Crackling Sheets

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Red V Supporter
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Joined: Sat Dec 01, 2018 3:43 pm

Crackling Sheets

Post by Red V Supporter » Tue Dec 04, 2018 3:42 pm

G’day all. I’ve cooked some sensational pork roasts on my Weber Family Q, with crackling that has been absolutely perfect. However, I’ve had little success when trying to do the pork crackling sheets (I.e. no meat, just the fat). Any suggestions or tips appreciated. Regards


Michael_Dunn
Posts: 146
Joined: Mon Oct 25, 2010 1:11 pm

Re: Crackling Sheets

Post by Michael_Dunn » Sat Dec 08, 2018 4:39 pm

Ages since I've done those, but, from memory
you have to get the fat to run off the skin, not
pool in the scores.

if you can picture a normal pork roast, the skin
on one side is almost on the grate, then up and
over the meat, almost to the grate on the other
side of the meat.

you need to replicate this skin shape, so the fat
runs off

Red V Supporter
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Joined: Sat Dec 01, 2018 3:43 pm

Re: Crackling Sheets

Post by Red V Supporter » Sat Dec 08, 2018 5:38 pm

Thanks Michael, I’ll give it a shot this weekend. Regards,

Red V Supporter
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Joined: Sat Dec 01, 2018 3:43 pm

Re: Crackling Sheets

Post by Red V Supporter » Tue Jan 01, 2019 8:57 pm

FYI: I used two cleaned up 500g coffee tins (oiled) with the crackling sheet wrapped around. The crackling sheet cooked up a treat. 25 mins with both burners on high. Thanks for the tip.

Angryman65
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Location: Batemans Bay

Re: Crackling Sheets

Post by Angryman65 » Wed Jan 02, 2019 8:33 am

I've seen it done using rib racks to hold the crackling vertically.
Vegetarian is an old Indian word for bad hunter.


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