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Step 18Remove the crackling
Using the secateurs-like kitchen shears, cut the crackling off into the serving dish. You need to work quickly so that you do not loose too much heat, as you are going to give the hog another roasting after this. Do not remove any crackling that is still leathery.
When you have removed all the ready crackling, paint the exposed meat with some of the remaining basting, now mixed with some honey for extra, unctuous flavouring. Fire up the rotisserie and come back 1/2 hour later.
In the mean time, use the kitchen shears to cut the crackling up into bite-sized bits. It helps if you have a normal gas BBQ next to you to keep the cracking warn. You and also is the BBQ to crackle it up even further on the grill. Be careful of dripping fat into the BBQ as this causes grease fires and will blacken your precious crackling with soot.
Serve the crackling, separate from the meat, to your guests and watch them whoop with delight!
When you have removed all the ready crackling, paint the exposed meat with some of the remaining basting, now mixed with some honey for extra, unctuous flavouring. Fire up the rotisserie and come back 1/2 hour later.
In the mean time, use the kitchen shears to cut the crackling up into bite-sized bits. It helps if you have a normal gas BBQ next to you to keep the cracking warn. You and also is the BBQ to crackle it up even further on the grill. Be careful of dripping fat into the BBQ as this causes grease fires and will blacken your precious crackling with soot.
Serve the crackling, separate from the meat, to your guests and watch them whoop with delight!
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