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Porchetta for the first time
TN_Sister_State
Posts: 1,130
So it's currently cooking but I couldn't wait to post so I'm posting early. 8.5 pound skin on belly with a homemade garlic pesto and a pork rub I found that went well with the pesto. Also the maiden voyage with my new flameboss courtesy of @stlcharcoal. Rubbed down, rolled up with some bits I trimmed off to make the belly more uniform. Used a garlic infused olive oil for the pesto along with plenty of garlic. My family is of the mind set that you can never have to much garlic. Added a few chunks of apple wood for good measure. Hopefully I didn't screw it up.
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie
Comments
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Almost there......
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Now she rests....
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Amazing flavor but this sow must have had thick skin because that skin is crunchy crunchy crunchy. I'll do again but next time score the skin. Overall for first attempt. Success.
Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Very cool cook. Always wanted to do one but can't find at stores here.LBGE & SBGE. Central Texas.
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That's beautiful!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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That looks good. How long and and what temp did you cook yours?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I cooked it at 412 till internal temp hit 145. A few hours and it was done. I will certainly score the skin next time and probably poke some holes in it too. The skin was break your teeth hard. May also start out at 500 for 45 minutes then lower to 385 or so for the remainder of the cook. The fat needed to render more but the meat was great and very moist. This was just a pork belly version and didn't not have a loin in the middle.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
I'd love a thick slice of that! You can blister the skin by deep frying!canuckland
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Looks delicious.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
What I may do next time is forgo the water pan and do skin side down to start with the radiant heat from the platesetter at 415 should give it a good start for blistering.. Definitely doing it again.Franklin, Tn
LBGE - Cast Iron Grate - Flameboss 300 - BGEtisserie -
Nice job. Definitely lose the water pan.Sandy Springs & Dawsonville Ga
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