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1
Posted on 10/16/20 at 9:42 pm to LSUcdro
Smoke whole potatoes, skin on, to al dente then make a potato salad using sufficient amounts of hot sauce and sweet and spicy pickles.
Posted on 10/16/20 at 11:29 pm to mmmmmbeeer
quote:
conchinita pibil
Will you share the recipe you use?
This is basically the recipe I used. I looked at a couple and kind of took a little from each.
recipe
I've done it twice, once with banana leaves and once using aluminum foil. I couldn't tell a difference.
I also made only one 6-7 lb butt and I didn't slice it before cooking it.
Sour orange is also called bitter orange or Seville orange. You can pick up the various herbs at a Mexican grocer.
Posted on 10/17/20 at 9:12 am to LSUcdro
For heaven's sake, do not attempt to dry fluffy kitty on it. It is a sure route to disappointment.
Posted on 10/22/20 at 9:16 am to MeridianDog
Smoked Bologna Chub. I do a couple every time I fire up the smoker.
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Posted on 10/22/20 at 10:05 am to gatorhater08
Subtle "I'm marriage material" brag.
Posted on 1/15/21 at 12:04 pm to AyyyBaw
quote:
One thing that I've always thought of, but never tried is smoked cracklins. Cube pork belly and smoke until rendered. Almost like pork belly burnt ends, but then drop em in the hot oil at the end just like normal cracklins.
Bump, I'm smoking pork belly for the game tomorrow and thinking about how to finish them. Right now it's cubed up and dry brining in the fridge. Planning to smoke them with my regular homemade pork rub, but wondering if anyone has any reccos on my finishing move. I want the fat to be rendered and crispy, so not sure about putting them in a sauce or bath of any kind.
Posted on 1/15/21 at 2:59 pm to Chucktown_Badger
(no message)
This post was edited on 11/15/21 at 3:38 pm
Posted on 1/15/21 at 4:46 pm to puse01
quote:
After they are smoked, deep fry in lard at 350 for 5-7 minutes. That’s how Hebert’s in BR does them and they are legit.
Holy shitballs. That sounds amazing, and the most unhealthy. I don't have the apparatus to do that in my condo, and I'm guessing doing it over an open flame is a bad idea?
Also, would that not cook all the seasoning out of them, or do they season after deep frying?
Posted on 1/15/21 at 5:28 pm to Chucktown_Badger
(no message)
This post was edited on 11/15/21 at 3:37 pm
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