Haven't heard that one before! I cut the rind off and put it under the grill so it was all good in the end
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Look forward to some more meals, i just cook on very high for 3/4 hr skin up then turn down low for a few hours.
Does their web site suggest anything, they are an awesome cooking system
AH Grasshopper has spoken I await your first lesson lol
I've got the Q100 with high lid and thermometer Chrisso and what I do is get it red hot place skin down without any al foil on a trivet and get the thing roaring and spiting hot oil and flameing up. Once the crackling is just about done then put al foil in under the trivet and turn the roast skin up and turn down to low. Don't open it for a couple of hours and you're done...LOL Works for me every time
Would rubbing salt onto the fat help?