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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-06-2013, 03:44 PM | #1 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Porchetta italiana
Hi All,
I've made a porchetta today, in the smoker: 5lb pork belly and 2lb pork loin. The pork belly butterflyed and seasoned with chopped rosmary, sage, onion, garlic, salt, pepper. Wrapped tighty around the loin. In the fridge overnight. Today in the smoker at 280f for 4 hours, until 160, than pushed the bbq at 400f to crisp the skin. Smoked with lump hardwood charcoal and apple and cherry chips. Ready to season in the fridge: The setup: After 2 hours: After 4 hours: The cut: Thanks for watching, Ciao, Gianni
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod Last edited by SmokingJo; 04-06-2013 at 04:03 PM.. |
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04-06-2013, 04:11 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this! I need to do this!
Nice cooking
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04-06-2013, 04:24 PM | #6 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
That looks great Gianni! Nice job!
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04-06-2013, 05:51 PM | #8 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Thanks for the post. It's a new dish to me and really looks great.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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04-06-2013, 11:17 PM | #9 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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That looks absolutely fantastic!
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04-06-2013, 11:36 PM | #11 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Very pretty and looks tasty. Was it worth all that work? You slice it and it falls apart. Does it end up like 2 or 3 different things you are eating or do the flavors work together? Thanks because it looks like something I would like to cook.
Ciao.
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04-07-2013, 02:03 AM | #12 |
Full Fledged Farker
Join Date: 06-24-12
Location: Italy
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Thank you all for the kind words!
Marty, yes it falls apart but the flavors work together. It's usually eaten in a sandwich (only bread and porchetta, no salad, no sauces), so it's not a problem if you have different pieces of meat. Also when you buy porchetta from the man who prepare and sells it ("Porchettaro"), it's bigger then mine and when he slice it it falls apart. In my opinion, the preparation is not so complicated: you have only to chop the fresh spices and season the meat, wrap and close it tightly. But the presentation, when you put it on the table, is a "wow!" by everyone. A note: next time I will use a slice of pork shoulder insted pork loin for the center becase the loin was not as juicy as the belly. Second note: even if not typical, I prepared a sauce inspired by your american vinegar based sauces for pork: with mustard, apple vinegar, balsamic vinegar, honey and spices. It was very good in the sandwich with porchetta!
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GIANNI. OTS 22.5"+Slower+Pizza.mod, WGA+WSA+WKA.mod, Compact47+Smoker.mod+Pizza.mod |
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04-07-2013, 02:34 AM | #13 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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It's 3:30 in the morning here and I am trying to figure out what store is open so I can get the ingredients to make something that is even half as good as what you have done. That looks delicious!
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04-07-2013, 08:59 AM | #14 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Wow, that is one great looking cook, nicely done!
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04-07-2013, 09:24 AM | #15 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Nicely done!
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