I did (not authentic 'cos I don't like fennel seeds) porcetta at the weekend for my lot and my wife's brother's family. A couple of notes: 1. that skin/crackling was an absolute flavour bomb, 2. the leftovers were disappointingly scant.
this post was submitted on 24 Sep 2024
28 points (96.7% liked)
Cooking With Fire
484 readers
1 users here now
A community for anyone who loves cooking over fire, whether that’s antikristo, asado, barbacoa, barbecue, barbie, bbq, braai, chichinga, churrasco, inihaw, jerk, lovo, pachamanca, parrillada, or a sausage sizzle - let’s share recipes, advice, tips and tricks…
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
What is your rotisserie setup? Do you like it? The food looks money, nice work!
It's the Kamado Joe rotisserie on a Big Joe III. Given that it's for a Kamado grill - and therefore variable height settings aren't possible because you want to cook with the lid closed - it's about as good as it can be. No complaints at all. Other than the price, because it's not cheap.
I think it will fit a few other brands, but you would probably want to check in with someone who has both because the fit does matter when you're trying to get enough of a seal to be able to properly control airflow.