Id like to start doing some practice for a smoked porcheta that will also have rub on the outside but id also like to make a chipotle cherry glaze to be served with it after sliced. what are your thoughts?
04-01-2013 05:41 PM
If you are going with the typical herb slather inside the Porchetta, make sure the rub, slather and sauce all complement. That is the tricky part, as if they clash, especially the rub and herb slather, you have bad tasting meat.
04-01-2013 05:46 PM
i kinda want to stick with a peppered cow/cherry combo for the rub, but like you said its gotta mingle, gonna have to do a few up this summer before i get it the way i like it. This is for a backyard bbq comp.