I've watched a number of your videos tonight, SIR YOU CAN COOK!!!!!! BRAVO I TAKE MY HAT OFF TO YOU!!! I'm going to try some of your recipes! Thank You so much!
I’ve been stuck in a bit of a “Woodfire oven cooking ideas” RUclips wormhole the past few days. Become a bit sick of the standard pizza night. This is by far the most impressive thing I’ve seen. Wow, just wow. I hope I can get it half as good as that looks.
Thank you so much Ben! The honey is key. Such a great flavor combination of floral and sweet ,of the honey, with the crunchy and smokey pork. Hope you enjoy the recipe
@@WolkbergArtisans2019 we did this recipe and loved it. Will do it again for Christmas and maybe do one more test run before hand to make sure. Thanks again
Great video, looks delish. One comment, if you were to roll it the other way you would get 100% of the skin cooked and crackling. Rolling skin on the inside leaves some of it less than cooked to the desired crispness. Otherwise, I'd say perfect.
Thank you for watching. The cooking time was around 2 hours @ 150°C. Give or take a few minutes, depends on your oven and thickness of the Porchetta. Ideally you want to cook it untill the internal temp is about 62°C. The oven was only open to check on the roast.
I've watched a number of your videos tonight, SIR YOU CAN COOK!!!!!! BRAVO I TAKE MY HAT OFF TO YOU!!! I'm going to try some of your recipes! Thank You so much!
Thank you! We try our best! Thank you for watching!
I’ve been stuck in a bit of a “Woodfire oven cooking ideas” RUclips wormhole the past few days. Become a bit sick of the standard pizza night. This is by far the most impressive thing I’ve seen. Wow, just wow. I hope I can get it half as good as that looks.
Thank you so much Ben! The honey is key. Such a great flavor combination of floral and sweet ,of the honey, with the crunchy and smokey pork. Hope you enjoy the recipe
@@WolkbergArtisans2019 we did this recipe and loved it. Will do it again for Christmas and maybe do one more test run before hand to make sure. Thanks again
Wonderfull. Looks very appetizing. Crispy and juicy. Well done
Very well done just another way of cooking a great cut of pork. Love your oven.
Glad you enjoyed it.
We have bricks oven in our house, and thank you for sharing your style in doing it,, GOD BLESS
That is awesome! Thank you for watching!
Looks incredible!
Great video, looks delish. One comment, if you were to roll it the other way you would get 100% of the skin cooked and crackling. Rolling skin on the inside leaves some of it less than cooked to the desired crispness. Otherwise, I'd say perfect.
Sooo yummy
Thank you 😋
His lighting skills were EggCellent
That skills can not be egg-nored... Thank you for watching Chef!
Thank you chef
You are most welcome
Another great video! Really looking forward to your website so that I can pick up your recipes. Need some advise on cooking in a pooitjie
Hi Jared. We have a few potjie recipes on RUclips as well if you want to have a look.
Love your channel and getting some great ideas for the braai. One quick question, what are you pouring on the egg carton, it looks like olive oil?
Hi. It's old, used cooking oil that I pour onto the egg cartons. Works extremely well as a firelighter. Thank you for watching.
@@WolkbergArtisans2019 Fab idea as we all have tons of it and it's great to make use of it again.
Hi
Well done. Looks amazing
How long did you cook it for?
Was the oven door open the whole time?
Thanks
Thank you for watching.
The cooking time was around 2 hours @ 150°C. Give or take a few minutes, depends on your oven and thickness of the Porchetta. Ideally you want to cook it untill the internal temp is about 62°C.
The oven was only open to check on the roast.
Please send me a slice of that lovely pork.
On its way😉
Ek weet die video is nou al 5 maande terug geplaas . . . . . . . maar o Vader!
Definitief 'n wenresep!
Did you really waste all of that olive oil starting a 🔥?
What the hell🤪
😉It was used cooking oil. Works great!
Sigh... [Adds woodfire oven to wishlist.]
Hahaha! Also works great in a regular oven, just a bit tastier in a woodfire oven.
You forgot about the twine.
are you sure youre not missing some herbs ?? thats too much herbs ,,....