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Posted on 3/9/16 at 6:45 pm to Twenty 49
quote:
Deep Fried Boston Butt by Twenty 49
Next time, throw the butt in crawfish boil water.
The baw only has to put In a coola and dump Toby's all over it
Posted on 3/9/16 at 6:49 pm to X123F45
I would eat that and enjoy it very much. Nothing like the flavor of bacon.
Posted on 3/9/16 at 6:54 pm to Gris Gris
quote:
s
I would eat that and enjoy it very much. Nothing like the flavor of bacon.
It cannot be bad. I love pork butt and I love bacon
Posted on 3/9/16 at 7:31 pm to X123F45
I don't have anything to contribute to your experiment, but Rouse's had butts on sale this past week for 99 cents/lb. I bought about 55 lbs worth.
I always trim the fat cap off before smoking. If you cube up that fat and cook in the even at 300 for 3 hours or so, it makes for some great cracklin.
I always trim the fat cap off before smoking. If you cube up that fat and cook in the even at 300 for 3 hours or so, it makes for some great cracklin.
Posted on 3/9/16 at 8:05 pm to OldHickory
I got 80lbs (8 butts) worth 
too cheep not to stock up. Not I just need to find someone with a larger size food saver so I can freeze them separately if possible.
too cheep not to stock up. Not I just need to find someone with a larger size food saver so I can freeze them separately if possible. Posted on 3/9/16 at 8:29 pm to NOLAGT
I fry a pork loin at Thankgiving. I usually fry a 4 - 6 pounder @ 350 degrees for 9 minutes per pound. Inject it with creole butter and Cajun rub on the outside. It is like a cracklin on the outside and juicy on the inside. Let it rest about 20 minutes befor slicing. Never any left overs.
Posted on 3/9/16 at 9:45 pm to chickenwing
What kind of oil do you use?
Posted on 3/9/16 at 9:50 pm to NOLAGT
I use peanut oil.
Posted on 3/9/16 at 10:07 pm to X123F45
Deep frying with sandals on? Damn, son.
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