Keith B Posted July 2, 2017 Report Posted July 2, 2017 I started the day by brewing a Gose that had been souring in the kettle since Thursday. After the beer was in the fermenter I assembled a pork belly porchetta with pork tenderloin in the middle and added rosemary, fennel, sage, garlic, olive oil, salt, ground pepperberries and lemon zest. The porchetta will be cooked on the rotisserie tomorrow. I will post more pictures tomorrow after the cook. Sent from my SM-N920V using Tapatalk 5
Bruce Pearson Posted July 2, 2017 Report Posted July 2, 2017 That looks like it's going to really be GOOD 1
Keith B Posted July 2, 2017 Author Report Posted July 2, 2017 That looks like it's going to really be GOOD I hope so. It is my first porchetta. It was a whole rib in pork belly. I cut the ribs out and I may cook them tomorrow as well. The whole belly was way longer than the spit rod for my 22" KK so I cut 8 inches off and vacuum packed it then put it in the freezer for another day. Here is the piece that i packed for later.Sent from my SM-N920V using Tapatalk
MacKenzie Posted July 3, 2017 Report Posted July 3, 2017 I am looking forward to seeing the pixs that you will post tomorrow. 1
Aussie Ora Posted July 3, 2017 Report Posted July 3, 2017 Pork belly stuffed with tenderloin say no more looking forward to seeing some nice crackle Outback Kamado Bar and Grill
tony b Posted July 3, 2017 Report Posted July 3, 2017 Good luck with the porchetta. Can't wait to see how it comes out. I've only tried it once, with OK results - roast was great, but no crispy skin on the belly. It was more like pork taffy - LOL! I just did my first Gose, as part of a wort rally with the local brewery (Lion Bridge). I kettle soured it like yours. Took the keg to Homebrew Con for Club Night. Got great compliments on it. Had the public tasting session last Sunday at Lion Bridge. Took 3rd place in People's Choice. Fingers crossed on the Expert Panel judging of my bottles. We're trying to see if we can qualify for the Pro-Am at GABF this year.
Keith B Posted July 3, 2017 Author Report Posted July 3, 2017 Good luck with the porchetta. Can't wait to see how it comes out. I've only tried it once, with OK results - roast was great, but no crispy skin on the belly. It was more like pork taffy - LOL! I just did my first Gose, as part of a wort rally with the local brewery (Lion Bridge). I kettle soured it like yours. Took the keg to Homebrew Con for Club Night. Got great compliments on it. Had the public tasting session last Sunday at Lion Bridge. Took 3rd place in People's Choice. Fingers crossed on the Expert Panel judging of my bottles. We're trying to see if we can qualify for the Pro-Am at GABF this year. Tony, Sounds like your Gose turned out great. I brew the Gose every summer. It is one of my favorite styles. Good luck on the Expert Panel judging!Sent from my SM-N920V using Tapatalk
Keith B Posted July 3, 2017 Author Report Posted July 3, 2017 Here are some progress pictures. The first is when it went on and the last is after 2.5 hours.Sent from my SM-N920V using Tapatalk 3
tony b Posted July 3, 2017 Report Posted July 3, 2017 Dude, that looks sooooo much better than my feeble attempt at it. What temp are you cooking at?
Keith B Posted July 3, 2017 Author Report Posted July 3, 2017 Done and on the platter. The skin was amazing! Very crunchy. I was expecting it to be fatty but a lot of fat rendered out during the cook. I held 325 for 3.5 hours the ramped up to 500 degrees for 20 minutes to finish the skin. It was amazing. I have a third of the original in the freezer for another day.Sent from my SM-N920V using Tapatalk 3
MacKenzie Posted July 3, 2017 Report Posted July 3, 2017 (edited) Delicious. Just look at the smoke on that cook.:) Edited July 4, 2017 by MacKenzie
Keith B Posted July 4, 2017 Author Report Posted July 4, 2017 Dude, that looks sooooo much better than my feeble attempt at it. What temp are you cooking at? I cooked it at 325 for almost 4 hours.Sent from my SM-N920V using Tapatalk
CeramicChef Posted July 4, 2017 Report Posted July 4, 2017 Fantastic spin. I can taste all the way here in OKC. Kudos.
Keith B Posted July 4, 2017 Author Report Posted July 4, 2017 Tonight I cooked the ribs that I trimmed off of the pork belly for the porchetta. They were delicious!Sent from my SM-N920V using Tapatalk 3
tony b Posted July 5, 2017 Report Posted July 5, 2017 Dude, that porchetta came out righteous! Seriously, you nailed that one! 1
Keith B Posted July 5, 2017 Author Report Posted July 5, 2017 Dude, that porchetta came out righteous! Seriously, you nailed that one! Thanks Tony. The dinner guests loved it. Sent from my SM-N920V using Tapatalk
