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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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01-29-2013, 05:48 PM | #1 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
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Pork Picnic cut- skin on or skinless?
Do you prefer skin on or skinless?
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Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
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01-29-2013, 05:53 PM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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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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J Crunch |
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01-29-2013, 05:54 PM | #3 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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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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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 05:57 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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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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-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-29-2013, 06:10 PM | #5 |
Full Fledged Farker
Join Date: 01-24-13
Location: Virginia Beach, VA
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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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01-29-2013, 06:13 PM | #6 |
On the road to being a farker
Join Date: 01-22-10
Location: Fort Lostinthewoods, MO
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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.
Sent from my MB860 using Tapatalk 2
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Large BGE & One super duper screamin' fast green thermapen. It matches my BGE...Sort of! |
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01-29-2013, 06:33 PM | #7 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you like bark skin it!, I like bark I skin it.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-29-2013, 06:35 PM | #8 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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Thanks from:---> |
01-29-2013, 07:01 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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If you skin it you get a bonus.... ChiCharones
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. Last edited by Bludawg; 01-29-2013 at 07:22 PM.. |
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01-29-2013, 07:09 PM | #10 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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.
CD |
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Thanks from:---> |
01-29-2013, 07:12 PM | #11 |
Quintessential Chatty Farker
Join Date: 04-12-10
Location: Jazzy Gerbil Land.
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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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The Life of the Knife is Ended By! The Wife. Geld responsibly. |
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01-29-2013, 07:32 PM | #12 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I take it off and try to leave a thin layer of fat.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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01-29-2013, 07:58 PM | #13 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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Skin on.
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01-30-2013, 04:37 AM | #15 |
Full Fledged Farker
Join Date: 03-28-12
Location: Broomfield, Essex, UK
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I take the skin off and make pork scratchings.
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22" WSM, 22" OTG, [COLOR=navy][B]Jumbo Joe[/B][/COLOR], WSJ, Mini WSM, WGA, Maverick ET-732, [COLOR=red][B]Red [/B][/COLOR]Thermapen and a twelve year old gasser which hasn't come out of the shed since I got a taste of charcoal! |
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