Big’s TailGate Special for This Weekends Red Raider Home Opener

This Saturday is Texas Tech's Home Opener and that means TTU campus will be smokin'... literally.

Every part of a pig from the rooter to the tooter will be smoked, BBQ'd and charcoaled to perfection.

The cold beer flowing, margarita's frozen and live music jamming. The atmosphere that is, and can only be Raidergate.

With all the so called "chef's" putting on their best spread and recipes , take a play out of my playbook and impress your posse with something that is sure to impress...

Big's Spiral Smoked Porchetta (pork-etta)

What your gonna need:

1 Pork tenderloin

1 pork belly (if you can find one with the skin on that is the way to go but skinless will work just as well

Lets make a Dry Rub:

• 1/4 cup Garlic Powder
• 1/4 Cup of Onion Powder
• 1 Cup Sea Salt (Kosher Salt)
• 2 Tbsp Fresh Cracked Black Pepper
• 2 Tbsp crushed Red Pepper Flakes
• 1 Tbsp crushed Toasted Fennel Seed
• 1 Tbsp crushed Toasted Coriander Seed
• 3/4 Tsp Chopped Dried Rosemary

Rub down both sides of the belly and tenderloin with this dry mix and wrap meat in plastic wrap and set it in the icebox for 24 hrs.

Now for the Fresh Herbs

• The Zest of 2 lemons
• Fresh Rosemary
• Fresh Italian Parsley
• Fresh Sage leaves
• Fresh Fennel Fronds (the fine leafy parts at the top of the bulb)

Mix all of these with Olive Oil and rub down your tenderloin and inside of  your belly (skin-side down)

Now take your tenderloin, place it on one side of the belly and roll it up. Take some cooking string and secure the roll every 2 inches.

Go ahead and cover the rolled Porchetta with your dry rub and make sure that smoker is smokin' low and slow.

To the smoker we go. 200-225 and let it go until internal temperature reaches 160 degrees. Make sure that internal temp is there so we don't get anyone sick.
Here is what your looking forward to: