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Author Topic: Roast pork loin and crackling  (Read 2269 times)

misterwarby

  • Smokey Joe
  • Posts: 27
Re: Roast pork loin and crackling
« Reply #15 on: December 25, 2020, 12:25:58 AM »
Sorry, to answer your question. Light a full chimney & split either side. Lay your roast in the centre over a drip tray..... happy days [emoji106]


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aussiebbq74

  • Smokey Joe
  • Posts: 25
Re: Roast pork loin and crackling
« Reply #16 on: December 25, 2020, 02:42:32 AM »
Cheers mate
Certainly looks good and tasty there and the crackling yumm.
Agree beer definitely helps bbqing
And that’s a top drop to boot!
Must be from ‘straya
Thanks again for the run down
Enjoy and cheers



[emoji869]🤙

misterwarby

  • Smokey Joe
  • Posts: 27
Re: Roast pork loin and crackling
« Reply #17 on: December 25, 2020, 09:26:57 PM »
Always happy to help out aussie74bbq.
Every time I cook I learn a bit more.....
Every cook is different, but if you can help a mate on there journey to great things..... #winner
[emoji6]


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acast285

  • Smokey Joe
  • Posts: 19
Re: Roast pork loin and crackling
« Reply #18 on: January 10, 2021, 12:21:26 PM »
Mate

All I can say is you live you learn, you cook, you burn.
What I have learned is, be nice to your butcher. Get to know them.
This pork was a last minute covid induced change of plans.......... no disrespect to COLES...... but,,,    You do get what you paid for.


End result is still tasty [emoji39]


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Well I tried your method last night and it came out pretty good, but the fat cap didn't quite pop like yours. Did you happen to brush the scored fat cap with any cooking oil to get it crispier?

I also injected mine to keep the inside as moist as possible and that worked perfectly!

Thanks in advance!

misterwarby

  • Smokey Joe
  • Posts: 27
Re: Roast pork loin and crackling
« Reply #19 on: January 10, 2021, 01:14:32 PM »
Mate that sauce looks unreal, how was the flavour? I’ve never tried injecting....
The result looked pretty dam delicious [emoji39]

Sooo...... Controversial, I know...
I have always been led to understand that to achieve ‘bangin crackling’ you need to remove as much moisture from the skin as possible.
I’ve seen plenty of chefs use olive oil, but in my eyes you’ve just undone all the work you did by drying it out in the fridge.
As always practice makes perfect, & the journey is pretty tasty [emoji1787]


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acast285

  • Smokey Joe
  • Posts: 19
Re: Roast pork loin and crackling
« Reply #20 on: January 10, 2021, 01:48:42 PM »
it was really great actually!

do you wash the salt off of the fat cap before you cook? or just knock off the extra and season on top?