Glad to see you're doing well my friend! Great and mouth watering video as always! May our LORD keeps you blessed for long time to be with us! Keep watching your videos Bro! Sincerely from Puerto Rican ARMY VET here in the Caribbean 🙋♂️
You really need to give Porchetta a try Justin. If my pork belly was larger, I would have also stuffed it with pork loin which is common in Italy. It's some amazingly good eating and the smell of it cooking is awesome!!!
I love porchetta. I make mine a little differently. I put a tenderloin in the center and wrap the (skinless) belly around that. I use a similar seasoning mix and then smoke with cherry. One of my favorites!
So much inspire T-roy, thanks for that! I made porchetta already several times for xmass, but never somoked, so I know my next week duty already 😍 thank you!
Smoking it adds another layer of flavor. I'm confident that you'll really enjoy it!!! Thanks for watching and I'm glad I could inspire you to try it a different way!
Hey Jim, I agree with ya on the Pecan wood. I especially love pecan wood with beef. And yes, the smell and taste of this porchetta was out of this world!!! I appreciate you watching!
Dang Troy !.......That Pochetta looks absolutely mouthwatering definitely pack with flavor, great content as always my brother thanks for sharing. You and the family have a wonderful weekend and stay safe. Cheers!
Dang Troy, another home run! Love the pecan log with the rotisserie. Every since I did your Lobels brisket recipe I've wanted to order from them. That's a nice pork belly you ordered! Great cook! Cheers!
Wow. Hi Troy how are you? Hope all well. Hi family. Looking great. Thank you. We miss ya. William says hi. How's your mom? Hi Karen & pups. Have a great day. Looks amazing. I would to try. 👍👍👍👍🍻
Troy, that porchetta looks amazing! Love the crispy skin ! The herb stems in the fire really had to give some serious aroma around the pit ! Nice hat too !
Yeah Kent, the herb stems do add a really nice smell in the air. And I grew up eating cracklin's in Lowsiana and it's mighty fine eating! I appreciate you checking out the video my brother!!! Cheers to ya!!!!!!
Yeah Kent, the herb stems do add a really nice smell in the air. And I grew up eating cracklin's in Lowsiana and it's mighty fine eating! I appreciate you checking out the video my brother!!! Cheers to ya!!!!!!
Man, rosemary and thyme stems in the fire? Never thought of that. True genius. Any tips for easily de-leafing thyme? I absolutely hate de-leafing thyme.
You almost look like 2 different guys with and without that cap. I’m a Louisiana girl so I’m soooo into that crispy skin. I like the skin crispy on a pig when I have a pig roast. Not everyone knows how to do that so you can actually eat the skin So yummy.
Well yummy yum look at that drool producing deliciousness 💗 Yeah yeah garlic & fresh herbs is a must for all them layers. Been dreaming cooking some pork belly one day. I didn't know you can do this to it too. Very nice cook T-Roy 👍👍😋
We still love ya up here in New Jersey even though you’re butchering that Italian American accent! I’ve been wanting to make one of these for some time now. I have that same rotisserie setup. Thanks for the video!
Hello New Jersey!!!! I like that rotisserie because it'll fit on my Kettle and my WSM. I put a link to it in the description if you are interested. The one linked on Amazon only fits the Kettle just so's ya know!!! I got mine from Cajun Bandit.
@@TROYCOOKS I have the one from Cancun Bandit as well. Had it a bunch of years now for my kettle but I really should use it more than I do. I might have to try the porchetta on it! Looks like a good recipe to serve relatives over the holidays.
That looks wonderful.. You could have run that lower temp for longer maybe also.. And the garlic & herbs and seasoning in the center probably do not cook at all just getting to like 150. I bet it's good
Hey T-Roy. I want to smoke a turkey for thanksgiving. I was curious what do you recommend on how to cook it. I use B&B lump charcoal, it’s my new go to. Thanks man!
