I think it’s getting better every weekend, but this was my first time doing it with my RFX pins. What a game changer. Anyone know how I might get the fat more charred/rendered without needing to take it off the spit to sear it?
General thoughts/suggestions on how I’m doing?
*I can’t seem to find a sweet spot temp for it to be perfect to cut right off the spit. Usually 350 but have done as high as 450 during the roll.
-Before you say, we love the monster fat caps and probably won’t ever trim.
-Joetisserie and offset direct (I think it’s called?)
-Super course salt / dry brine for 2-3 hours
-Few chunks of apple wood but it’s getting less smoke than I’d like
Thanks bbq dudes and dudetas!
by RecruiterBoBooter
6 Comments
Looks great. How are you keeping the coals to one side? Looks like the BGE ash basket which doesn’t have a divider – are you just piling them up on one side?
My new fave for the egg, not sure where your from but we have Brazilian butcher shops around me and one Carries Aussie wagyu bms6-7 and it’s out of this world good. It actually prices out much cheaper than prime strips and ribeyes.
Good job, looks right to me. Thick fat cap is the brasilian way, you’ll get complaints if you remove it haha
Ultra coarse salt is also key, I like Lebre brand if anyone is interested. Can find it on Amazon.
Live fire is also the traditional method, but back home we have grills where it’s basically a trough made of bricks, and you can control the height of the meat. That’s one limitation of the egg, that the spit has to be so close to the fire.
Did Shrek came over the meat?
Good work. Looking forward to making mine Monday
Nice job!! 👏🏽👏🏽👏🏽