The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Rotisserie

Thu Aug 17, 2017

Smoked Porchetta

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Smoked Porchetta

I had it all planned out, the centerpiece of my Italian-themed Meatwave was going to be a massive pork loin that I was going to butterfly, stuff with prosciutto, sopressata, provolone, and basil, then roll close and grill. I'm sure it would have been impressive and excellent, but a slight wrench was thrown into my plans—I was given a BBQ Guru CyberQ Cloud to take for a spin, and with a lot time away from home recently, if I didn't try it out on that Meatwave weekend, I probably wouldn't get to it until at least a couple months later. I could have chosen to smoke the pork loin in order to make use of the device, but the rather fat-devoid loin isn't ripe fodder for low and slow cooking, which favors fattier cuts. Then the perfect idea came into my head—ditch the stuffed loin and do a smoked porchetta. The fat-laden pork belly required for porchetta is perfect smoking, and a porchetta would be equally worthy to serve as the centerpiece meat for the day.

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Tue Feb 3, 2015

Rotisserie Chicken

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Rotisserie Chicken

There are few delights that rival the skin of an excellent rotisserie chicken. Sure the juicy, flavorful meat is great, too, but the thin, browned skin that's crisped up in the bird's own slowly rendering fat is something I live for—it's the reason I got a rotisserie attachment for my grill in the first place. But three years after receiving that gift, I realized I was too hung up on specialty birds like Peruvian and mojo chickens; shamefully, I'd never cooked a single standard rotisserie chicken. I decided it was high time to right that wrong and set out to perfect the basics.

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Tue Dec 17, 2013

Rotisserie Porchetta

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Porchetta

Ever since finding the gospel of rotisserie pork belly, I've had an itch to do it again. With Christmas coming up, it seemed like this crisped skinned and juicy chunk of pork would make one fine, rich centerpiece for the holiday table. So I took up the task of trying out another variation of slowly spinning belly over a live fire, this time around going the Italian route with a rotisserie porchetta that proved again that this is one of the greatest ways to cook pork belly.

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Tue Jun 11, 2013

Lechon Liempo

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Lechon Liempo

I may talk a barbecue game, but when it comes to cooking swine, Filipinos are at the top of their game. For all the Carolina whole hogs, smoked pork shoulders, and braised bellies I've had, nothing quite matches the simplicity and utter mastery of Filipino lechon—whole roast pig. I'd love nothing more than to learn this fine art of rotisserie swine cooking, but I'm short on a giant rotisserie, hogs, and a mentor. So when wanting to do some Filipino style pork, I took things to a smaller scale and looked to lechon liempo—Filipino roast pork belly.

More and recipe after the jump >>

Tue Dec 11, 2012

Tea Smoked Rotisserie Duck

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Tea Smoked Duck

In my opinion, the Parkers got a good deal when the Bumpuses' dogs stole the Christmas bird, forcing the family to dine on "Chinese turkey" as a holiday alternative in A Christmas Story. Not only is duck a superior meat, but my Jewish upbringing—knowing Chinese on Christmas is more truth than stereotype for most of my kind—leads me to believe it's even more appropriate for celebration (or lack-there-of). So when thinking of what I'd want for Christmas besides ham—ham will always be my number one choice—a tea-smoked duck seeming very fitting for the occasion.

More and recipe after the jump >>