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



If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here https://www.paypal.com/donate?hosted_...

If you love BBQ, check out Schueys BBQ on Facebook   / 2235708600063671  
Also check out my Instagram for more content and giveaways https://www.instagram.com/schueysbbq/...



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.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

If you are interested in working with me or getting some social media videos or photography done, don't hesitate in contacting me.