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Started By
Message
re: Deep Fried Boston Butt
Posted on 3/9/16 at 3:56 pm to TH03
Posted on 3/9/16 at 3:56 pm to TH03
quote:
Deep Fried Boston Butt by TH03
You fry the carnitas at the end. This is much different.
I know
quote:
Oil, pure lard spiked with a little chicken fat. At this low of a temp, I don't expect any problems. Mexicans use tallow, for a mich longer cook.
Oh lord
This post was edited on 3/9/16 at 3:59 pm
0
Posted on 3/9/16 at 4:08 pm to X123F45
quote:
Oil, pure lard spiked with a little chicken fat.
Posted on 3/9/16 at 4:42 pm to X123F45
BO may be able to come along and provide pics, but I remember a team at Hogs several years back deep fried a whole hog. Never got to taste it, but made a quick trip by to see it frying.
Interested to see how this turns out.
Interested to see how this turns out.
Posted on 3/9/16 at 4:48 pm to NOFOX
Internal temp just topped 160. Outside edge tastes like bacon.
Zero citrus flavor.
I may braise when I finish as it is getting a little crispy.
Zero citrus flavor.
I may braise when I finish as it is getting a little crispy.
Posted on 3/9/16 at 4:52 pm to X123F45
quote:
Oil, pure lard spiked with a little chicken fat. At this low of a temp, I don't expect any problems. Mexicans use tallow, for a mich longer cook.
oh lawd
Posted on 3/9/16 at 4:53 pm to X123F45
Jesus you drink awful beer
Posted on 3/9/16 at 4:55 pm to thegreatboudini
I actually don't really like beer. I drink it every now and again, but I'm more of a bourbon guy.
Bought this because a case of 32s was under 20$.
Posted on 3/9/16 at 4:58 pm to X123F45
I sort of want to be you right now.
Posted on 3/9/16 at 5:16 pm to thegreatboudini
quote:
Jesus you drink awful beer
Leave it to a McNeese person to say something jerkish.
Posted on 3/9/16 at 5:17 pm to Gris Gris
I added some whole onions to flavor the oil.
180ish.
Getting there.
This post was edited on 3/9/16 at 5:18 pm
Posted on 3/9/16 at 5:42 pm to Honky Lips
The verdict:
I have made bacon!
Posted on 3/9/16 at 5:42 pm to Honky Lips
The verdict:
I have made bacon!
Posted on 3/9/16 at 5:45 pm to X123F45
What does the inside look like? How does it taste?
Posted on 3/9/16 at 5:48 pm to little billy
Posted on 3/9/16 at 5:51 pm to little billy
I won't know that until after it rests.
I can say it needs to be cooked lower and slower. 275 was too much
I can say it needs to be cooked lower and slower. 275 was too much
Posted on 3/9/16 at 5:54 pm to X123F45
You're essentially confiting it at a higher temp. Next time sear the ever living hell out of it, cover it with your fat..lard, schmaltz, duck fat....cover and cook in your oven around 225-275 for about 6-8 hours.
Posted on 3/9/16 at 5:56 pm to X123F45
Interesting idea and a worthy experiment.
Kind of a hybrid deep-fried confit if the inside texture is right.
Kind of a hybrid deep-fried confit if the inside texture is right.
Posted on 3/9/16 at 6:21 pm to BigDropper
End result is pulled pork that smells and tatstes of bacon
Posted on 3/9/16 at 6:27 pm to X123F45
Make a BLT
Posted on 3/9/16 at 6:34 pm to Dire Wolf
Next time, throw the butt in crawfish boil water.
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