talisker63 Posted December 16, 2012 Report Share Posted December 16, 2012 Ok, need your help here. I am tasked with cooking roast pork in the Kamado and it must 1. Not be dry 2. Must have crackle, that is crispy skin There will be about 12 people biput we are very happy with left overs as they will be eaten next day without doubt as I have a hoard of teenagers coming around. Questions are; What cut of port will be best? How shall I cook it, if I go low/slow then there will be no crackle! Which is seen as being a Christmas disaster. If I go high and fast then it may dry out. In the indoor oven I would usually do 30mins on very high to crackle the skin and then drop down to a lower temp for around 30mins per pound. But I can't do that in the Kamado as I would be able to drop the temp fast enough. I was thinking about crackling the skin in the indoor oven and then fishing low/slow in the Kamado! But it seems a bit of a cop out... Any suggestions? Or has anyone actually done roast pork in the Kamado? Thanks Andrew Quote Link to comment Share on other sites More sharing options...
tnt Posted December 16, 2012 Report Share Posted December 16, 2012 Re: Christmas Pork I have not done this so don't count on my advice; however there is a lot of talk on the forum about a reverse sear they do this with steaks all the time. I guess it would work with pork.. cook the pork low and slow and then at the end crank up the heat to get your crackle.... Quote Link to comment Share on other sites More sharing options...
normstar Posted December 16, 2012 Report Share Posted December 16, 2012 Re: Christmas Pork I've been cooking tri-tips on the middle grate at around 350 degrees. I get a nice prolonged sear on the meat, but it still cooks fairly evenly and stays very moist. They tend to be 3-4lbs and can take up to an hour, so it's a pretty long cook (for steak anyway). Quote Link to comment Share on other sites More sharing options...
Dugger Posted December 17, 2012 Report Share Posted December 17, 2012 Re: Christmas Pork I cooked a roast pork yesterday. It was a whole loin on the bone (really the chops not detached). 6 hours at 220 F take off the KK, raise the temperature to 500F and finich the crackling for about 15 minutes. great Success. Simon Quote Link to comment Share on other sites More sharing options...
talisker63 Posted December 17, 2012 Author Report Share Posted December 17, 2012 Re: Christmas Pork Awesome. Thanks think I will try the same process with a half leg Cook it slowish and the crank the heat to crackle at the end Cheers Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 18, 2012 Report Share Posted December 18, 2012 Re: Christmas Pork Only very recently I decided to try single malt scotches. Wow, Talisker has a powerful punch! And I like it. Quote Link to comment Share on other sites More sharing options...
5698k Posted December 18, 2012 Report Share Posted December 18, 2012 Re: Christmas Pork Once you try Macallan, or Balvienie, you'll be hooked!! Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 18, 2012 Report Share Posted December 18, 2012 Re: Christmas Pork Yeah, I have a bottle of Balvenie Doublewood which I enjoy immensely. Quote Link to comment Share on other sites More sharing options...
LarryR Posted December 18, 2012 Report Share Posted December 18, 2012 Re: Christmas Pork I too am a Macallan guy myself. Another option for roast pork is Pernil. Pork shoulder marinaded then cooked over indirect high heat. You remove it around 172 if memory serves me correctly and slice it vs. pull. I usually do one around the holidays. ] Quote Link to comment Share on other sites More sharing options...
CaptVideo Posted December 19, 2012 Report Share Posted December 19, 2012 Re: Christmas Pork Nice LarryR. I am going to have to try that. Quote Link to comment Share on other sites More sharing options...
tony b Posted December 19, 2012 Report Share Posted December 19, 2012 Re: Christmas Pork Another single malt fan here. I was schooled by a buddy who was stationed in Scotland in the Navy. My fav is Bruichladdich (kind of hard to find some places). Partial to most Islays - Bunnahabhain, Bowmore, Lagavulin, as well as Speysides - Craigganmore (had some after dinner last evening!), Balvenie, Macallan. Quote Link to comment Share on other sites More sharing options...
dub Posted December 20, 2012 Report Share Posted December 20, 2012 Re: Christmas Pork(or scotch to go wit) Laphroaig Lagavulin Cragganmore Highland Park Dalwhinnie Bunnahabhain Michael Collins 10 yr Patron reposado dub(just to see if anyone's payin attention) Quote Link to comment Share on other sites More sharing options...
Cookie Posted December 20, 2012 Report Share Posted December 20, 2012 Re: Christmas Pork I think Santa is bringing me three vintages of Pappy Van Winkle for Christmas (no it isn't Scotch, and while I have many bottles, my KY heritage takes over during the holidays and I go for bourbon). I have yet to decide on what cut of meat will be worthy... Quote Link to comment Share on other sites More sharing options...
talisker63 Posted December 20, 2012 Author Report Share Posted December 20, 2012 Re: Christmas Pork Sitting here sipping Dalwhinnie at the mo' Last day of work tomorrow before the Christmas break Happy camper... Quote Link to comment Share on other sites More sharing options...
5698k Posted December 20, 2012 Report Share Posted December 20, 2012 Re: Christmas Pork Patron? Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
tony b Posted December 20, 2012 Report Share Posted December 20, 2012 Re: Christmas Pork Didn't you see the tweek in his signature "(just to see if anyone's payin attention)" dub was just messin' wid us! Quote Link to comment Share on other sites More sharing options...
5698k Posted December 20, 2012 Report Share Posted December 20, 2012 Re: Christmas Pork I did. Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
dub Posted December 21, 2012 Report Share Posted December 21, 2012 Re: Christmas Pork Yeah,Patron comes from Jalisco,Scotland. It's down south. Talisker 63 is drinking Dalwhinnie? Be true to yer handle,man! (Talisker IS good stuff!) I have a serious drinking problem-what I want to drink costs too much! (Lagavulin is freakin' $90 a fifth) I've been diggin Bulleit's 95% rye (look for the green label) dub(t'ain't bourbon) Quote Link to comment Share on other sites More sharing options...
normstar Posted December 21, 2012 Report Share Posted December 21, 2012 Re: Christmas Pork Costco is having a great sale on liquor right now, I got a bottle of Laguvallin 16 for $55! Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 21, 2012 Report Share Posted December 21, 2012 Re: Christmas Pork Patron is OK, but there is better out there. Don Julio 1942, a little over $100./ bottle is superb. Don Julio Real, about $350. / bottle even more so. At these prices I drink about one bottle a year of the 1942, I try to get a few years out of the Real, only on an occasion when I can truly savor and enjoy the experience. For a go to tequila, Don Julio and Patron have some much more reasonably priced options. If you want an awesome spirits glass, the smallest Reidel O is a true pleasure in hand and on the nose. Unlike a Glencairn, it is ultralight and delicate, feels fabulous in your hand. Sometimes I set one on the counter and just look at it! http://www.amazon.com/Riedel-Spirit-Spi ... OTJVFQA0IN Quote Link to comment Share on other sites More sharing options...
