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/showthread.php?t=167425&highlight=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.

jasonjax said:

I'm with Ron on this one ... I need to cool down. I think my heart rate actually increased looking at these pics.

Deepsouth... teach me how to tie the roast the way you did with that butcher's cord!!!!!

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i'm afraid it was not the "proper" way to tie a roast. i cut about six or seven equal pieces and tied it all down the length and then with a piece about 4 times as long as the roast, i tied the longer piece at the end and wove it around each cross tie. after four trips across the belly, i tied it at the end and snipped the extra twine.

it worked, but it wasn't the right way, or the easy way (had i been able to just bang it out proper from jump street).

landarc said:

That is a good looking roast, very nice beer selection as well. Oddly, we chose a Saison style ale as well, but, went with an Almanac Brewing Saison. You definitely did it up right. I need to do another one on a BGE, I was sure that was the tool, and you proved it.

On the other hand, you career in Japanese bondage films, that is not assured. :wacko:

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thanks man! i must work on my butcher's twine skills. i'm going to look for an object to practice on.

the second effort looked good, but was FAR from proper!

John Bowen said:

Looks awesome - most impressive. You said you pulled it at an IT of 145????

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145 on the thick end.

I tented it in foil for an hour or so after.