Hey T-Roy! That Porchetta looks amazing. I love the bark on the outside when it was done. I was wondering, do you remember where you got that pig cutting board from? Thanks!!
Personally, I like the crispy skin, so I'd leave skin on. If I didn't have a rotisserie, I'd have fire on both sides of my Kettle and the belly in the middle and I'd rotate it frequently to get the skin crispy. You gotta have the skin for that crunch! YUM!!!
@@TROYCOOKS That's a huge deal, congrats! Always glad to see your videos pop on my homepage because your stuff looks so damn good. I'll have a beer and some whiskey in your honor mister (doing it responsibly of course).
I'd use fresh fennel if at all possible, but the pollen reminds me of fennel seeds (same flavor and smell) that have been chopped in a coffee bean grinder on fine grind if that makes sense?
I wonder if that fennel pollen is now ruined, bc when you rubbed the pork with olive oil and then you grabbed all the garlic and different herbs and then grab the fennel pollen. They must send you that stuff for free, bc for 20bux for that small portion, I'd be delicate w that spice, like a saffron.
Looks great as always ! Please give a new channel shout out to me! Will be posting weekly! Thanks! You were one of the first BBQ channels I started watching
Glad to see you're doing well my friend! Great and mouth watering video as always! May our LORD keeps you blessed for long time to be with us! Keep watching your videos Bro! Sincerely from Puerto Rican ARMY VET here in the Caribbean 🙋♂️
Best cookin show on the You Tube.
You crushed that cook T-Roy. Thanks for sharing.
"You know what's better than pork belly?"
"What?"
"Pork belly rolled up in more pork belly"
That was awesome.
You really need to give Porchetta a try Justin. If my pork belly was larger, I would have also stuffed it with pork loin which is common in Italy. It's some amazingly good eating and the smell of it cooking is awesome!!!
Love my Meater probe. And you are correct to high ambiant heat will kill the transmitter. Awesome cook Sir.
Great Job
I have never grilled that. Looks like I need to get some pork belly! Thanks my friend.
It's some fine eating bro!!!
Another fantastic meal sir! Well done, sir!
Looks awesome Troy!!!
Great video as always mate. Love cooking a porchetta 🍻
Same here, it not only tastes good, but it smells great while it's cooking!
@@TROYCOOKS too right. Smelling that dizzy piece of pork and all the herbs slowly marinating in their own juices is one of life's little luxuries 👌🍻
That looks fantastic. Nice cook brother.
That's a beauty Porchetta!
Thanks so much Sylvia!!! I appreciate you watching!
Mouth just watered up!! When the slice laid over. My goodness friend. I gotta get me a rotisserie.
Wow T-Roy! That was a great cook man. Great idea. Love the rotisserie with the real wood. Perfect.
you have outdid yourself with this one...............tks for all of cooks..remarkable content.
I appreciate you watching and supporting me!!!! Cheers to ya!
Incredible. Thanks T-ROY.
My moth is warring!!! Nicely done Troy!! 🍻
Thanks brother!!!! Hope you are doing well!!!
Great video, thanks T Roy!
Great looking cook T-Roy!!
Wish you could have smelled and tasted it Jared. It was amazing!!!!
Hey T-Roy, love the whole hog cutting board! Thanks for the video............!
I got hungrier watching you slice it. Enjoyed the fact that it was dark and crispy.
I love how is wind chimes say every episode "WERE HERE!"
Dang!!! You sliced that thing like a pro! Great job and great video.
Looking good Troy! I had a taste one of these at Alton’s house and it was delicious! Great job! Take care Troy!
This one was tasty, but I'd like to taste Alton's for comparison. Using fresh herbs is a must!!! Cheers to ya brother!!!!
That looks AMAZING! I’m gonna go broke buying all the attachments to my WSM I see you use😂😂😂
That really looks good my friend...
Thanks brother Ray!!!! It smelled and tasted terrific!!!!! I appreciate you watching!
Looks delicious Troy . I have never done or had Porchetta before . I will deffently be giving a try for sure packed with all that flavor
I hope you do try it. It's some kinda fine brother!!!
