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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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06-13-2012, 08:30 PM | #1 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Pig skin help
This weekend I'm cooking for my wife's birthday. One of the things I'm cooking is a picnic and it has the skin on it. I'm a huge fan of crispy pig skin (cracklin'). How do you make that? You know when you smoke a whole hog and the skin gets nice and crispy? Like that.
Thanks on advance.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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06-13-2012, 08:36 PM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I always skin 'em out and make Chicharones out of it.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
06-13-2012, 08:59 PM | #3 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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Salt! Just salt the skin before you put it on the smoker. When it hit's 175* or so, score the skin with a sharp knife to render the fat out and resalt it just a touch.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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Thanks from: ---> |
06-14-2012, 11:35 AM | #4 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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I use Old Bay to season that skin. Of course I use Old Bay on just about everything other than my Cap'n Crunch.
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"Red" - Just Moved to Omaha! |
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06-14-2012, 12:04 PM | #5 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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Do you cut it off and cook it on the smoker or leave it on?
__________________
CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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06-14-2012, 12:29 PM | #6 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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I smoke the leg skin on. I then remove the skin by grabbing it and pulling from the haunch down to the stirrup. I then either use the skin for flavouring other foods or I season the inside of the skin and then back into a fast oven or cooker.
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"Red" - Just Moved to Omaha! |
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06-14-2012, 12:51 PM | #7 |
Full Fledged Farker
Join Date: 08-08-11
Location: Huntington, NY
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La Caja China arrived today. I was on the phone with them before making the purchase and they cook extra shoulders in advance to supplement what they will get from a whole hog - after the shoulder is cooked, they remove the skin and crisp it on top of a grill.
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Fast Eddy 120 WSM 22 WSM 18 La Caja China #2 Weber 22 Kettle Brinkman Vertical Charcoal (out on loan) Weber Q 200 Weber Summit Series Gasser |
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06-14-2012, 12:55 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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You score after cooking? I always score before cooking, dry thoroughly and then salt the skin and fat thoroughly.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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06-14-2012, 07:45 PM | #9 |
is one Smokin' Farker
Join Date: 05-12-10
Location: Perkasie PA
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06-14-2012, 08:08 PM | #10 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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^^^Yes^^^
__________________
Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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06-14-2012, 08:11 PM | #11 |
is Blowin Smoke!
Join Date: 06-23-07
Location: North Berwick, ME
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With the LaCaja China, that's how it's done. I even do it that way some times when I cook a whole piggy on my offset. The skin side down for the first 2/3 to 3/4 of the cook helps retain the moisture in the meat, and scoring it after it's flipped helps it render to crisp it up. At least that's how I was taught and do it.
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Tim [COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB |
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