- cross-posted to:
- cooking@lemmy.world
- cross-posted to:
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/24687733
Hey all! I’m the moderator over at !cooking@lemmy.world. 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.
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It’s been 4 hours since the post. I hope there is still leftovers. I’m on my way!
Welcome!
Did you bank the coals? I’ve found that to be generally essential to good rotisserie results to avoid over cooking the outside.
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That must have been a heart stopping moment!
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