Very good effort, this is a traditional Roman thing for a quick lunch, and is normally sliced thinner and put between two slices of panini bread, a couple of beers 🍻 and you good to go.... and as you would already know, even more delicious the next day !
great vid, great tecnique and the Everdure Hub looks stunning BUT I'm Italian and I can guarantee that this is NOT a traditional porchetta. Mortadella, lemon, orange, parmigiano, cranberries... nothing of this is really used. Traditional porchetta is only salt, pepper, garlic, rosemary (in some parts of Italy, in other parts no rosemary is used) and A LOT of wild fennel
This is awesome. I recently picked up a rotisserie to run above my S&S firepit. Can’t wait to use try out this recipe. Approx How long did it take to come to 165 internal?
I have the newer model which lifts electrical up and down. It still reaches the same hights like in this video. The burning effect occurs only if you let the fat drip on the charcoal which leaves you with flame ups- to avoid this u can use a sand filled thin tray so the fat drippings fall on sand plus if you leave space with charcoal in the middle and only put a ring of charcoal arround the tray you are well set. I love this grill so much. Its amazing.
This one was roughly 25lbs, but I’d be more focused on the thickness of the porchetta if you’re trying to estimate time. When we rolled it up, it would have been roughly 7-8 inches thick. Once you hit an internal temp of 160-165F on the thickest part then you’re done!
Haha - not quite. You raise a good point though that cooking at home isn’t always cheaper than going out. But you get to control your ingredients and know exactly what you’re putting in your mount. It’s an investment of time and money but when the family gathers around the table to enjoy a meal together it’s totally worth it.
I come here so many times since a year. Please make more Everdure hub videos
Thats some really awesome looking porchetta, never done this before but you make it look easy! Thanks!
Thank you Sir. It really is easy though!!
Very good effort, this is a traditional Roman thing for a quick lunch, and is normally sliced thinner and put between two slices of panini bread, a couple of beers 🍻 and you good to go.... and as you would already know, even more delicious the next day !
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Beautiful!
That looks incredible
Masterpiece !
I'd like to see reactions from your family on how it tastes.
Haha - they’re camera shy ☺️
great vid, great tecnique and the Everdure Hub looks stunning BUT I'm Italian and I can guarantee that this is NOT a traditional porchetta. Mortadella, lemon, orange, parmigiano, cranberries... nothing of this is really used.
Traditional porchetta is only salt, pepper, garlic, rosemary (in some parts of Italy, in other parts no rosemary is used) and A LOT of wild fennel
Yumtastic🍽
Wouw...👍
This is awesome. I recently picked up a rotisserie to run above my S&S firepit. Can’t wait to use try out this recipe. Approx How long did it take to come to 165 internal?
Depends on how close you have it to the fire. This was probably 5 hours.
Just came for the grill. Curious does it raise any higher? I’ve seen multiple videos where it seems to burn the meat a little. Thanks
I have the newer model which lifts electrical up and down. It still reaches the same hights like in this video. The burning effect occurs only if you let the fat drip on the charcoal which leaves you with flame ups- to avoid this u can use a sand filled thin tray so the fat drippings fall on sand plus if you leave space with charcoal in the middle and only put a ring of charcoal arround the tray you are well set. I love this grill so much. Its amazing.
What is it like at cooking things like sausages, burgers, etc@@fitzek2000
How much charcoal did you use for 5 hours. I imagine it was eating it up 1 bag at a time?!
What was the rough weight of this pork to cook for 5-6 hrs?
This one was roughly 25lbs, but I’d be more focused on the thickness of the porchetta if you’re trying to estimate time. When we rolled it up, it would have been roughly 7-8 inches thick. Once you hit an internal temp of 160-165F on the thickest part then you’re done!
Perfect cheers..
what's a barbecue like
Yummy 😋😋
Why some people say the internal temperature has to be 145 & others say 168 🤔 so which is it?
According to the USDA it's 145F
www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
cheese and mortadella doesn't go in Porchetta
Sure does. You can modify any recipes however you like to try and create your own take on things.
@@BBQandBottles then it's not "traditional italian" at all. That's like saying they put pineapple on pizza in italy or ketchup in bolongese.
I think you’ll find lots of Italian recipes with mortadella and parm in there. Just Google porchetta di mortadella
I had to sell the car and mortgage the house for a meal but Buon Natale !
Haha - not quite. You raise a good point though that cooking at home isn’t always cheaper than going out. But you get to control your ingredients and know exactly what you’re putting in your mount. It’s an investment of time and money but when the family gathers around the table to enjoy a meal together it’s totally worth it.
Traditional Porchetta with no Fennel?????
this is very far from traditional, and further from Italian.