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Hello, Grace -

I found the following information from the United Kingdom website for Delicious Magazine:

Note: The cooking time is dependent upon the weight of the boneless pork leg. See below.

  • Allow the meat to come to room temperature before you cook it.
  • For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting - this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.
  • Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
  • Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.
  • Always leave meat to rest before carving.

Grilling | 221 views | 0 helpful votes

my first thought is a bad heating element, but on thinking more it may be a bad controller. The unit is running the element at max. till the breaker says no more! Hot cord is not good!
Is very hard to diagnose via the net. Might want to try a electrician? to get it narrowed down.
sorry, but i'd not use it till it gets resolved.

Cookshack... | 54 views | 0 helpful votes

Fixya is unable to determine parts sources.

Weber Grilling | 72 views | 0 helpful votes

jammed needs greasing

Grilling | 45 views | 0 helpful votes

The Traeger has no thermostat, it works by approximating how often the auger needs to push pellets into the fire box. If the temperature is within 20 degrees, Traeger considers that within range. If you live somewhere with extreme weather, this could affect your Traeger's performance. If it's cold outside, set the Traeger to a higher temp (or get one of their insulating blankets). If it's hot, set the Traeger lower. I hope this helps.

Grilling | 160 views | 0 helpful votes

Only if they are proper food safe wood pellets for a food smoker. You can't use pellets for a boiler, stove, heater.

Grilling | 27 views | 1 helpful votes

Does the igniter spark when you push the button?

Grilling | 54 views | 1 helpful votes

Remove the burners and clean them inside and outside. Look down towards the knob which is where the jet it. Look for spider webs and egg sacs.

If the gas is cold, it has reduced pressure. Bring it inside for 24 hours, connect it and use it. Turn the gas off at the bottle and it should hold its pressure.

Kenmore Grilling | 25 views | 0 helpful votes

No at this point your roast cannot be fixed.
The future pretend your eyes your roast prior to cooking once it's cooked there's nothing you can do to tenderize it cooking it more but only make it tougher .

Grilling | 104 views | 1 helpful votes

we dont know him here at fixya

Kingsford... | 69 views | 0 helpful votes

It is not normal for the Traeger to run with the switch off when you plug it in, though if you have just used the grill and it is hot, it is normal for it to run for five minutes or so after you switch it off.

Grilling | 76 views | 0 helpful votes

You should be braising it in a closed casserole with some liquid (and veggies/potatoes). Try for another hour.

Grilling | 99 views | 0 helpful votes

This cut is long and narrow so cooking it for so many minutes per pound won't work. The best way is to use a probe thermometer. If the skin is on it, score it and pour a full kettle of boiling water over the skin. Pat dry and season it. The skin will come nice and crisp.

Sirloin Pork Roast 4-5 lbs. 145°-160° F. 25-40 min. per lb. Stuffed Pork Loin Chops 11/4-11/2-inches 165° F. Varied (based on type of stuffing) Tenderloin (roast at 425° F.) 1-11/2 lbs. 145°-160° F. 20-35 min. Whole Pork Loin (boneless) 8-10 lbs. 145°-160° F. 8-11 min. per.

Roasted Boneless Pork Loin Recipe - The Spruce
Rating: 4 - ‎350 reviews - ‎1 hr. 15 min. - ‎324.9 cal
In a small bowl, combine the oil, garlic, salt, pepper, and herbs and mix until paste forms. Dry the pork loin with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle into the very center of the roast.‎Herbed Roast Pork Loin · ‎Roast Pork Loin With Apricot ... · ‎Barbecued Pork Loin

Roasted Pork Loin Recipe - Rating: 4.4 - ‎895 reviews - ‎1 hr. 20 min. - ‎238 cal
Directions. Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Place pork loin into oven, turning and basting with pan liquids.‎Roasted Pork Loin Video · ‎Roasted Pork Loin - Printer ... · ‎Roasted Pork Loin Photos

boneless pork loin roast Google Search

Grilling | 192 views | 0 helpful votes

As long as there is a strong spark the electrode should be fine. You many want to be sure there are no cracks in the ceramic tube. If not.. then the electrodes need to be adjusted either closer to the burner hole or away. You most likely just need to adjust the electrode.

Grilling | 69 views | 0 helpful votes

Check burners are clean and the injectors , check tank is full . Check reg is working letting full gas pass

Grilling | 44 views | 0 helpful votes

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