Look, you get born, you keep your head down, and then you die. If you’re lucky.

#fedi22

  • 29 Posts
  • 199 Comments
Joined 1 year ago
cake
Cake day: June 14th, 2023

help-circle

  • Hossenfeffer@feddit.ukOPMtoCooking With Fire@feddit.ukNearly porcetta
    link
    fedilink
    English
    arrow-up
    2
    ·
    edit-2
    7 hours ago

    A lot of the effort is in the preparation. I got some great quality pork belly and a thin loin piece from a really good, local, farm shop. I took off the ribs, trimmed it, and rolled it myself. The rolling and tying took a couple of goes before I was happy with it, but it was worth it. Then it was mostly just time and judiciously applied heat!

    Edit to add: a couple more thoughts! I butterflied the belly so it opened like a book. Then, using mustard as a binder I seasoned the meat and the underside of the skin with salt, pepper and garlic and just a hint of smoked paprika. Then I salted the skin and roughly rolled it and let it airdry in the fridge for about 36 hours. I also made some stuffing with crushed pinenuts, parsley, onion, apple, and chorizo which I cooled and then I layered on the stuffing and did the proper roll and tie about an hour before it went on the spit.


  • 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.