Originally Posted by NeuseRvrRat
it should be noted that there's a difference between just crispy hog skin and a true cracklin. both are delicious if done right.
Thanks for the education. I think that was the start of my confusion. I have some great ideas. I will share pics this weekend of how things turn out. Thanks everyone!
KCBS Certified Judge
Weber 18" circa 1965
2 22" Weber Silvers and 1 22" Weber Gold
King Pig UDS
Tejas Charcoal 2452 Grill, 28" discada
Char Griller King Kamado
1 Smokey Joe and 1 Mini WSM
Currently building a 22' Portable Kitchen www.bullybbq.com