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!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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.
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
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