Serial344
01-03-2008, 08:37 AM
Hello to all of my american brothers....
First of all I'd like to wish you all a marvelous happy new year....
After 7 months serving in Lebanon, I'm back home.
During these Christmas celebrations I've burnt maybe 1 ton of wood..... :lol:
All of the italians adore our "porchetta" (porkehtta). It is a whole boned small pig filled with belly fat and loin, seasoned with a salt based rub that contains juniper, macis, fennel seeds, parsley and a some more stuff...
Of course the porchetta must be slow cooked for a long time (it depends from weight) using low fire.
For the first time I wanted to try the real alliance between american technique skills and italian gastronomic background.
The first "barbecued" porchetta (God bless America!!!)
Let me show you how we made it....
Seasoning the butterflied and boned pork..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP26.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP27.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP28.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP29.jpg
Putting belly fat and loin...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP30.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP31.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP35.jpg
Some more seasoning...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP36.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP37.jpg
Rolling, stitching and tying the meat...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP38.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP40.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP45.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP46.jpg
I put the porchetta on the rotisserie to be cooked for 10 hours at 230F / 260F....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC1.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC2.jpg
...using 100kg of cherry wood chunks.
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC3.jpg
Staring at the fire smelling burning fat and cherry wood smoke.....
This is poetry... :lol:
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC4.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC5.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC6.jpg
Here we go after 10 hours.....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC8.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC9.jpg
Cleaning up the string...
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC10.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC11.jpg
The skin was very crusty and fragrant. The meat inside was very tender and moist....
As the tradition teaches, non sauce for this kind of meat but I believe that some drops of worcester could be perfect for this preparation..
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC12.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC13.jpg
What to say....
Thank you for your time and I hope you will replicate this recipe..
I love you all...
Ciao
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC14.jpg
First of all I'd like to wish you all a marvelous happy new year....
After 7 months serving in Lebanon, I'm back home.
During these Christmas celebrations I've burnt maybe 1 ton of wood..... :lol:
All of the italians adore our "porchetta" (porkehtta). It is a whole boned small pig filled with belly fat and loin, seasoned with a salt based rub that contains juniper, macis, fennel seeds, parsley and a some more stuff...
Of course the porchetta must be slow cooked for a long time (it depends from weight) using low fire.
For the first time I wanted to try the real alliance between american technique skills and italian gastronomic background.
The first "barbecued" porchetta (God bless America!!!)
Let me show you how we made it....
Seasoning the butterflied and boned pork..
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP26.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP27.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP28.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP29.jpg
Putting belly fat and loin...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP30.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP31.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP35.jpg
Some more seasoning...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP36.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP37.jpg
Rolling, stitching and tying the meat...
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP38.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP40.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP45.jpg
http://www.bbq4all.it/recipes/Porchetta/Preparazione/PorchettaP46.jpg
I put the porchetta on the rotisserie to be cooked for 10 hours at 230F / 260F....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC1.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC2.jpg
...using 100kg of cherry wood chunks.
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC3.jpg
Staring at the fire smelling burning fat and cherry wood smoke.....
This is poetry... :lol:
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC4.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC5.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC6.jpg
Here we go after 10 hours.....
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC8.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC9.jpg
Cleaning up the string...
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC10.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC11.jpg
The skin was very crusty and fragrant. The meat inside was very tender and moist....
As the tradition teaches, non sauce for this kind of meat but I believe that some drops of worcester could be perfect for this preparation..
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC12.jpg
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC13.jpg
What to say....
Thank you for your time and I hope you will replicate this recipe..
I love you all...
Ciao
http://www.bbq4all.it/recipes/Porchetta/Ricetta/PorchettaC14.jpg