We’re making tasty smoked cracklins on the grill. Add smoke flavor to a salty savory snack and we have a winner.
Servings 4 people
- 1 pork skin (10" x 12", with the fat layer still on)
- 2 tbsp Hank’s KC Royale Rub
- 1 tbsp salt
- Place it with the skin side up and use a very sharp knife to score the skin in a cross-hatch pattern. Take care to only score the skin, don't cut down through the fat also.
- Apply a liberal amount of salt on both sides, and then do the same with the rub.
- Fire up the grill, prepare it for indirect heat. Try to keep it at 130° C / 265° F. Place a few chunks of wood on the glowing embers for smoke flavor. Place the skin on the grates, skin side up, and close the lid. Smoke it for approximately 2.5-3 hours, it is done when the temp in the fat is 95° C / 203° F.
- Now gently remove the skin from the grates.
- Shovel the charcoal into a pile, add more if needed. Stoke the fire to get it real hot.
- Place the skin, skin side down, back on the grates right above the glowing embers.
- Sear the skin side for 30-50 seconds, check it often to see the blisters forming, but without having it turn all black.
- Remove the cracklins from the grill and let it cool off for 10 minutes before digging in.