Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

roast pork

How do I get a good crackle on my roast pork? Whenever I do it (15 times) the crackle comes out chewy and not crunchy,,, I am desperate as my wife thinks that the pork tastes better in the normal oven....
Please Reply

·

Comments

  • Paul Kelly,[p]I get far better crackling from my egg than the electric oven. [p]Score the skin and rub some salt into the slits. I then give it a spray with a little canola oil.[p]I put the pork in a V rack in a stainless steel roasting pan. Pre-heat the egg to 475 degrees dome temperature and cook the pork indirect. When the crackling puffs up (this usually takes about 30 to 45 minutes) drop the temperature to 375-400.[p]You'll know it's working from the fat sizzling as it hits the pan.[p]During your first cook, it would be an idea to check every 10 minutes or so to make sure the crackling doesn't burn (but don't look for the first 30 minutes). If you do this quickly and don't lift the dome high, minimal heat is lost.[p][p]
    ·
  • Score the skin and rub some salt into the slits. I then give it a spray with a little canola oil.[p]I put the pork in a V rack in a stainless steel roasting pan. Pre-heat the egg to 475 degrees dome temperature and cook the pork indirect. When the crackling puffs up (this usually takes about 30 to 45 minutes) drop the temperature to 375-400.[p]You'll know it's working from the fat sizzling as it hits the pan.[p]During your first cook, it would be an idea to check every 10 minutes or so to make sure the crackling doesn't burn (but don't look for the first 30 minutes). If you do this quickly and don't lift the dome high, minimal heat is lost Trying this today with a bone in centre cut loin. Attempting roasted potatoes for the first time too. Will let you know how it goes. Thanks for the advice.
    Bronxville, New York. XLBGE, MBGE
    ·
Sign In or Register to comment.