- cross-posted to:
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- cross-posted to:
- [email protected]
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.
Dang that looks pro as heck