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

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

    Porchetta

    Finished up the back yard redo and fired up the grill for the first time. Rotisserie a porches - pork loin wrapped in pork belly. Rubbed the belly with garlic and herbs. Brined the loin for a few hours before cooking over open fire for 3 1/2 hours. Came out as good as it looks!

    #2
    WOW! Nice job Grover! Pork bliss right there. What temp did you take it to?

    Comment


    • Grover5
      Grover5 commented
      Editing a comment
      Brought it up to about 135

    #3
    Looks pretty awesome to me. I'm not usually a fan of belly, but maybe I've just been eating it wrong.

    Comment


      #4
      Belly can blow you away or seriously disappoint.

      A near by restaurant does a Porchetta sandwich that is awesome. they cut it 1/2 thick and top it with a simple daikon slaw. One of the best sandwiches I can get around here.

      Comment


      • Grover5
        Grover5 commented
        Editing a comment
        Thats how we dealt with the leftovers - chopped up, fried crisp and put into a roll with broccolini saluted with butter and garlic. Topped with melted provolone

      #5
      NICE JOB! That skin looks amazing!

      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
      Meat-Up in Memphis