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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#2
06-12-2015, 08:22 AM
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Quote:
They real nice if you brine them (I use Chris Lillys Recipe which can be found online) Then smoke them for about an hour, then fry them. 
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#3
06-12-2015, 09:47 AM
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Every once and a while ya can get pork steaks, which are slices of boston butte roast on sale for less than 2$ a lb once recently they were.99c Take those bad boys season them up good smoke for an hour then batter and fry. OHHHHH mama ny mouth is wattering just writing this. When we are grilling them I always take 2 out early and cut them in half they are so big. The next day its smokey fried pork chops.
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#4
06-13-2015, 08:33 AM
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May try this. Was gona put some on the pit this weekend but I don't think the rain is gona let me.
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#5
06-13-2015, 09:06 AM
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Just a heads up .When doing Fried ribs it helps to fry at a lower than normal temp.
If you are frying from raw fry at 325 degrees instead of the normal 350 - 375. That way the meat gets done before the coating gets to dark. Love me some pig wings,
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#6
06-13-2015, 09:17 AM
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That rule applies to big pieces of chicken too e. When frying thick stuff ya gotta stay above 300 but close to it to keep it from over cooking the crust before the middle. Stay above 300 or it will be greasy. Thats the golden rule of frying.
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