Dave's West Texas Version of Porchetta

[asudavew]

Re: Dave's West Texas Version of Porchetta

Other thoughts.

Ok... here it goes.

Things I would of done differently:

1. I would of cooked it in a cooler oven.
2. I would of salted it more while stuffing.
3. I would of used twice as much garlic. I used one head of garlic for each porchetta, but two or three would of been better. The taste of the roasted garlic gloves was awesome.
4. More onions... as per number 3.
5. I think the half of a head of fennel per roast was good. The flavor was there, but not overwhelming.

The reason for cooking it in a cooler oven -- The outside got overdone. It was a bit dry, about 1/4 inch down, and too crusty in spots. The inside, however, was moist and juicy and very tasty.
I probably should of put aluminum foil over it at about the half way mark.

I usually cook brisket and pork butts at 275f. Maybe the evening after firing for pizza would be best. The oven would be much cooler and the porchetta could be stuck in the oven and left in all night long. The 2nd day after firing might be even better.

Thanks for looking.

I hope this helps anyone else with aspirations of cooking porchetta.

Good Eats.

Dave

[Ken524]

Re: Dave's West Texas Version of Porchetta

And finally a shot of the internal temps of my oven.

Dave,

What's that Pyrex thermometer gadget? How does it work? Is that what you are measuring the oven temp with or the meat temp? Does it have a meat probe?

If it's a cool, inexpensive gadget, I probably want one .

[asudavew]

Re: Dave's West Texas Version of Porchetta

Then I put it in pan of root veggies. I salted and peppered them then basted them with some of the oil from the pork.

Very nice.

About an hour of cooking the were done. I did stir them a couple times.



And of course ... I had to eat a sandwich.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Here is the finished product.

It hit 195f after a total of about 4 hours.

[Inishta]

Re: Dave's West Texas Version of Porchetta

Dave,

Envious is not the word......................

It's been a while since we had a nice pork sandwich I'm drooling. Keep up the good work.

[PizzaPolice]

Re: Dave's West Texas Version of Porchetta

And the best part? 99¢ a pound!
Hard to believe they allow pork in West Texas.
Great job, Dave!

[Frances]

Re: Dave's West Texas Version of Porchetta

Will you look at the food you are cooking in that oven!!! Its BRILLIANT - so who cares about a bit of cracking??!!

I agree with Ken, unless anyone has a really good reason why you should do anything about the crack, leave well enough alone... and continue to post your delicious looking cooking

[Ken524]

Re: Dave's West Texas Version of Porchetta

I'm curious to hear what some of the old-timers recommend.

[asudavew]

Re: Dave's West Texas Version of Porchetta

I was sort of thinking Dave should leave the crack alone. The oven seems to really want an expansion crack there. If you seal it up, it'll probably just crack again.

If you have insulation behind it, I doubt you'll lose much heat. It gives your oven personality.

Yeah.. it doesnt really bother me.
But I am afraid it was caused by the slab settling.
I also have a crack in my stand slab... the same spot..

But I think it is done.... fingers crossed.

I did think ... that it was weird, because it cracked across bricks.. not just on the mortar joints like I thought it might do.

[Ken524]

Re: Dave's West Texas Version of Porchetta

I was sort of thinking Dave should leave the crack alone. The oven seems to really want an expansion crack there. If you seal it up, it'll probably just crack again.

If you have insulation behind it, I doubt you'll lose much heat. It gives your oven personality.

[Acoma]

Re: Dave's West Texas Version of Porchetta

Dave, I would say to get in there and cosmetically, beneficially seal the crack. It sucks to have that within full visibility, after such hard and intense work. There is something to do, i'm sure, without dome reconstruct..

[Acoma]

Re: Dave's West Texas Version of Porchetta

Well, I don't know about anyone else, but my mouth sure is watering.

Me too. Dave, you need to stop with such detail, unless you fly us there for dinner. Wait a minute, we can get UPS to do same day delivery Ken?

[asudavew]

Re: Dave's West Texas Version of Porchetta

The finished cinnamon rolls.


And a couple pics of the rolls I made this morning to eat the porcetta on.

I cooked them directly on the floor.

I did spray water into the oven before cooking and I shut the door. 6 minutes of cooking with the door in place and about 5 without it.

Hungry yet?

I am!

Dave

[asudavew]

Re: Dave's West Texas Version of Porchetta

After putting them in, I closed my "door".

Here is a better pic of how to make a temporary door.

If anyone has 2 or 3 square feet if Isol board left, I would be happy to buy it from you for my door.
Even if it is several smaller pieces.

And finally a shot of the internal temps of my oven.

[asudavew]

Re: Dave's West Texas Version of Porchetta

Desert pics..

Going in!


and

in the oven