Phil Perrin
TVWBB Hall of Fame
There's a YouTube guy that I watch from time to time called Basics With Babish. He shows the basics of cooking and he got a little advanced and did a whole porchetta. It looked so good, I decided to try it myself.
Our shiny new Harris Teeter, the one with dry aged steaks, has pork belly for $2.99/pound! They were cut into pieces that were just over a pound, so we got a couple nice meaty pieces.
First, I scored it inside and out. The outside got scored a little too deep, but I wasn't stopping at that point!
Here it is all rubbed with herbs and garlic.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And rolled and secured with twine.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
Onto the kettle with the vents closed down to try and get it to 300*. I also threw a chunk of apple onto the gril for a touch of smoke.
It never got that low, but an hour and a half later, Pammi and I had this.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
And the end.
[/url]Untitled by Phil Perrin, on Flickr[/IMG]
I didn't get a plated shot, but holy wow was it good!
Nice crispy skin and tender and juicy inside!
And, I have some that I'm taking for lunch tomorrow!
#Winning
Thanks for looking everyone!
Our shiny new Harris Teeter, the one with dry aged steaks, has pork belly for $2.99/pound! They were cut into pieces that were just over a pound, so we got a couple nice meaty pieces.
First, I scored it inside and out. The outside got scored a little too deep, but I wasn't stopping at that point!
Here it is all rubbed with herbs and garlic.
And rolled and secured with twine.
Onto the kettle with the vents closed down to try and get it to 300*. I also threw a chunk of apple onto the gril for a touch of smoke.
It never got that low, but an hour and a half later, Pammi and I had this.
And the end.
I didn't get a plated shot, but holy wow was it good!
Nice crispy skin and tender and juicy inside!
And, I have some that I'm taking for lunch tomorrow!
#Winning
Thanks for looking everyone!