|
Post by shayneh2006 on Apr 10, 2015 19:11:19 GMT 10
Ive really nailed this.....
I remember reading a thread on another BBQ forum about the need to steer clear of Cryovaced Pork if you want a good crackle. Well, what a crock of S........
The last one I did was a sealed piece of leg from Aldi, with the crackle turning out superb, and just like the shoulder I did tonight.
No hot water poured over. No drying the skin in the fridge prior.
Just scoured, Canola oiled then rubbed with salt. On the kettle rotti preheated to 500F for 30 mins, then backed off to 400F for the remainder of the cook, results in a first class crackle.
Couldn't be easier
Shayne
|
|
|
Post by smokey on Apr 10, 2015 21:37:16 GMT 10
Yep, I've came to the same conclusion. Maybe the tricks help but it really comes down to temps and a clean non smokey fire. Thats a great looking shoulder Truth be told, The best pork crackler bbq I ever had was my weber silver with the gas kit in it. It just worked. The BGE goes well depending on what fuel. Soon as I got caught up with pit cooking my results when't down hill regarding pork crackle. I thought smoke was more important than temperature.
|
|
|
Post by shayneh2006 on Apr 10, 2015 21:54:00 GMT 10
I thought smoke was more important than temperature. A problem that often has to be dealt with, especially when veggies in with the roast are concerned. Shayne
|
|
davo
New Member
Posts: 36
|
Post by davo on Apr 10, 2015 21:55:47 GMT 10
Yep, I've came to the same conclusion. Maybe the tricks help but it really comes down to temps and a clean non smokey fire. Thats a great looking shoulder Truth be told, The best pork crackler bbq I ever had was my weber silver with the gas kit in it. It just worked. The BGE goes well depending on what fuel. Soon as I got caught up with pit cooking my results when't down hill regarding pork crackle. I thought smoke was more important than temperature. Yeah I agree Mick, smoke can actually ruin a good crackle, I did one in a kettle once and was expecting some Kiwi friends from work to come over and so I thought..those guys love their hungies so I added a a few chunks on 2 very hot per side fires and closed the lid...after about an hour I thought I'd check on it (pre-temp module days) and it was as black as Jackie Jackie's foot.....Oh Christ.....what have I done and i was too pissed and it was too late to jump in the car and get another roast...they'll be here any minute......so I raced upstairs and grabbed my only temp guage....a Weber one with a dial face on it......went down, stuck it in the thickest part of the roast and it went to 72C....awesome..so off it came. All was not lost though..after they turned up and I showed them what happenned....Kimi broke off a bit of black crackling and said "yeah she's a bit black but man this is good.....just back off with the smoke a bit next time and it'll be sweet.....the meat though...was the best...I couldn't believe it....t'was so succulent....that time It was more luck than any kind of management...never done that again but...
|
|
|
Post by smokey on Apr 10, 2015 22:21:40 GMT 10
Funny story Davo, Those Kiwis do know there stuff. he's a good fella for letting you off the hook and yep. Adding smoke can be a trap when it's just not required. Nowdays, as you well know I've had my play and need to actually cook food the family can eat. Smokey food being a treat rather then the norn lest they get sick of it and revolt.
|
|
davo
New Member
Posts: 36
|
Post by davo on Apr 10, 2015 23:16:19 GMT 10
Yes Mick and I think while this new Smokey (pun intended) craze is now happening in Australia, the punters who are new to the game and are all enthusiastic about this new way to BBQ, must understand to some people whether they are friends, relatives or neighbours may not like the strong taste that smoke leaves just as many people can't tolerate hot spicy foods (especially my Mum).
I find that lamb doesn't require much smoke as it sort of ruins the taste.....maybe a slight wisp of smoke is ok but heavily smoked lamb for me is a turn-off.
When I lived in Sydney, my next door neighbour couldn't tolerate smokey food like that came out of the Traeger or my WSM, he preferred the solid hotplate job of BBQ.
So yeah it's not for everyone and guys like us have done it all long before the NEW TREND and know when to back off with the smokey stuff.
Speaking of the WSM, these days when i do whole chicken, rather than adding smoke wood, I leave the pan out and use it like a UDS and let the chicken smoke itself...not overpowering but it's still there. a lot to be said about that style and it's a lot hotter than the 220F. Best i got mine up to is just under 400F using HB's, probably redgum charcoal would go better.
