Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: aussiebbq74 on December 24, 2020, 03:17:00 PM
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Hi guys, Merry Christmas [emoji319]
Roasting a rolled pork loin with the skin on for crunchy crackling. Had a shocker with the crackle burnt it a bit on top but the sides are ok
I did the crackle directly over the coals but left it on a bit too long I have since rolled back off the heat to indirect roast, coming along nicely now. Plus some apple wood for smoke.
This is my first roast on the kettle.
[emoji869]🤙
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I still remember my first!
Gets better & better every time!
Keep at it [emoji106]
Merry Christmas
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Thank you MrW
Checking every half hour
[emoji869]🤙
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I will be doing mine for dinner, will post pics later....(https://uploads.tapatalk-cdn.com/20201225/3a49122f1b2388a16304928549eb71e9.jpg)
Hopefully the mimosas don’t affect the cook [emoji23]
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It shouldn’t as long as you keep the numbers under 10 or so...🤣 but hey, it’s the holiday season!
Good news and bad from my front. The roast turned out perfect, cooked to temperature and rested well. Succulent and juicy. Enjoyed by all.
Bad news I dropped the kettle lid and took a divot off it, spewin to say the least. At least the pork was good!
Cheers
[emoji869]🤙
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Ohhhh aussiebbq74........
Pork looks a winner, damn shame about the lid.
I’m sure you were restrained and no four letter words passed your lips...... [emoji2959]
So in my mimosa induced state I will walk you through how I do pork....
Actually.... on the beers now [emoji482]
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Step one, Xmas eve morning I scored my pork and salted.... I then leave it uncovered in the fridge for at least 24 hours. Drying out the pork skin helps immensely in achieving bullet proof crackling. The trick is in the prep [emoji108].(https://uploads.tapatalk-cdn.com/20201225/6d4541abb1b2a2d7d2f804eb1be72107.jpg)
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Step two
Light a chimney of coals and prepare for indirect cooking.(https://uploads.tapatalk-cdn.com/20201225/a1d6e3d479b9f409ed87766e4758c5b5.jpg)
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A good time to get a lid holder..... be it a mate with one free hand or a hook on the side of your kettle [emoji106]
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Prepared for indirect cooking...,(https://uploads.tapatalk-cdn.com/20201225/7908b35c7e210531cb50b3a66508e5c7.jpg)
And in other non related news..... my beer is still half full!
How optimistic, a never ending beer [emoji481]
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Time to cook, I have all vents (top & bottom) wide open.
Cook in the centre of grill with a basket of coals either side. Lid on.
Rule #1 IF YOU’RE LOOKIN’ IT AIN’T COOKIN’(https://uploads.tapatalk-cdn.com/20201225/327f735f388fd653c617ddf4b38f2fea.jpg)
(https://uploads.tapatalk-cdn.com/20201225/cfed130436e9756b3326a49f9e1d3334.jpg)
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Half time show!!!!!!!
Wooot wooooot!!!!!!
So the beer is full....(&so am I)
(https://uploads.tapatalk-cdn.com/20201225/b0ce711e3b185644249a6185bb8fac45.jpg)
Merry Christmas
About 30minutes to go I reckon...
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MrW,
yes my prep was a bit rushed I had to work Christmas Eve. Prepped last nite and this morning. Mine was one side of coal.. And I have a roast rack and totally forgot about it.
Are you splitting the chimney into the two baskets?
Might need to get some.
I put my lid on the table and it slid off, a few people gathering, so I tried to be careful and...f bombs galore [emoji849]
That’s quite a half time show you got there, pork and the sandstone. What’s in the glass, I don’t mind a pale ale..
Thank you for the school’n appreciate it
Cheers
[emoji869]🤙
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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.
(https://uploads.tapatalk-cdn.com/20201225/f5144217ccf972aa88d99321c485d400.jpg)
(https://uploads.tapatalk-cdn.com/20201225/64c8f5406d94de57eba9ccf9c30b051d.jpg)
End result is still tasty [emoji39]
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IN NO WAY SHAPE OR FORM AM I SAYING I AM THE GOD OF PORK...,however (https://uploads.tapatalk-cdn.com/20201225/e595a20e129e36de3f24b0f21aa6a2ab.jpg)
Beer certainly helps [emoji23][emoji23][emoji23][emoji23][emoji23][emoji106][emoji481]
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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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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]🤙
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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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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.
(https://uploads.tapatalk-cdn.com/20201225/f5144217ccf972aa88d99321c485d400.jpg)
(https://uploads.tapatalk-cdn.com/20201225/64c8f5406d94de57eba9ccf9c30b051d.jpg)
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!(https://uploads.tapatalk-cdn.com/20210110/a872cb5ea0331d77bd0903dc2766e969.jpg)(https://uploads.tapatalk-cdn.com/20210110/c290a274bef91caaaaeecd1eb1da15c8.jpg)(https://uploads.tapatalk-cdn.com/20210110/c447f84cc97c564e082b4eab9c624afb.jpg)
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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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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?
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I tried another go at this one and was finally able to get the cracklin to pop! So I thought I would bring this one back alive on my progress.
I tried putting hot water in the bottom of the pan to prolong the cooking to achieve the Cracklin pop and it worked!
I scored and salted the fat cap liberally with kosher salt, injected, and left in the fridge for 24 hours uncovered. Removed from the fridge and used a basting brush to knock off as much kosher salt as I could, flipped over and lathered the underside and ends with a light coating of mustard, seasoned lightly all over.
Cooked at around 450F for about 50 mins until IT was 155F (wife is pregnant and didn't know how accurate my thermo was).
The result was tasty perfectly popped cracklin on top, but next time I think I will skip the additional seasoning on the fat cap, as it was a tad too salty.(https://uploads.tapatalk-cdn.com/20210617/42d8001bc9921161b31868cee9bb4b57.jpg)(https://uploads.tapatalk-cdn.com/20210617/f5128108fe8dfce51ca52b43ea6907cd.jpg)(https://uploads.tapatalk-cdn.com/20210617/a4348236c763ea5dd745f9ef44bd372c.jpg)(https://uploads.tapatalk-cdn.com/20210617/156a946652954b025e39007648679ba6.jpg)
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Great job! Looks delicious, practice does make perfect….. [emoji106][emoji108][emoji106]
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Lookin' tasty!
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Thanks guys!