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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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07-14-2012, 07:50 PM | #46 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Ok, back to the carnitas process....all the fat was cut into cubes and placed in pot with about a gallon of water to help it start rendering. The water will steam off later. We only got about 20 lbs of unrendered fat. Lards on its way....
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07-14-2012, 07:57 PM | #47 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Starting to render. It is milky looking because water is still in it. A side note...being it was about 100* today no one wanted to tend the fire, so we fired up the gas burner.
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07-14-2012, 08:04 PM | #48 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Nearly done. The lard takes on a golden color. The stir stick was made from a hand carved 2x4. It has cooked 50 pigs or so. Sorry for the pic, between sun coming through to trees, pig fat and beverages some times it was tough to get a good picture.
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07-14-2012, 08:04 PM | #49 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Great thread Pugi - I am seriously loving this. Looks like a great place to be!
__________________
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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07-14-2012, 08:17 PM | #50 | |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Quote:
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Thanks from:---> |
07-14-2012, 08:23 PM | #51 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Finally we have lard, the pic makes it look darker then it actually is. The strainer helps keep it clean. This needs to be done for storage. But we are not storing it yet.....
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07-14-2012, 08:26 PM | #52 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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The mantacitas, what's left over after rendering the lard. I think the south calls this pork cracklins? They are hard and crunchy. Little bits of happiness.
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Thanks from: ---> |
07-14-2012, 08:31 PM | #53 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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My son being a ham again, pun intended
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Thanks from:---> |
07-14-2012, 08:35 PM | #54 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^I think I saw him in a Nine Inch Nails video a while back.
__________________
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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Thanks from:---> |
07-14-2012, 08:35 PM | #55 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Me too, I'd love to be there!
Great thread Pugi! Your boy is great too
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Hold my dang beer... |
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07-14-2012, 08:36 PM | #56 |
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Here is the money shot for the day. Pork cracklin taco with home made pickled jalepeno. Sorry, but that's it for today. The pig was cut up into shoulder size roasts and will be slow cooked in lard tomorrow. More pics to follow for that. Any question?
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Thanks from: ---> |
07-14-2012, 08:53 PM | #57 | |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Quote:
Can we come over?
__________________
Hold my dang beer... |
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Thanks from: ---> |
07-14-2012, 08:57 PM | #58 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^what he said!
__________________
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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07-14-2012, 09:08 PM | #59 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Yikes, that looks amazing! That certainly puts to shame the carne asada tacos I'm going to cook tonight.
Thanks for sharing - can't wait for the next installment!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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07-14-2012, 09:12 PM | #60 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Awesome thread
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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