PORK IN A PANIC

Q I have 12 people coming over on Christmas Eve and I have to cook a
four kilo deboned leg of pork in my Weber kettle. This is the first time I

have done this and I think I am in over my head. I’m sure I could do it if I

could get you to give me a few pointers. Please! I am freaking out here

Morry

Highett

Victoria

A Stop worrying mate - roasting pork in a Weber is dead easy. The hard bit

is getting crackling.

In fact, I have been known to remove the skin and some attached fat and cook
it in the electric oven. But don't tell anyone I said that!

Step one is to load the kettle for indirect cooking (say a couple of dozen
briquettes on each side - but check the directions on the bag as sizes vary)
and leave them for at least 30 minutes until the briquettes are grey/white
(it's very important to wait until they are fully heated).

Put the pork leg in the centre over a couple of foil trays, plonk on the lid

(checking that the top vent and bottom vents are all fully open) and it should be

done in just over two hours (a meat thermometer is useful for checking to see if the
pork is fully cooked so no one actually dies from food poisoning).

If you want to try to get crackling in the Weber you are going to have to
ramp up the heat by adding at least half a dozen more briquettes on each
side so there is an intense burst of heat at the start of the cooking
process.

I now use lump charcoal in my Weber (I found out what is in the briquettes!)
and the extra heat generated by the charcoal usually does the trick in
regard to crackling. But I would not suggest you use this fuel for the first
time in front of a crowd.

The choice is yours Morry - use the kitchen oven to cook the crackling
separately or be prepared to discard the possibly non-crackled skin when you
carve the meat. Or crank up the heat and cross your fingers.

Good luck

BBQ Blue
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