Punked Porchetta and PBBEs

[SmokinAl]

WOW!!
What a fantastic meal!
Everything looks absolutely delicious!!!
Great work, I bookmarked this for further use!
And congrats on making the carousel!
Al

 

[gmc2003]

I knew you'd make it a success John, damn that looks good.

Point for sure.

Chris

 

[crazymoon]

CR, Wow , You need to open a restaurant ! likes

 

[tropics]

Chile you knocked that one out of the park,great looking spread POINTS
Richie

 

[petehalsted]

Amazing as always! Definitely on my list to try. Seems like one heck of a way to cook a loin and not worry about it being dry.

Do you think there would be any major different in time, temps, etc. if it had the skin on it?

 

[chilerelleno]

WOW!!
What a fantastic meal!
Everything looks absolutely delicious!!!
Great work, I bookmarked this for further use!
And congrats on making the carousel!
Al

I knew you'd make it a success John, damn that looks good.

Point for sure.

Chris

CR, Wow , You need to open a restaurant ! likes

Chile you knocked that one out of the park,great looking spread POINTS
Richie

Amazing as always! Definitely on my list to try. Seems like one heck of a way to cook a loin and not worry about it being dry.

Do you think there would be any major different in time, temps, etc. if it had the skin on it?

Thanks guys, thank you very much for the compliments and Likes, y'all are great.
Much appreciate the ride on the Carousel too, always an honor to get up there.
After my initial dismay and !^*@, I just proceeded as if it had the skin on, and it turned out pretty good.
A long day in/out of the kitchen, but well worth it all.
Thanks again, really appreciate it.

petehalsted
There isn't much difference in the initial smoke time, the big difference would be in the oven time it takes to get the skin turned to cracklins.

crazymoon
Restaurant? Ya gotta be Crazy, then it'd be work!

 

[Smoke23]

Everything looks fantastic!!!

 

[chilerelleno]

Everything looks fantastic!!!

Appreciate that Smoke.

 

[myownidaho]

I should have known by the picture on the carousel that this was your thread...

 

[chilerelleno]

I should have known by the picture on the carousel that this was your thread...

Ummm? Is that good or bad? o_O

 

[chilerelleno]

Thanks Chile I’ve never done puff pastry, looks like a great base for an awesome dessert! I’m gonna try this for sure. The other recipe is a winner too!

if you look around on the net there are al 1000 desserts using puff pastry and 999 of them freaking awesome.

 

[chilerelleno]

petehalsted
Ya know the more I think about it the more I believe that the increase in oven cooking time for craclin skin it may prudent to pull from the smoker at 120' or less.
And even if I lower the smoker temp to increase the amount of smoke time, will it make a difference in the oven? That is to say, will the smoke flavor burn off the skin when it turns to cracklin?
After all smoke penetration is minimal at best.
Hmmmm?

 

[chilerelleno]

Simply supreme leftovers,
I fried thin slices in butter, melted sharp provolone over top and in between a baguette... OMGosh!
The Italians know food.

 

[petehalsted]

Chile I got a plan for ya,

Send me skinless one, one with the skin done the same way, and then adjust the pulled IT and do another one.

Once I get all 3, I will put my scientific mind to work, and send you back a spreadsheet with the results.

Heading out to the mailbox to wait, now....

Nothing yet, you got a tracking #? .....

But seriously I have played with trying to get cracklins while its still in belly form, without an oven in the RV and it is tough to do. I have posted a video a couple of times of a guy that uses a jaccard tenderizer and does them in a weber on an angled rack, I tried it with my portable smoke hollow propane, but created a football skin instead. I tried using my MAP torch, and ended up with a bowl made out of a burnt football, with porkbelly on the outside. Getting cracklins right, takes just the right dryness, temperature, and time, so I can imagine how difficult it can be to get the perfect pulled IT, but if anyone can do it, I am sure you can, and I will be watching for the results when you do.

 

[chilerelleno]

Yeah Pete,
cracklin pork skin can be challenging.
Keys:
Dry, 24+ hour air dry
Salt, thick crust of salt to pull out moisture
Baking Powder, rub a light layer into the skin, chemical reactions help it crisp easier and faster.
High Heat, 475'-525' in the oven.

I've experienced failure several times in the oven with cracklin skin, like chewy epoxy sticking to my teeth.
60:40, I need to improve my success ratio to at least 80:20

 

[Jeff Wright]

What a great post. You really have a knack of making your foodies look terrific. Nice looking meal!

 

[myownidaho]

Ummm? Is that good or bad? o_O

Well, I’m totally ripping this off, so I guess that’s good.:D

 

[chilerelleno]

What a great post. You really have a knack of making your foodies look terrific. Nice looking meal!

Thank you Jeff, very kind.
I try hard to stage good pics and presentation.
I enjoy the staging and photos almost as much as the cooking and eating.
Now if I could just make a living doing it.
But I don't wanna talk about the complexities of food blogging.

 

[chilerelleno]

Well, I’m totally ripping this off, so I guess that’s good.:D

LoL... I didn't see the Like you tagged my post with.
Thanks man, I appreciate it.
You're gonna love the flavor in this.
I can imagine it with the pork liver, even better.

 

[weev]

Wow it all looks awesome and I am for sure going to try and make that apple pie