AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #10 - Mar 11^th, 2009 at 10:32pm

BillyBushCook Offline
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Some one said they wanted
hot coals??
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Jono, I HATE YOU!!!!! Grin

I'm sitt'n here at bed time, having eaten F$%K ALL, now slobering all over my key board!!!!......Damn you! LOL.

Seriously, Thats looks SHMICK!!!
Will be giving that a try, I can assure you!!

Cheers & Beers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #11 - Mar 12^th, 2009 at 4:01am

Carolyn™ Offline
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That looks so fantastic. I remember when reading your tip of the hot water I did see it on tv and then promptly forgot about it. I do ok in the oven with just raising the temperature to full blast until the skin blisters and then reduced back.

Makes me sorry I changed from the roast to the ribs for Thora.

I can see a few of us might have a competition for the crackling. Here no one eats it but me!!!!!

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Reply #12 - Mar 12^th, 2009 at 5:29am

Rastas000 Offline
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Hmmmm, hardwood coals....
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Here I am at 5am on the morning looking at dinner from LAST NITE!!! How am I gonna make it throught he day after seeing such a delightful dinner.....

Nice looking tucker and it looks soooo inviting!!

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #13 - Mar 12^th, 2009 at 11:30am

Robbo Offline
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Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

gently pour a jug of boiling water over the skin real slow.

Good tip there Jono.
As a crackling lover I thank you.

Robbo

May your glass be ever full.
May the roof over your head be always strong.
And may you be in heaven
half an hour before the devil knows you're dead.

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Reply #14 - Mar 12^th, 2009 at 1:57pm

skiproosel Offline
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Yeah thanks for sharing Jono. I'll try that

Skip Smiley

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Reply #15 - Mar 12^th, 2009 at 2:48pm

Rastas000 Offline
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Hmmmm, hardwood coals....
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I have heard various stories about scalding the rind.... Over the years I had heard more debunking it that supporting it...

I think it is time to put on the MYTHBUSTERS hat and test.

I am going to gey a roll of pork, divide it in half and scald one and not scald the other.. ( I will leave it in the fridge to dry out tho) Salt the same way and cook....

Hopefully photos will appear in the next day or so...

Personally, I am hoping it will be true.. (It makes sense if you think how the skin on Peking Duck is prepared..)

A furphy, is Australian slang for a rumour, or an erroneous or improbable story. You would never get anything but the plain honest dinky-di truth here... I promise!!!! Yup, hand on my heart, promise, true blue, uh-huh true dinks, dead set!!

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Reply #16 - Mar 12^th, 2009 at 8:32pm

sooty Offline
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Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

gently pour a jug of boiling water

A Jug, not one of those Electric things surely?
Did you not use one of your smaller pieces of cast iron to heat the H2O or do you have an old CI Kettle.
Roll Eyes

I started out with nothing and still have most of it

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Reply #17 - Mar 12^th, 2009 at 9:32pm

Mackerel Whisperer Offline
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sooty wrote on Mar 12^th, 2009 at 8:32pm:

Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

gently pour a jug of boiling water

A Jug, not one of those Electric things surely?
Did you not use one of your smaller pieces of cast iron to heat the H2O or do you have an old CI Kettle.
Roll Eyes

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Reply #18 - Mar 13^th, 2009 at 5:52pm

VicStar Offline
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Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

Re: Roast Pork.
Reply #8 - Mar 11th, 2009, 9:57pm Alert Board Moderator about this Post! Mark & Quote Quote
Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling.

I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback.

Thought I would post it here to keep all ideas in the one place

Cheers

Jono

That has to be the most amazing roast pork I have ever seen! How big was it and how long did you cook it for?

My life is a performance for which I was never given the chance to rehearse.

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Reply #19 - Mar 13^th, 2009 at 10:54pm

Mackerel Whisperer Offline
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VicStar wrote on Mar 13^th, 2009 at 5:52pm:

Mackerel Whisperer wrote on Mar 11^th, 2009 at 9:57pm:

Re: Roast Pork.
Reply #8 - Mar 11th, 2009, 9:57pm Alert Board Moderator about this Post! Mark & Quote Quote
Had a roast leg of pork tonight. It was the best crackling I have ever done thanks to a tip from my butcher mate. He told me the trick was that before I cook it sit the pork on the sink skin up and gently pour a jug of boiling water over the skin real slow. He says it seals the skin where it has been scorn and locks in the juice. I cooked it as usual (salt & oil) after doing that and it turned out the best crackling.

I'm not sure if this is a common thing to do but the first I have heard of it. Will be very interested in feedback.

Thought I would post it here to keep all ideas in the one place

Cheers

Jono

That has to be the most amazing roast pork I have ever seen! How big was it and how long did you cook it for?

G'day VicStar

It was 4.5kg Leg and I cooked it for 4 hours. The first 3 hours real slow (about 10 Heat Beads under and 6 on top (15"oven)). The last hour I cranked the top heat up to 18 (or so) on top and threw about 4 or 5 fresh beads under. Monitor regularly and adjust (put more on top) if need be. I have cooked a squillion roast pork legs and this one topped em all, I have to put it down to the hot water trick.

Cheers

Jono

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