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Posted on 4/16/22 at 7:30 pm to t00f
Issac butchers the hog and makes them hot for every order.
Posted on 4/16/22 at 7:32 pm to fightin tigers
it's good but he leaves the inedible outer fat cap on.
Posted on 4/16/22 at 7:41 pm to Cosmo
you must not have ever had good cracklin then
Posted on 4/16/22 at 8:04 pm to Glock17
quote:
Chicken cracklin’ > Pork cracklin’
This is truth worthy of an upvote.
Posted on 4/16/22 at 8:13 pm to t00f
quote:
I find out when they come out hot and show up, babe
I like cracklin from meat shops but the best cracklin I've had, by far, is hot/fresh from random LSU tailgates.
This post was edited on 4/16/22 at 8:14 pm
Posted on 4/16/22 at 8:44 pm to Cosmo
I’m not a fan of the Lafayette style cracklings with all the meat and chewy fat.
I make my own and rather slow cook the fat down over 4/5 hours, let cool and repop. Very crunchy and airy.
I make my own and rather slow cook the fat down over 4/5 hours, let cool and repop. Very crunchy and airy.
Posted on 4/16/22 at 8:44 pm to LSUGUMBO
quote:
because you threw it in some flour and fried it
I agree with you that they are way overpriced but I’ve never heard of cracklins made with flour.
Posted on 4/16/22 at 11:26 pm to T
quote:
cracklins made with flour.
Chicken cracklins are floured and fried- kids got some today, so they were top of mind
Posted on 4/16/22 at 11:48 pm to Cosmo
Just depends on where it comes from.
Good cracklin can be very good and bad can be very bad.
Good cracklin can be very good and bad can be very bad.
Posted on 4/17/22 at 9:39 am to Cosmo
Bad cracklin isn't very good. Good Cracklin is very good. So many places SUCK at it, there is seafood place in Metry that does it right but they call it crack or some shite.
Posted on 4/17/22 at 11:55 am to Cosmo
Agree with your statement overall. They are really hit or miss.
Did anyone try pig latins at hogs for the cause this year? Those were the best I have had.
Did anyone try pig latins at hogs for the cause this year? Those were the best I have had.
Posted on 4/17/22 at 11:58 am to Cosmo
Disagree. I think they are delicious. Problem is for every perfect one in the bag there also tends to be a burnt, bitter one and for the price, makes them not really worth it.
Posted on 4/17/22 at 12:05 pm to Cosmo
I dont appreciate the ones that are all gelatinous fat. A good cut on the belly is critical, although I do like the crispy little nuggets of all meat.
That being said, Kartchners Grocery in Krotz Springs is hands down my favorite. Excellent seasoning and always consistent. I've tried them all, blows away Best Stop, Billys, etc
That being said, Kartchners Grocery in Krotz Springs is hands down my favorite. Excellent seasoning and always consistent. I've tried them all, blows away Best Stop, Billys, etc
Posted on 4/17/22 at 12:09 pm to Cosmo
I was told to try the "wet" cracklins at Famous Foods in Lake Charles - going to try next weekend.
Posted on 4/17/22 at 1:04 pm to pbro62
quote:
No worries I Downvoted both of you
Posted on 4/17/22 at 1:07 pm to James11111
quote:
the best cracklin I've had, by far, is hot/fresh from random LSU tailgates.
This is the key. Hot and fresh it is outstanding. Cold after sitting under heat lamps it goes down hill. After an hour in a bad it is barely edible.
Boudin, on the other hand can be packaged and reheated at will.
Posted on 4/17/22 at 3:08 pm to Cosmo
No one wants to think about this shite on a Sunday Cosmo. Why you disturbing the best part of fat and happy?
Posted on 4/17/22 at 7:24 pm to jsquardjj
I’ve had them before and they were great. This year I tried from two friends that went by and got some and both times they were inedible.
Posted on 4/17/22 at 8:16 pm to Cosmo
Kartchners is best. Have a little chunk of meat on most pcs.
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