Porchetta cooked in a Weber kettle

Porchetta is a great centrepiece for any table.
Originating in Italy, it is now cooked all around the world and the variations of seasoning is so vast.
Using the belly and loin muscle of a pig, with the skin on. The meat side is seasoned, then the whole belly and loin is rolled up, tied and placed in a fridge to air dry the skin for 24 hours before roasting.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
#BBQ #barbecue #pork #rotisserie #porchetta #weber #schueysbbq
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Main Ingredients:
3.3kg (7.2lbs) pork belly with loin and skin on
Butchers twine
1 tablespoon of olive oil for the skin
1 teaspoon of kosher salt for the skin
Pork Seasoning Ingredients:
2 tablespoon of olive oil
6 to 8 cloves of crushed garlic
Zest of one lemon
1 tablespoon of chopped rosemary
1 tablespoon of chopped sage
1 tablespoon of chopped thyme
½ teaspoon of kosher salt
½ teaspoon of coarsely ground black pepper
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
2 x charcoal baskets
Rotisserie
Heat proof gloves
Lump charcoal
Fire lighters
Feeds: 6 to 8
Style of cooking: Rotisserie roasting
Preparation Time: 24 hours
Cook Time: 1 hour and 30 minutes
Rest Time: 33 minutes
Cuisine: Italian / Australian
Hydration: 4 x beers
Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.
With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.
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[@chrishewitt4220]

I now have to get off me bum and go see my butcher! Need to get this in the fridge today if it's going to be on the Weber by tomorrow afternoon!

[@SchueysBBQ]

If I see someone speeding along, I know it will be you @chrishewitt4220

[@chrishewitt4220]

I'll need another Weber! Already planning a Turkey for Xmas! And now this too...

[@SchueysBBQ]

Ha ha I generally have 3 or 4 going on the day @chrishewitt4220

[@matth5406]

Mick me mate the Master cuddler

[@SchueysBBQ]

He does love a rough cuddle or two @matth5406

[@cootie787]

So Smuttly awesome, and i love how the 1st Porchetta had 5 ties and the 2nd one has 7 ties ha ha ha, in all seriousness your an inspiration to us all from the beginner to the advanced. keep them Smutts coming.

[@SchueysBBQ]

Thanks @cootie787 Ha ha I added in one of the pie charts that I confess to re tying the porchetta off camera again

[@robmoen4609]

Love your videos. Keep 'em coming. Greeting from Canada eh?

[@SchueysBBQ]

Thanks @robmoen4609, as long as I have grills to throw around, I'll keep making them 😉

[@cameronlong1705]

Mate you're a legend! I'm planning on making one of these for Chrissy lunch for the first time this year - and the exact same way. Thanks for doing test run for me. I'm gonna ask my butcher to butterfly it for me. I'll give him a cuddle for ya

[@SchueysBBQ]

Thanks @cameronlong1705, make sure it's a rough cuddle 😉

[@BoredCrow5]

That crunch is amazing

[@SchueysBBQ]

Thanks @BoredCrow5 it was some crunchy goodness

[@chisel83]

Great tip about not salting the skin till you’re ready to cook. Cheers Chewy 🍻

[@SchueysBBQ]

Glad you liked it @chisel83, cheers mate

[@stephengresham2052]

Ye baby ye . Brilliant mate . Will b trying this. Cheers mate

[@SchueysBBQ]

Thanks @stephengresham2052, hope you enjoy it

[@timcook1122]

Nice one fella . I shall be doing this one . Keep them coming 🙏👍

[@SchueysBBQ]

Thanks @timcook1122, I shall keep doing what I'm doing

[@chairmanmeow1875]

Quality in your endos yet again schuey Family requested pork for xmas yesterday. Looks like this is a winner, thanks

[@SchueysBBQ]

Thanks @chairmanmeow1875 hope the family love it

[@jackiejanetm]

Great video!

[@SchueysBBQ]

Thanks @jackiejanetm

[@bigjohnlee169]

looks awesome, just found your youtube and look forward to watching your vid's.

[@SchueysBBQ]

Thanks @bigjohnlee169 thanks for the support

[@ferretious]

Oooh! Yeah! Must get me a rotisseriseree!

[@SchueysBBQ]

Yes you must @ferretious

[@fishernick2447]

4 beer smut feast

[@SchueysBBQ]

Smutty goodness @fishernick2447

[@michaelandrew4812]

Fantastic as always,I loved it the way you pronounced "herbs" not "erbs"

[@ryanperry9472]

Damn Schuey! This looks absolutely delicious! Love that you are using the rotisserie again! As always, thank you for making me laugh! You are super funny! Cheers from Oceanside CA mate!

