Suggestions on BBQ Pork Chicharrones

[Kai Yaker]

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

 

[jkief]

Huh....I wouldn’t think they would get mushy so long as the spray was very light. Just might be crazy enough to work. Keep us posted with how they turn out.

 

[jzadski]

For the chicharrones, I would just put them in the smoker for a bit until the oils come out and then hit with rub.