stickman
Knows what a fatty is.
Hi folks
So I had this idea about Tacos Al Pastor and want to get your feedback before I try it.
The trouble with trying to replicate food truck al pastor at home is that on the truck, the meat sits on the spit for a long time, slow-cooking while customers are buying it. That's really hard to do at home unless you have a huge party and are serving all day.
So how would it be if you loaded up a spit and low-temp smoked it for a couple of hours, before putting it on the rotisserie?
I'm thinking of a workflow like - marinate, load the spit, smoke, rotisserie, then slice the surface meat onto a griddle to crisp, and serve. The spit then goes back on the rotisserie for the next serving, like picanha. With a small load, we'd be talking about 5-6 servings before the spit is done, so about right for a family dinner.
Thoughts?
So I had this idea about Tacos Al Pastor and want to get your feedback before I try it.
The trouble with trying to replicate food truck al pastor at home is that on the truck, the meat sits on the spit for a long time, slow-cooking while customers are buying it. That's really hard to do at home unless you have a huge party and are serving all day.
So how would it be if you loaded up a spit and low-temp smoked it for a couple of hours, before putting it on the rotisserie?
I'm thinking of a workflow like - marinate, load the spit, smoke, rotisserie, then slice the surface meat onto a griddle to crisp, and serve. The spit then goes back on the rotisserie for the next serving, like picanha. With a small load, we'd be talking about 5-6 servings before the spit is done, so about right for a family dinner.
Thoughts?