SeaBrisket

Also just following, but I will say I don't see where the drip pan is necessary. Just move the coals out of the center. I'm new with my Joetisserie, but with chicken at 350 I bank the coals to the back, and with al pastor at 500 I banked to the front and back leaving room in the middle for drippings. It did not make a mess of my grill. Seems like a drip pan would just give you a pool of grease that could catch fire. Porchetta is on my list but I don't know the cooking temp.

A couple of butts for the Seahawks game.

I did this with the Tasty marinade and the method in the video posted above. The only things I changed with the marinade are I threw in half a bottle of beer and instead of pineapple juice I took the remainder of the pineapple I'd cut rounds from and pulverized it in my Vitamix. The biggest challenge was the trimming. I'd say I got to the first layer about 15 minutes after putting the meat on and every 5-10 minutes after that, but you just get a few bits at a time, shaving off the charred morsels, and the rotisserie tines are in the way of making this easy. I ended up shaving about half off then getting concerned that the rest would dry out so I removed the spindle, chopped up the rest of the meat and put it in a cast iron on the stovetop with a little oil. The only thing I would change is I would add one or two pineapple rounds in the middle next time. I don't have much of a sweet tooth until it comes to dessert, so I was reticent about the pineapple, but I found that the caramelized pineapple was perfect with this dish and I wished I'd placed some in the middle of the spit where it would be easier to trim along with the meat. Five of us polished off five pounds of this in zero time flat. I'd say it was a success.

Everything worked out fantastic.

This is just what I'm looking for. Thank you!

Still getting my feet wet with my new Joetisserie but I'm ready to take a leap and try out tacos al pastor this weekend. I see lots of mentions of it on here and elsewhere but not a lot of specifics and every recipe varies quite a bit from the others, as well as a lot of variations that don't include a rotisserie. I saw one person on here cook for 4 1/2 hours but then say it came out dry, which sounds about right. I've seen 1 1/2 hours, I've seen people using tenderloin and belly, I'm just not sure what to expect. So, at this point I believe I'll be using the recipe from Tasty for the marinade (https://tasty.co/recipe/mexican-style-pork-tacos-tacos-al-pastor) because I have most of those ingredients on hand. I'm going to use pork shoulder. I'm guessing spinning at 350 is the way to go. I may finish it off on cast iron but will probably make that decision in the moment. About how long should I expect as we'll have guests coming over to enjoy it? Any other tips, expertise, grandma's recipes?

Here's my thread on my Thanksgiving turkey from last year. The key takeaway was to separate the gravy making process. I don't recommend trying to save those drippings based on my experience.

I used to live across the street from Katz!

Thank you all for the input. I've gone with the Dalstrong.

Thanks. You hit on all the things I consider when debating the purchase. I do lots of chicken, so that would be plus for both whole and wings. I'd love to try it with leg of lamb and porchetta. Never considered fish on it, but we eat a lot of that. Storage space is definitely an issue. Do you leave it outside? I have a grill table and store most things either in my grill or on the lower shelf of the table. Would it be a bad idea to keep it outdoors?

I've been resisting the Joetisserie because I've never been sure it would provide enough variety to justify the cost but this is pushing me toward wanting one.

I'm leaning toward the purdier My boning knife is the Victorinox and I like it quite a bit. I don't see either of us getting a ton of use out of a 12" slicer but it would be nice to have on hand and I need to do something about my current situation.

Our main knives are 10" and 8" chefs knives. We both prefer the shorter but use both of them plenty.

Like, so big my small wife would hate it?

Looking for recommendations, let's say under $100, for better slicing of things like bacon or brisket. I have no room in my life for a meat slicer. I've considered going the electric knife route and am looking at the Cuisinart CEK-40. https://www.cuisinart.com/shopping/appliances/electric_knives/cek-40 I don't particularly want a gadget on my countertop but do people have a positive experience with these and do you make broad use of them? Another option that came up searching this site is the Dalstrong Gladiator slicer. I think this is the correct model: https://dalstrong.com/products/gs-12-in-slicer Any other recommendations or strong opinions on the ones I'm considering? Your help is appreciated.