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Started By
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re: Ranking the cracklins (gratons)
Posted on 10/25/21 at 3:53 pm to TrueTiger
Posted on 10/25/21 at 3:53 pm to TrueTiger
For some New Orleans area options that are pretty good, there's Danny & Bonnie Seafood on Belle Chasse Hwy in Gretna and a newcomer to the freshly cooked cracklin game is Cajun Fresh Market on eastbound side of Hwy 90 near the Raceland Exit.
2
Posted on 10/25/21 at 9:43 pm to TrueTiger
quote:
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
I have a hypothesis. When Quebideauxs first opened, their cracklins were perfect. They were juicy, golden brown, well seasoned, and had the perfect combination of crunch to chewy. I told everyone I knew to go try them. I am from Eunice and I know what a cracklin is supposed to taste and feel like.
Everyone that I sent to Quebideauxs came back and reported that they didn’t like the cracklins because they were raw. This was at least 5 or 6 people and they were all natives from Alexandria/Pineville. I tried them again and again found them to be perfect.
After 6 months, Quebideauxs changed their cracklins. They became hard and overcooked.
I believe that enough northern yocals tasted them and complained that they were “raw” and so they caved in and gave the consumer what they wanted. Overcooked cracklins that were no longer “raw”.
I wonder if more and more places experience this as more and more non Cajuns are introduced to real cracklins?
Just my thoughts.
Posted on 10/25/21 at 10:18 pm to busbeepbeep
quote:
Danny & Bonnie Seafood on Belle Chasse Hwy in Gretna
Very solid.
Posted on 10/25/21 at 10:22 pm to Jibbajabba
Mels between Eunice and Mamou make some good ones
Posted on 10/25/21 at 10:30 pm to TrueTiger
I love me some cracklins but man the heartburn that accompanies it is the absolute worst.
Posted on 10/26/21 at 5:13 am to moontigr
I have tried many in the Lafayette area. My favorite is G and M in Jeanerette. Their boudin is solid.
Posted on 10/26/21 at 7:59 am to michael corleone
(no message)
This post was edited on 11/15/21 at 11:54 am
Posted on 10/26/21 at 8:29 am to michael corleone
I think you’re wrong that Acadian makers don’t fry their cracklins twice. I’ve been to cracklin making demos of three area places and they all talked about the second fry being when they popped.
Posted on 10/26/21 at 9:13 am to Darla Hood
Some folks and apparently businesses still confuse cracklins with fried pork skins.
Not directed at anyone in this thread, but it annoys me for some reason.
Not directed at anyone in this thread, but it annoys me for some reason.
This post was edited on 10/26/21 at 9:14 am
Posted on 10/26/21 at 10:09 am to michael corleone
quote:
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.
I didn't realize this. The crackin / strips have little flavor to me. They remind me of pork rinds.
I much prefer the cubes like this:
Posted on 10/26/21 at 10:26 am to michael corleone
quote:
I would suggest that there is a difference between a graton and a crackling.
Agreed.
Much like the difference between a crawfish étouffée and a crawfish stew.
Identical ingredients. Different preparation.
I always assume gratons to be both meat and fat.
Cracklings I expect to be more fstty and similar to the mexican chicharon.
Posted on 10/26/21 at 11:24 am to busbeepbeep
quote:
For some New Orleans area options that are pretty good, there's Danny & Bonnie Seafood on Belle Chasse Hwy in Gretna and a newcomer to the freshly cooked cracklin game is Cajun Fresh Market on eastbound side of Hwy 90 near the Raceland Exit.
Thanks for posting this. I didn't know of any in the Southeast corner of La. Pickings get pretty slim. I can't find any in Slidell for example.
As you travel north, Alexandria seems to be the last outpost for them. I don't know of any in Natchitoches or Shreveport.
I have seen web adverts for a place in the Dallas area that claims to have them but I have not tried yet.
Posted on 10/26/21 at 11:26 am to TrueTiger
Had some from Paul's Meat Market in Ville Platte over the weekend that were delicious. They also started making a chicken cracklin that was very good as well.
Posted on 10/26/21 at 11:31 am to danny d lsu
Thanks, I may change the thread to add a list of where to get and not just a ranking. Everyone adding information like you did will help.
Posted on 10/26/21 at 12:52 pm to TrueTiger
This thread made me hungry for some cracklins. I went out and picked up some chicken cracklins from Kirk’s U Need a Butcher. So good!
This post was edited on 10/27/21 at 9:48 pm
Posted on 10/26/21 at 1:19 pm to cgrand
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
What is it with Ronnie's? You are correct that sometimes they are great and other times the skin part is so hard that you could crack a tooth. Since you can't see in the back are different people making the cracklings? I've encountered the same problem at Bergeron's in Port Allen (Lobdell) and also the one by the Tangier Outlet. That's a major part of a good crackling - getting a good POP on the skin the 2nd time it is cooked - also at @ $20 lb for cracklings I hate to throw away the can't eat (hard) ones, but I dental repairs are more expensive so,...
I've had good cracklins at Benoit's in Addis and also at Riverside Specialty Meats in Plaquemine - my go to used to be Charlie T's in Breaux Bridge but there is no way I any longer would consider a trip from BR across the Atch. Spillway to BB for crackling - daily 18 wheeler collisions that shut down the Interstate can turn a 45 minute trip each way into an all day round-about adventure.
agree with porkys too. They are really good
What is it with Ronnie's? You are correct that sometimes they are great and other times the skin part is so hard that you could crack a tooth. Since you can't see in the back are different people making the cracklings? I've encountered the same problem at Bergeron's in Port Allen (Lobdell) and also the one by the Tangier Outlet. That's a major part of a good crackling - getting a good POP on the skin the 2nd time it is cooked - also at @ $20 lb for cracklings I hate to throw away the can't eat (hard) ones, but I dental repairs are more expensive so,...
I've had good cracklins at Benoit's in Addis and also at Riverside Specialty Meats in Plaquemine - my go to used to be Charlie T's in Breaux Bridge but there is no way I any longer would consider a trip from BR across the Atch. Spillway to BB for crackling - daily 18 wheeler collisions that shut down the Interstate can turn a 45 minute trip each way into an all day round-about adventure.
Posted on 10/26/21 at 4:00 pm to TrueTiger
Southend Country Mart. Get you a scoop of regular cracklins, a scoop of chicken cracklins, and a scoop of crawfish boil cracklins. Go early and get em hot.
Posted on 10/26/21 at 8:45 pm to Moe Betta
quote:
Charlie T's in Breaux Bridge
Excellent suggestion. But you’re being a tad dramatic with your bit on the ABB and getting to BB. It’s not THAT bad.
Billeauds in Broussard makes good cracklins if you’re in that area.
Posted on 10/27/21 at 3:31 pm to TrueTiger
The Black Kettle in Patterson has really good cracklins, boudin balls, egg rolls etc.
Posted on 10/27/21 at 9:44 pm to TrueTiger
Andre's
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