Aussie BBQ Forum

I gave this a go last night on the Yoder... Oh my god!! I wish I never did, my arteries are gonna hate me

I did a basic boned leg in the GMG Daniel Boone tonight and found a way to get good crackle, helped somewhat by is thread. I generally find that the heat from the deflector plate impacts on the food sitting on the grill which is only slightly above it. It tends to burn the bottom of the spuds or whatever is on the grill so I use the grill extender from the kamado to raise to food up and away from the plate. But I thought it would help the crackle on my pork so I put it in crackle side down and sure enough, the juices drip away and the heat from below made the crackle perfect.

Here is the pics


Used a rib rack to stand the piece of belly up, I totally missed the blanch the skin with boiling water step but it still got a nice uniform crackle! Much like the crackle on the chinese roast pork but I am gonna say this is better! Variations I made was to put it in for 2 hours at 150*f to get some smoke into it and then ramped to 385* for two hours as per UG recommendation.

This stuff just cut like butter....







Got its self a smoke ring too

Nice work Edgy!

Sorry about the diet!

Chris

urbangriller wrote:Nice work Edgy!

Sorry about the diet!

Chris

Doesn't help throwing chips on the plate too

Looks like the Chicharrón I used to get in Tijuana!

Had a crack at this last night on the GMG. Not sure where I went wrong but got sweet FA crackle and ended up over-cooking the meat trying to chase the crackle...grr!

Have a pork belly out.

Will give it a go on the Boonie tonight