Quick: what’s your favorite flavoring for pork? Garlic? Sage? Rosemary? A salt and pepper rub? If you answered all of the above, do we have a dish for you!

Italians call it porchetta (pronounced pork-etta). I call paradise.

Born in ancient Rome, porchetta has been around for a long time. Over the centuries, it has evolved into a whole boned pig stuffed with an aromatic paste of garlic, fresh herbs, salt, pepper, and fennel, and spit-roasted or oven-roasted until the skin is as crisp as potato chips and the meat is as luscious and tender as butter.

In honor of Pork-tober, we’re showcasing three of our favorite porchetta recipes:

Porchetta Recipes

Porchetta (Italian Garlic & Herb Stuffed Pork Loin)

This roast bursts with garlic, sage, rosemary, and citrus in every juicy slice—crackling skin, tender pork—yet uses straightforward prep anyone can handle.

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Porchetta with Blueberries and Hazelnuts

Rustic pork belly wrapped around loin with a wild mix of blueberries, hazelnuts, thyme and pancetta gives you sweet, nutty, crisp flavor that feels gourmet but is totally doable.

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Yankee Porchetta: “Pork and Beans”

A clever mash-up of stuffed pork loin and baked beans wrapped in bacon and smoke-roasted—comforting, bold, smoky goodness made in a way that’s fun and not fussy.

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Porchetta may have ancient roots, but it feels right at home on a modern grill. Go classic with garlic and herbs, sweet with blueberries and hazelnuts, or smoky with beans and bacon—each version captures the spirit of Italian cooking: simple ingredients, bold flavor, and a little patience over the fire. Try one this Pork-tober and taste why this centuries-old roast still earns a spot at the table.

Related Reads

• Your Best Holiday Roast Yet: Italian Porchetta
• A Delicious Charcuterie-Stuffed Pork Loin
• Your Next Incredible Holiday Meal: Stuffed Italian Porchetta

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The post Porchetta Recipes You Can Grill at Home — Italian Flavor Made Easy appeared first on Barbecuebible.com.

 
It’s an article of faith, not to say dogma, that the proper way to cook brisket is low in slow—that is at a low heat for a very loooooooooong time—a half day or more for a full packer brisket. You need that slow, gentle heat to melt the collagen and make the meat tender without drying it out.

Yes, there are hot and fast briskets that cook in a few hours. Our test kitchen director made one that ranks pretty high on the deliciousness scale.

But what if I told you there’s a brisket dish you can cook in 2 minutes—I repeat 2 MINUTES—directly over a screaming hot fire. You’d think I was crazy.

The Secret to Cooking Brisket in Just Two Minutes

Or so I believed until I visited Baekjeong KBBQ restaurant in the heart of New York’s Koreatown. Here the chef slices frozen brisket points across the grain on a meat slicer. The slices come out so paper-thin, the meat cooks in a matter of minutes. It simply doesn’t have time or heft to get tough. You could think of this direct grilled brisket as steak on steroids, with a rich meaty beefy flavor every bit as intense as slow-cooked brisket, but as easy to chew as filet mignon.

The brisket itself comes unseasoned. The fireworks come from a table-burying selection of sauces and condiments collectively known as panchan. Like so much Korean grilled meat, you eat grilled brisket taco-style: wrapped in lettuce leaves. Think of it as barbecue health food.

The easiest way to slice the meat for this extraordinary brisket is on an electric meat slicer. Serious carnivores may own one already. I’ve come up with a work-around using a food processor. In a pinch, you could try hand slicing. Either way, place the brisket in the freezer until softly frozen. You don’t want it hard as a rock. If you happen to live in an area with a large Korean community, you may be able to buy the brisket pre-sliced.

Here, then, is a brisket dish most of us would never dream possible. Two minute brisket. Really! One bite of the luscious, seared, sizzling smoky beef will make you a believer.

Recipe: Two Minute Korean Brisket

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Frank & Kelley from Clermont, Florida have just completed 500 Steven Raichlen recipes to become the first to achieve Diamond Member status in the 500 Club

We are excited to announce that we have reached our goal of creating over 500 recipes from Steven Raichlen’s cookbooks as part of the Barbecue Bible 500 Club challenge! We got so distracted and forgot to count a whole section of recipes that, at last count, we are at 515. We plan on celebrating with a dinner of our favorites—a post with pictures will follow in the near future.

This whole barbecue journey started for us several years ago after receiving our first cookbook, Project Smoke, as a gift. Who knew that would turn into this amazing adventure of grilling and smoking?

Over the past 3 years (2-1/2 with the club), we have enjoyed creating over 500 recipes from 12 of Steven’s cookbooks, the web, and a few test recipes. We were honored to be recipe testers for Steven’s most recent cookbook—Project Griddle—AMAZING! We now have a new love of cooking on the plancha and use it often.

Completing these 500+ recipes has obviously been time consuming but also an education in food prep (mise en place), sharing kitchen space and learning more about temperatures and grill times. One lesson learned: don’t smoke the sliced bread ahead of time for the chocolate bread pudding. We ended up with a twice-smoked recipe. Rookie mistake: we didn’t read the recipe ALL THE WAY THROUGH!

There is a big downside to creating and perfecting these recipes over time . . . we have become more particular (picky) when it comes to our culinary choices, expectations, and enjoyment of eating out at restaurants. Sometimes the experiences leave us glaring at each other, mentioning what we would do differently to make it better. When we do find an hors d’oeuvres, sauce, cooking technique or even a dish presentation that we enjoy, we attempt to replicate it at home. Surprisingly, we’ve gotten quite good at this and we are thankful for this experience in helping us get to this stage.

We jumped into this and never looked back. Our advice to others, who may be more apprehensive, is to start small. Be curious about unknown ingredients, experiment with different grilling and cooking techniques/styles and have your local pizzeria on speed dial. (Just kidding—we’ve never had to do that!) Take your time to read, shop, prep, grill and enjoy!

When you prepare food for yourself or others, you are doing more than creating a meal for family and friends. You are setting the stage for people to gather and make wonderful memories.

Thank you to Steven Raichlen for continuing to challenge us and provide us with amazing culinary experiences.

A special “thank you” to Robert and Alynne Douglass for creating The Barbecue 500 Club, for sharing their love of grilling, and for pouring so much time and energy into this endeavor. We are excited and honored to be a part of it! #bbqb500

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post On the Global Barbecue Trail with Steven… appeared first on Barbecuebible.com.