Forgive me, but I didn’t know where else to post this question. I recently had Tacos Al Pastor while in Mexico. I’m hooked!! I was considering buying a horizontal rotisserie for my Weber. Will the schawarma and tacos Al pastor be different on a horizontal rotisserie vs a dedicated vertical rotisserie. Thanks for all input!!
The OmegaDog
Interesting question. I believe the purpose of the vertical rotisserie is the allow you to slice off the nice crispy parts while the rest continues to cook. Pastor, for example, would not be the same to me if it was not all exposed to the flame. Not sure how you would the whole thing done at once.
Interesting question. I believe the purpose of the vertical rotisserie is the allow you to slice off the nice crispy parts while the rest continues to cook. Pastor, for example, would not be the same to me if it was not all exposed to the flame. Not sure how you would the whole thing done at once.
This is the right call. The meat on the trompo gets sliced off, then the newly exposed part gets crisped by the direct heat and so on. I don't see how you could do that on a horizontal rotisserie.
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(I moved this to the Rotisserie and Scawarma Discussion channel). The debates rages on whether rotisserie is a "cooker", an "accessory", a "tabletop appliance", or simply a style of cooking, since they're really all correct...so for now "style" it is, nestled in Food Discussion. It also has it's Recipes Only counterpart should you have a great rotisserie or schawarma-specific recipe to share.
Sweet. I looked at the rotisserie add on for the Santa Maria grill I just ordered and thought I couldn't justify the cost. That option might change my mind! Thanks more $$$
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Thanks to all!! I still think that I’m going to try to fabricate some mod to raise the charcoal on my Weber like a Santa Maria grill to see if I can get the crisped meat like a vertical rotisserie. That said, anyone with a suggestion on a vertical rotisserie that won’t break the bank?
The OmegaDog
I would think you would want to lower the meat cooking it on the charcoal grate level. You might consider using a charcoal chimney to contain your charcoal and have the meat sitting beside it.
I cooked that on my Kamado but I've been meaning to do it on my Blackstone Pizza Oven. Its rotisserie motor is situated vertically and I can take the lid off and spin the meat right on the rotating stone. I'm hoping I can shave off the meat as I go like the real deal vertical spits.
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