The very few but yes you are absolutely right

Yes for making low vibrational plates

@@godjhaka7376 😂😂😂

😂😂😂😂

The man’s a fake accent

​@@andaltargren9015 no shit Sherlock 😂😂😂

The pork makes its own seasoning basically from the oil and fat so doesn’t need seasoning but he added his because why the hell not lol

salt is all it needs

@@robertvega3078if you’ve had chicharrones without seasoning and then chicharrones with seasoning, you’ll know that the seasoned ones are significantly better tasting. It’s irrefutable

@@robertvega3078 if he wasn’t selling a spice product he’d probably keep ‘em plain no hate tho

they did not put that type of seasons on them only salt and maybe a little pepper. (NC area)

best of luck in learning the English language, r e t a r d

@@M-ps6ve Nice. See that the ignorant have shown up. I was raised in Florida. Deep fried gator and catfish. Hunted squirrel and diamondbacks to eat them. Drank Boones Farm. Go away and let the adults talk.

Oui ami . gratons est ce bon

​@@vieuxacadian9455gratons is french? For? Is it pronounced gra tohn?

That's what call some good eating.

I never heard that before and I was raised in MS, my grandmother called them cracklins. But hey, I learned something today, thanks and keep cooking brother.👍✌

thats what i call them. i like it the best cuz it sounds cool lol

Oof.

You're eating too, aren't you?

Fat boy

Yes, short humble videos, the title of the video matches the actual video. Not an egotistical maniac that is for some reason getting views for flexing of the very people who are lifting him up. This is what KZfaq was made for. not what is has become

@@eriklarson9137weirdo

That's a chief cracker you talking too

Save yourself the heart disease mate

I feel for ya. I'm an adventurous eater, but Southern US food is definitely top 5. I'm humble enough to say that proper Korean BBQ is superior to the southern US. If you combine Korean BBQ with an Alabama white sauce...I'm lucky because I'm Appalachian and get to travel. Try making some US biscuits and gravy. I notice people outside the south tend to bake them too long. You just want a golden tan with a soft middle. Biscuits are good with jelly, butter, honey, nut butter, etc. I bet a US biscuit could make Vegemite taste good.

The recipes will result in amazing food, but You gotta come here if you want real southern food. Im from the us, Washington state, and you legitimately can not get southern soul food outside of the deep south. Really makes it worth it when you get down there.

@@nathanaelmcmahan872 I mean you dont have to be humble about an opinion, Korean BBQ isn't "superior" just because you like the flavor of it more lol.

Old ways are the best ways.....

Stirring the carnitas ?? I’m so confused

@@TheGoonSquadd i meant the chicharron. Haha my main intentsion was to ask to StaleCracket to make some carnitas.

The only true carnitas is cooked just like this.. in its own rendered fat, for a day, then served up in a street taco.

This is great

Who doeant?

@@natesofla8891 me

@Repent and believe in Jesus Christ and then I said "is money duud"

@@potato_duud6166 HAHAHAHAHA

@Repent and believe in Jesus ChristGod bless you

ChichaRRones with 2 Rs

😂😂😂😂🤣🤣🤣

@@GeorgeVenturi Auto correct

@@GeorgeVenturi hard r

Crackling cornbread? Please explain further 😢

I’m from south east Texas right near the Louisiana boarder and this is how we do it down here.

As soon as it got cold my grandfather use to say it was hog killing time 🤣

My favourite part was when your grand-pappy said "It's hog killin time" and hog killed all over those hogs

@@The85F0X - i'm from northeast texas; it's BEAVER killin' time...this is how we do it up here... \.......sniff, kill BEAVER...........

The Adam Sandler X Matty Matheson Collab

best of luck in learning how to spell, r e t a r d

@@M-ps6ve why do you have to be such an a**hole for no reason?

Yummers?

make the difficult but necessary decision to wrap up your stay here on earth

FULLY AGREEE

People still respect cable?

he needs to answer to his crimes first. Dude is a huge shit head

@@NPClownumber81googolplex how do most people get internet?

@@NPClownumber81googolplex CABLES FOR BOOMERS

We use that for Jambalaya, Gumbo, that is when it is a large amount that you are cooking, also use them when boiling crawfish, crabs, and shrimp. For the seafood boils you can use them make of wood,but the best by far is the ones made of stainless steel!

He learned a lot from Justin Wilson when they were neighbors!

