- cross-posted to:
- cooking_with_fire@feddit.uk
- cross-posted to:
- cooking_with_fire@feddit.uk
I used Kenji L贸pez-Alt鈥檚 recipe, but did it in my BGE and smoked it a bit. Here鈥檚 the final product:
When I do this again, I would make two adjustments. One is that I鈥檒l cook it to an internal temp of 175F to make it more tender (Kenji鈥檚 recipe called for 165 which I feel is too low). The other adjustment l鈥檒l 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.
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I would just mention that I don鈥檛 have plans for dinner tonight yet and I am available.
That looks delicious and finding a butcher that can get me the right cut for a porchetta has been an off and on quest of mine for quite some time.
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Searzall is probably the way to go if you plan to use a rotisserie.
GOOD LORD that pork belly is so shiny and juicy looks like a glass-blown masterpiece. And the second photo I can imagine the crackling sensation on my teeth and ears as I bite into it. 馃い
Dang that looks pro as heck
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And don鈥檛 give up on the rotisserie, I鈥檝e had some good results.
My grandma used to take the skin off, put tooth picks in the pork, and bake it with the skin draped over the tooth picks. Got it real nice and crispy!
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