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Started By
Message
Best Stop to break ground on production facility
Posted on 10/22/19 at 12:13 pm
Posted on 10/22/19 at 12:13 pm
LINK
We got into the wrong business. I should have quit high school and started learning how to make the best boudin and cracklins and become a meat butcher.
We got into the wrong business. I should have quit high school and started learning how to make the best boudin and cracklins and become a meat butcher.
5
Posted on 10/22/19 at 12:52 pm to Rouge
quote:
Facility in Mexico so they can pay $3.50 an hour
It's not in Mexico. Why would you post that?
Posted on 10/22/19 at 1:57 pm to CP3LSU25
I planned on posting this today sometime. I am very excited about this! More Best Stop for you poor folks who don't live in Scott, La. 
Posted on 10/22/19 at 2:00 pm to CoachChappy
quote:
Best Stop
Their ponce is money
Posted on 10/22/19 at 6:21 pm to LSUEnvy
quote:
Their ponce is money
Need to try this soon. How u cook it?
Posted on 10/22/19 at 6:27 pm to CP3LSU25
Boil it, throw it out and drink the water.
Posted on 10/22/19 at 7:24 pm to LSUEnvy
Brown it, smothered onions & garlic, cook slow and low, then serve over rice with a killer brown gravy. It’s basically fresh pork sausage stuffed into an over-sized casing (stomach) that’s smoked
Posted on 10/22/19 at 8:55 pm to LSUEnvy
quote:
Their ponce is money
Hell yes it is. I like the chaudin too.
Them boudin stuffed pork chops are the things are dreams are made of.
Posted on 10/22/19 at 10:19 pm to Got Blaze
Does it take long to cook like a tongue?
Posted on 10/22/19 at 11:06 pm to CP3LSU25
I love Best Stop. We go at least once every time we visit Louisiana. Good people. Love supporting local and Christian businesses.
Posted on 10/22/19 at 11:19 pm to CP3LSU25
20 minutes to brown ponce, 20 minutes to cook down, saute’, caramelize onions, 2-3 hours in oven or stove top on MED/LOW. You have to poke holes in ponce when cooking so it doesn’t burst. Browning the ponce is what makes the gravy and you flip it every 30 minutes to cook evenly
Posted on 10/23/19 at 6:30 am to CP3LSU25
Think they’ll be able to get cracklins down under $16/lb?
Posted on 10/23/19 at 11:38 am to Gaston
quote:
Think they’ll be able to get cracklins down under $16/lb?
Does anyone have cracklins under $19?
Posted on 10/23/19 at 7:41 pm to CP3LSU25
Best stop is terrible imho. Nothing but grease.
Posted on 10/24/19 at 6:16 am to diat150
quote:
Best stop is terrible imho
Their cracklins are awful.
Posted on 10/24/19 at 3:56 pm to bdevill
They are better during the week instead of weekends
Posted on 10/24/19 at 6:23 pm to diat150
We love Don’s
Posted on 10/24/19 at 8:32 pm to WITCH DOCTOR
Dons just can’t keep from overcooking their cracklin
Posted on 10/25/19 at 9:40 am to CP3LSU25
That place racks in the money. Low overhead, cheap meats, cheap labor, Awesome markups.
What a great business to have
What a great business to have
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