Tips for making great crackling

gmac

I've been to two pig roasts in the last month and neither of them had crackling worth a damn. Very disappointing, especially for my wife who loves it and is now bugging me to do a pork roast just so she can get some. 

Are there any tips or techniques you can share?  I've had decent success with a good salt rub but I am sure there are other, better ways to make great crackling on the BGE. 

Thanks. 

apinion

Gotta fry it twice.  The key is in the flash fry.

theyolksonyou

I made some pretty good ones using the amazing ribs golden nugget recipe. 

http://amazingribs.com/recipes/porknography/cracklins.html

fishlessman

i remember reading about cracklins and baking soda, this was the first hit on google
https://www.google.com/search?q=cracklins+baking+soda&ie=utf-8&oe=utf-8

Cookbook_Chip

What I've started to do is get a picnic instead of a butt.  Cut the skin off and leave it on its own on the egg next to the meat.  Comes out cracklin' good!

gmac

Thanks guys.  I do think there was some confusion as I was looking for crackling and not cicerones.  I have heard the baking soda thing but didn't google it since I figured folks here know more than google.  I will try skin separate approach next time I do a picnic.

Canugghead

fishlessman said:

i remember reading about cracklins and baking soda, this was the first hit on google
https://www.google.com/search?q=cracklins+baking+soda&ie=utf-8&oe=utf-8

At Niagara fest last year, a celebrity chef served amazing crackling, he mentioned using 1:4 or 4:1 (can't remember which) ratio of salt and baking soda. Never tried it though.

Can't beat this for crackling, $5 for the whole hog head at my local Chinese supermarket! Have to be there at the right time though
http://eggheadforum.com/discussion/1174685/whole-hog-head/p1

IPASooner

@Canugghead that's a beautiful thing!!