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Cracklin Connoseurs
Posted on 7/10/14 at 2:04 pm
Posted on 7/10/14 at 2:04 pm
I want to try my hand at cooking some cracklins. Can anyone tell me what equipment is needed, what ingredients, and directions on how to cook them, etc.
Thanks
Thanks
6
Posted on 7/10/14 at 2:04 pm to ThatsAFactJack
Food and Drink Board!
Posted on 7/10/14 at 2:18 pm to m2pro
I figured the OB would have better answers about cracklins then the sweethearts on the FDB.
Posted on 7/10/14 at 2:20 pm to ThatsAFactJack
Big black pot, pork belly, oil, flame.
Posted on 7/10/14 at 2:27 pm to ThatsAFactJack
quote:
I figured the OB would have better answers about cracklins then the sweethearts on the FDB
There have been a few threads about cracklin on the FDB over the years. Theres lots of knowledge over there. I'm not brave enought to try my hand at making them, its an art for sure.
This post was edited on 7/10/14 at 2:28 pm
Posted on 7/10/14 at 2:40 pm to ThatsAFactJack
The old Cajuns, at Boucheries, would drop them in the grease then, after a time, take them out, cool for a minute, then drop them in again.
Posted on 7/10/14 at 2:44 pm to ThatsAFactJack
Posted on 7/10/14 at 2:44 pm to ThatsAFactJack
quote:
I figured the OB would have better answers about cracklins then the sweethearts on the FDB.
oh, don't mind me. i was just beating someone else to the punch. love me some cracklins btw.
Posted on 7/10/14 at 2:56 pm to m2pro
I have never been able to cook great cracklins
I have made some that are OK but never have I cooked cracklins that have just been off the chain.
I have made some that are OK but never have I cooked cracklins that have just been off the chain.
Posted on 7/10/14 at 3:16 pm to ThatsAFactJack
OT In-Thread Spin-Off: Best gratons/cracklin? There used to be this place off of HWY 90 in Grand Marais, down the road past Mon Ami, that had the best.
Posted on 7/10/14 at 3:28 pm to ThatsAFactJack
Hell I cant even find pork belly around these parts to begin the process. I just stop by the Best Stop every time I get down that way and buy them already cooked.
Posted on 7/10/14 at 4:01 pm to Geauxtiga
quote:
The old Cajuns, at Boucheries, would drop them in the grease then, after a time, take them out, cool for a minute, then drop them in again.
Then add ice.
Posted on 7/10/14 at 9:13 pm to EddieHewitt
quote:
Hell I cant even find pork belly around these parts to begin the process. I just stop by the Best Stop every time I get down that way and buy them already cooked.
You can get them at just about any butcher's who's worth his salt.
I cook cracklins for every home football game against Arkansas. It's always a great time to do it, cool weather, and of course, cooking pig is appropriate.
It helps that I live about a mile from T-Boys. I just pick up about 20 pounds of pork belly and cook them while we're tailgating.
It isn't hard. I like to start off using hog lard. The old timers, when they didn't have lard, would pour about an inch of water in the bottom of the pot and stir until things started frying. The water would help to render the fat out of the cracklin and then you ended up frying in lard.
Some people like to throw the almost cooked cracklins into cold water and then fry them again, but I don't bother with that. They're good just the way they are.
ETA: The trick to cooking cracklins is constant stirring so that they don't stick to the pot. Once they start sticking, they're pretty much ruined.
LC
This post was edited on 7/11/14 at 4:37 am
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