The bbq photo & recipe thread
Discussion
Crackling is just cooking the skin at a high enough temperature to get it crispy.
I'd recommend you do it separately in your oven as you'll be cooking the shoulder & ribs at a lower temperature on the bbq.
Take the skin and remove any hairs. You can burn them off with a butane lighter. Remember to do this outside because we all know what burnt hair smells like
Once you've done that, score the skin with a suitably sharp knife. A criss-cross pattern works fine if you want to get fancy.
Then, place the skin on a rack in the sink and pour a kettle of boiling water over it.
This will shrink the skin slightly and open the scores up.
Let it cool a bit and then pat it nice and dry with kitchen paper or put it on the windowsill where the cat can't get it.
When its cooled down, sprinkle it liberally with salt.
To cook, put it in a large tin on top of a bit of foil and bung it in the oven at 220 Deg c till it looks done or you can't resist the smell any more.
Serve up to early arrivals with a nice cold beer or if you're like me, save it for yourself because it's too good to give away.
I'd recommend you do it separately in your oven as you'll be cooking the shoulder & ribs at a lower temperature on the bbq.
Take the skin and remove any hairs. You can burn them off with a butane lighter. Remember to do this outside because we all know what burnt hair smells like
Once you've done that, score the skin with a suitably sharp knife. A criss-cross pattern works fine if you want to get fancy.
Then, place the skin on a rack in the sink and pour a kettle of boiling water over it.
This will shrink the skin slightly and open the scores up.
Let it cool a bit and then pat it nice and dry with kitchen paper or put it on the windowsill where the cat can't get it.
When its cooled down, sprinkle it liberally with salt.
To cook, put it in a large tin on top of a bit of foil and bung it in the oven at 220 Deg c till it looks done or you can't resist the smell any more.
Serve up to early arrivals with a nice cold beer or if you're like me, save it for yourself because it's too good to give away.
Edited by HD Adam on Friday 27th June 22:51
jmorgan said:
Need spices n stuff. Any good online spice sellers? We used to have a good shop many years ago but it shut and I try to avoid the puny packets from the local supermarket. Going to need a big range as I like home made curries as well.
I get mine from a (fairly) nearby Chinese wholesaler that the local restaurants go to. They do most spices in bags of 100g, 250g, 500g and 1kg. Also a great place for all manner of exotic delights in sensible quantities at sensible prices.
Shaolin said:
jmorgan said:
Need spices n stuff. Any good online spice sellers? We used to have a good shop many years ago but it shut and I try to avoid the puny packets from the local supermarket. Going to need a big range as I like home made curries as well.
I get mine from a (fairly) nearby Chinese wholesaler that the local restaurants go to. They do most spices in bags of 100g, 250g, 500g and 1kg. Also a great place for all manner of exotic delights in sensible quantities at sensible prices.Sway said:
Once everything is on, leave the lid down. Resist the temptation to check - it'll be fine, and benefits massively from keeping temps constant.
On my charcoal weber, it adds 30-45 minutes to the cook time every time I open the lid...
+1On my charcoal weber, it adds 30-45 minutes to the cook time every time I open the lid...
Didnt think it was as long as that though..... If you're lookin' you're not cookin!
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