churchi Posted September 13, 2016 Report Share Posted September 13, 2016 Hi All, Last night I cooked up a nice pork roll on the KK. I had originally cooked these in the past indirect with the double bottom drip pan and got the KK up to around 350F. However this time I tried putting the pork on the top shelf and doing it direct over the coals. Well I think this is the way I am going to do it from now on. The crackle was killer! The best I have done in the KK since I have owned it. Thats been one of the parts of my cook that i wanted to nail, the crispy crackle is always a winner when entertaining guests. I could easily make it on my old weber but never as good on the KK. Well now I have. Its even better because the crackle was crisp but the meat was moist inside. So thats a winner all round. So the process was: - Heat soaked the KK for 2.5 hours to 250F (didnt want to get it too hot as I wanted to bring the temp down later in the cook) - Prepared the pork - Upped the temp on the KK and opened the vents wide open for 30 mins. This got the coals nice and hot. 3 turns i believe on the top - Put the pork in on the top shelf - 1H with the wide open vents holding around 350-380F - Closed the bottom vent back to about a 1/4 on the left dial and 1.5 turns on the top vent - Cooked till it was 145F IT - Pulled it off and rested for 20mins - Carved it up This is the basic approach that I took. Would love to hear any suggestions, but I will be giving this another try in a week or so to see if I can still nail it 10 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 13, 2016 Report Share Posted September 13, 2016 That pork roast looks awesome, absolutely beautiful. 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted September 13, 2016 Report Share Posted September 13, 2016 Awesome cook. Never seen a cut of pork like that before. 1 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 13, 2016 Report Share Posted September 13, 2016 Wow that is an excellent cook churchi you nailed it with this one 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted September 13, 2016 Report Share Posted September 13, 2016 Is a pork roll a rolled up pork belly? 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 13, 2016 Report Share Posted September 13, 2016 Love the skin on that pork roll!!! Crazy good. 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Report Share Posted September 14, 2016 Is a pork roll a rolled up pork belly? Pork loin is cut from the back it's a nice chunky size of meat great for roastingOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Report Share Posted September 14, 2016 Churchi that's awesome mate great crackle I've had success on the rotisserie but will definitely give your way a shot. Pork without crackle is just plain sad lolOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted September 14, 2016 Report Share Posted September 14, 2016 12 hours ago, ckreef said: Awesome cook. Never seen a cut of pork like that before. Me neither but it looks delicious. May need to have a talk with my butcher Nice job @churchi 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted September 14, 2016 Author Report Share Posted September 14, 2016 11 hours ago, Shuley said: Is a pork roll a rolled up pork belly? Im not quite sure. Its could be but not 100% sure. its my favourite cut of pork i get from this place for doing a roast. Quote Link to comment Share on other sites More sharing options...
churchi Posted September 14, 2016 Author Report Share Posted September 14, 2016 54 minutes ago, Aussie Ora said: Churchi that's awesome mate great crackle I've had success on the rotisserie but will definitely give your way a shot. Pork without crackle is just plain sad lol Outback Kamado Bar and Grill Cheers mate. Just over the moon i have been able to get the good cracking in my KK. Maybe no need for the weber charcoal now... I love my KK 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted September 14, 2016 Report Share Posted September 14, 2016 I also like the crackle, great job. Your weber will be great for a storage compartment. 1 Quote Link to comment Share on other sites More sharing options...
parisbrownep Posted September 14, 2016 Report Share Posted September 14, 2016 Hi All, Last night I cooked up a nice pork roll on the KK. I had originally cooked these in the past indirect with the double bottom drip pan and got the KK up to around 350F. However this time i tried putting the pork on the top shelf and doing it direct over the coals. Well i think this is the way i am going to do it from now on. The crackle was killer! The best i have done in the KK since i have owned it. Thats been one of the parts of my cook that i wanted to nail, the crispy crackle is always a winner when entertaining guests. I could easily make it on my old weber but never as good on the KK. Well now i have. Its even better because the crackle was crisp but the meat was moist inside. So thats a winner all round. So the process was: - Heat soaked the KK for 2.5 hours to 250F (didnt want to get it too hot as i wanted to bring the temp down later in the cook) - Prepared the pork - Upped the temp on the KK and opened the vents wide open for 30 mins. This got the coals nice and hot. 3 turns i believe on the top - Put the pork in on the top shelf - 1H with the wide open vents holding around 350-380F - Closed the bottom vent back to about a 1/4 on the left dial and 1.5 turns on the top vent - Cooked till it was 145F IT - Pulled it off and rested for 20mins - Carved it up This is the basic approach that i took. Would love to hear any suggestions, but i will be giving this another try in a week or so to see if i can still nail it Well done. Crackling is what makes the experience worthwhile. As you have a KK, I would suggest trying the rotisserie. It's an absolutely no fail technique to produce juicy meat & crackly crackling every time. Both Aussie ora and I have documented our experience on Kamado guru.Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 14, 2016 Report Share Posted September 14, 2016 On 9/14/2016 at 9:21 AM, churchi said: Cheers mate. Just over the moon i have been able to get the good cracking in my KK. Maybe no need for the weber charcoal now... I love my KK That's what it's all about experimenting and mucking around Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
pesto3 Posted September 14, 2016 Report Share Posted September 14, 2016 Is a pork roll a rolled up pork belly? Shuley, that is definitely a prok loin roast. Not sure if Churchi is in Australia or not, but this is one of the main roasts you can easily get from our supermarkets. This is my absolute favorite cut. My father was a butcher turned meat inspector back in the day and we argue over this cut all the time (lovingly of course) he thinks the leg is the best.....silly man lol. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted September 15, 2016 Author Report Share Posted September 15, 2016 Exactly @pesto3, my favourite cut of pork to roast hot and fast on the BBQ. I don't rate the leg at all compared to this cut 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted September 15, 2016 Report Share Posted September 15, 2016 Wow great-looking cock is very tasty looking to thanks for the pictures 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted September 15, 2016 Report Share Posted September 15, 2016 Wow great-looking cock is very tasty looking to thanks for the pictures Can someone edit this lol na leave it its so funny Outback Kamado Bar and Grill 3 Quote Link to comment Share on other sites More sharing options...
Stile88 Posted September 15, 2016 Report Share Posted September 15, 2016 Lol damn the spell check probably wasnt on 1 Quote Link to comment Share on other sites More sharing options...
churchi Posted September 15, 2016 Author Report Share Posted September 15, 2016 Thats the problem about posting the word cook, so easy to have a stupid typo. lol Quote Link to comment Share on other sites More sharing options...