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*Charcoal* BBQ/Grilling
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Made Porchetta on my big green egg over weekend. Very happy with the results. Have been making it in oven or on bbq over the last few years but the crackling this time was the best ever.
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Looks savage. What pork cut(s) did you use?the beer revolu wrote: »You probably know this already but the Himalayan pink salt is not what you need.
I got pickling salt from my local friendly butcher. Depending on how much you are doing, you probably only need a pinch.
Find a butcher that cures their own pork and ask nicely for a tiny bit of curing salt.
Yeah, it's the curing salt I am after. Asking the butcher makes a lot of sense
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I used the belly with loin still attached. Here is the full piece that I purchased originally. It's pretty large. I cooked one half back in April and the other half I froze after filling, rolling and tying up.
Definitely going to give this a go. Have you tried taking he skin off and making the crackling separately? It would allow better smoke penetration as well.they/them/theirs
And so on, and so on …. - Slavoj Žižek
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I used the belly with loin still attached. Here is the full piece that I purchased originally. It's pretty large. I cooked one half back in April and the other half I froze after filling, rolling and tying up.
<picture snipped>
Definitely going to give this a go. Have you tried taking he skin off and making the crackling separately? It would allow better smoke penetration as well.
Previously when the crackling was not quite there and the meat was cooked I have removed the skin and cooked it for longer.
I have not tried that specifically Brian?. But previously when the crackling was not quite there and the meat was cooked I have removed the skin and cooked it for longer to crisp up. Also worth noting that I have made cuts at 5mm intervals through the surface of the skin which makes it easier to carve but in a roundabout way allows smoke to penetrate.I used the belly with loin still attached. Here is the full piece that I purchased originally. It's pretty large. I cooked one half back in April and the other half I froze after filling, rolling and tying up.
<picture snipped>
Definitely going to give this a go. Have you tried taking he skin off and making the crackling separately? It would allow better smoke penetration as well.
One last photo showing the stuffing I used. Sage, Rosemary, garlic, fennel seeds, chilli flakes, salt, pepper, lemon zest.
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https://www.youtube.com/watch?v=o5qJ3MAPxS8
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