Cobb Cooker & Pork Crackle
Submitted: Saturday, Nov 10, 2007 at 17:14
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Hi All,
OT question. But we have a Cobb Cooker and have cooked all sorts of tasty roasts and stuff in it. The only thing we can't master is pork crackle when doing roast pork. We never seem to be able to
cook it so it is crunchy. Any tips from the pros out there?
We also find that when we do roasts we don't sit them on the plate provided with the cobb as they burn. We place a cake cooling rack on the plate then place the meat on the rack so the meat is not touching the plate. Anyone else do this?
Cheers and thanks in Advance for you answers.
Mark
Reply By: Edna1111 - Saturday, Nov 10, 2007 at 17:27
Saturday, Nov 10, 2007 at 17:27
Hi Mark,
Cant help with the crackle but we use a trivet (similar to the cake rack) and put the roast in an oven bag. Bugger all to clean up.
John
AnswerID:
271091
Reply By: Member - Crazy Dog (QLD) - Saturday, Nov 10, 2007 at 19:58
Saturday, Nov 10, 2007 at 19:58
Yep it's a problem BUT there is a way...
My way is to cut the pork rind off just before I am ready to serve and then shove it into a cast iron skillet or fry pan that you have heated up on the stove.
Cook the crackling until crunchy ....yummo...
Grrr!!!
AnswerID:
271126
Reply By: Sand Man (SA) - Sunday, Nov 11, 2007 at 11:02
Sunday, Nov 11, 2007 at 11:02
Crazy,
That is a good method and one Mark should try following.
I might even give that a go myself.
My invention is to use a gas blow torch which I used to use to co-erse the head beads into life:-)
AnswerID:
271198
Reply By: Mark-n-Troods - Sunday, Nov 11, 2007 at 11:37
Sunday, Nov 11, 2007 at 11:37
Hi There
Yep we do the same by placing a rack (similer to a cake cooling rack) and then placing our meat onto it . We had the same thing of the meat burning ,As for the pork crackle no ideas there . We have tried a few more beads upto 11 but still no crackle (yummy roasts though)
Cheers
Mark-n-Troods
AnswerID:
271204
Reply By: Shaker - Sunday, Nov 11, 2007 at 13:57
Sunday, Nov 11, 2007 at 13:57
If they won't crackle pork, they obviously don't get very hot!
Pork should start to cracke after about 20mins at 220/230 degrees, then you reduce the heat to around 180/200.
Everytime I read these threads, I'm glad that I didn't buy one.
AnswerID:
271216
Follow Up By: Member - Jeff H (QLD) - Sunday, Nov 11, 2007 at 14:22
Sunday, Nov 11, 2007 at 14:22
Shaker we're not sorry we bought one: it's just that our home-made version is more versatile.
(The wood-fired pizza oven is under construction - not transportable though - hmm.)
FollowupID:
534192
Follow Up By: Member - Brian (WA) - Sunday, Nov 11, 2007 at 17:14
Sunday, Nov 11, 2007 at 17:14
Don't know if i am sorry or not.Seem to have bought every cooking gadget going. When we go away we take, Cobb,
Camp oven,Wok,Fry fan,B-B-Q plate all get used at various times.
Brian
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534206