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Wow I’ve never had this type of pork before. It looks and taste so good. I can see why it’s called pork crackling because the skin really does crackle. So cool! Thanks for the recipe!
I was wishing you had a video about pork crackling as I am doing one tomorrow on the baby Q, and low and behold you somehow knew! Looks amazing, can't wait for tomorrow now! Will let you know how it turns out!
That's a good looking recipe. Never would have thought about using pumpkin. Will have to try that for sure. I am a huge roast fan. Have never had pumpkin cooked like that.
How long did you heat the Weber up for? We tried to do it on our baby q today and the crackling never crackled. Hubby followed all your instructions so I’m wondering if he didn’t heat it up long enough 😊
I just cooked mine following instructions. Pork was delicious. I did however have crackling to perfection in some parts and not others. Any tips on why this happened? Overall great instructions 😁 cooking on my Weber from the Gold Coast Australia 🌏
Nice to see my channel is helping more Weber owners . Just make sure it is perfectly dry and plenty of olive oil and rock salt as I share in the video . Also no sneaky peaks as that lets the heat out . Thanks again for awesome comment and support of my channel really appreciated 👍👍
I have to turn mine sometimes so wind comes from the back of the q and not through the sides. I live by the ocean so wind does cause issues sometimes. Hope this helps , thankyou for comment and support 👍👍🔔
Not sure what temperature you achieve on high? you had about 220C when you started and same when you finished? My baby Q is struggling to get up to 220C at all, it is a bit windy out though.
@@mitchhale7968 I’m known as the king of crackle when Weber ask me to demonstrate for them at Xmas . It’s all down to the preparation and no peeking with the lid 😂 👍👍
I’d forgot to take a thumbnail of this one as it came out and my partner just want to eat everything straight away. Have you tried fighting off a hungry woman 😂
I dried the pork, scored, it, salted it, put it in the fridge for a few hours to help dry it out, took it out and let it sit uncovered for 90 minutes at room temp, dried it again with paper towel ( the towel remained dry) salted it some more and oiled it with Virgin Olive Oil, but could not get the rind to crackle. My Baby Q temp indicated 220C on the lid thermometer and 300C on a digital thermometer probe sitting next to the trivet and roasting tray. Any suggestions or tips as to where I went wrong?
This one has me stumped , as when’re I do mine as in video it comes out perfect crackle . Maybe you had moisture in from being in the fridge as salt dies draw the moisture out then it sinks back in once in fridge again . I have a video coming up this wknd with beef that may explain it a bit better .
@@WeberEnthusiast It was vacuum sealed from the Supermarket. The meat is still roasting now, ( smells great) so at the end I will remove the rind from the main piece and put it into the oven at 220C for 10 -15 minutes and see if that gets it to crackle up. 😉
@@WeberEnthusiast Shhhh.🤣🤣. The Pork meat was superb. I believe the initial problem was temperature. I am in Victoria and it was quite windy here today. I had to keep the burner setting on “start/high” to keep the temperature barely at 220C. Eventually I constructed a temporary windbreak from an old blanket and some cardboard and that solved that issue and I was able to keep it at 220C on the 1/2 setting. But that was after about 1 hour of cooking. I think the temperature at the beginning was not hot enough to start the Crackle process going. A lesson learned. 😉 The more I use the Baby Q, the less inclined I am to cook meat or fish on a kitchen stove or cook top.
I normally go off what google says then then roughly 10% less is the time it takes . That’s a tough guide I work to . As I use the igrill 9 times out of 10 and can gauge cooking time more acuryfrom then