Mortymoose, what site secret to get the crackling leaker on the weber.
Mortymoose, what's your secret to get that cracking lekker and crispy on the webber ! long and slow, hot and quick ?
Magic - thanksCoarse salt and fine pepper rubbed in really well. The skin must be scored and then a wee splash of olive oil as this burn nicely at a high heat..... let it stand at least three hours before you going to cook it... and let it reach room temp before putting in Weber......
The Weber needs to be really really hot...... and off course no peeking!