I ordered a porchetta for our Christmas dinner. It’s the side of the pig, loin with skin still attached and the belly and skin, all in one piece. The idea is to roll it up like a jelly roll, and get the skin crispy. I could smoke in a BGE or Pellet grill, but I’m thinking rotisserie over a wood fire. Any other opinions, others have experience with this cut? Is it Christmas yet??
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Christmas Porchetta... how shall I cook it
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However you cook it you will need to really crisp up the skin. I think this is the most important part of a porchetta.Last edited by jecucolo; December 19, 2018, 11:40 AM.
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Here's a write up I did a while back making a Porchetta from scratch. There may be some tips in there to help with your cook. Good luck !!!
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Club Member
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Engerbtrecht Braten 100 (wood and charcoal)
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Sapphire martini up (bone dry) olive and a twist
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One technique I found was from Tom Jackson, Video on The Sauce You Tube channel, was to baste the roast in hot oil after it comes off the grill. Looked like it really crisped up the skin.
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Club Member
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Engerbtrecht Braten 100 (wood and charcoal)
Blaze Grill (gasser)
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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
Great write up Troutman. I also watched Scott Rea doing Porchetta.
Here is another one, Gennero is a kick!
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I just want to throw out a semi-orthodox idea out there: I do porchetta without the skin, i.e. I trim it off. I do it simply because I'm not a big fan of the skin, crispy or not. Don't know if that is an option for you, just wanted to let you know that that option exists. I guess there's more than one way to skin a......pig
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