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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-08-2012, 11:55 PM   #16
AussieTitch
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What temperature did you sous vide it at ?
Cheers.
Titch
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Unread 12-09-2012, 12:02 AM   #17
woodpelletsmoker
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I am going to do Sous Vide also.
What temp. you use
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Unread 12-09-2012, 12:03 AM   #18
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Default How many Australia do Sous Vide

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Originally Posted by AussieTitch View Post
What temperature did you sous vide it at ?
Cheers.
Titch
Is it popular in Australia
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Unread 12-09-2012, 12:10 AM   #19
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Is it popular in Australia
Hi Wang.
Not very popular,but growing.
Cheers.
Titch
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Unread 12-09-2012, 10:20 AM   #20
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Quote:
Originally Posted by AussieTitch View Post
What temperature did you sous vide it at ?
Cheers.
Titch
144. do it for 36 hours
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Unread 12-09-2012, 10:41 AM   #21
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Originally Posted by buccaneer View Post
It does look great!

BTW, not sure you should call it "faux porchetta", guys.
One of my pet peeves (why do I always feel I am too much in touch with my feminine side when I say that?)
the diminishing of our language when people use names of known things for something else, in this case I don't think "porchetta" has to be a particular cut other than fatty pork?
Anyone?
I think that is porchetta?


Here ya go....http://en.wikipedia.org/wiki/Porchetta
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Unread 12-09-2012, 10:49 AM   #22
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so it looks like it can be all kinds of fatty pig meats. The recipe I based it off of had a whole story about the background of the porchetta and what cut it was etc. Seems like that is just one way to do it (as with most things)
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Unread 12-09-2012, 12:04 PM   #23
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Porchetta is highly regional. In some firm or other it is a rolled pork roast stuffed with herbs. But, there are regions where it must be whole hog, others that say any pork roast that is rolled with herbs. Think of using the term BBQ pork in the US.
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Unread 12-09-2012, 12:09 PM   #24
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Quote:
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Porchetta is highly regional. In some firm or other it is a rolled pork roast stuffed with herbs. But, there are regions where it must be whole hog, others that say any pork roast that is rolled with herbs. Think of using the term BBQ pork in the US.
That's cool. Im going to try some of the others too. This was really good but I think I'll play around with some of the other cuts as well
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