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.
Welcome!
Did you bank the coals? I've found that to be generally essential to good rotisserie results to avoid over cooking the outside.
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.
That must have been a heart stopping moment!
Lol yes it was. It all worked out, though!