Recipe

Porchetta from the BBQ

BBQ porchetta is all about flavourful meat, slow cooking and a beautiful crust. A well-stuffed porchetta is a real showstopper on the table and requires a little patience.

Number of people:

10 people

Duration:

300 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

130 & 240 ℃

Core temperature:

74 ℃

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Preparation

  1. Unfold the meat and trim it where necessary so that you can roll it up tightly. Arrange everything neatly, then let the barbecue do its job.

  2. Sprinkle the herbs, garlic and seasoning over the inside. Roll the porchetta up tightly and tie it with butcher’s twine. Get everything ready and serve straight away, as this tastes best straight off the barbecue.

  3. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect heat. Time to fire up the barbecue. Give it a bit of time to stabilise before you carry on.

  4. Cook the porchetta gently in the indirect heat zone. Turn it occasionally to ensure it browns evenly. Keep a close eye on it and continue to follow the recipe carefully.

  5. Towards the end, turn up the heat or grill briefly to achieve a crispy exterior. Keep things relaxed and follow the steps at a leisurely pace – that way, barbecuing stays fun.

  6. Leave the porchetta to rest, then slice it. Keep a close eye on the cooking process and carry on working calmly, following the recipe.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.