BBQ Porchetta! | Chuds BBQ

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hi

[@stevehansen8104]

Your video editing is absolutely fantastic. What other people draw out into a 50 minute boring video you do in 10 to 12 minutes. You keep it lively, interesting and filled with humor. You are definitely one of the best on KZbin!

[@ChudsBbq]

Thanks 👍

[@TMac0925]

THE best

[@Draft2win]

I’m more shocked he replied. Love the channel and content.

[@jabawockee199]

Lol, though you are right in some aspects. I want to know which cooking videos that you watched were ever 50 minutes 🤣

[@stevehansen8104]

@@jabawockee199 food wishes for one. He is however a good channel.

[@47buckeddy]

even before "welcome back TOOOOO", I hit the like button. Who else hit the like immediately after clicking onto the vid!??

[@kylecollins6835]

Me! 😂

[@bobbyspain905]

Me me me

[@RollyBGood]

Me too 😂

[@robertfick3173]

It's a natural reaction

[@carlostorresvo]

Always

[@justinbukoski1]

Porchetta is my favorite dish. I've been making it twice a year for the last 20 years. A couple of things I've learned: 1. if you can't get the whole side with the loin, you can buy a belly and put a few tenderloins inside. 2. rather than tying it up, stitch the edges of the skin together. Much easier and gives it a better finished shape. You can buy needles for this or just cut a slit with a knife and use a skewer to push the twine through. 3. Let it rest for at least an hour and preferably 2 hours. It makes a huge difference for the leftovers which make the best sandwiches ever. 4. You can use a heat gun to crisp the skin for perfect results. 5. The worst Porchetta I've ever made was on a rotisserie. It was good but not as good as cooking it for 6-8 hours in a 300 deg oven. 6. The end pieces of the Porchetta make the best pot liquor for collards

[@MapleJames76]

Man, that is Viking food right there. Can't wait to try this. Fist bumps from Canada :)

[@Bertavious87]

Am I the only one that looks forward to Brad unrolling his knife roll and seeing what pops up, in every video lol #rickflairmaybe 😂

[@noldwolf1]

As usual out of all the channels, I watch when it comes to smoking and barbecuing you’re my go to guy the Porchetta looked delicious. Keep up the good work you’re the most versatile chef that I’ve seen on KZbin.

[@The_Lasagner]

I'm Italian, and I can tell you that although it's not traditional, it makes me terribly hungry 🤣🤣

[@devongardner2884]

We need a brisket tamale episode! 🔥

[@xtreemej7]

Penelope providing the ASMR at the end is great!!

[@timvibes]

My recommendations: 1. Poke skin before cooking 2. Brush oil on skin near the end while you crank up the heat. Crisper skin for sure. This video was epic!

[@kylebrown6012]

Fire as always Bradley. Love the content I'll watch until you're tired of doing this. Then I'll rewatch!

[@pinoy413]

I feel like Porchetta has gone under the radar for so long. It's so good though!

[@tclark3141]

The sound of that knife slicing through the pork gave me goosebumps

[@alexisacevedo8016]

Hi ,Brad,absolutely beautyfuj!! Just 3 tips that I learn that help me a LOT! 1) OPEN IT LIKE A BOOK The seasoning get more distribiuted 2) The scoring method and 3) The buther knot You can see all on The Scott Rea Project channel,and please,don't get mad on me,I'm a firm believer that when you stop learning and perfecting, is when you begins to die,like you do with your grills and smokers,always impruving man,CONGRATULATIONS!!

[@NicoloEugelmi001]

Hi Bradley, beautiful work as always. I'd like to suggest butterflying a couple of times, for two good reasons: more room for fillings and aromatics, and rolling/tying will be much easier. Your porchetta will have nice layers when cutting. Too bad I'm not in the US anymore; I'd be on your pit waiting list for sure! :)

[@tackjames5613]

Matty Matheson has a porchetta video out there and he finished his by pouring hot oil over the skin after cooking. I’ve tried it before and it’s amazing. Basically porchetta covered in chiccharrone. Highly recommend if you’re still stumped on the crispy skin 👍🏻

[@SilverFoxCooking]

OMG!! Matty is a whirlwind. He's so fun to watch, you'd think he had no clue, but everything he makes turns out amazing.

