Pork Crackle in a Pellet Grill

[urbangriller]

I did a little experiment today; I love my Pork Crackle, well who doesn’t? I’ve been playing with a setup for getting the pork belly to crackle up nicely by angling the pork so the rendered fats run off instead of pooling on the skin and making it soggy, so I thought I’d give it a try in my Traeger Deluxe.

It’s bloody cold here, with more than a chance of rain, so I have the Traeger under cover where the light is not so good, as it got darker the picture quality decreases.
And the results speak for themselves, I have a uniform crackle all over the surface, the fats are rendered nicely and the underlying pork belly is soft and fall apart tender as you would expect.










Get the full “How To” here: http://www.urbangriller.com.au/pork-cra ... let-grill/

Cheers
Chris

[Davo]

I'll fight ya for it

Chris...that looks so bloody good...you're lucky to be where you are right now and not where i can reach over and grab it

It's a good way to do it....I might just be able to squeeze some similar set-up in the Weber Performer grill...maybe not as good an angle but as long as the belly isn't touching the lid, it should work...great idea thanks.

Cheers

Davo

[urbangriller]

I'll fight ya for it

Chris...that looks so bloody good...you're lucky to be where you are right now and not where i can reach over and grab it

It's a good way to do it....I might just be able to squeeze some similar set-up in the Weber Performer grill...maybe not as good an angle but as long as the belly isn't touching the lid, it should work...great idea thanks.

Cheers

Davo

That'll work Davo, I've used it in a number of different BBQs, here it is using an adjustable frame on my Corro Kooka at BBQ School two weeks ago!






Cheers
Chris

[ozlegacy]

Looks awesome how long was it it in their total time can't see from the post?

[beachbums]

MMMMM.................. nice crackle Chris

Cheers, Wayne and Jan

[urbangriller]

Looks awesome how long was it it in their total time can't see from the post?

I don't do time, I do temperature....probably 2 hours.

Chris

[ozlegacy]

what internal temp then ?

[urbangriller]

I like to see belly sit at 75C for a half hour. You could take it a bit higher if you want, it's loaded with fat and connective tissue that softens the longer it is at temperature.

Cheers
Chris

[ozlegacy]

Awesome thanks for the info this is on the "todo" list next!

[Tooter]

Hi Chris, what are your grill temps? You mention you put it in at 196 degs C, does it stay at that temp the whole cook? if not what other temps are you using? How do you keep it at 75 degs Internal temp for half an hour?

Cheers

[urbangriller]

Hi Chris, what are your grill temps? You mention you put it in at 196 degs C, does it stay at that temp the whole cook? if not what other temps are you using? How do you keep it at 75 degs Internal temp for half an hour?

Cheers

Yep it stays at that temp (the joy of digital control). Once the meat gets close to temp, drop the grill temp to the target, again the joy of digital, my GMG will sit on 70C.

Cheers
Chris

[Nath]

I need my one of those pellet poopers!


Nath

[Smokey]

More pork crackle on a GMG with a side of special cauliflour algratin

[Tooter]

Hi Chris, what are your grill temps? You mention you put it in at 196 degs C, does it stay at that temp the whole cook? if not what other temps are you using? How do you keep it at 75 degs Internal temp for half an hour?

Cheers

Yep it stays at that temp (the joy of digital control). Once the meat gets close to temp, drop the grill temp to the target, again the joy of digital, my GMG will sit on 70C.

Cheers
Chris

Cheers Mate, yep My GMG is going well, I find I use way, way less fuel and better temp control with the insulated blanket cover all year round.

So 196C then drop it down to 75 for half an hour, got it cheers!

[Kyoda]

Gave this method a try on my Traeger yesterday.

Just a fabulous result and perfect crackling.

Thanks Chris.