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.

  • @OZFiveEnglish
    4•13 days ago

    It’s been 4 hours since the post. I hope there is still leftovers. I’m on my way!

  • HossenfefferMEnglish
    2•12 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 KoreanOPEnglish
      1•12 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.