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Old 12-28-2012, 06:19 PM   #134
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Join Date: 12-11-07
Location: El Paso, TX

Originally Posted by Pugi View Post
A little taste for the chefs, this is the skin. It turns into a gelatinous glob that would stick on the wall if thrown. The taste is wonderfully, the texture is aquired.

Originally Posted by Pugi View Post
Ok, back to the carnitas process....all the fat was cut into cubes and placed in pot with about a gallon of water to help it start rendering. The water will steam off later. We only got about 20 lbs of unrendered fat. Lards on its way....

Cueritos! YUM!!!! A cazo de cobre is on my list of wants. They are pricey though. That is a thing of beauty!
UDS, PBC-Courtesy of Poobah, WSM, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment......"You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
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