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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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#2
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#3
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Bet those were good hot out of the grease !!!
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#4
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I know they was good the next day and the day after!
EVO |
#5
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I was wondering if yall had tried any
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#6
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We wore them out after you left. There just wasn't time while you were here. Too much going on.
Thanks again, EVO |
#7
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Those look just like hacketts.
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#8
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That looks tasteeeee!!!
Where can I get some?? ![]() ![]() |
#9
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Sucks being on a diet
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#10
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__________________
Signature Here's to you and here's to me, and I hope we never disagree. But, if that should ever be, to HELL with you, here's to ME! |
#11
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One that requires no straight hog lard
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#12
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I cooked all the bad hog lard out!
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#13
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just need a few cold beers
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#14
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Man thats what I could use right about now. Along with the beer of course.
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#15
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Oof thats nice!
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#16
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um! no meat on that crack...lin
__________________
BASS FISHING EXTRAORDINAIRE! |
#17
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Ok those look good, but you want to make them better. Cook them like you did, but, just before they are completely cooked, take them out of the grease, allow them to cool. Get grease hot, then throw them back in. They will pop up like all the good cracklins you see for sell.
How do I know, I was the one cooking them at the old Stop N Shop grocery on Lake street back in the 60's. Cooked up 1000 pounds of skins a week. |
#18
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#19
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Those are more like pig skins. Still look very tasty. But I lisle some meat on my cracks. Good job btw.
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#20
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king size hog cracklins!
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