Damm..... I am impressed it is on my to do list. Maybe one for the AR team to add to the site ?? Thanks for taking the time to photograph and document it so well for all of us.
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Cherry Bombed a Porchetta
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Charter Member
- Dec 2014
- 201
- San Francisco Bay Area
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PBC
Weber 22" Kettle
Slow N' Sear
Weber Spirit Gas Grill
ThermoPop Thermometer
Maverick Wireless Thermometer
It's funny that you compared the porchetta to Lechon, because I have been wanting to do a porchetta (in the downsized approach you took) but treated and flavored like lechon. Actually went to the butcher to get a belly to do it, but the butcher apologized, saying the delivery was screwed up and all their bellies had no skin. So, it will have to wait until next time... Great looking cook!
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Club Member
- May 2020
- 2691
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
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Fantastic! Love the step-by-step procedure. At my butcher shop, we do porchettas often for our guests! Speaking of which, we actually made a sausage with the flavor profile of porchetta. Can’t wait to try it!
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Club Member
- Jan 2018
- 380
- Shingle Springs CA
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Grills and Smokers:
Engerbtrecht Braten 100 (wood and charcoal)
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Webber Jumbo Joe
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Favorites:
Sapphire martini up (bone dry) olive and a twist
Burbon barrel stout
Jonny Walker Blue - if someone else is buying
Troutman, been a few years since you posted this, any update or something you would do differently. If this was just a belly with no tenderloin in the center, I’m guessing the finish temp should be higher than 145°?
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Bacon is 150 or so, so I'd take this one a BIT higher but not a ton higher.
I've looked at cooks like this and I'd also use the tenderloin. I know there are a lot of folks who love pure belly porchetta, but to me it's too fatty, though that depends on the belly's fat/meat ratio of course. I like the contrast of belly to lean meat you get in the traditional prep.
And I have 2 bellies in the freezer. Hmm.
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