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Old December 3rd 18, 06:45 PM posted to rec.boats
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Default Smoked Classic Porchetta

On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta


Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out.


Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.

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Old December 3rd 18, 07:18 PM posted to rec.boats
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Default Smoked Classic Porchetta

Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.


Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.

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Old December 3rd 18, 07:55 PM posted to rec.boats
Tim Tim is offline
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Default Smoked Classic Porchetta

Bill
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.


Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.

.......


Bill, I’d probably agree with you. I might be too impatient because I’m not the type to watch a slow roast all day.

I do enjoy delicious and simple recipes. I just can’t spent all day prepping and working an oven...
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Old December 3rd 18, 08:03 PM posted to rec.boats
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Posts: 1,889
Default Smoked Classic Porchetta

On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote:
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.


That recipe called for a 1 hour smoke (around 200), then crank it up to 325 and roast until it hits an internal temp of 135 which took about 2 hours. I agree, next time I'll leave it on the lower smoke temp and let it render out more.
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Old December 3rd 18, 09:16 PM posted to rec.boats
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Posts: 2,809
Default Smoked Classic Porchetta

Tim wrote:
Bill
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.

......


Bill, I’d probably agree with you. I might be too impatient because I’m
not the type to watch a slow roast all day.

I do enjoy delicious and simple recipes. I just can’t spent all day
prepping and working an oven...


The nice thing about a pellet smoker is make sure there is a hopper full of
pellets and set the temperature. Go do other things for 6 hours or so.



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Old December 3rd 18, 09:16 PM posted to rec.boats
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Posts: 2,809
Default Smoked Classic Porchetta

Its Me wrote:
On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote:
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.

Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


John’s recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.


That recipe called for a 1 hour smoke (around 200), then crank it up to
325 and roast until it hits an internal temp of 135 which took about 2
hours. I agree, next time I'll leave it on the lower smoke temp and let
it render out more.


I would do most of the cook at 225. Seems to be the nice temperature for
most low end meats. Then crank it up for a time to 375-400 to crisp the
outside.

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Old December 3rd 18, 11:46 PM posted to rec.boats
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Posts: 8,079
Default Smoked Classic Porchetta

On Mon, 3 Dec 2018 18:18:35 -0000 (UTC), Bill wrote:

Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


Johns recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.


Here's what I would consider a great use of pork belly. I will try this one of these days.

https://www.traegergrills.com/recipe...lly-burnt-ends
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Old December 3rd 18, 11:49 PM posted to rec.boats
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Default Smoked Classic Porchetta

On Mon, 3 Dec 2018 09:45:40 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local Lowes Foods and they have pork belly. I'll be cooking one of these tomorrow. I'll let you know how it turns out.


Please do! Our Costco carries both also.


Tim, John... I wanted to like it, but I just don't like the pork belly that much. I followed their directions, and the loin is certainly moist and tender, but the belly didn't render as much as I'd like. I've had belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


Thanks for the report. Bill suggests a longer cook. Do you think that would help? Maybe two or three
hours at 225 or so and then up the temp to 325? Or maybe just leave it at 225 for five or six hours
until the loin gets up to 135 (which seems a bit low to me).
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Old December 3rd 18, 11:50 PM posted to rec.boats
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Posts: 8,079
Default Smoked Classic Porchetta

On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote:

Tim wrote:
Bill
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.

Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


Johns recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.

......


Bill, Id probably agree with you. I might be too impatient because Im
not the type to watch a slow roast all day.

I do enjoy delicious and simple recipes. I just cant spent all day
prepping and working an oven...


The nice thing about a pellet smoker is make sure there is a hopper full of
pellets and set the temperature. Go do other things for 6 hours or so.


I don't trust my Traeger that long. Had it shut down too many times. I check it about once an hour
or so and give the pellets a stir every couple hours so they don't 'bridge'.
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Old December 3rd 18, 11:51 PM posted to rec.boats
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Posts: 8,079
Default Smoked Classic Porchetta

On Mon, 3 Dec 2018 20:16:08 -0000 (UTC), Bill wrote:

Its Me wrote:
On Monday, December 3, 2018 at 1:18:36 PM UTC-5, Bill wrote:
Its Me wrote:
On Saturday, December 1, 2018 at 5:49:39 PM UTC-5, John H wrote:
On Sat, 1 Dec 2018 12:54:46 -0800 (PST), Its Me wrote:

On Saturday, December 1, 2018 at 12:27:31 PM UTC-5, John H wrote:
Do I want to give this a shot? Looks damn good, and I'd bet all the
fat from the pork belly would
turn that otherwise dry pork loin into a connoisseur's dream:

https://www.traegergrills.com/recipe...oked-porchetta

Wife brought a loin home yesterday, and I just checked with the local
Lowes Foods and they have pork belly. I'll be cooking one of these
tomorrow. I'll let you know how it turns out.

Please do! Our Costco carries both also.

Tim, John... I wanted to like it, but I just don't like the pork belly
that much. I followed their directions, and the loin is certainly moist
and tender, but the belly didn't render as much as I'd like. I've had
belly before and the fattiness of it just turns me off.

Trimmed of the excess fat and sliced up, it makes a pretty good sandwich.


Johns recipe probably requires a long, low slow cook, to render the fat.
I have had pork belly topped pizza and loved it. Did not seem greasy.
That was in New Zealand. So there has to be great ways to cook he big junk
of pork belly, instead of making it in to bacon. Admittedly the pork belly
I had several different ways in NZ and Australia was not big chunks.


That recipe called for a 1 hour smoke (around 200), then crank it up to
325 and roast until it hits an internal temp of 135 which took about 2
hours. I agree, next time I'll leave it on the lower smoke temp and let
it render out more.


I would do most of the cook at 225. Seems to be the nice temperature for
most low end meats. Then crank it up for a time to 375-400 to crisp the
outside.


Sounds reasonable to me too.

How about you try it out and let us know?

:)


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