Did some birds today...

Xantom....what wood are you using for your birds??

These were done my pit barrel cooker. The main fuel source is charcoal briquets. I did add cherry wood chips to the top right when I put these on. When I smoke chicken on the offset I usually use cherry. For me it's the best to use on chicken.

Thanx for the info. I have been using Alder wood and been pretty happy with it. I need to try some cherry wood next time.

Pecan is also good on poultry and gives the skin a nice golden brown color.

Would love to get some pecan but it's not abundant around here.

quote:

Originally posted by xantom:
Would love to get some pecan but it's not abundant around here.

Where are you located xantom?

A couple years ago I picked up some pecan from Fleet Farm, I'll give bag if you want to try some.

Email is in my profile if you want to work out the details.

We have a fair amount of pecan wood in my parts, due to so many pecan orchards.

Question for the BBQ folk?

> I bought a Pork Belly slab from Costco a couple days ago on sale.
> I cut off about 3 lb to make some bacon (in process now)
> I also removed the skin (just from the bacon portion)
> Froze the rest of the slab.

What is the best way or recipe for cooking the skin by itself aka cracklins?
I have seen where they are fried or baked then deep fired.

Any thing good with just smoking? I have a BGE.

Just curious if I can make something good out of this - any experiences?

Cracklings are just deep fried and salted to taste after they cool.

There was a building a block from the PD that they fried skins in…never saw anyone there, but they had a few littl turkey fryers and they got the skins from a local meat packer, they would cut them into smaller pieces and fry them in oil. Nothing to it.

For the common puffy pork rind type, you want to scrape as much fat off the inside of the skin as you can because the fat won’t puff.

Not doing it that way isn’t wrong, per se, there’s another style that purposely leaves a thick layer of fat on the inside, but it’s less common and you have to really like eating fat.

You pretty much have to fry them, nothing else will get them hot enough fast enough to puff them nicely without burning them.

If anyone is looking for bulk beef/pork/chicken, etc Restaurant Depot is a good source. If you've got a business of any kind you can get a free membership.

I've shopped them twice some years ago. The cuts of meat are not the best. Select or choice grades of standard feed lot beef. No thanks.

quote:

Originally posted by ryan81986:

If anyone is looking for bulk beef/pork/chicken, etc Restaurant Depot is a good source. If you've got a business of any kind you can get a free membership.

It looks like specific types of businesses, not "a business of any kind"

quote:

https://www.restaurantdepot.com/about/about-us

Free membership cards are issued at our warehouse stores to those who own or manage a restaurant, coffee shop, bar, pizzeria, night club, caterer, deli, foodservice distributor and non-profit organization.

I went in with a business certificate and they didn't look twice at it.

quote:

Originally posted by ShouldBFishin:

quote:

Originally posted by xantom:
Would love to get some pecan but it's not abundant around here.

Where are you located xantom?

A couple years ago I picked up some pecan from Fleet Farm, I'll give bag if you want to try some.

Email is in my profile if you want to work out the details.

Appreciate the offer thank you. I can get pecan chunks in a bag, I was talking about bigger splits for my offset.

EA24C69B-6D5C-43DB-BAA1-ABB169BEF211 by Terry Hier, on Flickr

Hope the photo works. I tried my first pork belly on my Kamado Joe. I used a Kickin maple honey seasoning and spritz with maple syrup, maple bourbon, and diluted with a little water. So good! Think I’m hooked on “makin bacon”

Looks good, I have to get a couple pork belly's going here, we're almost out of bacon.

Made some bacon for the first time myself over the weekend.
Oh so good!

It ruins you for store bought bacon.