If you've never heard of or have always wanted to prepare porchetta at home, this video (and the accompanying recipe found at amazingribs.com/porchetta/) is for you!
Featuring AmazingRibs.com founder and BBQ Hall Of Famer Meathead, this is a free preview of BBQ Stars (www.bbqstars.com), a premier collection of 120+ recipe and technique tutorials from some of the biggest names in barbecue and grilling available exclusively to AmazingRibs.com's Pitmaster Club members. Join now by visiting www.amazingribs.com/pitmaster. You can also learn more about AmazingRibs.com's BBQ Stars at amazingribs.com/bbq-stars/.
Meathead is joined in making this ultimate pork roast by Greg and Kristina Gaardbo of Chicago Culinary Kitchen in Palatine, IL (chicagoculinarykitchen.com/).
"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 amazingribs.com/porchetta.
14 июл 2024