[@traylorkarttech4432]

I recently did my first Porchetta also. I did a coppa wrapped in a belly. Cooked it in the offset till the coppa was done then put it on direct heat at 450-500 and crisped the skin. I will say the important thing herb wise was the fennel flower I used.

[@aram325302]

you make everything look so easy lol

[@Niagra2011]

Bradley, thank you soooo very much for the Porchetta! I was one of the probably many who requested a Chud’s Porchetta. You cooked an Amazing one. If only I could taste it. I thought I smelled it a couple of times. Porchetta goes back in my Italian Family many Decades. Almost Six Decades for me now. Awesome job!

[@TROYCOOKS]

That looked mighty fine brother!!!! I have only done one Porchetta also and mine also needed salt at the end, but the flavors were phenomenal as I'm sure yours were. It is definitely a labor of love!!!! Great editing of the video also! Wishing you and the family a Very Merry Christmas and Happy New Year!!! Cheers to ya brother Bradley!!!!

[@mbacker1]

Bravo again Brad! You knocked it out of the park again. Porchetta is hands-down, one of the BEST ways to eat pork. I'm definitely going to experiment with your rub on my next roast. Cheers!

[@805BBQJUNKIE]

CHUD THE BEAST OF BBQ

[@foodonfire3662]

I did almost this exact cook a week ago. Side of local pig, scored, seasoned and rolled the same (except fennel pollen in place of sage) and cooked 5 hours on rotisserie at ~300℉. Very similar outcome: moist, juicy and tender with very crisp skin that would not "bubble", even with a torch. I too suspect that the trick is to start super hot to bubble the skin and then lower the heat. Oh horror, we'll just have to make another. Anyhow, kudos to the best BBQ chef on KZbin.

[@bradpaulp]

5:58 - i was JUST about to comment about the sides not being done... then you pulled through. great job.

[@GODwithus73]

Man I’m hungry now, Chud’s channel is definitely not for the I want to stay fit person and that’s awesome

[@alansmith2162]

Had this in Italy over the summer. It was definitely a favorite of the group of friends I went with. We definitely ate a few pounds of it while lounging at the pool. Nice to see a Texas take on it.

[@j33dup]

No you didn’t

[@guilhermanacas]

@@j33dup he's the kind of guy that watches a video KZbin just uploaded 1h ago about a 7 hour cook and comments "I've just done this and it's amazing"

[@threengcircus]

Yum. Who's doesn't love a porchetta? Thanks for making this. Epic.

[@marcharris6015]

Must....have.....some.....of that crispy skin. The sound is giving me a chub. You are now officially Chubs Bbq!

[@dwaynewladyka577]

Love that sound. You definitely can't go wrong with crispy pork skin. Perfect porchetta. Cheers! 👍👍✌️

[@cobyhadnot7422]

Show up thanksgiving with one of these bad Larry's lol......Love it

[@littlemax2012]

I used leftovers as part of a Cubano along with homemade ham. Sort of an Italo-Cubano! Added herbed Mayo in addition to nice mustard. I skipped the cheese and topped it with a large amount of fresh cilantro.

[@Buford_T_Justice1]

I love sipping whiskey and puffing on a spleef while sitting on my porchetta.

[@Badabing68-g2h]

Hey buddy …. Try using a jacquered on the skin to put small holes and leave it flat and uncovered in the fridge for two days before cooking … and should get crispy golden blistered skin 🙏🏼

[@fredstewart1639]

I love the crunch crunch crunch from the official taste tester

[@cco2tech]

Bradly you could use that torch that you start the coals in your offset to crisp skin

[@timm.4109]

You had me going for a sec, thought you were gonna forget the sides……. Rookie mistake doubting the ‘ol Chudy!

[@adrianl7147]

My cook took about 6 hours. Internal probe was 160. Mean was juicy and flavorful. Even my Mother-in-law liked it I did salt the skin heavily (meat flat on a baking sheet with skin up) overnight.

[@tjazz89]

The action figure makes me want to say "a roll of delicious long pork" haha Another good video! 👍

[@rw9495]

I've dreamed of making porchetta for years, but you took it to another level!! Can't wait to buy myself a smoker for christmas 😎

[@jaredmiller8520]

Brad something to try to crisp the skin with oil, place a full perforated hotel pan over the well of a deep fryer and then ladle the oil over the top. Just make sure you engage your safety squints.

