The Art of BBQ: A Step-by-Step Guide to Pitmaster Privilege

Ah, the sweet taste of pitmaster privilege. It's a feeling like no other, and one that requires dedication, patience, and a passion for good food. In this article, we'll take you through the step-by-step process of creating an out-of-this-world pork belly roll, also known as a porchetta. From preparing the ingredients to grilling and resting, we'll cover it all.

The First Step: Preparing the Spinach and Boretta

We're going to start with a handful of fresh spinach, loaded on top of our poor pitmaster. The look on his face is priceless - "You've got to have the spinach and boretta," he says. And we agree, because who doesn't love a good combination of creamy cheese sauce and crunchy greens? We add some garlic on top, because everything's better with garlic, right? Our Pit Master Privilege (PMP) level is officially upgraded.

The Rolling Part: A Cigar-Like Experience

Now it's time to roll our pork loin. It's like rolling a cigar - you want to get it just right, so it doesn't come undone at any point during the cooking process. We've got our SPG (Special Pork Grill), and we're using the original SPG model, because let's be real, there are fakes out there, and we appreciate authenticity. The rolling part is easy; it's all about finding that perfect balance. Our PMP levels are rising, as we continue to demonstrate our expertise.

Butcher String and Pork Belly Bacon: The Secret to Success

Next up, we're layering on some pork belly bacon. This adds a salty, smoky flavor to the dish that will leave everyone begging for more. We use high-quality pork belly bacon because, let's face it, everything is better with bacon. Our butcher string is essential for keeping everything together - we can't have our beautiful porchetta falling apart on us. With these two ingredients in place, we're well on our way to creating a masterpiece.

Tying It All Together

Now it's time to tie the whole thing up with some more butcher string. This is where things get really interesting; you've got to be precise and gentle, so you don't pull too tight or too loose. Our PMP levels are through the roof now; we're getting close to achieving Pitmaster Mastery.

The Grill: Where Magic Happens

We fire up our grill, a trusty old Santa that's been with us for years. It's time to cook this bad boy to perfection. We set it to 325°F, medium heat, because we don't want to rush the process or burn anything (although, let's be real, that can happen too). Our internal temperature is going to reach 150°F; then we'll wrap it in foil and let it rest for about an hour.

Sides: The Unsung Heroes

While our porchetta is resting, we're cooking up some delicious sides. We've got beans, onions, and potatoes - the holy trinity of BBQ sides. These are the real MVPs, because they complement the main event perfectly.

The Final Countdown: Time to Rest

With an hour's worth of waiting time left on our porchetta, we take a moment to appreciate the fruits of our labor. It's been cooked to perfection, and we can't wait to sink our teeth into it. The anticipation is killing us - will it be tender? Will it be juicy? One thing's for sure: this porchetta is going to be off the charts.

The Big Reveal

Finally, it's time to cut into our masterpiece. The moment of truth has arrived. We take a deep breath, and... oh man. This is it. This is the best pork belly roll we've ever made. It's tender, juicy, and full of flavor - everything a pitmaster could ask for.

Pitmaster Prep: Taking BBQ to the Next Level

At Pitmaster Prep, we believe that anyone can become a master of their own grill. We offer classes, workshops, and online resources to help you achieve your BBQ goals. Whether you're a seasoned pro or just starting out, our expert guidance will have you cooking like a pitmaster in no time.

So what are you waiting for? Join us at Pitmaster Prep, and let's take BBQ to the next level together.

