Recipe courtesy of Northern Waters Smokehaus
Recipe courtesy of Northern Waters Smokehaus
Episode:
Triple D Nation: All Day Long
The Big Dipper
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- Level: Intermediate
- Total: 13 hr 45 min (includes chilling and resting time)
- Active: 1 hr 30 min
- Yield: 4-6 servings
- Level: Intermediate
- Total: 13 hr 45 min (includes chilling and resting time)
- Active: 1 hr 30 min
- Yield: 4-6 servings
Ingredients
Porchetta:
Zesty 3-Pepper Sauce:
Toppings:
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Directions
Special equipment:
kitchen twine; wood chips, preferably cherry or apple; a probe thermometer- For the porchetta: Combine the garlic, parsley, rosemary, fennel seeds and red pepper flakes in a mortar, and pulverize, adding olive oil as you go in order to make a paste. Alternatively, use a blender or kitchen mixer (or even the blunt end of a chef’s knife).
- Filet the pork. You want an even surface to roll, so cut parallel to the long side of the collar, about a third of the way down, and then at two 45-degree angles from the original cut, just like an upside-down Y. The pork should unfold like a book, and you will have an even sheet of meat. Rub with the salt and pepper.
- Rub the paste all over the meat sheet, leaving a 1-inch border on one long side. Roll the meat (opposite from the clean border) into a nice spiral. Tie it in at least three places. Set it on a rack in a sheet pan and refrigerate it, uncovered, overnight.
- Remove the porchetta from the fridge and let it sit out for an hour and a half.
- Preheat a grill or smoker. Get it hot! Sear the porchetta evenly, toasting its exterior to a nice char. Remove the porchetta and let the grill or smoker cool down. Bring the grill or smoker to 300 to 325 degrees F. We recommend a light smoke on the porchetta, so use your wood chips sparingly.
- Place the porchetta in the grill or smoker, insert a probe thermometer, and cook until it reads 145 degrees F, 2 to 3 hours.
- Remove it from the heat and let it rest for 10 to 15 minutes. You’re ready to feast! You can slice slabs and eat it right away, or you can cool it and save it for later use. Slice into about 3-ounce portions.
- For the zesty 3-pepper sauce: In a sufficiently large vessel, combine the pepperoncini brine and roasted red pepper brine, then add the sriracha until the liquid is a really beautiful orange, comparable in color to a blood orange-flavored San Pellegrino (we know this because of certain practical jokes that have been pulled in our deli).
- Preheat the oven to 500 degrees F.
- In a sizzler pan, place the bread with the buttered inside face up. On the bread bottom, place sliced olives (enough to mostly cover) and a porchetta portion. On the bread top, place pepperoncini (enough to mostly cover) and 2 slices provolone.
- Run the sizzler pan through the oven, about 3 minutes. Turn the two open-faced bread sides into one cohesive sandwich unit, then cut on a bias into thirds. Plate with a pickle slice, a chocolate mint and a small dish of zesty 3-pepper dip sauce (for dippin’, duh).
