Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Wrong, no sir. It’s just one more thing that I am seriously debating on making. Adding this the long growing list of things. I can’t seem to do anything of a reasonable size. Mine likely will feed about 1200 people because that’s just what I do.
So I checked the Free Side and the Porchetta Recipe from BBQ Stars has been published by Meathead. I have made the recipe I subbed sun dried tomatoes for his homemade ones.
The quintessential taste of Italy is not pasta, not pizza, not Barolo, and not olive oil. It is porchetta, a rich, fatty, herby, crazy fragrant, crazy good, boneless pork roast swaddled in incredibly crunchy pork cracklins, sliced, and served on a rustic bun.
Got me thinking I will have to look for a full belly and make again, and I agree skin on is the best way to go.
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