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re: Crackling King...Well, Maybe Close...Or, On the Way To A Title
Posted on 2/6/14 at 12:23 pm to OldHickory
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.
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