+1A friend told me about this. You pore A kettle full of boiling water over the rind then pat dry with paper towl and then rub in the salt and oil and cook on high for 20-30 minutes then I put the weber back to medium to cook the pork. Mmm mmm
Best crackle ever.
This is exactly what I do, works just the same in the home oven too.A friend told me about this. You pore A kettle full of boiling water over the rind then pat dry with paper towl and then rub in the salt and oil and cook on high for 20-30 minutes then I put the weber back to medium to cook the pork. Mmm mmm
Best crackle ever.
yummyView attachment 24984
Here's one from tonight's tea.
Also forgot to mention add extra cuts as this helps to.
Pat dry, cover in vinegar put it in the fridge for an hour then lightly salt before putting I Weber.
Full heat for 20 mins then drop to cooking temp. 10-20 mins before cooking finishes give it another quick blast with the heat up
Don't use vacuum sealed Pork as that doesn't seem to crackle as good, maybe you need the air under the skin.
More of a smear not a soaking if that makes sense. Your making me hungry talking about this @Antmanhow much vinegar @cruza driver ?
More of a smear not a soaking if that makes sense. Your making me hungry talking about this @Antman