Real Cajun Cracklins Made Easy
Vložit
- čas přidán 5. 09. 2024
- Join Chef Bourque as he shows you how to make hog Cracklins the easy way without using a 15-30 gallon black pot. This is a must learn video so you can treat the family to the freshest gratons in town my friend.
My Pops used to stop at a small gas station/ corner store on the way into Lake Charles, LA and used to buy a brown bag full of these delicious babies! So good I would make him stop and get more before we headed back home! Im def gonna make some before I stop eating meat! I like your energy, accent and the way you talk throughout the cooking! Thank you Ted! New Subber here!
That is a very good memory to share DJ and I appreciate the comment my friend. I'm glad you liked the video and I know you are going to enjoy the cracklins. Cheers!
Think you talking about Don's/Dan's, my fam used to all the time traveling between Louisiana and Texas. They do it GOOD over there. 😆
@@IamDaBlitz64 Thats prolly it too❗Lawwwd knows thats my favorite store
if you come through, stop at famous foods on hwy 14 and get their soft n spicy cracklins
I live in Canada, but when I go to Lake Charles I will drive to a nearby town named Iowa (they call it I-way) and get fresh meats and cracklins in a paper bag.
Best cracklin I have ever made after watching your video. Thank you.
Great to hear my friend.
Im so happy i came across your page you remind me of my pawpaw he made cracklings and cooked all the time you also kinda put me in mind of of Justin Wilson me and my pawpaw would watch him every Saturday morning you definitely have a new sub here
Thank you for the compliment Sylvia. You made my day. Cheers!
I fired my therapist,now i just listen ro this on repeat ❤
Whike making cracklings myself and staying hydrated with cold Bud Ice
Great. LOL!
Best people you will ever meet
Thank you my friend. I couldn't have said it better.
You gotta hit them with the water hose just before you take them out.(yes, spray water on the cracklins in the hot oil) That'll make the skins blister and make them nice and crunchy!
..also we don't add oil, cooking down the pork fat will make all the oil you meed.
Thanks for showing us your way to do it Kevin. I don't add water to a pot full of hot oil..sorry guy. Cheers!
Don't spray water into hot oil, that person is nuts.
Looks delish! Nice and golden! Yum! I grew up eating cracklins on the farm.
Thanks my friend. Wish you were here to join my. Cheers!
Cracklins are commonly sold everywhere in the Philippines, but they're a few days old wrapped in plastic bags. It's hard to find the real deal freshly served in a restaurant. One theory is most joints can't afford to use such a huge batch of fat, not to mention how Asian are cheap when it comes to cooking oil. Sharing this video and its slow frying beauty is inspiring: that no matter how tedious the process gets, the end product is always worth the labor! So many kids are missing the joy of home cooking.
Yes you are right my friend. We love the old methods of doing things.
it is an absolute sin how good these things are. when i go to louisiana to visit....nothing will stop me from getting some
I hear you my friend. Cheers!
I grew up in Amite and later Baton Rouge. I moved out west 41 years ago but I still love the food. Every time I get back there to visit, I go by Ronnie's and stock up on boudin and cracklins.
So delicious , so good , just like my mother would make .
Thanks Lucy. These were great my friend. Cheers!
Man they look good like the cracklin i would get when i would go to Judices in Port Arthur,Tx. I miss living in Texas and that good food out there.
You should make these my friend. Cheers!
Looking good
Thanks Paul. Cheers!
Gonna attempt these soon! I noticed you said you let them cool down before adding them back in, so I'm going to do that also. :) Thanks for sharing!
My pleasure. Cheers!
Thats that Cajun accent I grew up on right there sha
Thanks guy . Cheers!
aww meh yeah sha 😄
Just subbed your channel. ♥️♥️♥️ your Cajun cracklin recipe. They look so delicious!!! I’ve never done it before. But this week I’m gonna make some for the first time. I’ll add that video to my channel when I do. I added your video to My Fsvorite Food- Cajun Craclin’s playlist on my channel. Thank you again 💕💕💕
Thank you and good luck with the gratons my friend. Cheers!
Ted Chef Bourque thank you for the reply. And your very welcome.
Cheers!
Ted Chef Bourque aweee cheers 🥂 my new friend.
You talk just like my Dad("Shaa", "Hot dang") who was also from Oppelouses, La. He never taught me how to make my favorite snack though. Thanks for making it look easy for me.
You are welcome.
