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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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09-29-2013, 01:04 AM | #16 |
is one Smokin' Farker
Join Date: 06-25-13
Location: Tx
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great cook!
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NYG Smokey Joe-Copper gas assist Weber Performer-Rec Tec 590 pellet grill/smoker |
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09-29-2013, 05:35 AM | #17 |
Full Fledged Farker
Join Date: 06-03-13
Location: Maiden NC
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I threw the skin away ...put it on at 10 am (no rub or injection) on my chargriller offset (no mods) added 1 split about every 45 minutes or so to keep temp around 290 took off at 6 pm.... by far the nest PP I have ever had
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09-29-2013, 11:31 AM | #18 |
Babbling Farker
Join Date: 08-29-11
Location: Lincoln, NE
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I like to cut the skin off of picnics so I get more bark, but I always keep and freeze the skin to use for pork rinds.
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Yoder Smokers YS1500, Kamado Joe BigJoe & Joe Jr, IMBAS Certified MOINK Baller |
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09-29-2013, 05:21 PM | #19 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Nice work!
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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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