Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: drholly on November 09, 2015, 08:57:25 PM
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I have to admit, this was new to me... was at my favorite butcher the other day and saw these smallish roasts called porkettas. Yeah, I know porchetta - but that isn't what they looked like. Small cuts from the shoulder, tied up and rubbed with a bunch of stuff (thank goodness no cilantro, coriander, allspice, or fennel... :) )
So, I asked my guy - how do I cook it... he had a variety of ideas, but the best sounded like low and slow over some indirect charcoal with some wood that I like (I used pecan - just really like that!)
So, I set the CB Kettleman up with a ring of charcoal and when it got going added a couple of chunks of pecan. Put a small aluminum pan in the center and added some water.
Meantime, I prepared some roast vegetables (you all KNOW I love those.) Taters, carrots, parsnips, onions, and garlic... oh my... tossed with some olive oil, kosher salt and pepper... heck, I don't need the meat!
Daughters, wife and 1 boy friend were here for dinner - nothing left for tomorrow... oh well... that is good.
Wish I could get better pictures, but once the feeding frenzy hits... well all bets are off...
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I want some Porketta...really looks moist....The Holly nailed this cook 8)
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I want some Porketta...really looks moist....The Holly nailed this cook 8)
X2
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David - I love the looks of yours! I had porchetta (pronounced "por-KETT-a" ) several times in Italy...and I don't know if it is just different here vs there - or a different cut/spelling to signify a different dish altogether. Here is porchetta that I had in Pienza, near Siena. The first picture is Pappy's piece ;D....
I spoke to the owner of the deli - and he told me how they prepare this
They take a small pig - scald and scrape the hide and debone him. Then dry , and rub olive oil, salt, garlic, oregano - sometimes rosemary, and thyme - or whatever the cook has available and want to use. Then the pig is tied into this roll that you see - preserving the overall shape of the pig. Then they roast the pig over hardwood charcoal, all nite long... The result? The slices still have a piece of that wonderful "cracklin" like skin - with a hit of salt and the herbs as seasoning and it is moist and tender.
But...I am betting yours tastes better ;)
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Looks quite tasty Doc. Better be careful or there will be more than 1 boyfriend showing up for dinner.
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Some great cooking David!!! Pork look good and nice color on the veggies!!! Don
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Looks great.
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Wow, I want some of that
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David - I love the looks of yours! I had porchetta (pronounced "por-KETT-a" ) several times in Italy...and I don't know if it is just different here vs there - or a different cut/spelling to signify a different dish altogether. Here is porchetta that I had in Pienza, near Siena. The first picture is Pappy's piece ;D....
I spoke to the owner of the deli - and he told me how they prepare this
They take a small pig - scald and scrape the hide and debone him. Then dry , and rub olive oil, salt, garlic, oregano - sometimes rosemary, and thyme - or whatever the cook has available and want to use. Then the pig is tied into this roll that you see - preserving the overall shape of the pig. Then they roast the pig over hardwood charcoal, all nite long... The result? The slices still have a piece of that wonderful "cracklin" like skin - with a hit of salt and the herbs as seasoning and it is moist and tender.
But...I am betting yours tastes better ;)
I remember this in Italy as well. They would have Roadside stands or trucks selling this beautiful product. It is very different then what we do here. And the logs are huge!
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That looks delicious David!
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That looks fantastic David!
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David - I love the looks of yours! I had porchetta (pronounced "por-KETT-a" ) several times in Italy...and I don't know if it is just different here vs there - or a different cut/spelling to signify a different dish altogether. Here is porchetta that I had in Pienza, near Siena. The first picture is Pappy's piece ;D....
I spoke to the owner of the deli - and he told me how they prepare this
They take a small pig - scald and scrape the hide and debone him. Then dry , and rub olive oil, salt, garlic, oregano - sometimes rosemary, and thyme - or whatever the cook has available and want to use. Then the pig is tied into this roll that you see - preserving the overall shape of the pig. Then they roast the pig over hardwood charcoal, all nite long... The result? The slices still have a piece of that wonderful "cracklin" like skin - with a hit of salt and the herbs as seasoning and it is moist and tender.
But...I am betting yours tastes better ;)
I remember this in Italy as well. They would have Roadside stands or trucks selling this beautiful product. It is very different then what we do here. And the logs are huge!
Yeah...but I will bet that the good Dr. Holly's has more taste. What I had was good...but - the color of David's just screams flavor!
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Dinner looks awesome.
I really like Rocky's note pad....
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Great job David!
Porchetta is kinda like American chil, in that every family makes it, but every family makes it a little differently! And like chili......it's all good!
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Looks quite tasty Doc. Better be careful or there will be more than 1 boyfriend showing up for dinner.
Thank you! Actually, there usually is more than one... That's why we are having chili cheese dogs tonight... ;) :D :D
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David - I love the looks of yours! I had porchetta (pronounced "por-KETT-a" ) several times in Italy...and I don't know if it is just different here vs there - or a different cut/spelling to signify a different dish altogether. Here is porchetta that I had in Pienza, near Siena. The first picture is Pappy's piece ;D....
I spoke to the owner of the deli - and he told me how they prepare this
They take a small pig - scald and scrape the hide and debone him. Then dry , and rub olive oil, salt, garlic, oregano - sometimes rosemary, and thyme - or whatever the cook has available and want to use. Then the pig is tied into this roll that you see - preserving the overall shape of the pig. Then they roast the pig over hardwood charcoal, all nite long... The result? The slices still have a piece of that wonderful "cracklin" like skin - with a hit of salt and the herbs as seasoning and it is moist and tender.
But...I am betting yours tastes better ;)
I think a different cut / definitely different process - but oh my, THAT sounds good!
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Dinner looks awesome.
I really like Rocky's note pad....
Thank you... she IS a teenager... ;D ;D
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Great looking cook, whatever it is I'll eat it.
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Great job David!
Porchetta is kinda like American chil, in that every family makes it, but every family makes it a little differently! And like chili......it's all good!
X2 ! !
Yes, it's not anything like what my Grandmom cooked when I was growing up in So. Philly, but it looks real tasty!
BD