Aussie Ora Posted July 17, 2017 Report Share Posted July 17, 2017 As you know from my pork belly bone in cook I kept the skin aside I let it dry out for two days sitting on a cup so the juices would flow and not pool scored it and salted the fist day then gave it some purple Crack why not after 2 days it was like leather .I got a pork tenderloin and preped it got the skin out of the fridge then gave the under side some butter pecanwrapped the whole lot and tied gave it a bit more salt and on it goes using the rotisserie look at this .I'm so stoked lol got the crackle yum Outback Kamado Bar and Grill 7 Quote Link to comment Share on other sites More sharing options...
Tangles Posted July 17, 2017 Report Share Posted July 17, 2017 Great cook. Sent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 17, 2017 Author Report Share Posted July 17, 2017 Cheers tangles Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 17, 2017 Report Share Posted July 17, 2017 Aussie, you are on a roll, grrrreat cook. 1 Quote Link to comment Share on other sites More sharing options...
Keith B Posted July 17, 2017 Report Share Posted July 17, 2017 That looks amazing! Great cook! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted July 17, 2017 Report Share Posted July 17, 2017 Aussie that looks so cool, great cook yum yum yum 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 17, 2017 Report Share Posted July 17, 2017 Nailed that one! Amazing looking crackle! 1 Quote Link to comment Share on other sites More sharing options...
Chefin Posted July 17, 2017 Report Share Posted July 17, 2017 Oh that looks good! 1 Quote Link to comment Share on other sites More sharing options...
KayJab Posted July 17, 2017 Report Share Posted July 17, 2017 Looks fantastic. Nice one... Sent from my ONEPLUS A3003 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted July 17, 2017 Report Share Posted July 17, 2017 Aussie - good thing you're down under - I be all over that cook like a starving pit bull on a new bone. Gorgeous cook! 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 18, 2017 Author Report Share Posted July 18, 2017 Cheers everyone I done my forward sear method as it turns out the KK is that bloody insulated this is real easy .I arked up Ora to 500 and put it on for 40 min then dialed it back down to 300 so easy gave it a blast at the endOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
