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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-24-2013, 09:08 PM   #16
TheJackal
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Join Date: 09-14-09
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Quote:
Originally Posted by Freddy j View Post
what is a crackling?
The skin. Many times fried but according to the OP done on his grill. Either way... Mmmmmmmmmmm.


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Old 01-25-2013, 01:09 AM   #17
LM600
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Join Date: 01-16-11
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Originally Posted by John Bowen View Post
That looks great but what I respect is a person who tended that little smoker for 18 hours.

Is that a Brinkman??????
Hi John,

Cheers! It was fine, a couple of cigars, a few beers and a couple of good books and I was all set!

The smoker - it's a Pro Q Excel 20...basically a generic WSM, here's a link :

http://www.macsbbq.co.uk/Excel.html

My grill is a Brinkmann :)
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Old 01-25-2013, 01:11 AM   #18
LM600
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Looks great!!!' what is a crackling?
Hey Freddy,

Cheers! Crackling is the skin once it's cooked and has gone all crispy and crackly!
Pure goodness! :)
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Old 01-25-2013, 04:20 AM   #19
Freddy j
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Originally Posted by LM600 View Post
Hey Freddy,

Cheers! Crackling is the skin once it's cooked and has gone all crispy and crackly!
Pure goodness! :)
Quote:
Originally Posted by TheJackal View Post
The skin. Many times fried but according to the OP done on his grill. Either way... Mmmmmmmmmmm.

Thanks for the education brethren's! Bet it tastes as good as it looks caz it sure looks good!
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Old 01-25-2013, 04:27 AM   #20
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Good Job !! Looks Great !!
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Old 01-25-2013, 07:55 AM   #21
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Well done!
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Old 01-25-2013, 08:07 AM   #22
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Looks good
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