Next year, you can come
Another version of Pan con Chicharron. Sandwich with fried Iberico Abanico pork with Peruvian Salsa Criolla. Normally served with Sweet Potato. Rico.
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Looks awesome, as always. Question for you, which lump charcoal are you using? I tried the Jealous Devil and while it is obviously fine quality the range in sizes of the lumps in the bags was tough to manage.
Thanks. Royal Oak with Weber lighter cube. Once I found this combo have not looked back. Have not really tried other charcoal so can’t speak to that. I just pile it in there, large and small pieces.
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Sunday was our 57th Anniversary. Since the weather was cool and damp, we could not celebrate with dinner outdoors at a restaurant. So, I cooked.
Here’s my blogpost: At Home 2025: 57th Anniversary Dinner | The Wizard of Roz
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Happy Anniversary!
Thanks!
Happy Anniversary!
Thanks!
For the first time this year, we had a meal on our patio. Started with gazpacho, perfect for a very warm day. Main course was salmon cooked on the grill and basmati rice.
My blogpost with details and photos: https://thewizardofroz.wordpress.com/2025/06/13/at-home-2025-first-al-fresco-meal-this-year/
Welsh Lamb Rack, Spiedie Kabobs with Tenderloin and Chicken Breast, Iberico Abanico Soy Garlic Mainade, Kurobuta Porterhouse.
R
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Not exactly cooking since Livoti’s fried the panelle. But as I was at the deli counter these fried little pieces of heaven were smiling at me. I took them home for brunch.
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Tenderloin. Specifically, grilled NZ Ocean Beef Grain-Fed Tenderloin with cajun seasoning. Kurobota Hot Dog added because why not? Tasty.
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Had a bunch of family over yesterday who were in town for a bigger bunch to come today for a party. I’ve been following Angelo Competiello on the socials for a while now and this was the perfect excuse to finally make the run up to Suffern to visit his shop. (It’s close enough to NJ 
)
Picked up some stuff but the main reason was to get his porchetta. Angelo provides cooking instructions and fortunately I didn’t mess that up. Well worth it if porchetta is your jam and you need to feed a crowd. You can obviously get it cooked by the pound at his shop if you don’t need 10lbs or more of pig. Really good guy who cares about sourcing great ingredients. https://www.altairpinia.com/
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if still available please share instructions! TY!
Here are his instructions:
Unwrap porchetta and leave in fridge, uncovered, until you want to cook it. Remove from the fridge at least 1 hour before cooking and let sit out on the counter, place it in a roasting pan with a rack if you have one (if not, balled up foil can suffice to lift it above the bottom of the pan) and generously salt the outside with sea salt. Meanwhile preheat the oven on 500° convection if possible . After the pork has been sitting out for a while and the oven is preheated, place the pork in the center of the oven. Rotate the pork often to make sure it crisps all around. Should take about 30 minutes depending on your oven. Then, open the oven for a couple of minutes and drop temperature down to 350°. Roast for 3-4 hours for half, 5 hours for whole, and check internal temperature. The goal is 140°. Since every sear and every oven is different and can be temperamental it’s always best to check before it might be done and gauge the rest of the time needed. For a half you’re looking at nearly 4 hours total. A whole up to 5 hours. With sear and all. But checking it early will help you gauge the remainder of the time. Once it hits 140° take the pork out and let it sit for at least 30 min to an hour before cutting into it. Enjoy 
Note: I tried to be smart and did 550 convection. It started getting too much color, too quick. Tented it with foil for the rest of the cook. Second note: don’t doubt the guy who has done tons of them.
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