Porchetta Questions (Porchuestions, perhaps??)

vb4677

Looking to do my take of Babish's Porchetta on the Joetisserie in the LBGE for Christmas. Doing all the things he did like taking off the extra skin, scoring the skin, air-drying, etc.  Probably go with apple and hickory for the smoke.

My concern is the amount of rendered fat creating a big ol' mess or a fire hazard. I want to render off a lot of the fat so it's not a glob of goo and totally inedible, but at the same time, don't want to create an uncontrollable inferno on my deck!

I've got a Kick Ash basket with a divider in the bottom, so the heat will be in the 'back' of the LBGE, but the 'front' could get nasty/dangerous. 

Figured I'd roast it at 250F until IT 160F reached, let it rest while I crank up the heat to around 450F-500F for crisping up the skin.

Has anyone done a porchetta on the Joetisserie and not caught the whole thing on fire? Do I need a drip pan? Will the drippings cause a bad flavor/smoke/fire? Do I need to configure my setup differently?

Any advice/tips/suggestions is greatly appreciated!

JohnInCarolina

I hope this helps, if only for the background music alone:

http://www.youtube.com/watch?v=kJZvZ36rVwk

JohnInCarolina

And the bathrobe.

vb4677

@JohnInCarolina
If I'm reading you right... just put on a purpley bathroom and I should be good?

BlG_GREEN_DAVE

I cook naked in my bathrobe also too, but it keeps falling open in the front. 

I have trouble tying knots too and the bathrobe knot I guess is one of them

Langner91

I had my girlfriend "pre-tie" all of my aprons so I can just step into them.  I am unable, due to a HS wrestling injury, to tie an apron behind me.

I am wondering if that would work for a robe!

*By High School wrestling injury, I mean because I am not too fat to reach back there!

lousubcap

I've only cooked them on the BGE with a drip pan but you are right in that the renderings are to be reckoned with.  Good luck at it is loaded with texture and flavour (nod).  A banquet awaits.  

vb4677

lousubcap said:

I've only cooked them on the BGE with a drip pan but you are right in that the renderings are to be reckoned with.  Good luck at it is loaded with texture and flavour (nod).  A banquet awaits.  

Sounds good with all the flavor & texture - I think that's what so appealing to me about it... But yeah, did this a few years back after like 3 or 4 lbs of bacon...

U_tarded

JohnInCarolina said:

I hope this helps, if only for the background music alone:

http://www.youtube.com/watch?v=kJZvZ36rVwk

This is why I come here, gems like this.  I now know who I want to be like when I grow up.  Had to quote just so the video gets exposure.  

6baluts

@vb4677
- Yikes, rotate 90 degrees and it could be a Phantom or Tomcat on the Cat.
- Really interested in this cook and your thread. Have always wanted to cook this but always OBE.
- Knock it out of the park.

Langner91

I watched it for the purple bath robe, but once he spread his raw pork contamination all over his spice bottles, kitchen twine, and everything else in that kitchen, I began to wonder how often his guests have issues after eating at his house.

I can't unsee him grabbing those spice bottles and kitchen twine with those porky-booger-hooks.  

Would not pass inspection in my kitchen.

In fact, that entire kitchen and his dull knife gives me anxiety.

JohnInCarolina

U_tarded said:

JohnInCarolina said:

I hope this helps, if only for the background music alone:

http://www.youtube.com/watch?v=kJZvZ36rVwk

This is why I come here, gems like this.  I now know who I want to be like when I grow up.  Had to quote just so the video gets exposure.  

Haha.  I discovered that video a while ago when I was doing my own porchetta cook.  It’s incredible - it makes me laugh every time.

GrateEggspectations

Langner91 said:

I watched it for the purple bath robe, but once he spread his raw pork contamination all over his spice bottles, kitchen twine, and everything else in that kitchen, I began to wonder how often his guests have issues after eating at his house.

I can't unsee him grabbing those spice bottles and kitchen twine with those porky-booger-hooks.  

Would not pass inspection in my kitchen.

In fact, that entire kitchen and his dull knife gives me anxiety.

My wife has that exact bathrobe. 

(Edit: …Not in the same size, mind you.)

JohnInCarolina

GrateEggspectations said:

Langner91 said:

I watched it for the purple bath robe, but once he spread his raw pork contamination all over his spice bottles, kitchen twine, and everything else in that kitchen, I began to wonder how often his guests have issues after eating at his house.

I can't unsee him grabbing those spice bottles and kitchen twine with those porky-booger-hooks.  

Would not pass inspection in my kitchen.

In fact, that entire kitchen and his dull knife gives me anxiety.

My wife has that exact bathrobe. 

(Edit: …Not in the same size, mind you.)

Phew!  You dodged a bullet there man!

vb4677

Langner91 said:

I watched it for the purple bath robe, but once he spread his raw pork contamination all over his spice bottles, kitchen twine, and everything else in that kitchen, I began to wonder how often his guests have issues after eating at his house.

I can't unsee him grabbing those spice bottles and kitchen twine with those porky-booger-hooks.  

Would not pass inspection in my kitchen.

In fact, that entire kitchen and his dull knife gives me anxiety.

booger-hooks.... hilarious!

Yeah - go and watch the Babish porchetta video - more exacting and much less stressful!  And TBH - that first knife cut had me shook...