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Spiedo Bresciano (I did it)

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Post Wed Jun 06, 2012 5:13 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Spiedo Bresciano (I did it)

If you all remember I posted a while back a topic about Italian BBQ “Spiedo Bresciano”.
Well, I finally did it… :)
Here is the link from the old thread: viewtopic.php?t=19498&highlight=spiedo

My daughter and several of our friends children have just graduated from High School, so we through them a graduation party.

I started with 2 pork shoulders sliced into thin steaks, 3 racks of ribs cut up into 2-bone sections, 6 chickens cut up into 10 pieces each, and 9 quails.
Here are some thumbnails of the prep work (click on them to expand)
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I started seasoning with bunch of herbs- Sage, Thyme and Rosemary.
Per traditional recipe I placed on leaf of sage in each pork cutlet. I also brushed each cutlet with garlic EVOO, and seasoned with my own seasoning salt and Mediterranean seasoning mix.

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The ribs were done the same way except I chopped the herbs finely any sprinkled them all over.
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For the poultry, I chopped the herbs finely, added lemon zest and made a paste of EVOO, garlic, lemon juice, and the herb/zest mixture. Also used same seasoning as above.
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I let all the meat marinate over night.
The day of the party we started skewering the ingredient. I cut up the potatoes last so they wouldn’t turn brown and wrapped the chicken breasts with bacon and added sage leaves between the layers of meat per traditional recipe.
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Started cooking about 2:30 in the afternoon and an hour into cooking I added butter, bacon and herbs to two channels that were setting on top of each spit and had several holes drill into them for auto basting :)
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Started salting with coarse sea salt 2 hours into cooking. This salt melts very slowly and coats the meat.
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Maintained the grill temp around 250 degrees or less and cooked the meat for a total of 4 hours.
Some thumbnails during the cooking process (click on them to expand)
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Made a big pot of polenta to go with the meal- traditionally served with this dish
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The cooking was done at 6:30 pm and I removed all the metal panels around the grill to reveal the “Spiedo Bresciano” :)
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And dinner is served!!
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The meat was perfectly cooked and the flavor was awesome. My biggest surprise was the Ribs. They were so good and tender. Since I was not used to eating ribs that weren’t coated with sweet rub and bathed in BBQ sauce, I thought they were going to be plain, but they really had a good flavor and I’d cook them again like this. The pork shoulder cutlets were also very tender and flavorful.

Sorry for posting too many pix, but I wanted to illustrate the whole process. It was a successful first attempt, but lots of work…
I think this may have been the first Spiedo Bresciano in America……
Last edited by BBcue-Z on Fri Sep 07, 2012 2:18 pm, edited 1 time in total.
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Post Wed Jun 06, 2012 5:39 pm
lostarrow well done
well done

Posts: 594
Location: mississippi
HOLY COW!
New Braunfels
vermont castings gas grill
WSM
Char-Griller Kamodo

Post Wed Jun 06, 2012 6:32 pm
Askanison medium
medium

Posts: 121
Location: Philadelphia
that was very nice.
Thank you for sharing.
Chargriller Duo w/ SFB
Weber 18.5" Kettle

Post Wed Jun 06, 2012 7:55 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
A feast like that is an incentive to graduate and not drop out. :shock: Holy Crap! You know how to treat your family. The paste you made for the poultry looks especially good to me. Bravo, sir!
Large BGE
CG Duo with SFB

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Post Wed Jun 06, 2012 8:37 pm
jstewart well done
well done

Posts: 945
Location: Simi Valley, CA
All I can say is "Oh my goodness" :D :D :D It all looks absolutely wonderful, and I do believe you treated your family rather well! Thanks for sharing.
Jimmy
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CG Super Pro w/SFB
Weber One Touch Silver

Post Thu Jun 07, 2012 9:48 am
Michigander medium-rare
medium-rare

Posts: 71
Location: West Michigan
Holy S**t Batman that looks awesome.....and a lot of work.
Your the man
Smoke it like you stole it

Post Thu Jun 07, 2012 10:03 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

:shock: That is impressive...words cannot begin to express...

Post Thu Jun 07, 2012 11:05 am
QJuju well done
well done

Posts: 1916
Location: Louisville, Kentucky

Awesome... I truly wish I was there!
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Post Thu Jun 07, 2012 2:34 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7435
Location: Stoughton, WI
WOW! What an accomplishment!

Z, how much time do you think it took you from start to finish? You must've begun planning this weeks ago!

Brad

Post Fri Jun 08, 2012 9:07 am

Posts: 187
Just amazing. I think I might have to finally break out my rotisserie for the CG.
A bbq is only PARTLY about the food. It's MOSTLY about getting together and hanging out in the backyard with friends.

Post Fri Jun 08, 2012 9:23 am
Trollby well done
well done

Posts: 1300
Location: MadCity, WI

Looks like a great time!

Thanks for sharing


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