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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-29-2012, 03:15 PM
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#1 |
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On the road to being a farker
Join Date: 09-20-10
Location: Exeter, Pa
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What to do with pork skin off of the picnic?
I am smoking a 9lb picnic right now and took the skin off of the shoulder and put it on the smoker along side the shoulder. It has been smoking for almost 3 hours, but I am not sure what to do with the skin. I want some good eats out of it, but realize that it won't get crispy on the smoker.
Should I take it off the smoker and put it in a frying pan, and if so how long should I smoke and cook it for? Jacob |
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10-29-2012, 03:30 PM
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#2 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Cut the skin up in small pieces and deep fry them for chicharons
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~Ren~ Fat Kids Club Founding Member |
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10-29-2012, 03:36 PM
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#3 |
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On the road to being a farker
Join Date: 09-20-10
Location: Exeter, Pa
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Cool, do you think that will work even after smoking it for 3 hours?
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10-29-2012, 03:40 PM
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#4 |
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Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I haven't tried it before after smoking for 3 hrs, but I dont see why it wouldnt. You would just get a slightly smokey chicaron. It is always worth a try!
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~Ren~ Fat Kids Club Founding Member |
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10-29-2012, 03:47 PM
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#5 |
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On the road to being a farker
Join Date: 09-20-10
Location: Exeter, Pa
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Thanks, I'm gonna try it right now! I'll let you know how it turns out!
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10-29-2012, 04:15 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
 The picnic will cook much better (and juicier) with skin intact.
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John |
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10-29-2012, 05:06 PM
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#7 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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This is what I did...
http://www.bbq-brethren.com/forum/sh...mexican+homage
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Hold my dang beer... |
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10-29-2012, 05:27 PM
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#8 | |
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On the road to being a farker
Join Date: 09-20-10
Location: Exeter, Pa
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Quote:
Sent from my DROID RAZR |
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| Thanks from:---> |
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10-29-2012, 05:46 PM
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#9 | |
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Full Fledged Farker
Join Date: 08-18-11
Location: Salt Lake City, Utah
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Quote:
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James ECB, UDS, Mini-WSM, OTS. |
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10-29-2012, 05:55 PM
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#10 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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I'm sure Cowgirl wont mind me sharing this:
http://cowgirlscountry.blogspot.com/...icharrons.html There you go! Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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10-29-2012, 06:25 PM
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#11 |
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Full Fledged Farker
Join Date: 02-13-12
Location: Fort Worth, TX
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I left the skin on last time, and the first time for me, when I cooked a picnic a few weeks ago. Eating that was one of my favorite parts. You can see it here:
http://www.bbq-brethren.com/forum/sh...d.php?t=140692 |
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10-29-2012, 07:00 PM
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#12 | |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Quote:
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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10-29-2012, 07:15 PM
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#13 | |
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Full Fledged Farker
Join Date: 08-18-11
Location: Salt Lake City, Utah
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Quote:
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James ECB, UDS, Mini-WSM, OTS. |
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10-29-2012, 07:24 PM
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#14 |
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is one Smokin' Farker
Join Date: 03-15-12
Location: Flushing, Queens NYC
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I did the fried smoked skin thing before and it was a real messy lesson. First off, it can be done but the skins tend to pop and splatter oil everywhere. Also the results are kinda hard, great if you love cracklings but not optimal. It's better to boil them a bit and then use the smoker to dry them out then fry them for that puffy pork rind consistency.
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Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com |
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10-29-2012, 11:09 PM
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#15 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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Quote:
 I prefer the end product with the skin on, I value that over the loss of bark. It's all good though !
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John |
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