Absolutely one of my faves to cook hands down! I will be doing one of these soon for the holiday season for sure! 🍻🍻🍻
Yep, it's a great meal and it smells terrific cooking!!! Cheers to ya brother Alton!
Holy Cow! That looks amazing Troy! Leave a little on your front porch and I'll swing by and pick it up lol
Great video Troy.
Thanks, I appreciate you watching!!!
That looks fantastic!!
Looks so good
Thanks much Ann!!!!
That porchetts looks just fantastic!
Hope you and your family are good!
Cheers Brother
I love this channel!
Great cook T-Roy looked delicious!
I love porchetta. I make mine a little differently. I put a tenderloin in the center and wrap the (skinless) belly around that. I use a similar seasoning mix and then smoke with cherry. One of my favorites!
That looks damn good!
Oh yeah! That's what I am talking about! You know Tango Joe makes a killer porchetta rub! Rock On T-Roy!
Awe man, I forgot he makes that rub!!!! Rock On Sal!!!!!
So much inspire T-roy, thanks for that! I made porchetta already several times for xmass, but never somoked, so I know my next week duty already 😍 thank you!
Smoking it adds another layer of flavor. I'm confident that you'll really enjoy it!!! Thanks for watching and I'm glad I could inspire you to try it a different way!
Great video, great recipe, and most of all great reaction to the taste test. Keep 'em comin' and make more of 'em.
Good stuff per normal Troy! Love the hat
Thanks, I haven't given Kenneth a shoutout in a while and I was thinking of him. Man, I miss hanging out with my friends and cooking together!
Oh man Cracklings!!!!!! that brings back some great tasting memories from my childhood MMMmmn
Brings back fond memories of my youth as well. YUM!!!!!
What a great looking porchetta. Never a thing as too much garlic. Fennel and pork are a great pairing. Cheers, T-Roy!
That was incredible, Troy. Very responsibly done ;)
Dang man! Never even heard of this even! It's just go to be good!! Thanks my friend!
Oh Rip!!!! That looks great!!!!!
Thanks brother, it tasted mighty fine!
That turned out pretty! I bet it tasted great. Pecan is the nicest smelling wood to cook with, IMO.
Hey Jim, I agree with ya on the Pecan wood. I especially love pecan wood with beef. And yes, the smell and taste of this porchetta was out of this world!!! I appreciate you watching!
The knife looks like the gladiator series. I have a couple knives of that series as well the shogun series. Great video as always!!
Man that looks soooo good! Cheers TRoy!
Thanks and Cheers back to ya brother!!!!
My mouth is watering. Luckily I have 2 pork belly’s in the freezer, a Weber rotisserie and a bunch of kettles!
Sounds like you have a plan for a cook Tim? LOL Enjoy it brother!!! Cheers to ya!
Fun and interesting cook to watch. I think my favorite part was the taste test. It seemed to be yours as well. Nice job!
Love this. That looks amazing. I really dig that rotisserie, looks like a quality unit.
It's stainless steel, so it should last a lifetime. I've had mine a few years. Thanks for watching brother!!! Cheers to ya!!!!!!
Looks awesome! I really enjoy the rotisserie videos!!
Thanks, I should probably use the rotisserie more!!!!
Looks amazing T-Roy Awesome video
Dang Troy !.......That Pochetta looks absolutely mouthwatering definitely pack with flavor, great content as always my brother thanks for sharing. You and the family have a wonderful weekend and stay safe. Cheers!
Thanks much!!!! Much love to y'all and I pray you have a fabulous weekend as well. Cheers!!!
Just an idea you should try the Traeger seasonings. I would be interested to see how they stack up.
Dang Troy, another home run! Love the pecan log with the rotisserie. Every since I did your Lobels brisket recipe I've wanted to order from them. That's a nice pork belly you ordered! Great cook! Cheers!