Just like grandma and grandpa used to make!!!!
We had fun making these and talking about old times. Cheers!
Blessings to ya Chef
Thanks Jordan. Cheers!
one happy dude
Always!
Lovin this intro just sayin
Thanks
Lookin good.Chef! What do you put on them??Cayenne?
What ever seasoning you are comfortable with my friend. I also like to dip them in Steen's syrup. Cheers!
My grandfather used to make them I remember him adding baking soda ever heard of that? And any ideas what it does?
Helps with the blistering of the skin. Cheers my friend.
Me and my cousin are doing some cracklins for thanksgiving... about how long does the whole process take so we can plan to start at the right time. thanks!!!!
Depends on how many pounds you are frying. Mine takes no less than 2-3 hours.
@@chefbourque thanks! I think we have about 20 lbs of pork belly. We have a 10 gal pot.
The food is the only reason I miss Louisiana.
Good food all the time JC. Cheers!
Thanks for making the video. Going to try this tonight. But what is the purpose of the cardboard? Why not just use a pan?
Sucks up some of the oil. Cheers!
So the temp gradually rises from 200f to 310f ? Do you let the cracklins cool before the second pop or immediately drop them in at 400?
I cool them down first my friend, then drop them in at 400. The temp will keep rising above 310 however you want to lower it while the cracklins are cooling. Once the cracklins are cooled you can bump it up to 400 and drop them in and fry more until the blistering starts appearing. Remove them they are done. Cheers!
@@chefbourque Thanks so much! I'm going to give it a try.
We call those scruncheons. Real treat.
I love my scruneons too. Cheers my friend.
So tell me, why can't you just keep increasing your oil temperature gradually from 310 to 400, instead of taking the cracklings out and putting them back in? Have you tried doing that? Won't they pop then?
No you have to cool the cracklins down or they will just keep cooking and burn. When you throw the cold cracklins back in the hot oil they will blister which is what you want. Cheers!
About how long do they need to cool?
What kind of seasoning do you use?
Love this video Chef! What size pot you are using?
Looks like I was using my 10 qt. pot. You made me hungry for cracklins again. LOL! Cheers!
@@chefbourque thank you! I want to purchase a cast iron pot for cracklins but wasn't sure was size to get for cooking about 10lbs pork belly.
@@jeromerich23 Get a 15 gallon to cook more.
Okay Chad got to be more specific here we are all lost so you put the cracklins in cold or oil and then bring up to heat and then only up to 310 degrees and cook them an hour and a half then take them out cooldown get the temperature up to 400 and cook them again for how long till the second crack man I'm lost please explain the beginning of the video and what your temperatures are as you're cooking them
Thanks Jerry, 310 was the temp they reached when they were ready to take out to cool for the second popping. You don't want a 400 temp to start the fry or you will be eating burnt up pork with raw insides. The original purpose of making cracklins in the old days was to render the lard to cook with, so start with a steady low-medium heat and let the cracklins do their thing until they are ready to come out. Geez! Cheers and I'm sorry I confused you Jerry. :)
You are now my new friend Chad me and Marge sure do miss you guys
We miss you folks too guy.
With all this cold weather i believe ima get some Grahtohn and some Cold drinks going on in lakecharles.
What seasoning are you using after the pot?
I use Tony Chachere's Bold.
This is an acid trip in a new Orleans back yard.
Say Whatttt! Cheers!
What oil is best? I used corn oil and it turned out too crispy.
It makes its own oil. Cheers!
@@chefbourque yes correct but it take so long when you do it that way. I think I will start with some lard first
Okay, but make sure the cracklins have no oil in the fatty parts when you are finished. The idea is to render the oil from the pork belly while making a awesome treat.
Can i use deep fryer
I wouldn't. The oil level will rise for sure and you wont get the pop effect.
Mail me some today Texas
LOL! You got it. Cheers my friend.
Aieeee
Aieee! Cheers my friend.
Lord have mercy. Now I see why they cost so much!!!
Yes indeed my friend. Thanks for visiting my site. Cheers!
No second pop.. My teeth are weak
It's your pot and your teeth my friend and I respect that. Thanks for the visit. Cheers!
Recipe looks good but nobody talks like this anymore . There may be a few old timers that still speak Cajun french but most have faded out. It drives me crazy when people exaggerate the Cajun accent.
Sorry for the way I talk guy. Maybe you should find another YT site if I piss you off. Please do.