UK BBQ Mag Spring 2016 - Page 17

Next prep your dry brine ingredients. Equal parts 8g sea salt, 8g white sugar and 8g simple five spice, my mix is 20g Sichuan Peppercorn, 20g star anise,10g fennel seeds, 10g cinnamon, 8g cloves all ground fine but any standard mix is fine.

Dab the meat dry again and rub the dry brine all over the meat side, edges and ends – everywhere that isn't the skin until its all used. Then add a good generous sprinkling of some 8g coarse sea salt on to the skin and lightly rub in. You can mix this

salt with a teaspoon of baking soda to help with the crispiness if you want, but its not essential.

Then leave the meat for a couple of hours on a rack until ready to cook. Dabbing occasionally to pick up moisture drawn out by the salts.

Fire up your grill on either a modified direct (rack about a foot above the burning coals) or semi indirect (just off to one side of the more intense heat). Your looking for 230-250c in the cook zone.

After one last dry and a

light sprinkling of more coarse salt if you think the skin needs it, put the meat on for around 45 mins until the skin really crackles up. If needs be turn skin side down briefly to help get some real heat into that surface.

To serve just slice it up and get on with it. Sweet chilli or our Simply the Zest spicy orange sauce is good ;)

John Gower

Quiet Waters Farm