Oh yeah that is money 💰 right there. The ultimate Crispness of the skin is definitely on point. Thanks for sharing my brother. You and Alicia have a great week and be good. Cheers!
Awesome crunch on that Chicharrón! Gonna have to rethink my stance on pork belly and get a crunch like this next time! Another all-timer right here, CJ! 🔥
Hey John, the cap was thick and I knew a significant amount of the fat wouldn't render, but I was more concerned with the skin. Cross hatching would create an uneven cooking surface which would be fine for crisping the skin in an evenly heated convection oven, but with the uneven heat of live fires, the skin would not cook evenly, leaving high areas crisped/charred and low areas still soft.
What up boss.. finally getting over here to do some homework and check out this ole crispy skin.. interesting cook.. I've never made the crispy skin on pork and I just did a rack of pork last week so its interesting to see the other way I could have took it of I had that much fat cap to work with. Great cool as always, had that whole board wet! 👍🏿👊🏿💯💯
Hahahahahaha “I’ve never done this before” yeah you may be foolin the newcomers but not the old fans. Said this before and I’ll say it again…I’m stacking Mama and Papa Joe against anyone on RU-vid. Keep em comin 👍🏻🍽