[@StanSoph1]

Stretch Armstrong in the House!!!!!!!

[@mrbastos]

when I first started smoking (WSM 22.5) I wanted to do one of these. I still want to, because this looks delicious.

[@petewhitley1552]

A bacon wrapped loin on the rotisserie? Can't go wrong with that! Hoping you might don a green hat for the season. Cheers!

[@PowrAl]

Wish I was there. Rosemary has such a strong flavor that I leave it off most cuts of meat.

[@Awillemain90]

I don’t think the air dried skin is the problem. Suggest scoring the dried skin all over would help with the puffing. Scoring the tough skin let’s the fat come through. I’ll great video. Mouth was watering the whole time.

[@michaelh2797]

Man, that looked amazing Brad! I’ve never had it, but I bet this one is way better than one cooked in an oven. Live fire makes everything better.

[@scottbuechel3170]

Nice video! I have a custom rotisserie I put on a Weber kettle. You need a adjustable weight on your spit so you can balance the meat, that’s a big reason it was loosening so much.

[@mabi377]

From an Italian... nice job!!! Nona would be proud 👵

[@durdudunsanders680]

Don't worry traditional porchetta is hard as fuck to make, as a first attempt it's amazing!

[@jimmiemeeks9795]

Use the torch u can control the skin bubbles easy peasy

[@MisfitSince85]

I’ve ditched the bird for years, I’m Filipino so it’s automatic for me to make a lechon belly.

[@stevepereira8898]

As always another killer video 👍🏻👊🏻

[@blackshroud]

Looks bloody delicious mate! Merry Christmas!

[@martibanez6320]

This video made me drool 🤤

[@albertozaffonato1325]

Yo! Believe it or not here in Italy it's most likely eaten room temperature and sliced thin with a deli slicer, put it on sandwiches or pizza 🚀

[@garryhammond3117]

Nothin' wrong with rotisserie anything... Loveit! - Cheers!

[@24kachina]

Jiminy Christmas! Another grand slam home run!! Next time Bradley, make some homemade Chudrizo sausage and add that to stuffing. Damn that looks good!

[@MikeHoncho884]

For doing that butcher job your first time you did a great job. I think I would have a hard time with that one. Very cool cook !!! Keep up the good work Chudd. I think that many chud box would be perfect. If you had a little angle iron on the walls on the left and right, and maybe one in the back and catch a perforated sheet of metal that can be removed or put in just for rotisserie cooks deflect a little bit of the heat, and create more of an oven effect down on the direct heat. Maybe even have the sheet metal on a little bit of an angle to run all the grease into one spot. If the metal deflector sheet was put into a break and slightly creased into a pattern to create a runoff towards one end away from the fire would be sweet! If the deflector sheet was removable where you could reach in with a glove on and remove it toward the end, then you could brown everything up and make it look beautiful. Almost like a deflector in a Weber, WSM. Omg! My mouth is watering during the slicing on this video!!!!

[@sashaasgary207]

Was so good last year, we are going to do this again for Xmas this year.

[@zman7953]

Nothing better then a crunchy whole hog. Great livestream Sunday night by the way love all the BBQ knowledge. Cheers and Happy Holidays

[@DeAnoJackson]

Dude...that looks freaking amazing. Well done homie!

[@metlica17]

Damn, that looked amazing! Skin so crispy! Glad the official taste tester got a piece of skin!

[@wardaddy6595]

@1:01, here the collective gasp from every pig on the kidney donor list!

[@r.slaurent437]

Gawd DAMN! 😫🤤 Good thing I'm eating while I'm watching this or I'd be mad🤣

[@jamesmartone9986]

Nice execution worked out nice, I did one on the weber using the rotisserie attachment, cooked to internal 160, skin wasn't quite there so I hit the outside with the big torch, only took a few seconds to blister, I have seen it done with pouring hot oil over top, or blasting in a hot 500 oven.

[@rednblu437]

Can we talk about that official taste test crunch? 😁

[@iannicholls7094]

Looks good mate! I do my Porchetta all of the time on the rotisserie turns out great every time.