Hard to believe he's a state trooper

Tried to not miss an episode of Justin Wilson. Loved when he measured spices in his hand and was dead on it every time. That takes many hours in a kitchen.

"I guarantee!"

Oooooh ! Those old legends took me back!. I used to love watching them

I remember the lye soap days made with ashes in a cauldron.

If I have a big plastic container of pork or beef fat, can I make hand soap with it?

@@Menaceblue3 my grandmother made bar soap no idea how to make hand soap. Lard mixed with lye hardens.

Look. I live in SE Louisiana but come from Arkansas. We render lard specifically. In Arkansas we take specific steps to render the fat for lard. So the meat is cut from the fat and more meat. The skin is more skin that fat so it is totally pork skins. He'll my grandma and my aunts used to make cracklin cornbread after a hog kill. Holy shit. The landed up cornbread with actual sweetcorn bits and a lot of meat with bell peppers, jalapeños and onions smothered with any kind of gravy and pan fried potatoes and pinto beans. Then a bonus. Fried corn on the cob. When you got full then for desert? Cracklin cornbread. Minus the gravy and sides. He'll without gravy it's so greasy good. One thing for sure. You would not have any constipation the next morning. But he'll my grandma could make the perfect hamburgers in a cast iron skillet. Her secret? Bacon grease from a coffee can always by her stove. BTW. She made somebody ass tortillas either flour or corn and flat bread.

I've seen people do it when making fish and chips or just fries. It's just a good deep frying technique I think.

60s? @@daveweed2765

Double frying make it more crunchy

He’s a bayou boi, probably made a gumbo out your uncle that mysteriously disappeared

He said his neighbor was Justin Wilson years ago.

@@Spatu792 I remember him saying that. I'm 52 and Justin Wilson was on our TV when I was young.

He learned from his paw paw. Same as I did. Thats how we do it in south Louisiana. Honor our ancestors by upholding tradition. My paw paw passed away, I didn't inherited a bunch of money. Know what I got, his cast iron Jambalaya pot thats about 100yrs old. I use his same recipe exactly. Can't be them old school recipes.

@@freqnlodown yeah I was a small kid when he was on TV. I guarantee!

even running over other boaters at night ,sad thing hes a member of law enforcement

@@josephshaneferguson6561 I was going to inform them of that. Glad they caught his coward ass!

@@josephshaneferguson6561 he was a passenger you twit.

Hahaha

Probably was Justin Wilson.

Cheese slid off his cracker? 😆. Can i borrow that?

@@Prophecynut Be my guest, I got it from Bill Dodge on 'The Green Mile'.........😉👍

Underrated comment 🤣🤣

I was looking for this comment, I thought the same thing. This man is a beast

@@vannlo355 DUDE...... Stalekacker is Natty light beast for sure.

I’d be curious to know if that made a difference

@@TheGeenat It makes a difference into the taste, of course, we use garlic and salt on the marinade. Some areas of my state it's just salt, that's how I know it makes a difference.

I broke 2 teeth eating em 😅

I was finally able to find the original cause I sure as hell can’t handle the FIYAHH version. I used it as my dry brine for my fried turkey this year and it was money dude 😂😂😂😂

@@biancabonilla4534 yea used the two step fire on my eggs in the morning and love it lol

chicahron or pork rhinds is just the skins of the pig , cracklin is the belly cut up

@@miket2951 The chicharrones can be with fat or belly too

make the difficult but necessary decision to wrap up your stay here on earth

If you are ever traveling in Cajun country, you can get ones made from chicken skin. It may seem gross but it’s like eating the skin of fried chicken. Sooo good!!

@@Ellis_Dee25 that doesn't seem gross at all sounds delicious!

You have to try some, they are really good! I like the bbq flavor the best but they make different flavors like salt and vinegar, black pepper, hot, lime and salt and just plain and of course in some areas you can get cajun seasoned.

In Louisiana (and some surrounding areas) you can get them hot. There are many little markets that fry them and season them just like this video. Each one has their own spice blends and it is fun to try each one!

I consider you lucky

ditto, 😥😥

Sounds tasty but also something I could only guilt myself into eating once a year lol

Throw some ranch on that and the midwest will go crazy for it lmao

Ayo Some of thems in just a tortilla is all you need sometimes! Throw em in a burrito or top off a taco with some just for the crunch too.

Does the stuff Costco sells in a red chip bag measure up to the real stuff?