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Started By
Message
Ranking the cracklins (gratons)
Posted on 10/24/21 at 1:04 pm
Posted on 10/24/21 at 1:04 pm
I have the need to traverse the state of Louisiana from one corner to the other multiple times a year.
This is giving me the opportunity to sample cracklins from several roadside stops.
This may not be a large enough sample but out of Andres (Livonia), Kartchners, Billy's, Best Stop, Earl's Cajun Market, Ronnie's and Quebedeaux's my rankings are:
1. Quebedeaux's
2. Ronnie's
3. Kartchner's
4. Earl's
5. Best Stop
6. Andre's
7. Billy's
If I get the chance to try some others I will reassess add and or re-rank the list.
This is giving me the opportunity to sample cracklins from several roadside stops.
This may not be a large enough sample but out of Andres (Livonia), Kartchners, Billy's, Best Stop, Earl's Cajun Market, Ronnie's and Quebedeaux's my rankings are:
1. Quebedeaux's
2. Ronnie's
3. Kartchner's
4. Earl's
5. Best Stop
6. Andre's
7. Billy's
If I get the chance to try some others I will reassess add and or re-rank the list.
This post was edited on 10/24/21 at 1:33 pm
17
Posted on 10/24/21 at 1:22 pm to TrueTiger
quote:
Quibideaux's
Los Alexangeles?
Posted on 10/24/21 at 1:31 pm to Gaston
Yep, Alexandria
Posted on 10/24/21 at 2:06 pm to TrueTiger
Porky’s Cajun Meats
Off the Livingston exit, I-12.
Off the Livingston exit, I-12.
Posted on 10/24/21 at 3:27 pm to High C
Thanks, I'll add that one. Also I want to try Don's and Hebert's in Breaux Bridge.
Posted on 10/24/21 at 4:10 pm to TrueTiger
No Bergeron's?
Posted on 10/24/21 at 4:23 pm to TrueTiger
when Ronnie’s has a good batch they are head and shoulders #1. When they have a bad batch they are last
agree with porkys too. They are really good
agree with porkys too. They are really good
Posted on 10/24/21 at 4:57 pm to TrueTiger
Riverside in plaquemine.
Unsalted. Lightly sugared and peppers.
shite is to die for.
Unsalted. Lightly sugared and peppers.
shite is to die for.
Posted on 10/24/21 at 5:30 pm to TrueTiger
South End Mart between Lafayette and Maurice on Hwy 167 is up there also!
Posted on 10/24/21 at 5:35 pm to TrueTiger
Your list sucks
Posted on 10/24/21 at 6:12 pm to pbro62
got some from Don's the other day was very disappointed way over fried almost burnt liked to break a tooth trying to bete in and the skin instantly turned into spit sucking sand not for this old man
Posted on 10/24/21 at 6:57 pm to TrueTiger
Hog jowl cracklins > pork belly cracklins.
Posted on 10/25/21 at 3:58 am to TrueTiger
I'll throw Juneau's Cajun Meats up in Marksville in this conversation.
Great graton and some of the best boudin I've ever eaten in the CENLA area, or anywhere else for that matter.
Great graton and some of the best boudin I've ever eaten in the CENLA area, or anywhere else for that matter.
Posted on 10/25/21 at 5:47 am to jbgleason
quote:
No Bergeron's?
can't seem to time it right
it is closed every time I pass by
Posted on 10/25/21 at 5:52 am to TrueTiger
When quebideauxs first opened, they had the best cracklins that I had tasted in a while. After about 6 months, they started overcooking them and they were not juicy anymore. They were just hard and crunchy. I guess it’s time to give them a shot again.
Posted on 10/25/21 at 7:47 am to X123F45
quote:
Riverside in plaquemine.
Owned by Jason White. Helluva competition BBQ guy. Travels the country competing. His boudin is pretty damn good too. And those chicken cracklins....
Got some damn good cracklin from The Black Kettle in Patterson the other day. Their boudin...not so much.
Posted on 10/25/21 at 12:22 pm to GeauxTigers0107
quote:
Owned by Jason White. Helluva competition BBQ guy. Travels the country competing.
And Big O doesn't hurt.
A man who weighs 500lbs can probably cook.
quote:
His boudin is pretty damn good too.
I've been saying it for five years. One of the best in the state.
Posted on 10/25/21 at 12:27 pm to GeauxTigers0107
So very disappointed with Don's the cracklins were way too crunchy and dry as hell also got a couple links of boudin and it sucked too dry and surprisingly not well mixed. one bite bland one firey spicy and one very green like they did not stir it before stuffing it Been going to dons for many years but its time to find another stop. Think we will start traveling 190 lots more variety
Posted on 10/25/21 at 12:48 pm to TrueTiger
I would suggest that there is a difference between a graton and a crackling. The gration common to Acadiana is cut in a cube/rectangular fashion. Most of the places listed in the OP don’t seem to fry them twice. The second fry is what causes the blister or pop resulting in the name crackling.
The crackling common to the river parish area, is cut into a longer strip than a graton. It has to be friend twice and the skin has to blister or pop in order for anyone to consider it as a “good crackling”. Gratons are good, but I have not eaten one yet from only of the places listed in the OP that would finish better than last at the Boucherie Festival.
The crackling common to the river parish area, is cut into a longer strip than a graton. It has to be friend twice and the skin has to blister or pop in order for anyone to consider it as a “good crackling”. Gratons are good, but I have not eaten one yet from only of the places listed in the OP that would finish better than last at the Boucherie Festival.
Posted on 10/25/21 at 1:20 pm to Jibbajabba
quote:
When Quebedeauxs first opened, they had the best cracklins that I had tasted in a while. After about 6 months, they started overcooking them and they were not juicy anymore. They were just hard and crunchy. I guess it’s time to give them a shot again.
I tried them yesterday and they were juicy and nicely cut. They went to the top of my list because of that.
I don't know why some of the older established names seem to be suffering in quality. Just a couple of years ago they seemed to be really consistent.
Maybe the popularity of cracklins has pumped up the demand to the point where quality is suffering due to trying to meet it. The smaller 'off the beaten path' vendors seem to be more consistent.
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