Berkshire pork from Lobels is very tasty. Sign up for their newsletter and on social media to get deals from them. 😁
@@TROYCOOKS Will do, good info.
Always outstanding I have to make it thank you sir
I appreciate that Peter!!!! Thanks for the support!
Damn Troy may I say this is an instant classic!! Also. your looking Healthy brother!!!
Thank ya very much!!!! Cheers to ya brother!
Great video as always T-Roy. Cheers brother!
Thanks for watching Chris!!! Cheers brother!!!!!!!
That looks great Troy !! I have to make that soon. Great simple recipe full of goodness. Great cook Man !! Love Ya Bro ! CHEERS!!
🍻🔥👍😎
Howdy T roy! From Tennessee with love. God bless
Hey Chad, I appreciate you watching brother!!!! God Bless!!!!!!
DAMN - that is one helluva feed, you the man T-Roy
Hey Ben, hope you're doing good brother!!! Yeah, it was amazing!!! Have a wonderful weekend and stay safe!!!
Skin-on pork belly is tough to beat when it's done right. That looked done right to me. 🤤 Take care and keep on grillin', Troy!
Thanks brother, it was some mighty fine eating!
💓💓💓 dang T ROY that is AWESOME AWESOME AWESOME. I will be doing this one. 👍👍👍👍👍👍
And CHEERS BROTHER!
It's good stuff, but pretty rich!! LOL Enjoy it and cheers back to ya brother!!!!!!!!
Wow. Hi Troy how are you? Hope all well. Hi family. Looking great. Thank you. We miss ya. William says hi. How's your mom? Hi Karen & pups. Have a great day. Looks amazing. I would to try. 👍👍👍👍🍻
Dude. My tummy is rumbling!
Ha!!! Mine too!!! It's rich, but very tasty!
WOOOOHDAWGEEEE, l love your channel T-Roy, all of the videos l have watched of your’s, are the best ever mate👍👍👍🇬🇧
You are too kind!!! Thanks so much!
Troy, that porchetta looks amazing! Love the crispy skin ! The herb stems in the fire really had to give some serious aroma around the pit ! Nice hat too !
Yeah Kent, the herb stems do add a really nice smell in the air. And I grew up eating cracklin's in Lowsiana and it's mighty fine eating! I appreciate you checking out the video my brother!!! Cheers to ya!!!!!!
Yeah Kent, the herb stems do add a really nice smell in the air. And I grew up eating cracklin's in Lowsiana and it's mighty fine eating! I appreciate you checking out the video my brother!!! Cheers to ya!!!!!!
Man, rosemary and thyme stems in the fire? Never thought of that. True genius. Any tips for easily de-leafing thyme? I absolutely hate de-leafing thyme.
You almost look like 2 different guys with and without that cap. I’m a Louisiana girl so I’m soooo into that crispy skin. I like the skin crispy on a pig when I have a pig roast. Not everyone knows how to do that so you can actually eat the skin So yummy.
I grew up near Baton Rouge and have been to quite a few pig roasts. Good stuff for sure!!!
Well yummy yum look at that drool producing deliciousness 💗 Yeah yeah garlic & fresh herbs is a must for all them layers. Been dreaming cooking some pork belly one day. I didn't know you can do this to it too. Very nice cook T-Roy 👍👍😋
Hello Paivi, you should give it a try! I know Ron would love it!!! Hope you guys are doing well!!!
We still love ya up here in New Jersey even though you’re butchering that Italian American accent! I’ve been wanting to make one of these for some time now. I have that same rotisserie setup. Thanks for the video!
Hello New Jersey!!!! I like that rotisserie because it'll fit on my Kettle and my WSM. I put a link to it in the description if you are interested. The one linked on Amazon only fits the Kettle just so's ya know!!! I got mine from Cajun Bandit.
@@TROYCOOKS I have the one from Cancun Bandit as well. Had it a bunch of years now for my kettle but I really should use it more than I do. I might have to try the porchetta on it! Looks like a good recipe to serve relatives over the holidays.
