Porchetta Recipe Cooked on the Weber Rotisserie 

Oh shit....!!! I'm hungry AF. Another mouthwatering, juicy video. Thanks mate!👍

Seriously good as always mate!! Can’t wait to see more videos with the rotisserie

You never fail with your technique on crispy crackling mate, thank you

I always run mine with the lid on from the start and I get bubbly crackling and it's the bomb. I score the inside of the meat but rub garlic, fennel seed, sage, lemon rind and salt and pepper. Can change lemon for orange also. 👍 Good video again man. Running the garlic rub on a few scotch fillets on the GA tonight.

Thanks mate. Another highly informative, no BS video.

hey man. nice an easy. greetings from germany!

Yum as always. I'm doing a practice run on this, ready for Christmas.

Great👍 awesome presentation & excellent preparation 😍❤️ looks yummy 😍❤️stay connected😍😍Thanks for sharing ❤

Yes mate!!!!!! So excited to make this!

Fantastic my friend, this for sure made it to my bbq to do list 🔥🎉👍

Looks great, one question though, I usually use my rotisserie with the Weber lid on the whole time with decent results, I’m guessing it’s just hotter with the lid on like you mentioned so you didn’t want to overdo it at the start?

Hey mate, great channel 👍 do you prefer the rotisserie or just sitting the meat on the grill ?

Looks tasty as always. just bought a rotisserie so will try this over the holidays

Hi, thank you for your awesome video! I'm trying this tomorrow on a spit and have a question. If you went to all the trouble of drying the skin out overnight uncovered in a refrigerator (to give yourself the best chance of getting the best crackling) why did you moisten the skin by rubbing it with olive oil just before you started cooking it? Does this defeat the purpose?

Hi Aaron, for a bigger pork belly, can i use Charcoal Briquettes? I had a hard time controlling the temp with Lump Charcoal and burnt my first try with Pork Belly. Having an issue getting Briquettes to go up to 450F tho. I tried your snake method stacked 2 high, but couldnt get the heat up

Always wondered if ppl with this rotisserie use the lid!! I ended up going with the jumbuck mini, but kinda regret not getting the kettle extension instead, purely for the lid arrangement to accelerate cooking and to protect from wind. Only downside is looks like there is no way to raise and lower the rod. What’s your preferred rotisserie setup, kettle or jumbuck ?

Great video! Is that a skin on pork belly? I can't find skin on around here.

Thanks for that - can I ask why you do not fully salt the skin when you leave it in the fridge overnight - as you do with your Pork Belly prep?

Very informative video. I use a Meater for my rotisserie cooking. No wires to tangle. Have you tried/ reviewed it?

The huge pirate sword for the world's smallest porchetta really had me lol

Hi, im using an EspetoSul rotisserie, I dont have the option of putting the lid on with it until I make a suitable raised section for it. Will it work to move the coals closer to the middle and finish it with a more semi direct cook to finish the crackle ? Cheers Absolutly love ya videos, best I have seen on youtube. I dont even bother looking elsewhere anymore.

Nice work mate. Doing this Xmas day here at Natural Smoke HQ.

Hi mate, what is your preference on twine and where do you get it?

What was the roasting time of the belly? The video was awesome 👍

Hey pitmaster, great cook. As a fellow S.A. bbq'er, where did you find that decent twine?? Been looking for a while and can't find it?

Great video

Great video, do you ever put fresh herbs, nuts, etc inside or only rubs?

Is that the Weber brand rotisserie or another one? Looking at the options at the moment and trying to decide if the official one is worth the extra cash.

Looks amazing, I'm tipping same rules apply to a boneless leg roast?

Спасибо за рецепт. Обязательно приготовлю. Как всегда лайк. Но почему свинина готовится до 63 градусов Цельсия? Ведь безопасная температура для свинины 71 градус Цельсия (извиняюсь если не понятно пишу, пользуюсь переводчиком, да и ролики с субтитрами через переводчик). - Thanks for the recipe. I will definitely cook it. Like always. But why is pork cooked to 63 degrees Celsius? After all, the safe temperature for pork is 71 degrees Celsius. (I'm sorry if I'm not writing clearly, I use a translator, and videos with subtitles through a translator)

plz plz plz do a **FULL** FRESH TURKEY on a WEBBER as its christmas . . everything we need to know . . WHEIGHTS to TIME . . FINNISH temps . . HOW TO set up charcoal and so on . . . plz plz do this . . .ty . . love the SIMPLICITY of the content . . . ty from the UK

Also I have used a hairdryer to dry the skin to good effect.

230celsius 63 and 85 temps

I’ve made this 4-5 times and always tastes amazing but I can never follow your fancy butchers knots. Any chance of a tutorial on the knot from the perspective you can see as you work? I think it’s the front angle that’s confusing.