Outdoor cooking - Barbecues, Barbecue, BBQs, BBQ, Smokers, Grills. And Ribs.

Pork scratchings

Advice/school me please

Am cooking bone in pork belly on the bbq smoker.

The joint came with skin on so I removed the skin and put it in the dehydrator over night to removed the moisture.

Can find recipes that either say deep fry the skin, or put it in a very hot oven. Also recipes differ as to whether to slice in advance of cooking or cook as one piece and then break it up post cooking.

I am thinking leave in one piece in a hot oven on a stainless steel sheet with a stack of chef’s presses on top to stop it curling up. But if anyone has better suggestions please advise.

One more option would be to put it over the coals in the bbq while the main joint is indirectly cooking on the other side, however someone else in the house isn’t a fan of overly smokey food and the belly pork is already being smoked and I assume the fatty side of the skin would absorb a lot of smoke flavour.

https://www.seriouseats.com/scandinavian-street-food-danish-crispy-pork-cracklings-recipe

It's the cutting into strips before cooking that has done it for me. Also salting and drying in the frideg for a day or two.

Can anyone with a Weber 57cm grill recommend a not shit cover? I have had two basic ones, a Cadac and an OG Weber, fade and die and I have no space in the garage left to put the grill away this winter (full of bikes and other shizzle).

I have this one currently https://www.amazon.co.uk/gp/product/B07DQKSF59/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

They need to be replaced every couple of years. Sun / weather / etc is just too much over time, none of them last. This one has done better than most.

Ta. Yes, the Weber one was a POS - 9 months max before UV/weather degradation has made it rip and crumble. Cadac one lasted a couple of years.

My Weber premium lasted well over 10 years. Perhaps they USED to be good

I have a Weber one and it has lasted fine outside all year long for the past 4 years.

I tihnk it is the Premium one rather than the standard one.

Cooked in oven

1 Attachment

Pork belly, squash roasted with sage and garlic, slaw and pork scratching

Ribs pulled clean out from the belly.

3 Attachments

Looks great. Gravy?

There was spare bbq sauce that I had used to glaze the pork. But not needed as the meat was so succulent, cooked for 6 and a half hours around 105-115C to a core temp of 89C.

planning to go here in december

so succulent

Lemme know what you think!

Also, if you need any local insight at all hit me up.

I see you know your judo well

Had a touch of rotisserie envy from the earlier posts of @dancing james so splashed out.

No in-progress pics, but a pre-carving pic.

Same again on Sunday, but with a bigger chicken. And sprouts.

And today's chicken (because today we had guests, and I didn't want it to be the first time in had used the rotisserie).

Dry brined overnight, injected with herb infused butter, about 80 minutes at 180° ish.

Only one lump of wood (apple, I think), as Wednesday's was too smokey.

Wings were in offer, so rotisserie wings today.

Wet brined and dry rubbed, and 90 minutes.

Sauce was some random pot of what I think was a ginger beer reduction, which I added some vinegar and tomato puree.

Today’s spit roast and smoked chicken

Rotisserie chicken is ongoing progress and this was best so far.

24 hour wet brine, 24 hours drying in the fridge, once bbq got up to 140 the protein went in but the temp was rising and held around 185. This creep up in temps helped the fat render and for the skin to lift up and crisp up.

This was the best so far, bird was taken off at 70 and rose up to 76 in the resting phase. Meat was moist, came easily off the bone and skin was properly crispy in places.

Next time I’ll do bettter at restraining the wings

2 Attachments

Who made the baskets on your spit? What are the measurements of your spit in cross section? I’d like to get baskets for my rotisserie but don’t know if all spits have similar dimensions.

By coincidence I was looking at baskets yesterday. These ones seem designed to work with a lot of spit shapes:

https://www.amazon.co.uk/onlyfire-Combination-Stainless-Rotisserie-Rectangular/dp/B0CHHVSKLD?nsdOptOutParam=true

What I actually came to ask was whether anyone had used one of these rather than a slow n sear. Seems pretty comparable but a lot cheaper.

https://www.amazon.co.uk/Onlyfire-Contoured-Stainless-Char-Basket-Charcoal/dp/B07CVXSSS7

I've not used it but my take is that water wont be 'buffering' the same way as the original SnS and you lose a lot more volume for coals with the water that way round. I'm sure it's still functional but definitely an inferior design. Might as well use the two standard coal baskets and a separate water pan at this stage.

water reservoir is on the wrong side, it's a dumb design. All you're doing there is putting a heat sink between your coals and the side of the BBQ.

^ what they said, which I didn't see before writing this.

The name in the article is misleading. Flæskesteg = Pork Roast, where the subject of the recipe/article is called Flæskesvær