Hello all, going to fire up the wsm for some pulled pork and had a thought. I was watching some Jacques Pepin videos and he poached some chicken, then took the skin off and put it in the oven to make a sort of chicken skin bacon out of it. I always buy picnic butts and trim the skin off myself (when I'm not too lazy). I was thinking I could so something similar. I am going to trim the skin off, hit it with some rub, smoke it skin side down along side the butt, then throw it in the oven skin side up to crisp it up. Anyone do it this way? I have always smoked the trimmings, but never put them in the oven to further crisp them.
Cracklins?
- Thread starter Gerry D.
- Start date
Mark_E
TVWBB Super Fan
Wow, what a coincidence! That is exactly what I did yesterday! Completely my idea, but I threw it at AI and it said sure, you can do that. So I peeled off the skin from a 5 lb chicken I smoked on Sunday. This was smoked but the skin was not crispy, so it was still kind of rubbery. Laid it straight in the pan, wet side down, no oil, just some salt. I used a chef press to keep it flat on the pan. Fried it medium heat. And it only took a few mins for it to start to brown. Then I flipped it, dry side down. Just a few mins. Then removed it. Let it cool. Tried it. It was light and delicate and thin. And it was amazingly crispy and perfect! Absolutely delicious. As good as bacon. Maybe even better than bacon! Then I made a chicken sandwich with the smoked chicken meat and the crispy skin with a seasoned heirloom tomato slice and some spinach leaves. Quite delicious!
I don't usually do picnic butts (prefer boston), but when I do, I always think I can cook it so the skin will be like cracklin' at a pig roast, but it never quite turns out as good. But I do think your idea is a good one. Either in the oven or in a pan.
Hope it worked out for you!
I don't usually do picnic butts (prefer boston), but when I do, I always think I can cook it so the skin will be like cracklin' at a pig roast, but it never quite turns out as good. But I do think your idea is a good one. Either in the oven or in a pan.
Hope it worked out for you!
Last edited:
timothy
TVWBB 1-Star Olympian
When I do picnics I score the skin in a cross hatch pattern. Deep enough into the fat but not scoring the meat.
Rub some garlic, red wine vin and evo onto it. Brush with cold water every 30 mins and the skin comes out tender to eat but crispy on the outside.
I cut the squares off before slicing, taking to an internal of 185.
Rub some garlic, red wine vin and evo onto it. Brush with cold water every 30 mins and the skin comes out tender to eat but crispy on the outside.
I cut the squares off before slicing, taking to an internal of 185.