re: The awesomeness of "wet"/"sauced" cracklins

So there is a new Cracklin spot for Houston and Katy called Best Stop. I have been experimenting on those cracklins, trying to re-create the wet sauce from Famous Foods. This is the closest recipe I ever got to it. I say “closest” tasting because I think I’m being extra, and the Tajin sauce is probably not needed.

60% Cholula
25% Louisiana
10% Tajin sauce (not chamoy)
5% Tajin seasoning (for extra tanginess)

I haven’t tasted the Nonc’s, but if they are saying it’s a little sweet then I think the original Tajin mild sauce would probably then be swapped out for the Tajin, because the Chamoy sauce is sweet. Idk.

I also tasted some Cracklin’s from a place in Baytown called Devillier Boudin. They only have the dry rub crackling, and it tastes like the fry seasoning from Wingstop. I’ve come to realize that that seasoning that they used on that Cracklin’s is the jalapeño Backyard seasoning from Kroger.