- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Crackling King...Well, Maybe Close...Or, On the Way To A Title
Posted on 2/5/14 at 8:36 pm
Posted on 2/5/14 at 8:36 pm
Bought uncooked crackling at Jerry Lee's today. This was the result. Pretty damn good, honest.
This post was edited on 2/5/14 at 8:38 pm
Posted on 2/5/14 at 9:07 pm to OTIS2
Looks pretty good. But you need to head to Laffy/Broussard for some comparative samples. Billeaud's preferably.
Posted on 2/5/14 at 9:25 pm to OTIS2
The more cracklins I eat, the less I care for the meat portion. Unless it's crunchy. The chewiness doesn't appeal to me. Lately, I've been liking those yuppie cracklins over at Cleaver & Co. They could use better seasoning though than just salt.
Yours look very good. What kind of seasoning did you use?
Yours look very good. What kind of seasoning did you use?
Posted on 2/5/14 at 9:29 pm to OldHickory
quote:
Yours look very good. What kind of seasoning did you use?
I used Tony's until the salt was correct.
Posted on 2/6/14 at 7:33 am to OldHickory
quote:
The more cracklins I eat, the less I care for the meat portion. Unless it's crunchy. The chewiness doesn't appeal to me
This is where I am as well. And I've eaten a metric ton of those things.
Posted on 2/6/14 at 7:39 am to Icansee4miles
My idea of a great crackling, from a texture standpoint, is @ 80 % crunchy to 20% chewy.
Posted on 2/6/14 at 9:22 am to OTIS2
I'm a fan of the Gonzales style cracklins. They are just skin and fat, no meat. Bonneval's are really good and is widely available around BR.
Posted on 2/6/14 at 9:35 am to puse01
The Jerry Lee's product, as shown in the pic, had the skin, fat, and meat for each piece. I'm a fan of that style...to each , his own.
Posted on 2/6/14 at 9:41 am to OTIS2
They were already cut? What kind of price was he getting for them?
Posted on 2/6/14 at 9:48 am to Bayou Tiger Fan Too
They were cut, vacuum sealed and frozen. I don't recall the price, but I think several pounds of uncooked product was under $4...I think.
Posted on 2/6/14 at 9:52 am to OTIS2
That's good to know. I didn't know he had them. Thanks!
Posted on 2/6/14 at 9:56 am to Bayou Tiger Fan Too
In the freezer section with the andouille and tasso.
Posted on 2/6/14 at 12:19 pm to OTIS2
quote:
I think several pounds of uncooked product was under $4
Very solid deal.
Did you add water at first or do a slow, dry render?
I really hate threads like this when I'm stuck at work and can't get my hands on some fried pork fat.
Posted on 2/6/14 at 12:23 pm to OldHickory
Covered with water, boiled it out, added some canola to the rendered lard, fried until golden on a medium heat, removed the product and cranked the oil to 340-350, put the cracklin' back in for 30 seconds to a minute, removed, seasoned...ate myself into a cracklin' coma.
Posted on 2/6/14 at 12:23 pm to OTIS2
quote:
@ 80 % crunchy to 20% chewy.
Just like your women, right!
Posted on 2/6/14 at 12:26 pm to OTIS2
bunch of fatties in this thread
Popular
Back to top
Follow TigerDroppings for LSU Football News