Porchetta
Chef Tom fires up the Yoder Smokers Pellet Grill for the Italian classic, Porchetta!
Full recipe: https://www.atbbq.com/thesauce/grilled-porchetta/
Featured products:
Heritage Farm’s Cheshire Pork Porchetta – https://buypork.com/choice-cuts/porchetta/
Cattleman’s Grill Italiano Seasoning – https://www.atbbq.com/cattlemans-grill-italiano-seasoning.html
Saica Sicilian Extra Virgin Olive Oil – https://www.atbbq.com/saica-sicilian-extra-virgin-olive-oil.html
Noble Saltworks Pecan Smoked Flaked Finishing Salt – ww.atbbq.com/noble-saltworks-pecan-smoked-flaked-finishing-salt.html
Yoder Smokers YS640 Pellet Grill – https://www.atbbq.com/yoder-smokers-ys640-pellet-grill-standard-cart.html
Mrs. Anderson’s Kitchen Twine – https://www.atbbq.com/hic-kitchen-twine-200.html
LEM Products Jerky Pan and Rack – https://www.atbbq.com/lem-products-jerky-rack-pan-13-inch-by-18-inch.html
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Me: hmmm i should try and make porchetta for thanksgiving but how should i make it?
goes to youtube first vid just posted
Atbbq: i got you covered fam
Absolutely beautiful, gorgeous, delicious and everything else great I could think of!!! Thank you!
How can you make Porchetta, You are NOT Italian ? Yes there you go Basterdize an Italian tradition !
?nomnom,me want!
so this is smoked at 400F for 3-4hours or internal temp of 140? Am I right? just wanna be sure. Thanks
Wonderful recipe. I cooked this for my friends Games of Thrones party. They all loved it.
The way my man was rubbing that meat at the beginning was borderline sexual LMAO and I love that he looks like he's about to bust a nut when he takes his bite chef Tom is the man
Just bought it. gonna prepare and cook it for Easter tomorrow.
Porchetta sandwich is very special. In Italy it's their roadside junk food.
Instead of cutting lines on it to score the skin, I poked a bunch of tiny holes in it. I cooked it at 350 with the salt all over the skin. Then after it was to temp, I brushed the salt off and cooked it at 450 degrees. This caused the skin to bubble and crisp up. 🙂
Chef Tom – what brand of knives do you use?? Need to get my husband some. ?
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is this skin on or off the pork belly?
Absolutely gorgeous
I came and saw……then i came again
You should've cooked that at least double the time
Chef Tom….Why not just dip it in hot oil instead of ladling ?
tostado por fora e cru por dentro
amazing! though i nearly cried when that piece of crispy skin flew off while you were pulling the twine lol. hope you ate that. great video!
Hello chef , how much did that piece weight ?
Coming from europe i can confirm, porchetta sandwiches fresh from the market is an incredible thing
Nice try, seems quite tasty, but…. it is far away from the real porchetta that, by the way it is served with bread. Please look a this video if you want to understand how really it is when you try it in its birthplace, Ariccia (close to Rome): https://youtu.be/o5qJ3MAPxS8
a score before lessens a chore
Why did you pour water on it? You're fuckin wack
Why don't you score it before you tie it?
please, go play with LEGO. Do not interpret "sacred" recipes of Italian cuisine. You did a blasphemy. Your recipe does not hit anything with Italian porchetta. It's just a blasphemy.
No need for the pouring of hot oil-not necessary if rind rubbed down with salt and some olive oil rubbed on before cooking..
im watching this video clutching a bag of cheetos wishing it was porchetta
You mentioned the temp as 400 …can i duplicate that heat also in the oven? Most recipes either say 500 f for the first 30 miins then turn down to 325 or the opposite, 325 until internal 145, then blast it at 500.
the way you tied those strings made me cringe. there is a more efficient way. tie and pull (see for instance the way scot rea does it).
Excellent video – I have a couple of questions Chef….Did you say 400 degrees for 3 or so hours? Most recipes for home ovens say 500 for 30 mins then reduce down to 325 for a couple of hours. Can I do 400 in the house oven and get same result? Butterfly the loin as well then roll it? Also, lemon or orange zest – which citrus is better? Im actually gonna call Heritage and have them ship me a porchetta cut. Thanks for the response.
bogo
Hey Chef Tom, wouldn't it be easier if you scored the skin prior to seasoning it and rolling/tying it? Just asking. I've never done this before?
Absolutely nailed that. Been looking for a no BS, straight up traditional flavored Porchetta. Great job and looks incredible!
Love a good Porchetta. You better really like the people you are cooking for bc that's an expensive cut of meat right there…lol.
Just a tip from a fellow cook , always score the skin while the porchetta is flat , it's much easier and the results will be much more consistent :^D
The worst Porchetta recipe ever
Needed some dried fruit like apricots
sorry guys…. this is the real deal. https://www.youtube.com/watch?v=o5qJ3MAPxS8
Where is the fennel pollen? Dude, if you want to do it, do it like the masters.
this is a really awesome Americanized version of the dish the Italians leave the leg on but de bone down to the shank so you have a whole lot of pork .. plus they make a sausage like stuffing for mostly to fill the crevasses in the whole piece its cooked for like 8 to 10 hours at 300 and then cranked up too 500 for the last 15 minutes to crisp the skin I cried when I first saw one finished and man is it ever good ….mmmmmm pork