The Texas BBQ Forum

I do something kinda similar, but with an Asian style marinade and instead of cutting the squares, I poke about a zillion holes in the skin with a needle. Then I cover the skin surface with baking soda, and leave it sit overnight. In the morning, I rinse it off, then pour just a little vinegar on it to make sure all the baking soda is gone (if not, it’ll bubble up), and let the meat marinade a bunch of hours more. When I’m ready to cook it, my roasting method is also slightly different, but achieves the same results of puffed crisp skin. I use a low long roast, then crank up the heat at the end...pretty much as hot as the oven will go. As mentioned, keep a close eye so the skin doesn’t burn. Serve on lettuce wraps with sweet sauce and spicy sauce for dippin’...

emradguy wrote:I do something kinda similar, but with an Asian style marinade and instead of cutting the squares, I poke about a zillion holes in the skin with a needle. Then I cover the skin surface with baking soda, and leave it sit overnight. In the morning, I rinse it off, then pour just a little vinegar on it to make sure all the baking soda is gone (if not, it’ll bubble up), and let the meat marinade a bunch of hours more. When I’m ready to cook it, my roasting method is also slightly different, but achieves the same results of puffed crisp skin. I use a low long roast, then crank up the heat at the end...pretty much as hot as the oven will go. As mentioned, keep a close eye so the skin doesn’t burn. Serve on lettuce wraps with sweet sauce and spicy sauce for dippin’...

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Man that looks good, I need to do that piece I have in the freezer later this week.

Russ

You should, man. It’s totally worth the effort! If you pm me, I can send you the recipe/instructions.