Recent content by Tim O

Thanks. I’ve made rotisserie chickens with the same set up. Actually, I made a killer Al pastor using this method. Me thinks I am overthinking this. Gonna give it a go I think for a large Xmas eve party. Yes! One last - any measurements for the ingredients for the paste on the inside? Looks...

Brett, Two quick questions: I see you did this on the WSK. I have a kettle, a WSM, and obviously an oven. Which would be best to replicate this? I’d imagine I can get my WSM up to 400+ without water pan. Also - you mention the trussing. Never done this but it looks like making simple rings and...

So if I do this, I should go picnic and remove the bone? Or can I keep it in? Is a picnic fattier than a butt? Thanks!

Tim and Brett, Thanks for your advice and wisdom. I think it’s great I went from doing a typical beef roast to now a PB porchetta, gotta love this forum! Thanks and happy holidays

Was it any good? Some comments mention the flavor is just OK with the exception of the cracklins...And is it a pork butt shoulder or picnic butt in that recipe? Thanks!

Brett, What are the major differences in this recipe and the Kenji one? Is it the same cut (whole pork belly?) and how much would you recommend for about 8 people? Also, how much fat is the fat cap? IE if I have some in the crowd that are not a huge hunk of chewy fat, it this cut OK? Thanks again.

That looks amazing...I may consider doing this instead of beef. I went online and see some butchers offer a porchetta already stuffed, rolled, and tied but I am having a hard time paying $175+ for a Heritage one. I see your recipe uses pork belly (as does one I found from Kenji...

Have a good porchetta recipe to share?

Is the sear necessary? I mean, I know people like some crisp but recipes I’ve read about smoking just leave that part out…

Hey all, Looking to make a Christmas Roast (NY strip sirloin roast) for a Xmas eve party. Most recipes suggest low and slow in the oven then reverse seared in a cast iron pan but that seems a bit messy and could get smokey inside with guests)… Is this something I could smoke low and slow...

Picked this up on Marketplace last week for $100. Needed some clean up but happy with the find. Only downside is this faded hood (see pics). Can this be buffed out with steal wool or is it discoloration? And, what causes it to get this bad? Grill is 3 years old. Thanks all.

Both the rubber lid bumpers on my Spirit ll 210 have for whatever reason disintegrated (only three years old). Looked up replacements - $17! Does anyone know of a cheaper option? Only need two…

Nevermind, found it!

Mike, link above isn’t working for me. Care to share the menu? Birria is something I’ve wanted to do for a long time…

Cooked hot and fast over charcoal direct heat. You guys, this IS not the pork you find at the supermarket or butcher. It has a nutty but smooth taste; definitely more “steak-ish” if that makes sense. Was worth the $28.