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Message
Posted on 7/5/23 at 1:52 pm to Chicken
quote:
the best seasonal boiled crawfish in the state
That's a bold statement Cotton
Posted on 7/5/23 at 3:34 pm to TTB
quote:
How does one “revolutionize the cracklin”?
Cut about 3/8" wide from 1" thick pork belly with a perfect fat-to-meat ratio. Then smoked. Then fried, but not crispy at all. Just cooked through plus a bit more. Salt and pepper only I think. Lots of fat without being too heavy. You won't break any teeth on these, and the seasoning doesn't overpower the pork.
Different from any cracklin you've ever had. Really exceptional, and totally addictive.
This post was edited on 7/5/23 at 4:19 pm
Posted on 7/5/23 at 3:51 pm to The Pitts
quote:
Cut about 3/8" wide from 1" thick pork belly with a perfect fat-to-meat ratio. Then smoked. Then fried, but not crispy at all
Pretty close
quote:
Salt and pepper only I think. Lots of fat without being too heavy.
House seasoning has a bit more, not too heavy
quote:
You won't break any teeth on these, and the seasoning doesn't overpower the pork.
my broken tooth is the whole reason we started these
quote:
Different from any cracklin you've ever had. Really exceptional, and totally addictive.
Thank you
quote:
I'm considering having a pacemaker and defibrillator installed just so I can eat more of them
Posted on 7/5/23 at 4:19 pm to Jambo
RE: Fixed it...
This post was edited on 7/5/23 at 4:52 pm
Posted on 7/5/23 at 6:29 pm to The Pitts
quote:
RE: Fixed it..
I was all about your pacemaker lol
Posted on 7/7/23 at 1:36 pm to The Pitts
quote:
Different from any cracklin you've ever had. Really exceptional, and totally addictive.
Verified
Posted on 7/8/23 at 10:56 am to MRTigerFan
quote:
Verified
Thank you, was nice meeting you brother
Posted on 7/9/23 at 9:16 am to Jambo
Just wanted to say THANK YOU to all the new friends we've made this week from here. We appreciate your support so much, and thank you to Tigerdroppings Admins for allowing us to sponsor.
Posted on 7/9/23 at 12:17 pm to Chicken
What about raw oysters or frog legs? And a good hot sausage poboy is always a welcoming addition for any cajun restaurant.
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