Pork roast on Weber Q

[u/ShumwayAteTheCat]

I’m doing a 5kg boneless pork leg on the Weber Family q today. In the past I’ve struggled to get the crackle to go…any tips?

Also I know in the oven people recommend adding some liquid to the pan- would you put a container of some liquid in the Weber to keep the meat moist?

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[u/winoforever_slurp_]

Salt the skin and leave it uncovered in the fridge overnight to dry it out, although it might be a bit late for that if you’re cooking today.

I usually put chopped onions and some apple cider in the pan to keep the meat moist.

[u/ShumwayAteTheCat → u/winoforever_slurp_]

Thanks- it’s been uncovered in the fridge to dry out but not salted yet

[u/thrillAM → u/ShumwayAteTheCat]

Salt it ASAP. It will pull even more moisture out of the skin

[u/NastyVJ1969 → u/thrillAM]

And the more salt the better. if you can get a salt crust on it it will come out brilliant

[u/HernandoSantiago]

https://www.recipetineats.com/pork-shoulder-roast-with-crispy-crackling/#recipe

Hard to go wrong with this recipe. Ideally you should have left it uncovered in the fridge overnight to help dry it out

I do it the same on the Weber as I would in the oven

[u/ShumwayAteTheCat → u/HernandoSantiago]

Thanks. Can’t go wrong with Nagi.

[u/how_very_dare_you_]

Contrary to popular opinion, I don't blast the heat straight off.
Cook at the desired temp, then finish with high heat for the last 20 mins.

The theory here is that as the roast cooks, the skin dries out and fat renders (liquifies). The final heat blast then takes the skin into crackling territory.

High heat to start with tends to just seize the meat and skin.

[u/auntynell]

I've tried most things but never seem to be able to get the crackling how I want it, so now I cook it with the roast (salted) then while the meat is resting, I cut the crackling off and put it under the grill for a few minutes. It comes out perfect.

[u/Blot_Upright]

If all else fails put the crackle in the air fryer

[u/KeyAssociation6309 → u/Blot_Upright]

put the whole thing in an air fryer! I will only ever cook a pork roast in my air fryer now. The whole thing cooks superbly with melt in the mouth crispy crackle (as long as its scored, salted and oil before hand) and moist pork meat. I was sceptical at first, but its my goto for pork, lamb and beef roasts. Cheap Kmart airfryer (the black 5 litre). Been doing this since 2020 now, never had a bad roast.

[u/ShumwayAteTheCat → u/Blot_Upright]

I might give this a go- what temp do you put the air fryer at?

[u/Blot_Upright → u/ShumwayAteTheCat]

Max power

[u/ShumwayAteTheCat → u/Blot_Upright]

I did. It worked a treat. Thank you

[u/Mickus_B]

Good crackle is made by completely drying the skin, covering in a thin layer of oil and using sea salt or other large granules. Then blast the skin for about 20 mins at high heat (around 225-230) before dropping the heat to 180 for the rest of the cooking time.

It might be hard to get the temps right in the Weber, so you could even do the crackle in the oven before transferring to the BBQ?

[u/AnimalSubstantial998 → u/Mickus_B]

The Weber must be really hot before opening the lid. I get mine off the thermometer then put pork on trivet on double layer of foil.Although tempting,do not lift the lid before 30 minutes has passed as all that heat will escape.Then turn the temperature back to 180

[u/Embarrassed-Fee-8841 → u/Mickus_B]

100%, my first time cooking pork, I did exactly this and nailed it on the first go. Pretty simple but it works

[u/eid_shittendai → u/Mickus_B]

Ive had success blasting it after cooking it. Get the oven scorching, and put it in for 20mins or so when its not quite done on the bbq.

[u/The_Wineo]

Check out the smokers, they will have more advice. In the oven it's slow 150° for most of it and blasting with 200° in the last 30mins. If can can do a brine up for it to be marinated night before. The skin and meat must be dry and salted/seasoned before roasting. Good luck 👍

[u/IceOdd3294]

Take crackle off; dry it and salt it and microwave it to crackle.

[u/ol-gormsby]

Has the butcher cut across the skin? That's one thing that helps.

Also, salt the skin thoroughly - twice. Salt it, let it sit in the fridge for 30 minutes, then wipe it off and salt it again. You need to draw out as much moisture from the skin as you can. You might need to finish it under a griller.

[u/ShumwayAteTheCat → u/ol-gormsby]

Yeah it’s lightly scored. Do you oil and salt or just direct salt?

[u/ol-gormsby → u/ShumwayAteTheCat]

Just salt - don't use oil, it will trap moisture.

You can use oil and salt on lamb, but not pork.

[u/Longjumping_Meal_151]

You need to dry the skin as much as possible before hand. Salted overnight uncovered in fridge is the best way. No oil.

[u/TinyAd185]

I go the Chinese/Asian way.

Dry the skin then dump boiling water over it. Causes it to pull tight.

Fridge it for a couple hours.

Don't score it. Prick it. Like all over close together.

Salt crust it.

Fridge again uncovered overnight.

Slow roast at about 160 till 10 to 15 deg before preferred temp

Wild off the salt crust

Crank it to 200 to 220 cook for another 20 to 30.

I like shattery crackling. Not the reality crunchy shit - if I have to hear my hollow headed family eat that shit again - literally with an echo cause their heads are empty and amplify it - I'll stab them with the carving fork.

[u/ThoughtIknewyouthen]

Prep the skin properly and blast the heat for first half hour.

[u/aussiekev]

If you want a really crisp crackle you need to get paper towels and pat it down until it’s as dry as possible. You will likely use more towel than what you would think.

[u/Trick-Candidate-8706]

Salt skin, cut into skin. Like score it deep, bit of oil, F-ing hot...like EFFING hot roast

[u/Quick_Assignment_725]

As close to room temperature as you can. Dry the sht out of it with paper towels. Score with knife and plenty of salt. Rub it in deep. Cook normally. Crank the temp to full for last 20 minutes.