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cross-posted from: https://lemmy.world/post/24687733

Hey all! I’m the moderator over at [email protected]. Just started BBQing not long ago.

I used Kenji López-Alt’s recipe, but did it in my BGE and smoked it a bit. Here’s the final product:

When I do this again, I would make two adjustments. One is that I’ll cook it to an internal temp of 175F to make it more tender (Kenji’s recipe called for 165 which I feel is too low). The other adjustment l’ll make is to crisp/puff up the skin a different way. It was too difficult to crisp evenly using the rotisserie, so next time I may pour hot oil over it or take a Searzall to it instead.

  • Hossenfeffer@feddit.ukMEnglish
    2·
    6 days ago

    Welcome!

    Did you bank the coals? I’ve found that to be generally essential to good rotisserie results to avoid over cooking the outside.

    • The Giant Korean@lemmy.worldOPEnglish
      1·
      5 days ago

      I did, yes. The outside turned out great, albeit not evenly “puffed” like I would have liked.

      I actually dropped the porchetta into the coals when I was adjusting the setup for crisping the skin, but fortunately I was able to pull it out of there pretty quickly.