If you’ve never heard of or have always wanted to prepare one at home, this video (and the accompanying recipe found at is for you!
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Meathead is joined in making this ultimate pork roast by Greg and Kristina Gaardbo of Chicago Culinary Kitchen in Palatine, IL (
“When people think of the classic Italian dishes, pizza and pasta usually come to mind, but in my mind, it is Porchetta. They are BIG tubes of pork rolled around spices and other goodies meant to serve a crowd. When I went to Italy I tasted several variations and tried to think of how to create a recipe for you that is not so large but is true to the Italian versions. Others have tried. Cook’s Illustrated and the New York Times did something from pork shoulder that really is not even close.
“Then, one day, I was hanging with my friends, Greg and Kristina Gaardbo of the Chicago Culinary Kitchen in Palatine, IL, and I saw them nail it. Instead of using pork loin as I had been trying, they did it with pork belly that they butterflied. That captured the essence of the rich, fatty, Italian original. In this video I invited them to show you themselves. If you can get a meaty belly with the skin on, you can come even closer to the original,” says Meathead.
To learn more about this dish and how to prepare it, visit
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My mouth is watering! Great video! Thank you!
With respect, I would use fresh herbs and fresh garlic. Otherwise, this is an excellent cook. Costco has tons of pork bellies and packers briskets
Great recipe – one suggestion though. The guests seemed really nervous. I think it might be because of the format of you introducing them then handing it over. You should try and make it more like a conversation so they are more relaxed. That being said, you're the boss. Been making your bacon recipe for 10 years now.
To cook the veggies, are any of the grill burners on or are you just using the heat from the rotisserie?