Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: shayneh2006 on April 23, 2015, 03:47:19 AM
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This was BBQed on he Kettle Rotti and turned out "top stuff Pork Crackle"
Crispand crunchy.
(http://i953.photobucket.com/albums/ae16/shayneh2006/shaynes%20bbq/002%20Medium_zpskb7mk2cl.jpg)
Shayne
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WOW!!!
That does look nice Shayne.......TOP STUFF!!!!
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what's the cut there? I love crackly pork skin.
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I'm with Austin, some more details please!
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Ditto...I'm with Austin & WNC, more details please!
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Cheers guys.
Its actually a skin on peice of shoulder, simply scored, lightly oiled with EVOO then rubbed with salt.
Onto a preheated kettle with deflector in place.
Once on, i run the kettle at 500F lid temp for 30 mins to get the skin popping and spitting, then back it off to 400F for the rest of he cook.
Its a perfect technique to get a top stuff crackle skin every time.
Cheers, Shayne
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Very nice, Looks excellent.
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I love pork shoulder but never had it like this ..... gotta try. How long was the total cook?
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I love pork shoulder but never had it like this ..... gotta try. How long was the total cook?
The peice of Pork was about 3+kgs and took about 2.5 hours to cook.
The biggest thing IMO with the Kettle Rotti for sucsess is a deflector.
Without it, that peice of Pork in my opening post would be looking mighty black and burnt by anout the time i took the picture.
On another forum i mention that, i have "never used the kettle Rottiserie without a deflector" and all my preceeding cooks have been "A" class.
If your using a genuine Weber Rotti ring, give it a try to compare with previous cooks.
Shayne
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great will do .... thanks
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Can somebody explain to me what and how to use a deflector