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Search results for query: Cracklins
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How Fresh is Your Pork?
I’ve done all three of those options, but I’m wondering how the burn and wash would go with a Hotsy hot water pressure washer. Seems like you could just wash that scale layer off. I’ve never done that with a Hotsy, might work though.- SmokinEdge
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Microwave Pork Rinds
If you can find some, try some "cracklins", which are chicharones with a bit of fat left on them. Very tasty! These things are easy to find here in North Texas. Several different flavors. Absolutely zero carbs, if you're into that.- PulledPorkSandwich
- Post #10
- Forum: General Discussion
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Chicken Cracklins - Who knew? And why didn't you tell us?
...cheap to make but still takes time and planning. Pork rinds? Meh. And then I see a YouTube video on crispy baked chicken skin, aka chicken cracklins. Wow. I'm hooked. I buy cheap bone-in, skin-on chicken or chicken parts in the bulk packs. I usually bone and skin them myself, using both to...- noboundaries
- Thread
- Replies: 40
- Forum: Poultry
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Microwave Pork Rinds
We have those here but my teeth cant take those much, zirconia implants.- BGKYSmoker
- Post #22
- Forum: General Discussion
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Microwave Pork Rinds
I've had them fresh out of the frier years ago. Our neighbor used to make them. Delicious!!- Steve H
- Post #11
- Forum: General Discussion
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Smoking brisket advice please.
...fit. Nothing too meticulous but just kind of a protective layer that keeps things basting with wondreful beef fat AND... I get beef fat cracklins made from that fat at the same time as it dries an toasts up!!!! As for injecting, you could but again it's unnecessary on a whole packer. A lot...- tallbm
- Post #29
- Forum: For New Members
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Chicken Cracklins - Who knew? And why didn't you tell us?
Nice idea civil! It also makes a great garnish/topping on chicken and dumplings! I like to julienne into strips first before making the cracklins, but you can just crumble them up on top... -
Chicken Cracklins - Who knew? And why didn't you tell us?
Ah HA! Another guilty party keeping cracklins secret. Omni bromni duvey...you too are forgiven, John. Actually, when we lived in TN decades ago, I'd heard of cracklins, but no one I knew ate them. And I only heard of pork, not chicken. I may have tried them, but have no memory of doing so...- noboundaries
- Post #20
- Forum: Poultry
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Chicken Cracklins - Who knew? And why didn't you tell us?
OK, we don't need a post of Sven cracklins, no matter how much weight you lost!....lol BTW, you are my hero with your story, I wish I could stick with that long term. -
Not an amateur, but tons to learn
...a rack then in the oven 375 till the crisp up….. chicken cracklin money all day long…. https://www.smokingmeatforums.com/threads/chicken-cracklins-who-knew-and-why-didnt-you-tell-us.320956/page-2/ Pork steaks, they need to finished to a temp of 145-150……slight pink…. Above 155 they get dry...- civilsmoker
- Post #6
- Forum: Roll Call
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Cooking a large thin brisket, should I fold it in half? Follow along for the ride.
...amazing briskets than ever. Also the beef fat turns into this amazing, smoked, crispy-ish, beef cracklin that is good to nibble on. My buddy basically only wants to eat the beef cracklins and not the brisket now hahahaha :D This will turn out well for you and is already showing proof of... -
Chicken Cracklins - Who knew? And why didn't you tell us?
My problem with this is none of it makes it off the cutting board……it be gone!- civilsmoker
- Post #24
- Forum: Poultry
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Help finding pork belly skin for fried rines
Buy a skin-on belly and trim it off, with a nice layer of fat on it. Then you get awesome cracklins and pork belly. But if you really just want the skin, here ya go...- chilerelleno
- Post #2
- Forum: Pork
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Chicken Cracklins - Who knew? And why didn't you tell us?
Looking good, glad to hear you finally discovered chicken cracklins. Luv me some crackling of any kind. One of my favorites is turkey, made from all the soft skin nobody wants. I fry it with Cajun rub for seasoning. They've been selling bagged chicken crackling in various brands and flavors in...- chilerelleno
- Post #19
- Forum: Poultry
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Chicken Cracklins - Who knew? And why didn't you tell us?
I’ve been cooking chicken skin for years however, I normally use a charcoal grill. I will try these in the oven, it may make the skin more crispy -
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Not an amateur, but tons to learn
Thanks civil! I’ll have to give these a try, I’ve got a rooster that came after me so I’m gonna try a beer can chicken with him. Heard if you carve a potato to form a plug at the top they can turn out really well- Pigfarmin101
- Post #7
- Forum: Roll Call
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I get to keep my Old Redneck Southern Lady card for another year...
Nice! I made ham & beans with cornbread, too, but no match for yours!! If you have any Mexican groceries around (There are plenty around here, for sure.), they usually have cracklins....- SmokyMose
- Post #8
- Forum: General Discussion
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Brining and smoking 18lb turkey
...info! I do my birds on a vertical roasting rack so I think I get that good airflow as well, but never thought twice about it. Cool to see how I lucked into it now understanding how you do it on a bird that lays down :D Mmmm nice idea on the rubber skin to turn it into turkey skin cracklins!!! -
How Many Hours of Smoke for 6-Pound Butt?
...through the stall without wrapping, which also helps with the bark. I trim the fat cap to roughly 1/4-1/2” and then cook fat cap down so that I get some crispy cracklins that add texture. Cook until blade bone moves easily and ultimately slides out. Should be in the 205° range. Enjoy your cook!- TripleLindy
- Post #10
- Forum: Pork
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Chicken Cracklins - Who knew? And why didn't you tell us?
Day two? Don, those ten didn't make it past hour two! I was going to use Cajun seasoning but wanted to see if my wife had any interest. She doesn't like cajun and doesn't care for the cracklins. They're all mine. Cajun seasoning is next. Sooooo easy. Enjoy!- noboundaries
- Post #5
- Forum: Poultry
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