Happy Halloween, Troy.
Thanks Byron, same to ya!!!
Have a question does that rotisserie attachment work on the 26-inch webber kettle????.... Those pinwheels look delicious also!!💯💯💯🤤🤤
That looks wonderful.. You could have run that lower temp for longer maybe also.. And the garlic & herbs and seasoning in the center probably do not cook at all just getting to like 150. I bet it's good
Yes indeed, it was some mighty fine eating!!!! I appreciate you watching!
Fine eatin' indeed!!!!
Thanks Jeremy, it was mighty fine brother!!! Hope you are doing well my friend!
Lookig good T!
Hey Roel, thanks much brother!!!! Hope you and the family are all doing great! Cheers bro!
Damn, fires hot. Who knew!? lol✌😎🏴☠️
Love love love your spirit, energies your Magik ✨🙏💯☯️👍
Thank you very much!
Hey T-Roy. I want to smoke a turkey for thanksgiving. I was curious what do you recommend on how to cook it. I use B&B lump charcoal, it’s my new go to. Thanks man!
Dang this looks so good. I’ve had luck with finding skin-on pork bellies at H-Mart in North Austin.
Ah, thanks for the heads up on H-Mart!!! I live about 5 mins from there!!!! Thanks for watching and thanks for the info!
Great video. Do you have a masterbuilt gravity smoker?
Cooks responsibly. Never said nuthin bout the drinks 🍸
I usually have beer or 3 while cooking. Cheers to ya and thanks for watching!!!
What brand is the rotisserie and where did you get it? Looks great.
Hey T-Roy! That Porchetta looks amazing. I love the bark on the outside when it was done.
I was wondering, do you remember where you got that pig cutting board from? Thanks!!
Hello T-Roy- how can I get some of dw's pork star rub?
Hello T-Roy-
How can I get a hold of sone of dw's pork star rub?
1 of your best !!! It had to taste GREAT... You keep loosing weight , good job....
Yep, it was some mighty fine eating for sure!!! Thanks bro!!!
Troy, if you didn't have the rotisserie would you still have gone for the pork belly with the skin on and did more of a indirect smoke on it???
Personally, I like the crispy skin, so I'd leave skin on. If I didn't have a rotisserie, I'd have fire on both sides of my Kettle and the belly in the middle and I'd rotate it frequently to get the skin crispy. You gotta have the skin for that crunch! YUM!!!
outdone
That looks very tasty! Did you lose some weight T-roy? You're looking in shape!
Yeah, I lost about 40 lbs. I appreciate you noticing! Cheers!!!
@@TROYCOOKS That's a huge deal, congrats! Always glad to see your videos pop on my homepage because your stuff looks so damn good. I'll have a beer and some whiskey in your honor mister (doing it responsibly of course).
It looks like you lost a great bit of weight my friend, looking great.
What sort of cooking temp are you shooting for?
350F - 400F and it held mostly at 350F during the cook.
Haven't made porchetta in a long time, you've inspired me T-Roy! Was the fennel pollen worth buying? Could you taste it?
I'd use fresh fennel if at all possible, but the pollen reminds me of fennel seeds (same flavor and smell) that have been chopped in a coffee bean grinder on fine grind if that makes sense?
@@TROYCOOKS Gotcha, fennel seed and fresh fennel is what I've used in the past. I'll stick with that, thanks!!
I wonder if that fennel pollen is now ruined, bc when you rubbed the pork with olive oil and then you grabbed all the garlic and different herbs and then grab the fennel pollen. They must send you that stuff for free, bc for 20bux for that small portion, I'd be delicate w that spice, like a saffron.
Is this the guy from Swamp People?
You can alleys ad salt later on the table better safe then sorry ;)
Looks great as always ! Please give a new channel shout out to me! Will be posting weekly! Thanks! You were one of the first BBQ channels I started watching
👋Hi..T-Roy!😊🙏✝️
Hey Juanita!!!!