Aussie Ora Posted July 17, 2017 Report 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
Tangles Posted July 17, 2017 Report Posted July 17, 2017 Great cook. Sent from my iPad using Tapatalk 1
Aussie Ora Posted July 17, 2017 Author Report Posted July 17, 2017 Cheers tangles Outback Kamado Bar and Grill
MacKenzie Posted July 17, 2017 Report Posted July 17, 2017 Aussie, you are on a roll, grrrreat cook. 1
Bruce Pearson Posted July 17, 2017 Report Posted July 17, 2017 Aussie that looks so cool, great cook yum yum yum 1
KayJab Posted July 17, 2017 Report Posted July 17, 2017 Looks fantastic. Nice one... Sent from my ONEPLUS A3003 using Tapatalk 1
CeramicChef Posted July 17, 2017 Report 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
Aussie Ora Posted July 18, 2017 Author Report 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