"WEBVTTKind: captionsLanguage: engoing to smoke me a Fatt brisket I got my Barbe bit boys.com today we're cooking up this stuffed pork loin at the pit and it's real easy to do as long as you get a Little Help from some of your friends who are not always on the same Planet all right for this recipe you're going to need to uh chop up some garlic you got to have garlic and here we're going to add some uh olive oil you're going to need some Sage all right this is dried sage and here we've got some Italian seasoning all this is what they call it it's a blend of uh dried basil margarine oregano rosemary thyme this is the poretta Virgin right of the stuffed porkloin and uh this is why we've got a lot of Italian seasoning in there it's real traditional and if you've never done it this way you got to check this out now this is straight from the butcher there's very little preparation uh you might want to trim off a little bit of the uh fat on the outside but pretty much keep it as is we need as much fat as possible and we're doing a low in slow version of the poretta we're going to take our time we want to keep it nice and moist and tender so um all right what you're going to do now is roll this pork loin out so you take your uh handy blade we're using our 10-in Butcher and you bend that slice all right and we're going to show you pretty much every detail of this for those who've never uh rolled out a pork loin it's real easy to do as you can see oh man I am telling you this isn't your Mama's uh ordinary pork roast we're going to make it real good good enough for a holiday meal right so you can see the way we insert the blade just slightly and she begins to roll out for you simple enough now your butcher can do this for you but he's going to charge it so the heck with that do it yourself just slice and peel and you end up with a nice flat piece of pork roast or pork loin it's going to be like the crust or a pizza oh man you kidding me simple enough now of course we could have really fast forward this but uh no that's not what we're about we'll take the time show you how it's done that's what it's all about making it look real pretty all right see that now if you've never done a poretta on the grill before you definitely got to check it out there's a lot of added flavor you can't get out of your uh kitchen oven right you got that little smoky flavor and that makes this roast all right so Next Step we're going to take our garlic and olive oil and seasoning and put it all over the top of this pork this is where you're going to get a lot of your flavor now oh man this won't take long to do maybe a couple hours there slow roast on your grill more or less now of course we're going to add our pork privilege and uh you can use what additional seasoning you want we use in our pork privilege you can get that over on our website and we appreciate your support by checking out our merchandising and of course so now because we're doing uh Italian style stuffed porkloin here we're adding a Italian dried ham or called the Bruto right and you really want to load it on oh man you kidding me you can just eat it like that now we're going to add some cacola again it's a h cured pork just comes from a different area of the animal of course lot of flavor and you want to load it on oh man I am telling you this will end up out of this world trust me just hang in there all right now you can get a hot cacola as well well add a little more heat to this that's optional oh man now we're going to add some uh hard salami like a Genoa salami again packing in the flavor is going to be good now there's never enough salami it's like pepperoni in fact if you like pepperoni load some pepperoni on all right next you got to have the cheese and you want to use a provolone oh man load it on you got to have the cheese and your stuffed pork L right you kidding me best part of hang hanging at the pit of course prepping the food maybe have a few cold ones kicking back this is what we call good living and if you're not part of it well you're uh here on another planet too all right the cheese is on now this is the veggie part so if this uh if this bothers you just turn your eyes the other way because you're going to take some handfuls of fresh spinach and load it right on you got to have the spinach and the boretta yes you do you got to eh I guess it's Pit Master privilege all right we'll take a little bit of more of that garlic on there load it on your on your spinach and then we'll uh see seing it up a little bit we're using our SPG the original SPG there are fakes out there we appreciate it when you head on over to our website and uh purchase our SBG all right now this is the rolling part it's like rolling a cigar or whatever you roll you tuck it in and there's no fancy way of doing this just roll perfect I told you this would be easy to do now you're going to need to tie it up we want to keep everything together so so we've got some uh butcher string now these are these pork loins are one of the cheapest cuts of meat you can get in the market absolutely top grade currently at about $2 a pound that's retail and you can see you can feed a lot of people and if you're sick of those holiday turkeys check out the porado now here we're layering on some bacon just like that and we're going to go ahead and tie the bacon on as well we got ahead of ourselves now the bacon is optional but it adds a lot of flavor to this dish that salty Smoky taste the bacon get a good quality uh pork belly bacon again tie it all on we're going to be eating good tonight Martha give us a call we got some cab fair for you you see now we can show