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Unread 08-05-2013, 08:11 AM   #1
deepsouth
somebody shut me the fark up.

 
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Default landarc's pork dish, pork on pork.....

i hope i did you proud pal. i think this turned out killer and i'll be making this again in the future.

here is the thread where i "stole" his idea.....

http://www.bbq-brethren.com/forum/sh...ight=porchetta

home grown sage, basil, thyme,rosemary, italian flat leaf parsley, chives..... all from my dad's herb garden..... i had some fennel seed on hand, but could not find whole corriander, so i went with corriander powder. fresh garlic, kosher salt, fresh cracked peppercorn medly.






i scrubbed the skin side good with kosher salt and vinegar, just as landarc did. i scored both sides at this point. i applied most of the fresh herbs as well as the salt and pepper and put in the tenderloins and rolled it up and vac-sealed it overnight.








yesterday i unsealed it and cut it open and added more fresh herbs along with some more salt and pepper and the fresh minced garlic and i rolled it back up and re-tied it.

for me, i was unable to tie it proper either time, but the first time i was trying to do it alone and the second time, the missus was there to hold it closed for me.






i have been abusing my bge's by not using them very much, opting for the kettle most of the time, so i figured i'd show girl some love with some of this pork on pork goodness. set it up indirect and ran it at about 275 for about 2 and a 1/4 hours....







this was after about two hours....



i ramped the temp up to 350 after that 2 and 1/4 hours and let it run like that for an hour before pulling it off the grill.








the skin was like pork cracklins. pretty hard to beat. the fat from the belly melted like butter and the meat was as tender as it could be.





a little home town beer love....






i pulled this when the thick end was at 145, but i started the cuts from the smaller end, which was at a bit higher temp.











and you can hardly go from eating such decadent food to drink less than decadent beverages, so we did that too.....







landarc, simply a killer dish. everything you said about it was accurate. it's hard to imagine the smell of the fresh pork and the herbaceousness of it all. a visual and olfactory delight.
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είναι το είδος.
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