@@jadebaker4417 I had a go today, stuffed rolled belly pork, it was delicious but only 60% crackled and one or two parts were a bit blackened for some reason, but it 's like golf... next time I will do better.... 😁😁😁🍻🍻🍻👍👍👍
yeah skin can’t be too oily, also before you take it off lower it closer to the heat and the skin crackles super fast. be careful though, when i say super fast i mean it will crackle in seconds and can burn quickly
How was the rubber skin?
rubber tyre
Pwoah, that looks mint!
Awesome
How do you do it when you want crackle?
This crackled a bit. Not perfect by any means.
@@jadebaker4417 I had a go today, stuffed rolled belly pork, it was delicious but only 60% crackled and one or two parts were a bit blackened for some reason, but it 's like golf... next time I will do better.... 😁😁😁🍻🍻🍻👍👍👍
Leave it in the fridge uncovered for 2 days to dry out the skin.
yeah skin can’t be too oily, also before you take it off lower it closer to the heat and the skin crackles super fast. be careful though, when i say super fast i mean it will crackle in seconds and can burn quickly
@@jadebaker4417 stop your rotisserie periodically and or lower the meat will help with crackle
Im makeing this on Friday
Awesome how did yours turn out?
Hey man turned out really well any other cooking ideas for the spit
What no crispy skin FAIL
Should have his Mini Jumbuck Spit crushed for that
Yum
Try again bro that skin was flabby
BRO THATS FAIL!!! SHOULD BE CRUNCHY
Cringe worthy, the worst example of porchetta that I’ve seen.