As always there are many different ways to cook something and most will return great results in a KK
This is how i cook porchetta in the BB32
Pat dry before seasoning
Baking powder in the seasoning to help crisp
Let sit in fridge wrapped in pink butcher paper 10 to 12 hours to draw moisture out after seasoning
Direct on rotisserie
Add drip tray 20 to 30 minutes in, or once it flares up
385 degrees until 115 degrees internal temp
Then raise temp to 500 for 20 minutes to crisp
The internal temp will carry over to 145 or so while crisping
Forgot to take pics while cooking but here is the finished results. I like to cook duck breast on the KK then put it out on a board with grapes, tangerine, nuts, cheese + crackers and of course some chocolate
I really wanted pork chops today and I found these nice thick ones at the butcher shop. And they also had chicken breast with apple and sausage stuffing. Do I figured I might as well cook both πAnd I also found a local source for some decent BBQ supplies so I grabbed the sauce, I like it !!!!!
@tekobo I cooked at 225f until I got an internal temp of 115. Then rested for 20 minutes with the vents opened up more to get good red hot coals. Then I tossed it in to sear π
Congrats and that is a beautiful setup you have there !!!!! iIβm sure you will get a few differing opinions on the use of heat deflectors. Many here do not use them π
Well I am sure that 9 out of 10 members in a Facebook group would not actually own a KK but would be happy to tell us how to use it correctly and why their $30 Walmart grill is much better lol