Are you in charge of the Christmas BBQ? In this video i’m going to show you how to make a perfect pork roast for Christmas day!
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In this video i’ll cover off the below:
– Pork crackling preparation
– BBQ set up
– Cooking times and temperatures
– Internal doneness temperature for pork
And much more!
I’ll use this roast pork method on a pork leg and loin. You can use other cuts however those 2 cuts are my favourite for roast pork!
I just want to elaborate a bit more on covering the skin in foil once the crackling has set. Don’t cover it all unless your crackling has set all over. If you have patches that are starting to burn, then you can cover them parts ONLY in foil whilst leaving the rest exposed if it still needs to set.
Here’s the jaccard I use:
Boning/Trimming knife (use code “LOWNSLOW10 to get 10% off):
For rubs & smoking wood:
Meat:
Beer:
We’ve also put together some specials on the Inkbird products we use.
Special links below:
Fast read thermometers:
Vac Sealer:
WiFi/Bluetooth Thermometer:
High Heat Gloves:
Temp Controller:
#christmas #cooking #howto
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When putting pork in are the top vents closed or open
With porchetta …. can I use the same Weber set up? Should I leave it in the fridge for 48 hours prior? Thanks 🙂
Just cooked a perfect pork roast using this method. Turned out super perfect, thank you for the tips.
Cheers for Christmas
Im doing this christmas day… i cant wait 😋😋😋
Where is that chimney from?
What's the name of this cut??
What do I ask for?
That’s amazing!
Great method mate! very educational 👌
Once these are cooked, can you store them in an esky like brisket?
A. luv yer work N
We rarely cook pork nowadays but I can certainly vouch for the fridge drying method from previous cooks. Too often you can follow techniques around oil and salt and get a crap crackling. A couple of days to dry out is the way to get the crackle.
You should rename your channel the crackling master, you never fail to impress. Try this tho it never fails for me, I got the idea off chudds bbq, instead of waiting 48 hrs to dry out the skin in the fridge, simply smother the skin only in a thick layer of salt, straight out the packet from Coles or Woolies, cook on the high heat like you suggest, til the pork reaches 130, the last half hour to 45 mins remove the salt, it’s easy as it comes off inn plates cos it’s already done it’s job removing the moisture out of the skin, holy hell it works a treat, please give it a go, perfect if you’re on the run with a store bought piece of pork, it’s not failed me yet, cheers brother
Isn’t the sound of crackle one of life’s pleasures – I did one recently on my Weber SmokeFire – was one amazing result. It was resting so I was tidying up outside when I thought I heard the sound of foil moving, and a few moments later the unmistakeable crunch. Looking back inside, there was my wife with a very guilty but beaming smile on her face 😂😂
Ok going to try this, I have a Weber grill pizza oven, love it, that pork roasted looked so nice
Whatd be the best way for an akorn ? One charcoal basket on one side and tray on the other?
🍽 Get In My Belly 😋 Oi Oi Oi 🇦🇺
How about a Christmas Ham??😮
I have a kamado so what temp would you go for oC for the first hour?
Wouaw 👏❤️
Will this work with a boneless pork butt ??