Page 1 of 1
Crackling Sheets
Posted: Tue Dec 04, 2018 3:42 pm
by Red V Supporter
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
Re: Crackling Sheets
Posted: Sat Dec 08, 2018 4:39 pm
by Michael_Dunn
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
Re: Crackling Sheets
Posted: Sat Dec 08, 2018 5:38 pm
by Red V Supporter
Thanks Michael, I’ll give it a shot this weekend. Regards,
Re: Crackling Sheets
Posted: Tue Jan 01, 2019 8:57 pm
by Red V Supporter
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.
Re: Crackling Sheets
Posted: Wed Jan 02, 2019 8:33 am
by Angryman65
I've seen it done using rib racks to hold the crackling vertically.