Відео

Thanks! - Meathead

Beauty is in the ear of the listener.

This was shot at Panther City BBQ in Ft. Worth. I have no idea where they buy their briskets. You can contact them. But most butchers can order briskets for you since they usually don't have them in stock. As for USDA Choice at a minimum. If you can afford USDA Prime, that is better. Many competition cooks order Wagyu online from Snake River Farms.

Thanks. Visit AmazingRibs.com for everything you need to know about outdoor cooking.

Oy. There are at least a dozen popular ways to make Porchetta in Italy. This may shock you, but some don't use dill.

@meatheadgoldwyn9972 Been in Italy a few times, love their food. Having said that, porketta there is not very good.Go to the U.P of michigan, they know how to make it.

@@anton1949 Porchetta is an Italian classic with or without fennel. If you had clicked the link above you would have found this "Italian immigrants brought the recipe for porchetta with them to the US and Canada, and there are many variations floating around. Readers from Minnesota tell me that porketta (that’s how they spell it there) is common in groceries in the northeastern corner of the state (called the Iron Range for its iron mines), where it is more like a stuffed pork roast, sans skin." In Italy it almost always has skin.

As clearly indicated in both our video and the above description, you can READ our full, detailed review at tinyurl.com/26sxsvtf

Me too!

@@MeatheadGoldwyn Hey if your the actual Meathead, just wanted to say thank you so much for this recipe. I got into barbecuing earlier this year and bought my first smoker from Recteq. Been practicing making ribs for my daughters birthday and one of my coworkers pointed me to your website. I found the recipe and practiced making it. Did 9 racks of ribs yesterday with this recipe and it was a massive hit among everyone. I'm excited to get deeper into this world and try the other recipes. Thanks again for everything.

YOu should have received an email with a link to download the .pdf file at files.constantcontact.com/6b158687001/d0efb156-9d52-43da-bcab-3a57a657a41a.pdf. Once there, simply hit the download button on the top right of your page.

Never used it

Obviously something is wrong. Have you contacted Masterbuilt to trouble shoot? www.masterbuilt.com/pages/customer-support

Hey man I just had this same issue. Flip it upside down undo the flame sensor wire and leave it for about 5 minutes then when you tighten it back in you need to tighten it past the point that you think it should be lol I mean reeeallly tighten it down until you can’t see any threading. Masterbuilt unfortunately was no help in figuring this out

As I said, I don't know enough about diet to comment, and neither do any other bloggers.

Yeaqh, I forgot to mention that, although there is so much energy it will dry it in a hurry.

Theresa videos and there's words. Max takes videos and shows you what they do best. He then supplements them with detailed reviews that cannot be expressed in videos. Combine the two and you hava the most complete, thorough detailed review you can find anywhere. And it is all on one page on our website, but alas, You Tube doesn't provide the capabilities of posting lots of words and photos.

Yes my written review is negative for reasons I explained. amazingribs.com/grill/char-broil-gas2coal-grill-review/

Directly above in the description it says "Go to tinyurl.com/ydotffj2 for Part 2 of this review to read how it performed in cooking and other tests in detail."

@@AmazingRibs Ok, so part 2 is the written review only? Not on UA-cam? The UA-cam video says “Part 1”. Typically that means there is another video.

I justr checked in the mirror. It is me, Meathead.

Thanks!

SIlent. Salt and beef whisper to me but not loud enough to record.

@@AmazingRibs 💀

That's how it was delivered. BUT, I've done it both ways, and the skin gets really hard, without the skin, the surface gets very crunchy. I liked it better without.

@@AmazingRibsif you prick the skin, it is not hard but crunchy. It has to have the skin. I use the Chinese method, which is to soften the skin with boiling water then I use a thing with 12 sharp nails to put thousands of holes. Or the Filipino method, which doesn’t bubble up the skin but is easy to bite through.

Yes, fenne, salt, a nd garlic are common, but I have eaten at least a dozen porchettas in italy and they are all different.

Right, the real porchetta is only Ariccia's. This is just a good roast pork

@@SealifeBonD Ariccia porchetta tends to be whole hog. But porchetta is made in many other regions. Click on the link above to see how it is made in Roma, Tuscay, etc.

@@AmazingRibs True, but the basic recipe is unique to everyone. However, your recipe cannot be called “porchetta”

@@SealifeBonD Sadly, your lack of knowledge of the reality of the culinary world is showing. There is no single one true authentic way to make porchetta r anything else for that matter. Even in Ariccia.

I have never been sponsored. Ever. Whenever I recommend a product it is because I have used it and I love it. Period. Of course SV is helpful for restaurants, but there are some things it can be used for at home very nicely. But combin ing it with the grill it really is impressive. I have even written a $3.99 ebook on it on Amazon.

These are highly accomplished chefs not movie stars. If you prefer, you can learn to cook from movie stars.

@@AmazingRibs Umm, ummm uh, ummm, ummm, ummm, uh , umm, uh, umm, ummm, ummm; I will make my own choices based on both “quality of presentation” as well as “quality of content”. There are thousands of truly exceptional chefs out there who do far better at this dish. You’re using (1) The wrong cut of meat (2) the wrong size selection of cut (3) wrong slices for this fine Italian dish. The outcome was rather poor for your cowering endorsement.

​@@DemsRNutless in my last trip to Italy I must have tried a dozen versions of porchetta. It is often made from whole hog, sometimes from the meat on top of the ribs, and belly is in ALL of them. This size is very similar to the presentation from Dario Cecchini, the world's most famous butcher in Panzano. You can see it and others in Italy here. There is even some information that might educate you amazingribs.com/porchetta/

@@DemsRNutless OMG, I did not know who I was talking to you. I looked you up and WOW, joined in August 2023 and already hav 1 follower. No doubt because you are so well informed.

@@DemsRNutless Please link us to your porchetta video. No doubt it'll be light years better than this one. Looking forward to your culinary perfection.

I havde traveled Italy in search of porchetta. It is true that MOST porchetta has the skin attached. But there are many variations. In many places it is whole hog. In others it is just the rib section. If you click the link in the description, you will see the great Dario Cecchini, the world's most famous butcher, in Tuscany, rolling one without the skin and in the background one with the skin.

Me too! - Meathead

Not likely. I doubt you can get up to 700F on a Weber gas grill and even if you could that is warm air, i.e. convection energy which is not very strong. To get a great sear you need infrared energy, directly above flame or glowing coals. Your flames are blocked by the deflectors. You can sear by putting a cast iron pan in the grill and placing the steak on that. Conduction energy is serious stuff. I discuss the three types of energy in my book.

I haven't but it should work fine. I would cut the meat into largish chunks, say 2-inches, so the searing step doesn't overcook the meat.

I salt it before the SV. Any spices just before the sear. There is a link in the description above with details.

Goo tip!

The searing technique on the chimney is soooooo hot and the energy concentrated on only one surface it barely raises the internal temp. BUT if you want to let the meat cool for 10 minutes between steps it wouldn't hurt.

@@AmazingRibs thanks Meathead!

You can season it before you put the steak in the vacuum sealer or zip lock bag.

Before the bag. Click the link in the description for details.