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re: New restaurant in Baton Rouge...Opie's....check it out today!!!
Posted on 7/5/23 at 3:34 pm to TTB
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
2
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 7/7/23 at 1:36 pm to The Pitts
quote:
Different from any cracklin you've ever had. Really exceptional, and totally addictive.
Verified
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