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Greetings from Snowy Washington!
Hey everyone! Love the forums, already learning new stuff, and getting some delicious ideas! I'm Perry P. Perkins, a PNW lifer. I'm a third-generation chef, and grew up on kitchen floors. I love BBQ and grilling, and have been doing both for many years. I used to run a BBQ catering business...- Chef Perry
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- Replies: 6
- Forum: Roll Call
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Pork Head Porchetta
This was a bit of work, lol, but totally worth it. I've done a lot of porchettas, but I think this was the best I've tasted. Skinning the head was the hardest part. I'm sure it gets easier with practice, but is was a pain for a first timer. Stuffed with pork belly, and shoulder slices. Then...- Chef Perry
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- Replies: 18
- Forum: Nose to Tail
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Rotisserie pork loin?
Going to try something besides the usual birds on my rotisserie. Got a nice 1/2 pork loin in the fridge, and I'm thinking about rubbing with al pastor spices, or basting with a mojo. Has anyone done a loin like this before? Any suggestions? I'll be using my baby caja (picture below). Thanks...- Chef Perry
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- Replies: 8
- Forum: Pork
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Newsletter Signup?
Hey everyone, Apparently I'm a little slow today (so...business as usual), but I can't seem to find where I enter my name and email on the newsletter signup page? Help? Thanks! ~Chef Perry- Chef Perry
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- Replies: 0
- Forum: Report Issues
