Porchetta and duck fat potatoes

[Schuey]

It's been a while since posting, must of been busy.

I recently got a hold of a Weber rotisserie attachment and I love the thing.

I did a porchetta, I like to preorder the belly and loin from my butcher, this time I actually went out the back while he cut it. (get to know your local butcher)

I salted the skin over night in my fridge uncovered, I wiped the salt off in the morning that had drawn out a lot of moisture and resalted. I'll take it out later in the afternoon to prepare for cooking.

I like to give myself about an hour to prep the porchetta, wipe off salt, cut thin lines using a box cutter down the length of the belly (same direction you will slice it after cooking) The lines act as cutting guides. I then put a mixture of thyme, rosemary, lemon zest, orange zest, crushed garlic, salt and pepper on the flesh side, I even butterflied the loin meat to get extra area to rub the mixture. I then rolled up the loin and tied it up with butchers string. I then rubbed the skin with lemon juice and salted once again.

Onto the rotisserie with the lid on, full chimney of Heat Beads original briquettes onto either side of the Weber's charcoal grate. I was actually using a deflector plate made by a mate of mine here in Australia. Great bit of kit. The porchetta took roughly two hours and I let it rest for a good 20 minutes before slicing.

Duck fat potatoes were par boiled for 8 minutes, then strained and roughed up a little in the strainer, this helps get a crunchy edge on your potatoes as the edges are all jagged. I use around 3-4 tablespoons of melted duck fat and season with salt and pepper, mix it all up so all the potatoes get covered. I turn them after around 40-45 minutes of cooking. I had these cooking in a separate Weber for an hour and 15 minutes roughly, using two full baskets of Heat Beads original briquettes on either side of the charcoal grate.

Roasted garlic pumpkin puree is the easiest thing to do and it's a favorite in our house. Peel the skin off, cut in half and deseed. Cover in extra virgin olive oil, place a garlic clove or two in each and heavily season with course sea salt and pepper. Using one basket full of Heat Beads original briquettes at one end of the charcoal cooking grate, place the pumpkins on the opposte side, choose your favorite wood and lace over the coals on the cooking great and leat smoke for an hour. Chop up pumpkin and place everything into a mix master and mix into a smooth puree.

I also steamed some snow peas for 5 minutes (put lemon juice in the water for a great flavour) and then strain and add some butter and mix up, season with course sea salt and pepper.

[Big Dawg]

Just one word . . . . . . DAYUM ! ! !





BD

[Darko]

That's a meal!!!! Great job!

Also, your photo skills are great. The shots look amazing.

[BigEll]

Superb!


Sent from my iPad using Weber Kettle Club

[Schuey]

Just one word . . . . . . DAYUM ! ! !

Cheers, the crackle was unbelievable





BD

[Schuey]

That's a meal!!!! Great job!

Also, your photo skills are great. The shots look amazing.

Love a good cook up now and then.

[Schuey]

Superb!


Sent from my iPad using Weber Kettle Club

I do try, cheers

[griz400]

Another home run, you knocked it the park ...

[Filibuster]

Oh hell no you stole those pics right out of a weber cook book. My plating and photo skills suck and pros like you forever remind me.

Sent from my SM-J700P using Weber Kettle Club mobile app

[Firemunkee]

Excellent!!! So glad to see you posting again!

Sent from my Pixel using Weber Kettle Club mobile app

[Davescprktl]

Wow!  Just wow.  Amazing cook!

[jcnaz]

Incredible.
Thanks for sharing!

[Schuey]

Another home run, you knocked it the park ...

I must admit, I was pretty happy with this one myself, the family all gave it 10's all round

[Schuey]

Oh hell no you stole those pics right out of a weber cook book. My plating and photo skills suck and pros like you forever remind me.

Sent from my SM-J700P using Weber Kettle Club mobile app

HaHa appreciate the compliment mate. I studied photography and that obviously helps a little, although for most of my food pictures I'm just using my old iphone 6. I'm glad you enjoy them mate

[Schuey]

Excellent!!! So glad to see you posting again!

Sent from my Pixel using Weber Kettle Club mobile app

Cheers mate, glad to be back