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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 10-29-2012, 03:15 PM   #1
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Default 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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Unread 10-29-2012, 03:30 PM   #2
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Cut the skin up in small pieces and deep fry them for chicharons
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Unread 10-29-2012, 03:36 PM   #3
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Cool, do you think that will work even after smoking it for 3 hours?
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Unread 10-29-2012, 03:40 PM   #4
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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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Unread 10-29-2012, 03:47 PM   #5
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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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Unread 10-29-2012, 04:15 PM   #6
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Quote:
Originally Posted by SuperStang83 View Post
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
Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.
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Unread 10-29-2012, 05:06 PM   #7
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This is what I did...
http://www.bbq-brethren.com/forum/sh...mexican+homage
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Unread 10-29-2012, 05:27 PM   #8
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That looks like a great idea

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Unread 10-29-2012, 05:46 PM   #9
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Quote:
Originally Posted by SirPorkaLot View Post
Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.
+1 on this.
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Unread 10-29-2012, 05:55 PM   #10
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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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Unread 10-29-2012, 06:25 PM   #11
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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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Unread 10-29-2012, 07:00 PM   #12
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Quote:
Originally Posted by SirPorkaLot View Post
Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.
I prefer removing skin from picnic before cooking for more rub surface, and better bark to meat ratio. Call me nutz.
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Unread 10-29-2012, 07:15 PM   #13
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Quote:
Originally Posted by Phrasty View Post
I'm sure Cowgirl wont mind me sharing this:
http://cowgirlscountry.blogspot.com/...icharrons.html

There you go!
Cheers
I thought about this too, but couldnt find the link.
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Unread 10-29-2012, 07:24 PM   #14
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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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Unread 10-29-2012, 11:09 PM   #15
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Quote:
Originally Posted by El Ropo View Post
I prefer removing skin from picnic before cooking for more rub surface, and better bark to meat ratio. Call me nutz.
Ok Nutz.

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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