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Ponty56 07-04-2013 09:17 PM

4th of July Porchetta with pRoN!!
10 Attachment(s)
Thanks to my brethren this turned out AMAZING because my first attempt i absolutely tanked! Spent a little more time on it this time and it really shows Happy Independence Day All and Thank you to all the Men and Women that have fought to give it to us!

landarc 07-04-2013 09:18 PM

Looks good, nice cooking.

Ponty56 07-04-2013 09:22 PM

Thank You!

Ponty56 07-05-2013 12:10 PM

I made a cherry chipoltle bbq sauce for this as well worked out pretty good, the next batch I think I will cook red potatoes, baby carrots and some onions in the same pan with the porchetta.

hogheavens 07-05-2013 12:16 PM

Careful with those dragons milk they will knock your socks off. I can only get thing big bottles where I live. Food looks great

Ponty56 07-05-2013 12:20 PM

Yeah they are smooth, you would never know how strong unless you read the label !

Big George's BBQ 07-05-2013 12:22 PM

Looks really good

Ponty56 07-05-2013 12:59 PM

This was my first higher temperature cook so I was kind of nervous about it but it worked out great!

Ponty56 07-05-2013 08:49 PM

Anyone ever done one up skinless? How did it turn out?

plowin-fire 07-05-2013 10:51 PM

I did one skinless. The outside doesn't get crispy at all. Still tasted good but not like it should.

BobM 07-06-2013 08:18 AM

That looks great! :thumb:

Ponty56 07-06-2013 10:17 AM


Originally Posted by plowin-fire (Post 2540676)
I did one skinless. The outside doesn't get crispy at all. Still tasted good but not like it should.

Thanks, the cracklin was nice and crispy and tasted good in some spots but other spots were still chewy. Is this usually the case or could it have stayed on longer at the 450 temp mark?

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