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

deepsouth · 08-05-2013, 08:11 AM

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.

cirk · 08-05-2013, 08:14 AM

You need to tag this title with Pork on Pork XXX action! Nice cook ill be down in 3 hours to get a Togo plate!

cirk · 08-05-2013, 08:14 AM

And beers! Lol

oifmarine2003 · 08-05-2013, 08:19 AM

That looks awesome!

YetiDave · 08-05-2013, 08:21 AM

Nice meat and nice beer, gotta love Stone beer

Phubar · 08-05-2013, 08:56 AM

Oh yeah!

Ron_L · 08-05-2013, 08:59 AM

Oh my...

Excuse me... I need a cold shower.

BRB...

TuscaloosaQ · 08-05-2013, 09:04 AM

WOW WOW WOW!!!!!! That is awesome

bluetang · 08-05-2013, 09:07 AM

Dang!

KORND4WG X · 08-05-2013, 09:50 AM

That looks incredibly good. Love to see the care and prep to the finished product.

jasonjax · 08-05-2013, 09:58 AM

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!!!!!

deepsouth · 08-05-2013, 10:10 AM

Quote:

Originally Posted by jasonjax

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!!!!!

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).

GMDGeek · 08-05-2013, 10:23 AM

I just bookmarked this thread - I know what I'm cooking this weekend!!! FREAKING AWESOME!

landarc · 08-05-2013, 12:02 PM

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.

deepsouth · 08-05-2013, 12:07 PM

Quote:

Originally Posted by landarc

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.

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!

08-05-2013, 08:11 AM	#1
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	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. __________________ Out. Again.

08-05-2013, 08:14 AM	#2
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	You need to tag this title with Pork on Pork XXX action! Nice cook ill be down in 3 hours to get a Togo plate! __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

08-05-2013, 08:14 AM	#3
cirk is Blowin Smoke! Join Date: 12-15-11 Location: Madison, MS	And beers! Lol __________________ Large BGE, MINI-WSM, URR (Ugly Retro Rotisserie) Weber OTG

08-05-2013, 08:19 AM	#4
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	That looks awesome! __________________ Chris- Midwest BBQ Outreach

08-05-2013, 08:56 AM	#6
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Oh yeah! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

08-05-2013, 08:21 AM	#5
YetiDave is one Smokin' Farker Join Date: 07-23-13 Location: Manchester, UK	Nice meat and nice beer, gotta love Stone beer

08-05-2013, 08:59 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Oh my... Excuse me... I need a cold shower. BRB... __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

08-05-2013, 09:04 AM	#8
TuscaloosaQ Babbling Farker Join Date: 07-11-11 Location: Tuscaloosa Alabama	WOW WOW WOW!!!!!! That is awesome __________________ TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication

08-05-2013, 09:07 AM	#9
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Dang! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

08-05-2013, 09:50 AM	#10
KORND4WG X is Blowin Smoke! Join Date: 06-04-13 Location: Seattle WA	That looks incredibly good. Love to see the care and prep to the finished product.

08-05-2013, 09:58 AM	#11
jasonjax Babbling Farker Join Date: 12-20-07 Location: Ponte Vedra, Florida Name/Nickname : Jason	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!!!!!

08-05-2013, 10:23 AM	#13
GMDGeek is one Smokin' Farker Join Date: 10-10-12 Location: Wylie, TX	I just bookmarked this thread - I know what I'm cooking this weekend!!! FREAKING AWESOME! __________________ Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL]

08-05-2013, 12:02 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]