Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Porchetta cooking method

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • rickgregory
    commented on 's reply
    Yeah I'd likely go a LITTLE higher, like 145 but that's a detail. Slow roast (think like 275-325F not 225F) to let fat render, get that roasted texture, etc. Then pop in a 450-500 oven (or the MAK, etc) and let the exterior crisp up which should take 15-30 minutes (keep an eye on it!) and take the interior to 155-165.
    Last edited by rickgregory; December 23, 2021, 05:11 PM.

  • JCBBQ
    replied
    Click image for larger version

Name:	169234B1-E973-4AE0-8A6E-F761E4FBF2CE.jpeg
Views:	65
Size:	393.5 KB
ID:	1147256 I’ve only made porchetta once. About 4 years ago. Pretty spectacular. I think it was a Kenji recipe although I looked at a ton of videos on line to get all the spices right - make sure you get fennel pollen. I SV for 36 hours and then deep fried it. I couldn’t say it’s better than any other way bc I’ve never made it any other way. I can say it was damn good eats.



    Leave a comment:


  • DogFaced PonySoldier
    commented on 's reply
    That sounds like a singularly great idea. To me. Definitely sear the hellz outta that baby at the end!

  • SierraBBQGuy
    replied
    So I understand, you would slow roast, I’m gonna use my pellet smoker, cook to 140 ish? Then brown up at 500°. My MAK will do 500° 👍

    Leave a comment:


  • rickgregory
    commented on 's reply
    There's no need. There's zero food safety issue, it will be well over 140 for a long time if you slow roast it. SV brings nothing to the table and will compromise the flavors and texture, I think.

  • SierraBBQGuy
    replied
    Right, but was thinking SV for 24 hrs at somethig like 140. It would be perfectly safe, just not sure about texture
    Last edited by SierraBBQGuy; December 23, 2021, 02:40 PM.

    Leave a comment:


  • rickgregory
    commented on 's reply
    PS: 165 is fine too. Porchetta isn't lean, so there's no issue with drying out as there would be with a lean roast. Personally, I'd slow roast it to 155 or so internal, remove from the oven, pump the oven temp to 450 or so, then put the porchetta back in until the inside hits 165 or the outside is crisped up.

    I would NOT SV this. You want the slow roasting flavors from the dry oven heat.
    Last edited by rickgregory; December 23, 2021, 02:37 PM.

  • rickgregory
    commented on 's reply
    You can go less than 165 as long as it's at that temp long enough. The method of keeping it at, say, 155 isn't relevant, it's the time at that temp (in other words whether you do it as a slow roast in the oven or SV doesnt matter).

  • SierraBBQGuy
    replied
    Just got the Porchetta from the butcher. Not what I expected, the center of the roast is stuffed with sausage, so I can’t see cooking this thing much less than 165°. Not what I would want.

    Wondering if I did a lengthy SV at something much less, then sear, if this would be better. I’m sure this would be made safe, just uncertain about the texture of the sausage?

    Any opinions?

    Leave a comment:


  • SierraBBQGuy
    replied
    This is funny, totally forgot that I posted this 3 years ago.

    https://pitmaster.amazingribs.com/fo...od#post1140700

    I ended up cooking on the rotisserie, over charcoal and wood on my Engelbrecht Brantan grill. I know how much grease pork can give off, so I sat outside and baby sat it for 2 1/2 hrs. It was doing just fine, so I went inside for just a few minutes. I returned to a huge grease fire! It was so hot, it actually melted some aluminum foil I was using. I learned my lesson. I did manage to salvage some of the meat.

    Leave a comment:


  • Jfrosty27
    replied
    I’ve done a couple on my 22” kettle with rotisserie. Turned out perfect each time.

    One of my local butchers orders the pork belly for me. Only takes a couple days to get it.

    Leave a comment:


  • WillTravelForFood
    replied
    Best way to cook a porchetta?

    First - get a food truck with a flamebroiled rotisserie going on it



    I've waited 25m in line for this. It's fantastic.



    (ref: roli roti)

    Leave a comment:


  • rickgregory
    commented on 's reply
    You could also wrap a belly around a pork loin if they're both the same width. Not precisely like what's traditionally used, but I've never seen them attached in a butcher shop.

    I did my last one using a boneless pork shoulder and butterflied it so it opened up and laid flat, then I rolled it back up. It turned out well but I think if using a pork shoulder, I'd go low and slow (225 or 250F) to more fully render the fat, then bump the temp. Hmm... maybe I should do another one for Christmas....

  • SierraBBQGuy
    replied
    It’s defiantly a belly! I might even get a belly at Costco and use that, but a loin attached to belly is preferable.

    Leave a comment:


  • rickgregory
    replied
    1) I'd avoid SV (can't see the advantage and I want the roast flavors and the internal herbs to permeate the meat, not escape into the bag) and if you want to taste traditional porchetta as a baseline, it's not a smoked meat in Italy, so those methods would be out for a first try.

    2) Poke the skin all over to let fat drain. You could leave it bit uncovered in the fridge to dry just a bit, but I don't think that will really accomplish all that much.

    3) So I use an oven and reverse roast, i.e. I cooked at low temp (325) until, um, I think it was 145F and then removed the porchetta, boosted the temp to 450 (you could go 500) and slid it back in until it hit 160. The need for very high heat would also rule out all but the gasser, I think.

    NOTE: you could likely also get a good crisp skin by roasting at a high temp then moving to low. I've not done that but I don't see why it wouldn't work. All you're really doing is balancing getting the internal temp to a safe, cooked level and crisping the skin without having the internal temp go so high it dries out.

    Oh and... ask the butcher. The above was for a butterflied pork butt, but the butcher hopefully knows how to cook the precise cuts they prepped.
    Last edited by rickgregory; December 11, 2021, 03:10 PM.

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo

Spotlight

These are not ads or paid placements. These are some of our favorite tools and toys.

These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

Use Our Links To Help Keep Us Alive

A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


Grilla Pellet Smoker proves good things come in small packages

We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
Click here for our review on this unique smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

Click here to read our detailed review


Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


Is This Superb Charcoal Grill A Kamado Killer?


The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

Click here to read our detailed review of the PK 360

Click here to order directly and get an exclusive AmazingRibs.com deal

 

Comprehensive Temperature Magnet With 80+ Important Temps

Amazingribs.com temperature magnet
Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

Click here to order.


GrillGrates Take Gas Grills To The InfraredZone


GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
Click here to read our detailedreview