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Started By
Message
Cooking some cracklins and Jambalaya today. (Pics included)
Posted on 7/20/13 at 11:29 am
Posted on 7/20/13 at 11:29 am
Started at 9 this morning!
Before:
During:
After:
They came out perfect!!
Before:
During:
After:
They came out perfect!!
This post was edited on 7/20/13 at 3:18 pm
11
Posted on 7/20/13 at 11:31 am to LSU 318 LSU
Almost a lost art. shame more of our generation doesnt embrace this.
Posted on 7/20/13 at 11:33 am to LSU 318 LSU
Posted on 7/20/13 at 11:35 am to LSU 318 LSU
Looks yummy! 
Posted on 7/20/13 at 11:36 am to LSU 318 LSU
I'm right there with ya bro! I cooked up a small batch about a month ago. And I enjoyed a few natty's during the prices myself!
Posted on 7/20/13 at 11:38 am to LSU 318 LSU
Nice! Post your method.
Posted on 7/20/13 at 12:05 pm to StinkDog12
quote:
StinkDog12
I've been addicted since high school
Posted on 7/20/13 at 12:14 pm to LSU 318 LSU
My only complaint would be the size and cut. I prefer the more bite size nuggets .
Posted on 7/20/13 at 12:43 pm to OTIS2
quote:
Nice! Post your method
1. Place raw cracklins in pot
2. Pour cooking oil about a quarter way up of cracklins.
3. Turn burner on high and let boil.
4. Drink a 12oz beerthen stir. (Repeat this step for about an hour and 30 min.
5. Pull cracklins out of hot grease and let cool for about 20 min. Keep grease on high.
6. Put cracklins in after 20 minutes of cooling.
7. This is where you hear the "craclin" noise.
8. Let cook for 15 minutes or until the fat between the rind and meat is cooked throughouly.
9. Place cracklins on beer flat and hit it with salt, pepper, and crystal hot sauce.
Enjoy!
Posted on 7/20/13 at 12:51 pm to Houma Sapien
quote:
Almost a lost art. shame more of our generation doesnt embrace this.
I was going to say it's a lost art because it's unhealthy pig fat, but according to this MH article it's actually healthy.
Junk Food That's Good For You
Posted on 7/20/13 at 1:04 pm to Houma Sapien
The art part lost is the cochon de lait of a whole pig which provides the soft lean and crunchy external pieces to make them just right of the skin. Eating the interior first, followed by the the crunchy part is the magic of cracklins.
This post was edited on 7/20/13 at 1:11 pm
Posted on 7/20/13 at 1:24 pm to CITWTT
quote:this
The art part lost is the cochon de lait of a whole pig
Posted on 7/20/13 at 1:37 pm to LSU 318 LSU
Posted on 7/20/13 at 3:17 pm to OTIS2
Now its time for Jambalaya
This post was edited on 7/20/13 at 3:18 pm
Posted on 7/20/13 at 3:18 pm to LSU 318 LSU
Posted on 7/20/13 at 3:20 pm to LSU 318 LSU
I do mine a bit different. I cut them smaller.
End results.
End results.
Posted on 7/20/13 at 3:26 pm to pochejp
quote:Agreed. That's the perfect size. I was just really hungover this morning and said frick it.
do mine a bit different. I cut them smaller
Posted on 7/20/13 at 3:36 pm to LSU 318 LSU
quote:
Agreed. That's the perfect size. I was just really hungover this morning and said frick it.
I know the feeling man. All too well.
After I cool the cracklins I heat my lard up to 400. Throw the cracklins back in and throw a couple of ice cubes in the oil and stir like hell. That blisters the cracklins quick. Only takes about two minutes. Then I take em out and season and enjoy.
Posted on 7/20/13 at 4:36 pm to pochejp
I've heard about this ice cube method, but never tried it. If it ain't broke don't fix it, but I will never knock another mans cooking until I try it!
Posted on 7/20/13 at 4:43 pm to LSU 318 LSU
Looks awsome. I always wanted to try this.
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