BBQ Porchetta! | Chuds BBQ
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Hey buddy …. Try using a jacquered on the skin to put small holes and leave it flat and uncovered in the fridge for two days before cooking … and should get crispy golden blistered skin 🙏🏼
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'm Italian, and I can tell you that although it's not traditional, it makes me terribly hungry 🤣🤣
I hit it to chud
Stretch Armstrong?
let me know if you need a new official tester 🤣😂
I would really like to see a video where you make tlayudas. It seems to me you have all the equipment to make some very authentic Oaxacan style tlayudas.
i like ur christmas hat also love your cooking bro.
Merry christmas to you and ur family Chubs BBQ
You backyard psycho !!!!!! You are nailing it with these posts !!!!!! Damn !!!!!! LOVE IT
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
@1:01, here the collective gasp from every pig on the kidney donor list!
If You salt THE skin for 24 hours before cooking , itll help with THE crispy skin
Wow that looks amazing
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.
WOOOOOOOOOOOOOO!
Looks amazing! Thanks for the excellent video!
LOVE your vids Bradley, with the skin, have you tried pricking it with a jaquard or something similar. a similar video from David Ong at pitmaster university and it seems to be an asian tradition to get the bubly crispy skin. Can't wait to try this at Christmas bro
MFs making stocks like they’re used for breakfast, lunch, and dinner.
NIce modern Lechon. I want one now. Time to light a fire.
And dry brine overnight before you season and wrap 😉
Next time, try scoring the skin too and when you go to bump up the temp, make sure you apply some oil (avocado is best)
If a " snake in my boot"was a meal what would it be? I picture a rattlesnake wrapped in bacon.
I'd sous vide it and then quick grill close to coals.
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 saw the title and thought of "C.H.U.D.s" – Cannibalistic Humanoid Underground Dwellers…
I’m jealous of your tongue.
POCHITA NO
The key is to salt the skin a day before.
Was that Heman lol
Where did you get your rotisserie for the box
I am new to your channel and I have to say im really enjoying your content!! I love to bbq and one of my favorite things to do is a smoked meat sauce for spaghetti!!! You should try it!!
nicely done, try to smear some sprite on the skin while it spinning next time it make the skin more red and crispy..
Dude…that looks freaking amazing. Well done homie!
A bacon wrapped loin on the rotisserie? Can't go wrong with that! Hoping you might don a green hat for the season. Cheers!
Where can i get a hat like that
Looks good mate! I do my Porchetta all of the time on the rotisserie turns out great every time.
Looks bloody delicious mate! Merry Christmas!
That is beautiful
I love the crunch crunch crunch from the official taste tester
Damn, that looked amazing! Skin so crispy! Glad the official taste tester got a piece of skin!
Ha! Mini Stretch Armstrong!
Nothin' wrong with rotisserie anything… Loveit! – Cheers!
You should try and get som traditional Mexican or Hispanic meats, like a whole cow head, lamb, goat etc. I am interested to see you do more of those because of the Hispanic influence by living in Texas.
His 'pig dealer' is def Frank Reyonlds