you this uh this whole process here of tying but you know what after a while I think you got it figure it out right so uh we'll just skip ahead here all right now this is ready to go on a grill and we're going to we're going to run the heat at about 325° fah kind of a medium Heat we don't want to cook it too fast and it generally doesn't take long we're looking for an internal temperature of maybe 150° F then we'll wrap it and let it continue to cook off to about 160 or so and uh of course I want to sprinkle on more of that uh pit boy pork privilege of course we appreciate your support for sure man you guys are helping us out thank you all right so next step the grill yep perfect now we're using one of our Santas here using it as a grill again this won't take long maybe a little over an hour but use your uh instant read Chef thermometer that to be safe and sure and uh all right nothing to do now but kick back and wait perfect perfect perfect oh yeah yeah oh man got some ters get some tatoes on the side oh take a look at that oh man nothing like a stuffed pork one right just check those temperatures perfect Lord have mercy oh man you kidding me now we're going to wrap this thing at least 45 minutes we're in no rush we can go an hour and this will uh help further tenderize this pork La petta beautiful beautiful beautiful oh yeah it's been on the grill for about an hour and 20 minutes or so at this beautiful wo so we'll let it rest we're going to throw on some sides so we'll cook these up there we go all right cooked inators nothing to do now but to kick back relax oh man those sweets and whites coming right along now we got some beans and onions going on ins the side oh yeah you can set this por Chata any way you want oh yeah nice warm fire it's only about 35° Fahrenheit windshield today kind of w kind of Bal me so now who you kidding me woo oh man all right man cool beautiful cool beautiful beautiful now this is the best part this is the part where you've been waiting pretty much all day we call this pitm privilege the reason why we had have nearly 20,000 chapters in over a 100 countries because we all like to get together kick back with some good friends with family and talk about the good things in life right oh man now if you'd like to uh join us head on over to our website sign up your chapter right we'd be proud to have you then you too can make one of these out of this world pettas now we're going to set this up on some sandwiches but you can do a fancy ass plate if you prefer again that's Pit Master Prep can you smell that it smells good n n greetings earthlings we come to the world far away I have come to invade your primitive world do not be AB take me to your leader so the next time you're looking for a recipe for your pit no matter what planet you're on check out barbecu pit boys.com comegoing to smoke me a Fatt brisket I got my Barbe bit boys.com today we're cooking up this stuffed pork loin at the pit and it's real easy to do as long as you get a Little Help from some of your friends who are not always on the same Planet all right for this recipe you're going to need to uh chop up some garlic you got to have garlic and here we're going to add some uh olive oil you're going to need some Sage all right this is dried sage and here we've got some Italian seasoning all this is what they call it it's a blend of uh dried basil margarine oregano rosemary thyme this is the poretta Virgin right of the stuffed porkloin and uh this is why we've got a lot of Italian seasoning in there it's real traditional and if you've never done it this way you got to check this out now this is straight from the butcher there's very little preparation uh you might want to trim off a little bit of the uh fat on the outside but pretty much keep it as is we need as much fat as possible and we're doing a low in slow version of the poretta we're going to take our time we want to keep it nice and moist and tender so um all right what you're going to do now is roll this pork loin out so you take your uh handy blade we're using our 10-in Butcher and you bend that slice all right and we're going to show you pretty much every detail of this for those who've never uh rolled out a pork loin it's real easy to do as you can see oh man I am telling you this isn't your Mama's uh ordinary pork roast we're going to make it real good good enough for a holiday meal right so you can see the way we insert the blade just slightly and she begins to roll out for you simple enough now your butcher can do this for you but he's going to charge it so the heck with that do it yourself just slice and peel and you end up with a nice flat piece of pork roast or pork loin it's going to be like the crust or a pizza oh man you kidding me simple enough now of course we could have really fast forward this but uh no that's not what we're about we'll take the time show you how it's done that's what it's all about making it look real pretty all right see that now if you've never done a poretta on the grill before you definitely got to check it out there's a lot of added flavor you can't get out of your uh kitchen oven right you got that little smoky flavor and that makes this roast all right so Next Step we're going to take our garlic and olive oil and seasoning and put it all over the top of this pork this is where you're going to get a lot of your flavor now oh man this won't take long to do maybe a couple hours there slow roast on your grill more or less now of course we're going to add our pork privilege and uh you can use what additional seasoning you want we use in our pork privilege you can get that over on our