Pork Picnic cut- skin on or skinless?

Trumpstylz · 01-29-2013, 05:48 PM

Do you prefer skin on or skinless?

Johnny_Crunch · 01-29-2013, 05:53 PM

I leave it on while cooking and it falls right off when I go to pull it.

Garrett · 01-29-2013, 05:54 PM

The last one cooked I left the skin on and when I wrapped it I took skin off and put some plowboys yardbird on it and put it back on the grate fat side down to let the fat cook off. Made for some very tastey pork skins!!

HeSmellsLikeSmoke · 01-29-2013, 05:57 PM

I take it off. Can't help but think it would be like smoking a piece of meat inside a football.

BBQdisciple · 01-29-2013, 06:10 PM

I have always taken it off, or bought without. I have one in my fridge now that I am smoking saturday and plan on leaving on.

My thinking is that I will be able to use it in place of bacon for my baked beans.

Any thoughts on that??

rlt · 01-29-2013, 06:13 PM

I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all.

Sent from my MB860 using Tapatalk 2

Bludawg · 01-29-2013, 06:33 PM

If you like bark skin it!, I like bark I skin it.

Bbq Bubba · 01-29-2013, 06:35 PM

Quote:

Originally Posted by rlt

I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all.

Sent from my MB860 using Tapatalk 2

Quote:

Originally Posted by Bludawg

If you like bark skin it!, I like bark I skin it.

Its not a taste issue. If you want bark, skin it. if you want skin......

Bludawg · 01-29-2013, 07:01 PM

Quote:

Originally Posted by Bbq Bubba

Its not a taste issue. If you want bark, skin it. if you want skin......

If you skin it you get a bonus.... ChiCharones

caseydog · 01-29-2013, 07:09 PM

Smoke has a hard enough time getting into a big piece of meat. Leaving the skin on just makes it harder. So, if you want smoke flavor in your meat, get rid of anything that gets between the smoke and the meat.

CD

jazzybadger · 01-29-2013, 07:12 PM

Yeah I generally skin it and render it down. As others have said, I do it for the bark.

BobM · 01-29-2013, 07:32 PM

I take it off and try to leave a thin layer of fat.

Hoss · 01-29-2013, 07:58 PM

Skin on.

SirPorkaLot · 01-29-2013, 08:41 PM

Skin on always

Clayfish · 01-30-2013, 04:37 AM

I take the skin off and make pork scratchings.

01-29-2013, 05:48 PM	#1
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	Pork Picnic cut- skin on or skinless? Do you prefer skin on or skinless? __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

01-29-2013, 05:53 PM	#2
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	I leave it on while cooking and it falls right off when I go to pull it. __________________ J Crunch

01-29-2013, 05:54 PM	#3
Garrett Take a breath! Join Date: 10-03-12 Location: Gastonia North Carolina Downloads: 0 Uploads: 0	The last one cooked I left the skin on and when I wrapped it I took skin off and put some plowboys yardbird on it and put it back on the grate fat side down to let the fat cook off. Made for some very tastey pork skins!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle

01-29-2013, 05:57 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I take it off. Can't help but think it would be like smoking a piece of meat inside a football. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

01-29-2013, 06:13 PM	#6
rlt Knows what a fatty is. Join Date: 01-22-10 Location: Anchorage, Alaska Downloads: 0 Uploads: 0	I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all. Sent from my MB860 using Tapatalk 2 __________________ Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of!

01-29-2013, 06:10 PM	#5
BBQdisciple On the road to being a farker Join Date: 01-24-13 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	I have always taken it off, or bought without. I have one in my fridge now that I am smoking saturday and plan on leaving on. My thinking is that I will be able to use it in place of bacon for my baked beans. Any thoughts on that??

01-29-2013, 06:33 PM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	If you like bark skin it!, I like bark I skin it. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-29-2013, 07:09 PM	#10
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Smoke has a hard enough time getting into a big piece of meat. Leaving the skin on just makes it harder. So, if you want smoke flavor in your meat, get rid of anything that gets between the smoke and the meat. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

01-29-2013, 07:12 PM	#11
jazzybadger Babbling Farker Join Date: 04-12-10 Location: Jazzy Gerbil Land. Downloads: 0 Uploads: 0	Yeah I generally skin it and render it down. As others have said, I do it for the bark. __________________ The Life of the Knife is Ended By! The Wife.

01-29-2013, 07:32 PM	#12
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I take it off and try to leave a thin layer of fat. __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-29-2013, 07:58 PM	#13
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Skin on.

01-29-2013, 08:41 PM	#14
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	Skin on always __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

01-30-2013, 04:37 AM	#15
Clayfish Full Fledged Farker Join Date: 03-28-12 Location: Broomfield, Essex, UK Downloads: 0 Uploads: 0	I take the skin off and make pork scratchings. __________________ 22" WSM, 22" OTG, WSJ, Mini WSM, WGA, Maverick ET-732, Red Thermapen and a ten year old gasser which hasn't come out of the shed since I got a taste of charcoal!