Dick Reynolds
TVWBB Member
I have a delicious Porchetta style pork butt recipe that I do all the time in the oven, but I'd like to give it a shot on my gas grill. I don't want to smoke it. The recipie calls for starting it out at 450 for 20-30 min. then down to 300 till it hits 190. I was thinking of preheating with the 3 right side burners and putting it in on the far left with that burner off. Never done anything like this on a gas grill, just looking for any tips or tricks for maintaining temps.
Here is a link to the recipe, the fennel based spice rub is killer.
https://www.epicurious.com/recipes/food/views/porchetta-style-roast-pork-359336
Here is a link to the recipe, the fennel based spice rub is killer.
https://www.epicurious.com/recipes/food/views/porchetta-style-roast-pork-359336