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My Porchetta spin
SkinnyV
Posts: 3,404
never cooked this before and decided on a whim to buy the ingredients and give a try. Belly and loin, herbs,garlic , some zest. Added the drip pan on top of the spider because the flare ups from drippings were a bit much after the first 30 minutes. Hope to achieve some crispy skin, couple hours to go.
Seattle, WA
Comments
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Nice!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Pulled at 170 and going to warm in the oven until dinner. Skin is somewhat crispy, I've been pulling some taste tests through the cook.
Seattle, WA -
Wow, please share some of the after shots, looks mighty good!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Did the sandwich thing with the parsley sauce. Guests said it was a hit. No pics didn't want to weird them out. Lots of leftovers to vacuum seal.
Seattle, WA -
Beautiful. On my bucket list. How long did u cook it?BGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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Absolutely Fantastic !!! Love the pic of it resting on the stove top.. Great cook and post.Greensboro North Carolina
When in doubt Accelerate.... -
Beautiful! Another one bookmarked....
Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to. -
Some thoughts. Cooked total 4 hours or so my loin ended up being slightly overdone.
my skin was not the best but when i go to reheat I know it will fry up nicely. Perhaps my temp was not high enough initially to get the skin crispy I ran about 350 degrees.
I have seen some posts online guys saying they used shoulder instead of loin. I think the loin is a great balance to the fatty belly. It mixes nicely. A shoulder in there with belly I feel would be way too greasy but that's my opinion.
It was fun to try this and I have 5 vacuum sealed packages for future use.
Seattle, WA -
Leftovers are great. The reheat on stove top crisps things right up. Put on some homemade sourdough with a slice provolone.
Seattle, WA -
@SkinnyV--cooking mine tomorrow from your inspiration. Brinning now in Adam Perry Lang brine for pork belly with some modifications. Then planning an herb rub before tying it up. Plan to start it at 400 to then get it down to 350. Any suggestions, let me know. ThxBGE Large and MiniMax, Napolean 500. Obsessed with rotisserie.
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