Anyone on the fence about this attachment. Chrismas dinner was a rack of pork dry brined and on the rotisserie. Finished with bourbon orange pepper jelly glaze with bacon crumbles for half. The other half with cilantro chimmichurri. When I say amazing! Man, look ya'll. Didn't even get to grab after shots, the family was too eager to dig in. Had to force the 15 min rest. In the video, I just basted it in the rendered bacon fat that provided the crumbles.
Rack of Pork with the OnlyFire rotesserie.
byu/RhizoMyco inwebergrills
by RhizoMyco
4 Comments
Looks amazing! Question: why do you wrap the bones?
Starting to see a lot of traction for these Only Fire rotisserie. I’ve had mine for 2 years now, love it.
Do these taste like pork chops when you slice them or is it like the same as how a roast vs a steak texture is different?
Looks good enough to eat 😉