Tried to BBQ a £3 Pork Loin… Here's What Happened

Byamazingfoodstv


Picked up this reduced pork loin joint from Morrisons — originally £7.06, down to £3.53 — and decided to see if I could BBQ it with proper crackling using a super simple method… just loads of salt!

This isn’t one of those “perfect crackling every time” tutorials. The truth is, it didn’t go quite to plan. But that’s the beauty of BBQ — experimenting, learning, and having fun with it. The meat itself? Absolutely banging. And at that price, it’s the perfect opportunity to test, tweak, and try new things on your BBQ.

Let me know in the comments — do you use reduced supermarket meat for BBQ? What’s the best bargain you’ve ever smoked or grilled?

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23 Comments

  1. Might be a bit late, but i tend to remove the skin and fat cap from the loin, season the meat, score the skin and salt it a little, and then for cooking lay the fat cap ontop of the meat again, the seperation allows the heat to get underneath a bit better and really render out the fat and moisture from the crackling, while still protecting and basting the meat.

  2. I get great crackling every time. I follow the advice of Anthony Warrel-Thompson (remember him?).
    Using a really sharp knife score the skin and put the joint on a rack in the sink, then pour 2 or 3 kettles of boiling water over the skin.
    This scalds the poor piggy into submission. Pat it dry with some kitchen paper towel.
    Salt it, then cook at a decently high temp. Great crackling every time! This works in the oven but I'm sure it would work in a BBQ too!

  3. For lazy crackling: poke with a knife, salt and dry the skin with kitchen paper towel. get a hot stainless steel pan (hot enough to sear steak) with a little bit of oil and place the skin on the pan. It should bubble up but won't stay crunchy for long.

    My Asian way is to get this specialist metal poking tool and make lots of surface level cuts and cover the skin in salt and leave in the fridge. After a day, wipe moisture on the skin and leave for a few more hours (check every few hours and wipe away any moisture). I would usually deep fry the pork or put it under a hot grill("broiler" for Americans). An air fryer also works but put under a ripping hot grill/boiler to finish

  5. This popped up on our utube feed this morning, probably because I follow a few well known grill masters. What a refreshing change to find a Brit! Yeah crackling not so good, but hard to do at best of times! Have chilled out watching a good few of your very impressive recipes that we’ll definitely be trying. Liked and subscribed and will share with one or two keen grilling friends!

  6. Crackling isn't complicated but seems to have become that way by everybody's so-called foolproof hacks. Pat it dry and salt it as you did. Then rub off the excess salt and moisture that has come out, again as you did. Then score the skin into the fat taking care not to cut all the way down to the flesh. Then simply rub with a thin layer of oil and apply a sprinkling of rock salt. Then you need to cook it extremely hot for the first 20 minutes, say 250. Then reduce the heat to about 170 for the remaining cooking time. That gives me perfect crackling everytime.

  10. So for pork loin and pork belly, go online and search for ‘Booths Perfect Roast Pork Loin with Crackling’ – it is a great and very simple method that I have used multiple times with success.

    Yes it does need some prep time (I also pat it dry and leave it uncovered overnight in the fridge, before following the Booth’s steps), but to be fair, it is very straightforward and whilst the instructions are for oven cooking, it could easily be adapted for the BBQ

  13. It's good if you to put a slight failure like this on YouTube. My friend would have just learnt from it and did another video at least you are showing what BBQ is really like "warts n all"… Try telling my wife this when I fucked up some simple lamb kebab stick on the Weber last night😅 lamb went straight into the fire after melting off the kebsb sticks, at least chat gpt told me what I did wrong🎉…

  14. With the skin being faced down, the juices from the meat have stopped it drying out as it cooked so it’s been basting effectively as it cooks. I reckon if you’d have flipped it, but did the salt the same you’d have some decent crunch! I think no matter what you do to prep the skin, if you cook it that way round it’s going to struggle. Still looked absolutely banging! Also really love your vids! Lovely format and fun to watch!

  17. Just watched your pork it looked lovely. What I do is score the fat with a cleaver and rub sea salt and 5 spice and leave for 2-3 hours. Then poor boiling water from the kettle. Let it dry completely. Rub in the spice mix again and brush with sesame oil and bbq.

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