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Old 07-25-2013, 08:13 AM   #8
is Blowin Smoke!

Join Date: 05-30-13
Location: Kyle, TX

Interestingly enough I just made some from a little skin that I had from a picnic ham that I did on the Fourth! I cut the skin into cubes and put it on a grilling pan, (it has holes on the bottom) and gave them a dusting of rub. I then just smoked them at around 250 with some ribs that I was doing and they were done at about the same time. The fat rendered out and dripped through the holes in the pan to leave little morsels of artery clogging pig candy! Just like popcorn!!!
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT]
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin:
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