DuncanW
New member
Whole pork belly, bone in, skin on.
This is a cook I did for Christmas, but as I’m new here and it’s a pretty unique cook, I thought I’d share it with y’all.
My brother in-law is Norwegian and this is their traditional holiday roast. He did it for me 2 years ago; parboiled, then roasted under the broiler to make the crackling pop. This past Christmas I thought I’d try and do one for him using the BBQ’ing techniques I’ve learned over the years. When I first saw this roast, it was begging for some open flame and a low slow cook.
Before roasting you want to score the skin so the crackling will pop into nice little squares.
I could have used a knife sharpening before I tackled that! Anyway, I didn’t have my kettle yet so I fire up my gas grill for 2-zone cooking and ran it indirect at 325 for a couple of hours until IT was 160, then transferred it to the direct side and browned the roast until I hit 165. At that point it was straight to the oven broiler to finish up the crackling. Just a few minutes will do it and you have nice little crispy kernels of skin!
I got a little heavy with the bit on the left, but my brother in-law said it’s ok, that’s just “super cracking.” Anyway, this is a fantastic roast. It’s not a cut you find on the shelf normally, but it’s easy enough to get if you ask your butcher. Next year, now that I have a kettle in my kit, I think this is a perfect candidate to do with the Slow N Sear. The surface temperature over the coals maybe enough to get the crackling to pop. Not sure if I can wait til next Christmas to try!
This is a cook I did for Christmas, but as I’m new here and it’s a pretty unique cook, I thought I’d share it with y’all.
My brother in-law is Norwegian and this is their traditional holiday roast. He did it for me 2 years ago; parboiled, then roasted under the broiler to make the crackling pop. This past Christmas I thought I’d try and do one for him using the BBQ’ing techniques I’ve learned over the years. When I first saw this roast, it was begging for some open flame and a low slow cook.
Before roasting you want to score the skin so the crackling will pop into nice little squares.
I could have used a knife sharpening before I tackled that! Anyway, I didn’t have my kettle yet so I fire up my gas grill for 2-zone cooking and ran it indirect at 325 for a couple of hours until IT was 160, then transferred it to the direct side and browned the roast until I hit 165. At that point it was straight to the oven broiler to finish up the crackling. Just a few minutes will do it and you have nice little crispy kernels of skin!
I got a little heavy with the bit on the left, but my brother in-law said it’s ok, that’s just “super cracking.” Anyway, this is a fantastic roast. It’s not a cut you find on the shelf normally, but it’s easy enough to get if you ask your butcher. Next year, now that I have a kettle in my kit, I think this is a perfect candidate to do with the Slow N Sear. The surface temperature over the coals maybe enough to get the crackling to pop. Not sure if I can wait til next Christmas to try!
