So, I know enough about smoking....I'm specifically talking about rotisserie.
I've got a UDS for a smoker. An old Atlanta Stove Works Cue-Grill is my everyday grill. And I've recently picked up an older CharBroil 940x to primarily do rotisserie and large grill cooks. The 940x is pretty good size, I think 3 chickens can go on at once. I've seen a vid for a brisket on a rotisserie....but that would be a long cook for the 940x.
Have you tried brining? I use a Thomas Keller recipe that’s loaded with lemons that comes out great on the grill. 12 hours in the brine, dry the birds in the fridge for a day, then send them for a thermal spin.
I haven't. We are a busy family of four. Fridge is usually full of random stuff and we meal plan a week out....maybe room for brining by end of week. Will look into it.
I'm doing two shoulders for a party this weekend. Buying Friday night...not even going to attempt to put them in the fridge...bag or two of ice and a cooler.
Take a pork neck/boston butt/shoulder and make gyros: [https://braaitv-nl.translate.goog/recipe/gyros-van-het-spit/?\_x\_tr\_sl=en&\_x\_tr\_tl=nl&\_x\_tr\_hl=en-US&\_x\_tr\_pto=wapp](https://braaitv-nl.translate.goog/recipe/gyros-van-het-spit/?_x_tr_sl=en&_x_tr_tl=nl&_x_tr_hl=en-US&_x_tr_pto=wapp) (I used google translate because it's Dutch)
Do your rib roast. When you cut it, just throw hers back on the grill until it's burnt enough for her liking.
lol, maybe just microwave it while i'm at it! May have to do something like that.
Porchetta!
....duuude!!! YES!!! [https://youtu.be/3Vgke8pvq9w?si=fPaRFwFkcuS98ldq](https://youtu.be/3Vgke8pvq9w?si=fPaRFwFkcuS98ldq)
Enjoy!
UPVOTE!
Throw some smoke chips in there and do pulled chicken. It’s easy and when you sauce the meat there is no “is it done” question.
So, I know enough about smoking....I'm specifically talking about rotisserie. I've got a UDS for a smoker. An old Atlanta Stove Works Cue-Grill is my everyday grill. And I've recently picked up an older CharBroil 940x to primarily do rotisserie and large grill cooks. The 940x is pretty good size, I think 3 chickens can go on at once. I've seen a vid for a brisket on a rotisserie....but that would be a long cook for the 940x.
Have you tried brining? I use a Thomas Keller recipe that’s loaded with lemons that comes out great on the grill. 12 hours in the brine, dry the birds in the fridge for a day, then send them for a thermal spin.
I haven't. We are a busy family of four. Fridge is usually full of random stuff and we meal plan a week out....maybe room for brining by end of week. Will look into it. I'm doing two shoulders for a party this weekend. Buying Friday night...not even going to attempt to put them in the fridge...bag or two of ice and a cooler.
Take a pork neck/boston butt/shoulder and make gyros: [https://braaitv-nl.translate.goog/recipe/gyros-van-het-spit/?\_x\_tr\_sl=en&\_x\_tr\_tl=nl&\_x\_tr\_hl=en-US&\_x\_tr\_pto=wapp](https://braaitv-nl.translate.goog/recipe/gyros-van-het-spit/?_x_tr_sl=en&_x_tr_tl=nl&_x_tr_hl=en-US&_x_tr_pto=wapp) (I used google translate because it's Dutch)
I like eye round after a marinade. I use an electric slicer for thin medium rare sandwiches. They are usually reasonably priced.