Comments on: How to Make the Ultimate Porchetta https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/ Amazing Foods Tue, 07 Feb 2023 22:55:48 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Jonathan Caro https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246037 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246037 I cooked this the first time as they said and it was great. The second time I had a pork lion that had been in the freezer for a while and needed to be cooked so I went with it, of course it turned out dry. I had a little extra of the seasoning mixture so I put it in the freezer.

So, today I felt like some baby back ribs, but when I went to buy BBQ sauce at the store I remembered the mixture in my freezer, it was nothing short of freakin amazing; I had to kiss myself like James Brown.

]]> By: wolfgang scorset https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246016 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246016 The americans always destroy the european kitchen. (pizza, pasta, schnitzel and now porchetta) They can't cook only BBQ
The rest is bullshit.

]]> By: DeepAscension https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246015 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246015 Anybody know what kind of "THYME" that is? It's a broad soft leaf version? Lemon free never seen a version with true leaves as opposed to smaller tighter hardier spindles of leaves.

]]> By: Ant Sar https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246014 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246014 NO CRACKLING SKIN NO PORCHETTA.
ATK should name this PORKetta.

]]> By: tonyhickq https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246013 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246013 That's a nice twist, but no skin

]]> By: Frank Sindone ii https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246012 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246012 180? Pork is cooked at 145 wtf

]]> By: Kikeena https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246011 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246011 But you've taken the crackling off!!!!!!

]]> By: ML_ Haskell https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246010 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246010 DYING to make this. Before I do, I seek help with limited oven functionality. If I turn my oven over 400, it smokes and makes the kitchen feel like a kiln. I'm pretty sure it can't even get to 500, much less hold it. Anyone have a workaround to recommend? Perhaps pan sear on all sides? I do have a propane Weber that does get to 500 and more, but the heat seems to be very uneven. Suggestions appreciated.

]]> By: Dirk Diggler https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246009 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246009 What was the point in using the twine? They weren't stuffing it with anything.

]]> By: Deb M https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246008 Tue, 07 Feb 2023 22:55:48 +0000 https://amazingfoodstv.com/how-to-make-the-ultimate-porchetta/#comment-246008 What if, once you split it each piece is 4lbs instead of 3? Cooking time change?

]]>