Kai Yaker
Knows what a fatty is.
Went to my local Mex Market and picked up a couple picnics with the skin still on for a smoke tomorrow. I also picked up 1/4 lb of chicharrones. I saw the trend a couple weeks ago with rubbing and smoking pistachios and thought BBQ chicharrones would be great. I am fishing the lake of the giants (Pyramid, NV) on Monday and know that they will make a great snack. Here is what I am thinking about doing:
1. Place into a foil pan.
2. Coat lightly with Pam or other spray fat.
3. Hit them with a light dusting of rub.
4. Smoke. I am going to smoke the pork legs at around 275. So I will check the chicharrones after an hour or so and then periodically after that until they taste good.
Thoughts? I am kind of worried because they are already fried goodies. I don't want them to get mushy.
Yaker
1. Place into a foil pan.
2. Coat lightly with Pam or other spray fat.
3. Hit them with a light dusting of rub.
4. Smoke. I am going to smoke the pork legs at around 275. So I will check the chicharrones after an hour or so and then periodically after that until they taste good.
Thoughts? I am kind of worried because they are already fried goodies. I don't want them to get mushy.
Yaker