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Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy® All Natural Garlic & Onion Hardwood Briquets
Cowboy®  All Natural Apple Hardwood Briquets bag
Cowboy® All Natural Apple Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Mesquite Hardwood Briquets
Cowboy® All Natural Hickory Hardwood Briquets Bag
Cowboy® All Natural Hickory Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® All Natural Range Style Hardwood Briquets
Cowboy® Apple Wood Chips bag
Cowboy® Apple Wood Chips
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Cowboy® Cherry Wood Chips
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Cowboy® Pecan Wood Chips
Cowboy® Hickory Wood Chips Bag
Cowboy® Hickory Wood Chips
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Cowboy® Mesquite Wood Chips
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Cowboy® Range Style Wood Chips
Cowboy® Smokin' Cups pack of three, hickory, mesquite and apple wood chip cups
Cowboy® Smokin' Cups
Cowboy® Apple Smoking Wood Chunks bag
Cowboy® Apple Wood Chunks
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Cowboy® Hickory Wood Chunks
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Cowboy® Mesquite Wood Chunks
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Cowboy® Cherry Wood Chunks
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Cowboy® Pecan Wood Chunks
Cowboy® Charcoal & Hickory Barbeque Pellets bag
Cowboy® Charcoal & Hickory Barbeque Pellets
Cowboy® Charcoal & Apple Barbeque Pellets bag
Cowboy® Charcoal & Apple Barbeque Pellets
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Cowboy® Hickory Barbeque Pellets
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Cowboy® Apple Barbeque Pellets
Cowboy® Mesquite Barbeque Pellets bag
Cowboy® Mesquite Barbeque Pellets
Cowboy® Range Style Sweet & Tangy BBQ Sauce Bottle
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Cowboy® Smokehouse BBQ Sauce
Cowboy® Prairie Fire Hot & Spicy BBQ Sauce Bottle
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Cowboy® Hickory Pit-Style Cookin' Wood Bag
Cowboy® Pit-Style Cookin' Wood
Cowboy® 100% Natural Wood Wool Firestarters bag
Cowboy® 100% Natural Wood Wool Firestarters
 

Entrees

Grilled Rotisserie Porchetta

Cooked low and slow, this features a fresh basting paste that includes fresh thyme, oregano, rosemary and lemon zest

Grilled Rotisserie Porchetta sliced Grilled Rotisserie Porchetta sliced

This recipe from Sylvie Curry of Lady of Q. Sylvie recommends adding nuts, capers, or dried fruits for even more flavor

Ingredients

Yields: 6-8 servings
Cook: 90 minutes
Prep: 8 hours


• 1 (5-8 pound) skin whole pork belly
• 1 tablespoon fresh thyme
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 2 tablespoons fresh rosemary, chopped
• 1 teaspoons dried sage leaves
• 10 garlic cloves, chopped
• 2 lemons, finely grated zest
• 1 1/2 tablespoons kosher salt
• 1 teaspoon fresh ground pepper
• 1/2 teaspoons red pepper flakes
• 1/4 cup extra-virgin oil
• 1 roll of butcher string
• Cowboy® Hickory Wood Chips

Preparation


• Rinse pork inside and out with cold water and pat dry with paper towels
• Score skin and fat all over pork. Do not score all the way through meat
• In a large mixing bowl, combine thyme, oregano, fennel seeds, rosemary, sage, garlic, lemon zest, salt, black pepper, red pepper flakes, and olive oil to form paste like mixture
• Rub mixture evenly all over the pork and roll the porcelet into a tight log shape securing with butcher’s string at 2-inch intervals
• Transfer pork belly to an aluminum pan uncovered and refrigerate for at least 8 hours or overnight (Grill tip: leaving it uncovered helps dry out the skin so it better cooks to create a crispy skin)
• Soak Cowboy Hickory Wood Chips in water for 30 minutes
• Fill half of the grill with Cowboy Hardwood Lump Charcoal in charcoal chimney and let burn for 10-15 minutes
• Run spit of rotisserie through middle of pork roll and secure ends with rotisserie forks
• Once grill is hot and coals have ashed over, drain water from wood chips and add them to hot coals
• Bring the temperature to 400-450 degrees and place rotisserie over indirect heat, placing a shallow drip pan beneath the grate
• Cover grill and allow pork to cook for 45 minutes, adding lump charcoal and wood chips as needed to maintain temperature throughout cooking time
• Decrease the grill temperature to 325-350 degrees cooking until skin has crisped and internal temperature has reached 160 degrees
• Remove from grill and allow to rest for 20 minutes
• Cut into thick slices and enjoy!

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