Those oysters look great! I had some bbq'd oysters at Hog Island in Point Reyes that had a garlic/ cilantro sauce, best I ever had!
I made schweinehaxen last night (roasted pork shank) and it turned out okay. The problem I have is with the skin. I salt and pepper, stand them in a baking dish and pour beer into the dish. I then bake at 350 for 4 hours. They come out done but with flat tough skin like this..
I want to get a bubbly, crispy skin like this...
I've tried simmering in a pot with beer and spices for 2.5 hours and then patting dry and baking for an additional 30 min but the skin still comes out flat and tough.
Would baking them for 2.5 hours and then increasing to 425-450 at the end for an hour achieve a better "crackling"? Or maybe at 250 for 6 hours. low and slow. How do you guys get that crispy skin on pork roasts and pork belly?