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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 01-29-2013, 05:48 PM   #1
Trumpstylz
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Default Pork Picnic cut- skin on or skinless?

Do you prefer skin on or skinless?
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Unread 01-29-2013, 05:53 PM   #2
Johnny_Crunch
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I leave it on while cooking and it falls right off when I go to pull it.
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Unread 01-29-2013, 05:54 PM   #3
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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!!
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Unread 01-29-2013, 05:57 PM   #4
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I take it off. Can't help but think it would be like smoking a piece of meat inside a football.
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Unread 01-29-2013, 06:10 PM   #5
BBQdisciple
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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??
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Unread 01-29-2013, 06:13 PM   #6
rlt
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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.

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Unread 01-29-2013, 06:33 PM   #7
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If you like bark skin it!, I like bark I skin it.
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Unread 01-29-2013, 06:35 PM   #8
Bbq Bubba
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Quote:
Originally Posted by rlt View Post
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.

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Quote:
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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......
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Unread 01-29-2013, 07:01 PM   #9
Bludawg
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Quote:
Originally Posted by Bbq Bubba View Post
Its not a taste issue. If you want bark, skin it. if you want skin......
If you skin it you get a bonus.... ChiCharones
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Last edited by Bludawg; 01-29-2013 at 07:22 PM..
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Unread 01-29-2013, 07:09 PM   #10
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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.

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Unread 01-29-2013, 07:12 PM   #11
JazzyBadger
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Yeah I generally skin it and render it down. As others have said, I do it for the bark.
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Unread 01-29-2013, 07:32 PM   #12
BobM
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I take it off and try to leave a thin layer of fat.
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Unread 01-29-2013, 07:58 PM   #13
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Skin on.
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Unread 01-29-2013, 08:41 PM   #14
SirPorkaLot
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Skin on always
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Unread 01-30-2013, 04:37 AM   #15
Clayfish
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I take the skin off and make pork scratchings.
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