[@bethelittiss]

I would really like to see a video where you make tlayudas. It seems to me you have all the equipment to make some very authentic Oaxacan style tlayudas.

[@BrandonMobley614]

I have a feeling, this may have been a part of the marathon shoot you were talking about on Chud chat a few days back.

[@johnathantaylor2059]

You should do some more videos using the left overs!!! Love the vids chud!!! Hope to be just like you one day lol

[@MrWillowbeard]

Looks amazing! Thanks for the excellent video!

[@amphetaminelogic7006]

Pro tip: use some leftovers (however unlikely) in a pasta sauce - just a tomato based sauce.. absolutely superb!

[@dariodizanni]

Next time, try scoring the skin too and when you go to bump up the temp, make sure you apply some oil (avocado is best)

[@montduck8523]

Looks delicious as usual. Thanks. I think I'll try tihs with a pork belly and a pork tenderloin inside..

[@amphetaminelogic7006]

Excellent! I planned one for xmas!

[@richardcatania5086]

Maybe your skin was already dry enough but if you rub equal parts salt and baking soda and leave it in the fridge over night, that will draw out moisture from the skin. End result, puffy crispy skin

[@michaelrutherford821]

Thank you Bradley. I've been wanting to try one for a long time meow.

[@andydemeo2437]

OMG, my mouth is watering right now and i just ate lunch. That is one of the best videos you have done to date in my opinion. Theyre all great but im dying for that right now. Keep em coming. im trying that for sure.

[@sostube7148]

i like ur christmas hat also love your cooking bro. Merry christmas to you and ur family Chubs BBQ

[@MichaelLamerique]

the crispiness of that skin!!!

[@darringuiter]

I wonder how throwing a few anchovies into that paste when you puree it would taste

[@charliezicolillo]

great job.i smoked a porchetta on my char-griller grandchamp xd.it took 6 1/2 hours.but my god was it good.i think you were right about the airdry skin.might be to dry.

[@TheTravelingMerchant199]

You should try and get som traditional Mexican or Hispanic meats, like a whole cow head, lamb, goat etc. I am interested to see you do more of those because of the Hispanic influence by living in Texas.

[@andrewknaff9220]

If you were to stop the rotisserie several times during the later cook and scrap the skin with a very sharp knife, the skin would look much better and the final product would also as well.

[@frankmaniscalco4794]

Nice, have been wanting to make a porchetta for a while. Great video, can't wait to try.

[@MrIslandlogger]

Legendary man o meat (oh look...a boot snake!!)

[@grassrootztakulusroq8011]

BALLER!

[@ethanguerrlich165]

Done two porchettas first time had a hell of a time finding good info but definitely a difficult cook. My second I did on a dire t heat cooker and had to rotate every hour to get the skin crispy

[@matthewvarkevisser3927]

Looking good, just a tip on crispy pork. You always want to start it super high heat crisp the fat first then dial back the heat and cook the meat and render fat.

[@jvf7762]

Oh thank God. I got the flu but Chud is coming through!

[@ryangraham527]

Man, you just make me want to be a butcher instead of a music teacher!

[@dutchdykefinger]

when people you teach butcher music, probably not so lol :D

[@AntsBBQCookout]

Great thumbnail! 👍

[@AgustinLozada]

you should have done it in your weber series. I have been doing lechon belly with lemon grass and it is always good

[@aaronleger8796]

Scoring the skin helps to make it pop, like craclklins

[@bigbeddes]

So just a thought, why tie it up n rotisserie, do everything else the same but cook it flat skin side up, n salt crust that skin until you hit 120 then flip it skin side down to crisp up the skin, u could even mop sauce it to add more flavor

[@shindukess]

You could make some delicious Chinese crispy roast pork with that. Siu yuk.

[@KRHTX]

If you are responsible for the Porchetta at L&L, I had it once on a Sunday and it was out of this world!

[@Buck_Buchanan]

Can you do a griddle series like you did the Webber kettle series? Sams club has a members mark 36" griddle rn for less than $200 if u don't wanna spend so much on a blackstone or camp chef griddle

[@ayev8r]

Sounds good minus the rosemary and thyme!

[@CoryC1033]

I gotta try this.