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.

  • xmunk@sh.itjust.works
    13·
    5 days ago

    I would just mention that I don’t 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.

    • The Giant Korean@lemmy.worldOPMEnglish
      4·
      5 days ago

      I go to the butcher’s counter at our local farmers market. If you have anything like that (a butcher and/or a farmers market) I would check there.