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  1. kaybeeque 🍁💪💪🍁 @kaybee335 ·

    @freemo @[email protected] 👍

    Extremely glad to hear it. That was just general cook experience & understanding what rotisseries do in order to cook that prompted that

    Type of stuff you'll learn through the book and just playing around. Learn from your failures. They'll soon be at the point where you don't worry about wasted expensive protein. They're all *good*, you just know you can do better

    So get figuring it out! Experiment! Lots! It builds an instinct

    #meatheadg #kaybeeq
  2. kaybeeque 🍁💪💪🍁 @kaybee335 ·

    @freemo @[email protected]
    If it went the other way and your burners were front to back; rear vertical, rear and middle horizontal would be low and front horizontal would be high.

    It may be *slightly* better/worse because the fat works in at a different orientation around the spin than the other way. Doubt very much you could actually *taste* the difference

    If you have some means of adding some 'smoke' at the start, that would be good too

    #kaybeeq #crazycanuckbbq
  3. kaybeeque 🍁💪💪🍁 @kaybee335 ·

    @freemo @[email protected]
    That's good!

    The fat will be warmed by the low burner, then melted by the back and then have a chance to cool and soak back in before being heated again

    More flavor, less drips

    That's *really* what you are trying to accomplish with the rotisserie technique

    #crazycanuckbbq #kaybeeq
  4. kaybeeque 🍁💪💪🍁 @kaybee335 ·

    @freemo @[email protected]

    Cook to 5-10°F below desired before going nuclear.

    ALWAYS judge 'doneness' by IT if possible. I cannot state this enough for *all* BBQ


    ---

    Really READ Amazing Ribs by Meathead Goldwyn. Much more than recipes. Join the Pit Club. If you have questions that need a *really* fast answer, there is usually a true lurking around and your answer can be near instant

    #internaltemperature #crazycanuckbbq #pitmaster #kaybeeq
  5. kaybeeque 🍁💪💪🍁 @kaybee335 ·

    @freemo what @[email protected] said essentially.

    Adjustment: below burners on low, rear burner med-high. To finish, Crank em all.

    Check every minute for 'crisp'. USE a timer!

    All cooking lid down.

    That should work if the answer is in time

    What direction does your rotisserie turn? Meat surface going *up* against the rear burner or *down*?

    I'll write a thread on rotisserie, faux and real, vert vs. horiz axis

    Don't have one myself but has thoughts

    #crazycanuckbbq #kaybeeq