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Cracklins....
jabam
Posts: 1,829
Just took skin off a picnic roast. Gonna try cracklings again. Have done this a handful of times with moderate success. Have them boiling now. Plan is to boil for 45 min and then put in oven on broil until golden brown. Can't use egg as I have the picnic roast on there at 250, so I don't think that is hot enough. Does this sound like the right road to go down?
Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
Comments
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No clue if it's the right path, but def post results! Love a good cracklin
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I put my last batch in a pie tin and on the egg at 250. Stirred them around every 10 minutes. Drained grease once. I didn't boil them, just sliced and seasoned them.
This was on my MM after a meatloaf smoke.
Bill Denver, CO
XL, 2L's, and MM -
So I put them in the oven on broil for twenty minutes went out to the backyard with the wifey and enjoyed a few adult beverages. Came inside and the whole kitchen was full of smoke! Yup I burned the cracklins. I guess I should have put them at 400.
Isnt this his how you learn? Trial and error.Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
I will try this next time!theyolksonyou said:Central Valley CA One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee" -
Yet another thing I want to try!
heres another idea:
http://modernistcuisine.com/recipes/pressure-cooked-chicharron/
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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