Comments on: BBQ Porchetta! | Chuds BBQ

By: Brooks Gasser

Brooks Gasser — Fri, 31 Mar 2023 09:17:23 +0000

His 'pig dealer' is def Frank Reyonlds

By: Justin Bukoski

Justin Bukoski — Fri, 31 Mar 2023 09:17:23 +0000

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

By: Travis Yarbrough

Travis Yarbrough — Fri, 31 Mar 2023 09:17:23 +0000

You backyard psycho !!!!!! You are nailing it with these posts !!!!!! Damn !!!!!! LOVE IT

By: Sos Tube

Sos Tube — Fri, 31 Mar 2023 09:17:23 +0000

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

By: Diana Cruz

Diana Cruz — Fri, 31 Mar 2023 09:17:23 +0000

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.

By: Neil Viljoen

Neil Viljoen — Fri, 31 Mar 2023 09:17:23 +0000

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

By: David Middlebrooks

David Middlebrooks — Fri, 31 Mar 2023 09:17:23 +0000

Stretch Armstrong?

By: Jerry Damron

Jerry Damron — Fri, 31 Mar 2023 09:17:23 +0000

I hit it to chud

By: Davide Perrotta

Davide Perrotta — Fri, 31 Mar 2023 09:17:23 +0000

I'm Italian, and I can tell you that although it's not traditional, it makes me terribly hungry 🤣🤣

By: Matthew Kolling

Matthew Kolling — Fri, 31 Mar 2023 09:17:23 +0000

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.