L letdasmokeroll Full Fledged Farker Joined Jun 3, 2013 Messages 335 Reaction score 112 Points 0 Location Maiden NC Sep 28, 2013 #1 skin on .... gotta say it was better then any butt i ever cooked
HeSmellsLikeSmoke somebody shut me the fark up. Joined Apr 2, 2007 Messages 8,044 Reaction score 1... Points 0 Age 83 Location Warren... Sep 28, 2013 #2 You sure did that one proud! Looks mighty tasty.
Diesel Dave Quintessential Chatty Farker Joined Aug 23, 2013 Messages 6,434 Reaction score 2... Points 0 Age 54 Location In the... Sep 28, 2013 #3 Great job :thumb:
Dauvis is Blowin Smoke! Joined Jun 26, 2013 Messages 1,024 Reaction score 1... Points 0 Location MOORESVI... Sep 28, 2013 #4 What do you do with the skin after you cook it? Does it become part of the pulled pork?
silverfinger Babbling Farker Joined Aug 2, 2010 Messages 4,314 Reaction score 1... Points 0 Location Santa Poco. Sep 28, 2013 #5 Looking mighty fine! How many hrs did it take you?
bluetang somebody shut me the fark up. Joined Aug 6, 2010 Messages 9,254 Reaction score 1... Points 113 Location Stuart, Fl Sep 28, 2013 #6 That do look mighty fine!
G Goldenfinger Knows what a fatty is. Joined Aug 5, 2013 Messages 81 Reaction score 18 Points 0 Location Brandon... Sep 28, 2013 #7 Looks fantastic..! :thumb: Pictures worth a 1000 words on this one...
Callahan-que Babbling Farker Joined Nov 18, 2010 Messages 2,911 Reaction score 993 Points 113 Location Callahan Fl Sep 28, 2013 #8 Dauvis said: What do you do with the skin after you cook it? Does it become part of the pulled pork? Click to expand... No it doesn't become pp. But a lot of people crisp it up by frying and what not make cracklings out of it.
Dauvis said: What do you do with the skin after you cook it? Does it become part of the pulled pork? Click to expand... No it doesn't become pp. But a lot of people crisp it up by frying and what not make cracklings out of it.
sliding_billy somebody shut me the fark up. Joined Aug 27, 2013 Messages 9,683 Reaction score 9... Points 0 Location Princeto... Sep 28, 2013 #9 Cracklings from the skin!
gtr somebody shut me the fark up. Joined Oct 16, 2010 Messages 13,196 Reaction score 4... Points 0 Location Culver... Sep 28, 2013 #10 Looks great :clap2: I did my first picnic a few weeks ago and my next PP cook is gonna be a picnic. Definitely good to have in rotation.
Looks great :clap2: I did my first picnic a few weeks ago and my next PP cook is gonna be a picnic. Definitely good to have in rotation.
Garrett Babbling Farker Joined Oct 3, 2012 Messages 2,757 Reaction score 4... Points 0 Location Gastonia... Sep 28, 2013 #11 Looks like some old school NC Style pork to me!!! The skin is good mixed in the pulled if you crisp it a little and chop it up. Adds a little texture to it. Very good!!!
Looks like some old school NC Style pork to me!!! The skin is good mixed in the pulled if you crisp it a little and chop it up. Adds a little texture to it. Very good!!!
S SmittyJonz somebody shut me the fark up. Joined Jul 17, 2013 Messages 22,763 Reaction score 2... Points 113 Location Burleson Tx Sep 28, 2013 #12 I prefer Picnic - Deeper or Richer Pork taste. And they're Cheaper! :grin: Take them off just a tad sooner and they R Great Sliced n Chunked!
I prefer Picnic - Deeper or Richer Pork taste. And they're Cheaper! :grin: Take them off just a tad sooner and they R Great Sliced n Chunked!
J jeffturnerjr is Blowin Smoke! Joined Aug 20, 2013 Messages 1,184 Reaction score 534 Points 0 Location Odessa, TX Sep 28, 2013 #14 looks great!
c farmer Babbling Farker Joined Jun 13, 2013 Messages 3,881 Reaction score 2... Points 0 Location pa Sep 28, 2013 #15 Awesome. I never left the skin on. For the record I love cracklins.
M mrbill is one Smokin' Farker Joined Jun 25, 2013 Messages 731 Reaction score 379 Points 0 Location Tx Sep 29, 2013 #16 great cook!
L letdasmokeroll Full Fledged Farker Joined Jun 3, 2013 Messages 335 Reaction score 112 Points 0 Location Maiden NC Sep 29, 2013 #17 I threw the skin away ...put it on at 10 am (no rub or injection) on my chargriller offset (no mods) added 1 split about every 45 minutes or so to keep temp around 290 took off at 6 pm.... by far the nest PP I have ever had
I threw the skin away ...put it on at 10 am (no rub or injection) on my chargriller offset (no mods) added 1 split about every 45 minutes or so to keep temp around 290 took off at 6 pm.... by far the nest PP I have ever had
nucornhusker Babbling Farker Joined Aug 29, 2011 Messages 3,188 Reaction score 2... Points 0 Age 43 Location Lincoln, NE Sep 29, 2013 #18 I like to cut the skin off of picnics so I get more bark, but I always keep and freeze the skin to use for pork rinds.
I like to cut the skin off of picnics so I get more bark, but I always keep and freeze the skin to use for pork rinds.
RevZiLLa is One Chatty Farker Joined Jul 2, 2007 Messages 2,211 Reaction score 831 Points 0 Location Richmond... Sep 29, 2013 #19 Nice work!