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    • By wallawu
      I wanted to make a porchetta with a pork tenderloin and pork belly, but my local meat spot has to special order it, so I went with a pork butt and decided not to bust out the rotisserie.  I minced fresh garlic and rosemary with a little thyme, course black pepper, and some fennel seeds.  Also added a bit of cayenne just because.  I muddle all of that up with some olive oil and the whole house smelled great.  I scored the fat cap and the other side of the meat, and then took a chance and sliced the length of the meat side until it was only attached by about 2 inches of the fatty end and rubbed it all over, then tied the heck out of it.  Didn't know it could look the way it did...
       
      Got really long.  Chicken breast was on sale so I got a few other those, and in the middle is the garlic for the aioli @John Setzler posted on here.  Thanks for that, John!  The side with the diffuser that the pork is over was between 300 and 350 the whole time.

       
      Here's how it came out.  I let it get to 146 throughout before I pulled it and let it rest.

       
      Sliced it up and here's how it turned out.

       
      I then buttered some of these gluten free bread and put garlic powder and italian seasoning on it, toasted that on the grill, put on John's aioli and some arugula, and everybody shut up.  After all the food was gone, I told them that was gluten free bread and they were surprised.  This is some of the better bread I've come across for those who have that type of diet.

       
      All in all, it was a success.  Sorry for no final picture, but I may come back and add one this evening with what I have left.  This was definitely a success, but I'd like to do it again with the pork belly and loin to have more surface area for the seasoning on the inside.  The aioli was great, @John Setzler!  Thanks for sharing!
    • By Logan
      Someone had suggested making a porchetta on the Joetisserie. For those (like me) who aren't familiar with it, it is basically a pork belly with the skin on, rolled, cooked, and sliced for sandwiches and such. The goal is a buttery juicy interior and a crispy flakey exterior. And I think it was an outstanding success, if I do say so myself
       
      Whole pork belly, had to ask the butcher at the asian market for it. Sprinkled it with salt, sliced garlic, dried rosemary, and ground fennel seeds. Roasted on Joetisserie for about 3 hours, but fought to keep temperatures below 400, due to the grease keeping the fire going! Sorry I don't have any pictures of it sliced, but we sure enjoyed it.
       
       
       
       



    • By Rob_grill_apprentice
      Yesterday I bought an extra spit and cut to same size of Joetisserie spit. Today I seasoned a prime rib roast with Kamado Joe sea salt & pepper, the Boneless skinless chicken breasts were seasoned with Kamado Joe poultry seasoning.
      I set my Kamado to reach 375 with Joetisserie in place one heat soaked and stable I put Prime Rib roast on and after 1 hr I checked internal temperature it was done. I removed then placed other spit with basket on and changed setting for 350, check temp after 20 minutes not done, checked again after 5 additional minutes. The breast when done. Enjoy the pictures, I was very happy with the result.





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