Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Roast pork and potatoes smoked over apple with crispy crackling skin

Stormbringer
Stormbringer Posts: 2,249
in Pork

Some roast pork last night. Skin salted and left in the fridge in the morning. Cranked the Large up to 350F and tossed on a smoking chunk, then added the pork on the top level of the PSWoo. I had a Lodge CI on the lower level heating up, added in some potatoes and duck fat after 45 mins to roast. When the pork hit 145F IT, I removed it, potatoes and platesetter for direct heat. Cooked the pork skin side down for around 6 mins, turnining from side to side, to crisp up the skin. Went down very well with some 2008 Bordeaux.

two level roasting 1000.jpg
top level 1000.jpg
crisping 1000.jpg
done 1000.jpg

Thanks for looking!

-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------


· Share on FacebookShare on Twitter

Comments

Categories