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Post by Deleted on Jun 23, 2015 21:07:24 GMT 10
Gday my son comes over on Tuesdays. We cook and talk and the mother cooks her family favorites and I do the Bbq bit. It's pork tonight and I usually do the cracking thing pretty good as I've learnt that the results can vary and I usually pull the skin off and cook it separate under the oven grill. The mother has a piece of supermarket pork 1.5 kgs and we are going to cook it on the Q Like I said I've had varied cracking over the years so I hit the goggle hard and read and read. One thing that hit me that I'd never realized before that you can not get a good crackle out of a piece of Vac Packed pork.! I did every thing that I knew. I unpacked it out of its Vac pack and dried in the fridge all day. Since it was wraped in one of those elastic meat nets I couldn't add extra cuts. ( can't figure how to get them back in). Boiling water and left to dry. Oil salt into the cuts. Heat the weberQ 200 for 25 mins. Roast in for another 25 mins( no looking) finally no cracking. Dropped the temp and cooked the roast for and hour and a half. The meat is not half bad but the cracklings none exsistant. Like I said I usually get the skin off and do it separate but this time it's done, trapped under the layer of elastic webbing. After the roast is cooked I cut the webbing of and get the heat gun from the shed and give it hell! Results well not that good but better than what I had before. It's eaten but not my best. A save at most. Leason learnt. A fresh roast for best results.... Or Pull the cracking off and do separately... Regards dave  pf |
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Post by smokey on Jun 23, 2015 22:25:41 GMT 10
I hear ya, Happens to me too often. You just don't see the fail pics  Ive put it down to the actual skin itself. Some pork cuts just have thin skin and are never going to cooperate. Australia's new age lean pork. Now days Ive developed a stuff you attitude to pork, I don't blanch or dry, Just Towel and salt. However if I find a cut that has skin that feels like boot leather, I know I'm going to win. |
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Post by shayneh2006 on Jun 25, 2015 19:12:07 GMT 10
One thing that hit me that I'd never realized before that you can not get a good crackle out of a piece of Vac Packed pork.! Sorry Dave but ive gotta tell you that I totally disagree with the above statement but yes, there was a day I believed this myth.
Below is a pic of a piece of Pork, purchased from Aldi. No special treatment given (ie. boiled water, drying in the fridge etc). 
There was once a day where I would try all the fancy tricks out there to perfect my crackle, often finishing with failure.
Not no more, as, the results shown in the pic above is expected every time.
The proof is in the pudding that, rather than "how you prep the skin", focus should be on "how you cue it" and how you manage temps.
Below is a fairly recent loin, that was rushed one evening to get it on the table fast that had an amazing crackle as well. 
Shayne
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Post by chrisg on Jun 25, 2015 19:22:32 GMT 10
 So now you have to tell us how Shayne I so rarely do roast pork that I was sort of unaware it was an issue, except I did learn that if you are wanting to smoke the roast you were best off to do the crackling separately. It's by no means totally off the men here, so, guidance  Cheers |
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Post by percelq on Jun 25, 2015 23:46:33 GMT 10
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Post by smokey on Jun 26, 2015 21:05:06 GMT 10
Id agree with most of that. Though, Some cookers kind of force a walk around. The Komado, or at least mine requires the High to low method. Totally agree on radiant heat being key. He also touches on good pork and crap pork from supermarkets. I think there is a lot more in that then was given explanation. Pork skin that has been cool room air dried, And is thick and rather hard crackles up like a pop corn. Some interesting info that is worth a try in various bbqs regarding Tempering each side of the skin. Great link Percel |
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Post by Deleted on Jun 28, 2015 19:37:34 GMT 10
G'day
Thanks for the input all!
As for cooking in the Q 200 it's not the baby Q with its small size and same size burner. It's not the family Q with the double burner . It's a bit in the middle when it comes to the BTU s.
I'm not complaining whatsoever, my little Q200 has done a stirling job for 4 years now.
I think that next time I'll crackle the pork with the roast on the rack without the foil, when the crackings done, remove it, do the foil thing, and do the low and slow.
That's the plan
Regards dave
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Post by chrisg on Jun 28, 2015 19:47:44 GMT 10
I agree Dave, have the Q200 as well, if I was going to shift the buying decision anywhere it was down to the baby, not up to the family, there are just two of us, in fact the baby probably would have been ok but I'm more than happy with the 200. Cheers |
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Post by shayneh2006 on Jun 28, 2015 20:07:34 GMT 10
The kettle rottiserie has made life oh so easy when it comes to first class crackle.
The standard kettle, indirect will do the job but can be a bit hit and miss, and is a bit more work to manage.
As far as why the rottie is the goods, I have no idea. Might be because the skin is always being basted with hot salty oil. Heat deflection plays a big part meaning I can turn up the heat, without the fear of skin burn to move things along fast before damping down.
Just theories really 
Shayne |
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Post by Deleted on Jun 28, 2015 20:47:05 GMT 10
G'day
You know what really peeves me off?
My nan used to cook the best roast pork with the best crackling in a "Meters" wood fired stove.
No great science, she just did it.... And a great gravy!
Regards dave
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Post by chrisg on Jun 29, 2015 9:29:57 GMT 10
Personal opinion Dave, we tend to overthink, my folks and their folks before them, same as your Nan Cheers |
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Post by percelq on Jun 29, 2015 22:03:19 GMT 10
The kettle rottiserie has made life oh so easy when it comes to first class crackle.
The standard kettle, indirect will do the job but can be a bit hit and miss, and is a bit more work to manage.
As far as why the rottie is the goods, I have no idea. Might be because the skin is always being basted with hot salty oil. Heat deflection plays a big part meaning I can turn up the heat, without the fear of skin burn to move things along fast before damping down.
Just theories really
Shayne Reckon youve nailed it Shayne, heat deflection, constant, fat rolling off, love.... |
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