Crackling Sheets
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- Posts: 5
- Joined: Sat Dec 01, 2018 3:43 pm
Crackling Sheets
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
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- Posts: 156
- Joined: Mon Oct 25, 2010 1:11 pm
Re: Crackling Sheets
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
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
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- Posts: 5
- Joined: Sat Dec 01, 2018 3:43 pm
Re: Crackling Sheets
Thanks Michael, I’ll give it a shot this weekend. Regards,
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- Posts: 5
- Joined: Sat Dec 01, 2018 3:43 pm
Re: Crackling Sheets
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.
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- Posts: 397
- Joined: Fri Mar 22, 2013 3:47 pm
- Location: Batemans Bay
Re: Crackling Sheets
I've seen it done using rib racks to hold the crackling vertically.
Vegetarian is an old Indian word for bad hunter.