website and we appreciate your support by checking out our merchandising and of course so now because we're doing uh Italian style stuffed porkloin here we're adding a Italian dried ham or called the Bruto right and you really want to load it on oh man you kidding me you can just eat it like that now we're going to add some cacola again it's a h cured pork just comes from a different area of the animal of course lot of flavor and you want to load it on oh man I am telling you this will end up out of this world trust me just hang in there all right now you can get a hot cacola as well well add a little more heat to this that's optional oh man now we're going to add some uh hard salami like a Genoa salami again packing in the flavor is going to be good now there's never enough salami it's like pepperoni in fact if you like pepperoni load some pepperoni on all right next you got to have the cheese and you want to use a provolone oh man load it on you got to have the cheese and your stuffed pork L right you kidding me best part of hang hanging at the pit of course prepping the food maybe have a few cold ones kicking back this is what we call good living and if you're not part of it well you're uh here on another planet too all right the cheese is on now this is the veggie part so if this uh if this bothers you just turn your eyes the other way because you're going to take some handfuls of fresh spinach and load it right on you got to have the spinach and the boretta yes you do you got to eh I guess it's Pit Master privilege all right we'll take a little bit of more of that garlic on there load it on your on your spinach and then we'll uh see seing it up a little bit we're using our SPG the original SPG there are fakes out there we appreciate it when you head on over to our website and uh purchase our SBG all right now this is the rolling part it's like rolling a cigar or whatever you roll you tuck it in and there's no fancy way of doing this just roll perfect I told you this would be easy to do now you're going to need to tie it up we want to keep everything together so so we've got some uh butcher string now these are these pork loins are one of the cheapest cuts of meat you can get in the market absolutely top grade currently at about $2 a pound that's retail and you can see you can feed a lot of people and if you're sick of those holiday turkeys check out the porado now here we're layering on some bacon just like that and we're going to go ahead and tie the bacon on as well we got ahead of ourselves now the bacon is optional but it adds a lot of flavor to this dish that salty Smoky taste the bacon get a good quality uh pork belly bacon again tie it all on we're going to be eating good tonight Martha give us a call we got some cab fair for you you see now we can show you this uh this whole process here of tying but you know what after a while I think you got it figure it out right so uh we'll just skip ahead here all right now this is ready to go on a grill and we're going to we're going to run the heat at about 325° fah kind of a medium Heat we don't want to cook it too fast and it generally doesn't take long we're looking for an internal temperature of maybe 150° F then we'll wrap it and let it continue to cook off to about 160 or so and uh of course I want to sprinkle on more of that uh pit boy pork privilege of course we appreciate your support for sure man you guys are helping us out thank you all right so next step the grill yep perfect now we're using one of our Santas here using it as a grill again this won't take long maybe a little over an hour but use your uh instant read Chef thermometer that to be safe and sure and uh all right nothing to do now but kick back and wait perfect perfect perfect oh yeah yeah oh man got some ters get some tatoes on the side oh take a look at that oh man nothing like a stuffed pork one right just check those temperatures perfect Lord have mercy oh man you kidding me now we're going to wrap this thing at least 45 minutes we're in no rush we can go an hour and this will uh help further tenderize this pork La petta beautiful beautiful beautiful oh yeah it's been on the grill for about an hour and 20 minutes or so at this beautiful wo so we'll let it rest we're going to throw on some sides so we'll cook these up there we go all right cooked inators nothing to do now but to kick back relax oh man those sweets and whites coming right along now we got some beans and onions going on ins the side oh yeah you can set this por Chata any way you want oh yeah nice warm fire it's only about 35° Fahrenheit windshield today kind of w kind of Bal me so now who you kidding me woo oh man all right man cool beautiful cool beautiful beautiful now this is the best part this is the part where you've been waiting pretty much all day we call this pitm privilege the reason why we had have nearly 20,000 chapters in over a 100 countries because we all like to get together kick back with some good friends with family and talk about the good things in life right oh man now if you'd like to uh join us head on over to our website sign up your chapter right we'd be proud to have you then you too can make one of these out of this world pettas now we're going to set this up on some sandwiches but you can do a fancy ass plate if you prefer again that's Pit Master Prep can you smell that it smells good n n greetings earthlings we come to the world far away I have come to invade your primitive world do not be AB take me to your leader so the next time you're looking for a recipe for your pit no matter what planet you're on check out barbecu pit boys.com come\n"