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Post by armrandy on Oct 25, 2014 9:36:02 GMT 10
Hi all.
Still getting my feet wet but really enjoying the weber family Q.
Did a beef roast last time and other than being a little over cooked (will adjust the times next go) I'm pretty happy.
The challenge presented to me is a roast pork with a bit o' crackling.
Any recipes floating around? I bought the Captain's book (thank you!) but still looking.
Many thanks for any hints you can provide.
Cheers, Randal
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Post by Gus65 on Oct 25, 2014 9:44:22 GMT 10
Seen heaps I pork being done on its side so the fat runs off. Score it, rub salt on it and lean it an a cast iron pot or grab a roast holder from Aldi for three bucks.
There'll be someone along shorty with pictures. I don't do a lot of pork because the kids won't eat it.
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Post by smokey on Oct 25, 2014 11:44:54 GMT 10
Captain is the man to advise on the Q settings but in general for pork crackle, Score the skin if it isn't allready, and pour a jug of boiling water over it. Towle dry and place uncovered in the fridge for a few hours to dry. Then smear a little oil over and rub Salt all over, I use Chicken salt. be liberal with it Then Hot roast it at 220c until you have crackle then turn the temp down to around 140c till done. There are tricks you can do if its cooked and no crackle such as using a heat gun or looft lighter charcoal starter (from bunnings) to quickly flash the skin. Here is the roast holder Gus was talking about Also at bunnings for $12 Excuse the burnt spuds   |
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Post by smokey on Oct 25, 2014 15:09:22 GMT 10
Here is the same rack and a belly using the drip off method that Gus also mentioned. The idea is to keep juices from pooling. Not a problem with the round shape rolled loin above. This one was "saved" with a heat gun. Only you and I know that, The eaters didn't have a clue   |
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Post by percelq on Oct 25, 2014 20:33:44 GMT 10
Much the same as Smokeys Im a salt and oil man. Hot water on the rind, open it up, dry, oil and salt, blast and then settle.   |
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Post by armrandy on Oct 26, 2014 16:22:59 GMT 10
Fantastic all, thank you muchly.
if there are any Q-centric tips they are most welcome but this will be the go next weekend! :-)
Wish me luck
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Post by chrisg on Oct 27, 2014 18:23:52 GMT 10
 A little late for you, sorry about that V8s dominated my weekend Hopefully you have found that on the Family Q it's easy, I must say it really wasn't a big deal on the 220 either despite what people say about it not getting as hot as it might. Heat is the thing with crackling pure and simple, but even with it you won't get good satisfying crackle unless you follow the tips above, hot water, dry (most important) salt and oil. I don't think it is a case of any one way though. On the 220 being I was a bit concerned about the temperature I reversed things around a little and gave the pork a good rub with salt after scoring first then refrigerated it for a few hours before rinsing it with the boiling water and giving it a final oil and salt rub before roasting. It came out fine but I have only done it the once on the 220 so far - like Gus my wife is not a big pork fan BUT loves crackle - go figure I actually when I do cook pork do it different again because I really do like pork cooked nice and slow, not pulled pork stage just a slow roast to keep it nice and juicy. So I score the skin on the roast and oil and salt it then remove it and roast the meat separate on a lower heat, once done I foil it and keep it warm in a towel stuffed esky whilst cranking up the oven to do the crackle. Works every time However no harm in blowtorching in extremis Cheers |
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aydee
New Member
Posts: 17 
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Post by aydee on Nov 1, 2014 12:14:33 GMT 10
One thing I learnt that works suprisingly well.
IF the crackling doesn't 'crackle', put the rind in the microwave for 30 seconds on high. Take out and set on a rack to dry for 2 - 5 minutes.
I've found it works really well. I've managed to turn soggy lumps of rind into crackling using that method. However, I recommend cutting off the good bits of crackling. There's something better about it being 'done right'.
AD
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Post by armrandy on Nov 23, 2014 11:12:34 GMT 10
Hi All
It took a couple of weeks longer than planned to get the roast pork going but did it last night and... YUM!!
So much so that my Wife has told me that I'm cooking Christmas lunch 
Cool by me, enjoyed the cook and especially the results, some of the best crackling I've ever eaten. I reached for my Wife's and she told "fork off"! 
My thanks for the advice!
Cheers, Randal
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Post by smokey on Nov 23, 2014 11:44:55 GMT 10
That looks so good, A win for sure Looks like you timed the veg spot on. Off and racing now mate. |
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Post by chrisg on Nov 23, 2014 12:20:10 GMT 10
Indeed, looks great Cheers |
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