Took my Joetisserie out for its second spin today, with a magnificent porchetta recipe I got from Jess Pryles' blog (http://jesspryles.com/pork-belly-porchetta-crispy-skin/).

I followed the recipe pretty much as was, but cooked for two hours at 400 and used a loaf pan to catch the drippings with the coals mounded up on each side (think of the coals in a \_/ shape when constructing the cook). I also sliced off about 5" of the belly to make the length more manageable and to get a more even cook. That piece is going to turn into bacon at a later cook that's for sure. 

I have to say that I am beyond thrilled with my Joetisserie purchase - adds a whole new dimension of how the egg can be used. This was fairly easy to make and a real show stopper for the guests who ate with us. The crunch of the knife cutting through the crackling is something I could listen to over and over again (video on my instagram account is you want to hear it) ....