BBQ Porchetta! | Chuds BBQ 

I used leftovers as part of a Cubano along with homemade ham. Sort of an Italo-Cubano! Added herbed Mayo in addition to nice mustard. I skipped the cheese and topped it with a large amount of fresh cilantro.

I hit it to chud

let me know if you need a new official tester 🤣😂

i like ur christmas hat also love your cooking bro.
Merry christmas to you and ur family Chubs BBQ

Porchetta is my favorite dish. I've been making it twice a year for the last 20 years. A couple of things I've learned: 1. if you can't get the whole side with the loin, you can buy a belly and put a few tenderloins inside. 2. rather than tying it up, stitch the edges of the skin together. Much easier and gives it a better finished shape. You can buy needles for this or just cut a slit with a knife and use a skewer to push the twine through. 3. Let it rest for at least an hour and preferably 2 hours. It makes a huge difference for the leftovers which make the best sandwiches ever. 4. You can use a heat gun to crisp the skin for perfect results. 5. The worst Porchetta I've ever made was on a rotisserie. It was good but not as good as cooking it for 6-8 hours in a 300 deg oven. 6. The end pieces of the Porchetta make the best pot liquor for collards

If You salt THE skin for 24 hours before cooking , itll help with THE crispy skin

Love ur channel, not overly fond of this, could have been been better prepared. To crispy skin you need dry skin and high heat bro.

Looks amazing! Thanks for the excellent video!

MFs making stocks like they’re used for breakfast, lunch, and dinner.

And dry brine overnight before you season and wrap 😉

If a " snake in my boot"was a meal what would it be? I picture a rattlesnake wrapped in bacon.

I did almost this exact cook a week ago. Side of local pig, scored, seasoned and rolled the same (except fennel pollen in place of sage) and cooked 5 hours on rotisserie at ~300℉. Very similar outcome: moist, juicy and tender with very crisp skin that would not "bubble", even with a torch. I too suspect that the trick is to start super hot to bubble the skin and then lower the heat. Oh horror, we'll just have to make another.
Anyhow, kudos to the best BBQ chef on YouTube.

I’m jealous of your tongue.

The key is to salt the skin a day before.

Where did you get your rotisserie for the box

nicely done, try to smear some sprite on the skin while it spinning next time it make the skin more red and crispy..

A bacon wrapped loin on the rotisserie? Can't go wrong with that! Hoping you might don a green hat for the season. Cheers!

Looks good mate! I do my Porchetta all of the time on the rotisserie turns out great every time.

That is beautiful

Damn, that looked amazing! Skin so crispy! Glad the official taste tester got a piece of skin!

Nothin' wrong with rotisserie anything… Loveit! – Cheers!

His 'pig dealer' is def Frank Reyonlds