- 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
Cracklins
Posted on 12/27/15 at 3:42 pm
Posted on 12/27/15 at 3:42 pm
Been making them for years. However, I can't get the texture that you get with Billy's. Any tips?
This post was edited on 12/27/15 at 3:47 pm
1
Posted on 12/27/15 at 3:50 pm to GeauxTech
How are you doing them?
Posted on 12/27/15 at 3:55 pm to OTIS2
CoOK on low fire. Let it cook in it's own fat. Remove onnce oil get to about 275. Take out and cool. Clean grease and heat it up really hot. Add cool cracklins to hot grease. Remove once they start to pop
Posted on 12/27/15 at 3:58 pm to GeauxTech
More of a Gonzales style. They come out great. .but man I love some billys
Posted on 12/27/15 at 4:10 pm to OTIS2
Sounds good to me. I have had good results by putting the meat in the pot, barely cover with water, boil the water out, fry at 300 until golden, pull, cool, get the oil to 360-375 and finish in small batches.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News