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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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09-20-2012, 08:29 AM | #19 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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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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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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09-20-2012, 10:22 AM | #22 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Diabolical Porkified Shrimp! Man, even I would have to hit that!
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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09-20-2012, 11:34 AM | #23 | ||||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks everybody! I forgot to mention, I sprinkled the shrimp with SM Season all too.
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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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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-20-2012, 11:43 AM | #24 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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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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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-20-2012, 11:49 AM | #25 |
Full Fledged Farker
Join Date: 04-21-12
Location: Whatcom County, Washington
Name/Nickname : Tatoosh
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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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Back in the USA after a decade abroad - smoking on Big Chief electric & Weber Q200 (P) |
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09-21-2012, 11:59 AM | #26 | ||
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Good luck with yours, hope you take pics!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-21-2012, 12:05 PM | #27 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a great idea, very nice chicharrones as well Jeanie.
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09-21-2012, 05:37 PM | #28 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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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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