronger. Today you have the honor to try it, Andrea. Try and tell… Perfect! In taste and in aroma. Incredibly scented. I look forward to the bigger one. It will taste differently. Let’s grill another one. We inflame the charcoals a bit to stronger the heat they give off. At this point we want a strong fire. Let’s check the temperature. Above 75°C (167°F) 79°C-80°C (147°F-176°F) Ready! We will spread the charcoals to strengthen their heat and give a final color and remove them in 5-10 minutes. Now we are grilling in a very high temperature. Final stage of grilling. It foams intensely alongside. It has to be removed shortly. The foaming is a sign that it is fully roasted. We just leave it a little bit to take its color. Be careful not to dry it. It is the most crucial stage of grilling! We wrap around with aluminum foil. for 7-8 minutes approximately. It is very important because this way the roast will hold its juices inside. the tissues that have released their juices during grilling now they will re-absorb them. Tasting on the spot. Amazing taste very soft I highly recommend it! Kontosouvli for strong grillers Spontaneous recordings from a smartphone, discovered the next day Here, as you can see now, it’s me with my uncle and father, we are grilling and the big one is being grilled and the small one looks good, too. Here, it’s me with my uncle and father. And with my cousins and one of my siblings. For the kids, it’s an amazing experience. We were in their shoes once, and know how it feels!