[@SchueysBBQ]

Thanks @ryanperry9472 who just happens to be my favourite Ryan, and I really like Ryan Reynolds the actor, so thats saying a lot 😉

[@ryanperry9472]

@@SchueysBBQ Hahahaha! That is awesome! Thanks Schuey!!!!!

[@markvaris2306]

I have never tried a porchetta .. think it’s time to start.

[@SchueysBBQ]

I agree @markvaris2306, it's time to start

[@chuckdaman1509]

Love the grammar lesson for our American cousins. But...Ay tch, not, Hay tch. Beautiful looking porchetta. I have some pork belly, I was going to make bacon, but I think I'll make porchetta instead.

[@SchueysBBQ]

Thanks @chuckdaman1509 out of my mouth it's is "Hay tch" 😉 😂

[@MrPaulygbme]

@@SchueysBBQ Thanks my last Porchetta did not like the recipe and flavour at all, So keen to give yours a crack. Where did you score the little miniature Webber barbecue you have on your benchtop would like to get one?

[@kyugunto629]

Helping the algorithm

[@SchueysBBQ]

Thanks @kyugunto629 I appreciate it mate

[@andybourne4094]

Hi mate love the video. Would this work just as well on a spit?

[@SchueysBBQ]

Thanks @andybourne4094 yeah it is perfect on the spit. It will take longer to cook though as it is open.

[@alunrees-davies3957]

It’s HERBS not ‘ERBS 🤣 Class!

[@SchueysBBQ]

😂 @alunrees-davies3957

[@warrenbertrand290]

Schuey! What do you think about using a jaccard to pierce the skin before the cook, or perhaps before placing the pork in the fridge?

[@SchueysBBQ]

I do tend to use a jaccard, there was actually a link to my latest roast pork video at the point where you first see the crackle formed @warrenbertrand290. I know a lot of people don't have one, this is a more traditional way of roasting the crackle, take out all the fuss. But I would always jaccard the skin, season the meat, roll up and in the fridge to get that real bubbly softer style of crackle.

[@adrianhopkins4825]

Can I do this on a Weber summit without the rotisserie ? Cheers

[@cvaleMurrayriverEchuca]

Yes you can

[@SchueysBBQ]

Absolutely you can @adrianhopkins4825, I do prefer the rotisserie when cooking porchetta as it ensures no fat pools on the skin, is is always dripping off while spinning around.

[@kennethdarr5364]

Trying to use a kettle cone but cannot get the temp over 150 any ideas what to do

[@SchueysBBQ]

Could be a few issues @kennethdarr5364 Let's run through what I normally do with anyone else who has the same issue. Fuel: Are you allowing your briquettes to fully ash over and be a grey colour before adding them? Are you only filling the kettle kone 3/4 with lit fuel, people think by filling it completely it should get hotter, where in fact it starves the fuel of oxygen and does the opposite. Is the fuel faulty, as in did it get damp? Not only at your place but I've seen pallets of the stuff sitting outside getting rained on before. Are you using cheap fuel, that just doesn't get hot? Equipment: Is your thermometer out? Have you calibrated it recently to know it is showing correct temps? Did you cover the charcoal grate with foil, as I have seen a lot of people do this but it in fact stops the kettle kone and the Weber working the way they are designed to, pushing hot air up, curving around the the lid and back down onto the fuel Environment: Is it really cold where you live right now? Is it really humid or windy? Answer these and let's eliminate your problem.

[@kennethdarr5364]

@SchueysBBQ using webber fuel letting them get grey not covering the grate not windy 39 degrees here no humity tried again today got them to 200 degrees celuse my be my webber it's 20 years old I will keep trying thanks for the reply

[@borealwhisperer2196]

most humans have 32 teeth... which one is your favorite for crackn the cracklin??

[@SchueysBBQ]

The bitey ones @borealwhisperer2196

[@adamsmith-sm8lh]

Will you love reading this message?

[@SchueysBBQ]

Thanks @adamsmith-sm8lh it made my heart all warm and fuzzy on the inside 😉

[@BagtheTea99]

MOIST!

[@SchueysBBQ]

SMUT @BagtheTea99

[@ExplodedStuff]

You remind me of a muppet but not as funny. You should do halal content.

[@SchueysBBQ]

Thanks @ExplodedStuff I truly appreciate the support, It means a lot.

[@borealwhisperer6044]

Twine restraints ...to hot action..tune in..tonight on hogmysteries ...demystified by schueysbbq

[@SchueysBBQ]

SMUT @borealwhisperer6044

[@garygraham1808]

Love porketa

[@SchueysBBQ]

It's a family favourite here @garygraham1808