Cheers
Davo
|
|
|
Post by smokey on Apr 11, 2015 17:46:07 GMT 10
Kicking back, having a Havana Club and Coke with a pork loin in the Komado. Its 56c internal ATM and the crackle is looking promising. Its been going at 260c for 40 minutes Just slowed it down to 180c . Ill post a few pics here later
|
|
|
Post by chrisg on Apr 11, 2015 18:02:05 GMT 10
Rum and coke -the devil's brew Sounds good. I was going to say earlier, smoke is one of those things you just HAVE to give a go, but it really has it's place. I made the mistake of hickory smoking a large chicken Australia Day, there really wasn't much call, wife was decidedly unimpressed - until she got to the deeper meat I'm going to be reserving it much, much more Cheers
|
|
|
Post by smokey on Apr 11, 2015 20:43:39 GMT 10
The rums didn't cloud my cooking Total success ! Roast on a bed of mixed veg, Apple and Rosemary. Cooked indirect as per previously mentioned I mashed some of the apple veg and made a gravy. This was so crackle good the whole family were laughing at how loud the eating was Done exactly as per the convo above re clean hot fire and no smoke other than what red gum lump gives off.
|
|
|
Post by gatsby on Apr 12, 2015 5:30:06 GMT 10
That pork looks fabulous. Shayne - I would have thought the sides of the shoulder would be more burnt than the middle due to getting closer. Did you do indirect and use the oven bake effect of the kettle? It looks like foil under the pork?
Thanks for the info about too much smoke. That little gem will be filed away.
Cheers
|
|
|
Post by shayneh2006 on Apr 12, 2015 9:18:41 GMT 10
That Pork looks superb Mick and the crackle, right on brother . Nice work on the Veg too. I have just made a discoverey with the veg that the crew here are demainding it everytime we have a roast now. I small dice everything, uniformly (Potato, Choko, Egg plant, Carrot, Beetroot [pretty lucky to have this fresh] Pumkin), then high heat fry in Butter/evoo in a heavy pan. Season with S&P and add a few diced red onions and continue to fry until cooked to 60%, topped with a few diced ripe Tomatoes, then into an oven. At about 90% done, i sprinkle a handfull of grated Parmesan over the top to finish. Its amazing how it turns out. Caramelised, crunchy and an explosion of flavour. The crew here reckon i am now banned from baking veggies the standard way...... ......and next time i do it, i will post a pic. Gatsby. From day one of aquiring my Webber Rotti kit, i built a heat deflector (cant understand why everyone dosent go down this road) that sits right over the Charcoal. Underneath the deflector is two Webber Charcoal baskets full (its about the only time i use the baskets). Direct heat the Pork sees is 0%. The foil you see is basically a sheet of foil draped over a drip tray. Everytime i use the Weber Rotti, this is the set up i use and it works. If say, i want the subject to see a little direct heat during the cook, i just adjust the deflector so it sits a little more vertical to expose the fire a bit. Its brillient as the deflector is actually housed into grill grate below, so all you do is lift it out and move it over a few incriments, tighter to the outer circumference. Fairdinkum, its a must have......... and yeh, without it, that Pork i did on Fri night would be looking mighty black by the time that pic was taken. If you want further details, i can offer the dimensions/how to build instructions. Shayne
|
|
|
Post by gatsby on Apr 12, 2015 15:52:56 GMT 10
Thanks Shayne, Not much good for me as a kettle is the one BBQ item I don't have & like Smokey I would struggle to find a place for it to live but maybe others could find the info useful, or maybe just a couple of photo's.
Re the veg - that does sound good - wonder how it'd go with a dash of Balsamic Vinegar added with the Tomato's as it sound similar to another dish I do. May be a tad over-powering & make things soggy but the tomato should do that, hmmm thinking now.
Cheers
|
|
|
Post by shayneh2006 on Apr 12, 2015 17:05:41 GMT 10
No probs Gatsby.
I am doing that mixed veggie fry/roast tonight again. I am planning on taking pics as well, and will post the recipe.
RE: the Balsamic, yeh, it might work. I might try it, but not yet as its just soo good as it is.
Its just so amazing how, a taste profile can be completely changed just by the way its cooked.
Shayne
|
|
|
Post by chrisg on Apr 12, 2015 20:19:47 GMT 10
I'm hanging out for that Shayne The wife has a very big veg thing going on Actually, I am pretty certain that protein-free would never suit me, even just sea food had me craving beef one time on a remote archipelago, but by the same token, need those veg - especially potato - it's the Irish in me Cheers
|
|
Deleted
Deleted Member
Posts: 0
|
Post by Deleted on Apr 13, 2015 9:26:34 GMT 10
G'day I love a slow roast in the slow and low temps in a wood fired oven. The webber Q I can pull off the best crackling every time. The WFO crackle first and its ruined by the end. I remove the skin first now and crackle it under the gas oven grill. Some people might call it cheating. I just call it crackling. It's a sin to serve pork with none. There! Done! That's out of the closet? Regards dave
|
|