Spiedo Bresciano (I did it)

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.



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


Started salting with coarse sea salt 2 hours into cooking. This salt melts very slowly and coats the meat.


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


The cooking was done at 6:30 pm and I removed all the metal panels around the grill to reveal the “Spiedo Bresciano”




And dinner is served!!

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……

HOLY COW!

that was very nice.
Thank you for sharing.

A feast like that is an incentive to graduate and not drop out. Holy Crap! You know how to treat your family. The paste you made for the poultry looks especially good to me. Bravo, sir!

All I can say is "Oh my goodness" It all looks absolutely wonderful, and I do believe you treated your family rather well! Thanks for sharing.

Holy S**t Batman that looks awesome.....and a lot of work.
Your the man

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

Awesome... I truly wish I was there!

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

Just amazing. I think I might have to finally break out my rotisserie for the CG.

Looks like a great time!

Thanks for sharing