mguerra Posted October 3, 2021 Report Share Posted October 3, 2021 IMG_0227.MOV 5 Quote Link to comment Share on other sites More sharing options...
Dono Posted October 6, 2021 Report Share Posted October 6, 2021 Your thought about pouring a small amount of the fat over the brisket is something I did. It worked very well. I also wrap in pink butcher paper when the fat has rendered. I like brushing the fat on the paper as well before wrapping. And there certainly is nothing better than some warm cracklings with a hit of salt. Thanks for the video! Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 6, 2021 Report Share Posted October 6, 2021 I'm not a fan of brisket but I've thought about grinding up the dried pellicle trimmed from dry aged beef and using it in a rub for rib roasts... Quote Link to comment Share on other sites More sharing options...
tony b Posted October 7, 2021 Report Share Posted October 7, 2021 I was lucky enough this week to get to have one of my favorite snacks - chicharron, at not 1, but 2 different brewpubs while visiting Milwaukee. Drank a LOT of Oktoberfest beers there - every brewery seemed to have their own take on it. Most were pretty good, a few were "meh," but no really bad ones. I'm a convert of the smoked beef tallow school of BBQ after watching several YouTube vids on it. Makes a difference!! Quote Link to comment Share on other sites More sharing options...
Poochie Posted October 8, 2021 Report Share Posted October 8, 2021 It's called "cracklin" or "cracklings" over here. There are many stores that have it and it ranges from great to inedible. But how can you go wrong when you are frying hog skin in hog fat? They are delicious and sell for around $15 to $20 a pound. If a store has it, they'll always have boudin too. But that's another topic. Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 8, 2021 Report Share Posted October 8, 2021 7 hours ago, Poochie said: It's called "cracklin" or "cracklings" over here. There are many stores that have it and it ranges from great to inedible. But how can you go wrong when you are frying hog skin in hog fat? They are delicious and sell for around $15 to $20 a pound. If a store has it, they'll always have boudin too. But that's another topic. Around here (North Carolina), cracklings are what's left after rendering out lard. Fried hog skin is called "pork rinds". Quote Link to comment Share on other sites More sharing options...
tony b Posted October 8, 2021 Report Share Posted October 8, 2021 Doc made straight up "cracklin's." Chicharron (aka, pork rinds) are pig skin that's been boiled first to soften them up and then they are deep fried to puff up and get all crunchy. Agree with @Poochie - cracklin's can often be crazy hard on the teeth - practically inedible if overcooked. Quote Link to comment Share on other sites More sharing options...
jeffshoaf Posted October 8, 2021 Report Share Posted October 8, 2021 I've heard pork rinds referred to as "fried farts..." 1 Quote Link to comment Share on other sites More sharing options...
