Chef Francesco Ricchi, of Cesco Osteria in Bethesda, Maryland, prepares a classic Tuscan Porchetta pig roast. First he debones the pig leaving the head and skin intact, then he prepares a fresh seasoning which he applies liberally to the meat before rolling the pig back up, tying it tight and getting it ready for grilling. In this case, he is getting ready for our “Novemberfeast” on 11/10 featuring DC Brau beer (tickets @ ) If you want to participate in future swine tastings just go to and sign up for our announcements.
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Barbeques Galore Grill32 Challenge -- Week 29, Day 4 - Word of the day "Chuck Roast" -- The Argyle Grill: grilled meatloaf sandwich with portabella mushrooms and smoked cauliflower mash. Follow my cooks for the Gril...
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Perfect for your Superbowl celebration. Toasted bread piled with Roast Beef, dripping with Havarti cheese, and topped with spicy Mexican mayhem mayonnaise. Touchdown! For the full recipe visit:
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Roli Roti rotisseur, Thomas Odermatt, puts together a porchetta sandwich at the Ferry Building Farmer's Market.
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Chef Ben Ford, of Ford's Filling Station in Los Angeles, explains how he makes porchetta, a deboned suckling pig that's seasoned with fennel, rosemary, and other herbs, rolled up, and roasted. It's served with beans ...