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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-20-2012, 08:18 AM   #16
Shooter1
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Boom! knocked it out of the park. Excellent!
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Unread 09-20-2012, 08:18 AM   #17
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Farking awesome.

Fantastic idea!!
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Unread 09-20-2012, 08:25 AM   #18
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One word GENIUS
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Unread 09-20-2012, 08:29 AM   #19
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Very nice, Miss Jean!
Question: how much oil is in your Dutch oven? Is there just enough to cover the bottom or did you deep-fry those skins? Can't quite tell.
As usual, you inspire us with your creativity!

Arlin
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Unread 09-20-2012, 08:39 AM   #20
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Very Creative! Love the idea of the breaded shrimp.
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Unread 09-20-2012, 08:54 AM   #21
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I like to crush chicharrones and sprinkle on top of gumbo. It cranks the gumbo up to eleven.
I use Bakennettes Hot n Spicy though.

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Unread 09-20-2012, 10:22 AM   #22
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Diabolical Porkified Shrimp! Man, even I would have to hit that!
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Unread 09-20-2012, 11:34 AM   #23
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Thanks everybody! I forgot to mention, I sprinkled the shrimp with SM Season all too.


Quote:
Originally Posted by PatAttack View Post
I've been calling you Jeanius for a while now. Glad these guys are finally catching on.

That is an Einstein move with the pork skin coated skrimps. Maaavelous, Daaaling!
Quote:
Originally Posted by Phubar View Post
LOL!
You stole that from me Pat.
...and it's Jeaniusz BTW.
She also goes by the name of Doc.J.
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Quote:
Originally Posted by Arlin_MacRae View Post
Very nice, Miss Jean!
Question: how much oil is in your Dutch oven? Is there just enough to cover the bottom or did you deep-fry those skins? Can't quite tell.
As usual, you inspire us with your creativity!

Arlin
Thank you Arlin! I deep fried these. As soon as they hit the hot oil they sank to the bottom and shot right up to the top. I used tongs to keep them submerged until completely "pufffed". I could only handle doing two at a time, they cooked so fast.

Quote:
Originally Posted by htrisna View Post
I like to crush chicharrones and sprinkle on top of gumbo. It cranks the gumbo up to eleven.
I use Bakennettes Hot n Spicy though.


Love that idea...Thanks!



lol Jason Thanks!! This might be good on non-seafood items too.



Thanks again for the kind comments friends.


.
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Unread 09-20-2012, 11:43 AM   #24
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Well that looks crazy good!

Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff!

The shrimp thing is just brilliant - once again, you amaze and inspire!
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Unread 09-20-2012, 11:49 AM   #25
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We are doing the shrimp things as soon as I get the Chicharrón sorted out. I need to figure out how to dehydrate mine. I tried on the smoker and they must have cooked through since they sure did not puff when we deep fried them.

We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.

But yours sure look a whole lot better than my first try at them!
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Unread 09-21-2012, 11:59 AM   #26
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Quote:
Originally Posted by gtr View Post
Well that looks crazy good!

Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff!

The shrimp thing is just brilliant - once again, you amaze and inspire!
Greg Thanks! I have more in the freezer and thought about going a different route with the next batch.

Quote:
Originally Posted by Tatoosh View Post
We are doing the shrimp things as soon as I get the Chicharrón sorted out. I need to figure out how to dehydrate mine. I tried on the smoker and they must have cooked through since they sure did not puff when we deep fried them.

We are doing the pressure cooker instead of a traditional boil. That works better for most things that require boiling here at 5000 feet altitude. Is the scrapping completely necessary? Some of the Filipinos like to leave a bit of the fat and meat on, claiming it adds to flavor.

But yours sure look a whole lot better than my first try at them!
Thanks Tatoosh! I scrapped to remove all fat and meat. Wanted them to be as puffy as possible. I agree fat and meat are tasty..... more like cracklins but tasty.
Good luck with yours, hope you take pics!!
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Unread 09-21-2012, 12:05 PM   #27
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That is a great idea, very nice chicharrones as well Jeanie.
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Unread 09-21-2012, 05:37 PM   #28
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What an incredible idea! I may have to try that. We just call that pork rinds here... no fancy spanish wordology. :)
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Unread 09-21-2012, 05:40 PM   #29
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Vetry creative.
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