I am proud to say that this recipe has just won the Grand Champion title for the 'Best Cracklins' at the 2013 Wild Game Supper tonight at the Lafourche Civic Center in Larose, LA! Thank you to our friends for your support! You too can now Get Hooked On It!!!
Before today, I had never cooked grattons. I asked all my family if they knew how and they all said no. Well, I decided to try Mr. Pete's recipe. After I started the process, miraculously, the whole family knew how to cook em and started saying what I was doing wrong!! haha! I was able to get my family to pipe down and continued on with Mr. Pete's recipe and low and behold, the dang cracklins came out great! Thanks for the video! I'll certainly do it again!!
Thank you! The fire does stay on low throughout the entire process, until you pull them out the first time. Crank your heat to a high setting once you've cleaned your pot and strained the grease to reach 380 degrees. I hope this sums it up for you. Please let us know if you have any more questions; or give us a shout if you try them on your own. We'd love to hear about your results! Thanks again, Mr. Pete
I first watched this video about 3 years ago.. I've been using this process ever since and it never disappoints. This method produces the perfect cracklins!! Ive cooked these at many events and for several benefits and everyone always compliments! Thank you for the knowledge and ofcourse I always credit you when receiving compliments.
I tried making homemade cracklins before and they came out horrible. ☹️ But since then I came across your video Mr. Pete and I must say , they look delicious. So I bought a slab of pork belly, and with your instructions, I’m gonna take another swing at it. I live just outside of New Orleans, so I can get good cracklins at a little place called Wego Market that are really good. But I want to be true homemade and cook them myself. So I just started my cracklins going off of your recipe, and I’m gonna comment later on how they came out. Take care and I hope everyone is having a safe quarantine. ⚜️
@@Bravadosjebsimbahsm I’ve made a ton of cracklins since my last post, they get a little better each time. I put my own twist on them and they come out delish now.
Is this straight fat with skin? I believe the ones I usually get are pork belly with skin, because they have some meat layered in there. Looks really good and thanks for sharing your technique! Going to give them a try, soon.
great video. Does your fire stay on low throughout and the oil temp naturally rises or do you up the flame every 30 min. or so to get to the 310 degrees? Thanks again on this tutorial.
One other question for ya. I like my grattons with the skin, fat and a little bit of meat on it. Will this method work for pieces with the meat still on the skins?
Terrific video. Thanks very much for posting. Question - a chef I know makes his crackin seasoning with a little powdered sugar in the seasoning mix. The sugar melts and coats the cracklins to make the other seasonings "stick" to the cracklins, I guess he does this instead on the baking soda. Have you ever tried that, and what is your opinion of this technique? I value your opinion. You're the best, and so is your Mr. Pete's seasoning!
Sorry we're just seeing your question! No, I haven't tried the technique you're referring to; but we'll definitely give it a try and report my feedback. Everyone has their own "secrets" for different recipes, and I love hearing of how something can be enhanced by a simple step. Thanks!
Hi sir before you cook for 2 hours with 2 cups of oil is the rinds fresh from the fridge or you dried under the sun first? Hope to hear from you sir thank you (amie of Australia)
@@TheDavidIsaac LMAO!!! 🤣🤣🤣 Cracklings looks amazing. We have a mexican resturant here in Maryland that make them like this. Only them on the weekends. If you don't place an order you can forget about getting any. They are sold out the minute they are done cooking. Great snack for us on low carb diet! Thanks for sharing...
How low is low been fighting this problem I don’t get lots oil till 3 or 4 hrs in for first time should my oil be bubbling first 20 min or is that too hot
Mr Pete, gotta question for you. The last 2 times I tried cooking cracklins, they fell apart. The last time was just crumbs! Is too much heat possibly the reason for this?
www.meatprocessingproducts.com/king-1720.html I know this was an old post but I thought I's share this link. This is a 5 gallon pot. I think he is using a 10 gallon which they carry also.
We've been doing "boucherie" longer than I've been around. (60 years) And, I've never seen grattons cooked in this manner. Some of our cracklins would be nice and blistered like yours but, many of them could break teeth! This was a great learning experience for an old Cajun! I like using lard to fry fish, shrimp, gar, sweet potatoes etc.... Can I re-use the "oyil" to cook with after adding the baking soda to it?
Hey Howard! Thanks for your comment! I sure hope you were able to enjoy some delicious cracklin' for your football party. Please let us know if you were successful. Go Jets!
They came out great, but the yankees at my tailgate did not appreciate them. I was disappointed that they did not get devoured. The Spanish people loved them. They are like chicharones. But the white northerners just didn't get it. Their loss - they were awesome.
+Howard Turoff I'm so glad they turned out good for you. It's unfortunate that some didn't appreciate them though. Down here, I haven't met a sole that would turn down some good cracklin'! lol Glad you enjoyed!
oldfatbikerbloke these old cast iron Witch pots are hard to come by most of the ones you fi d are either bust up , are either have to much rust to cook with , but try garage sales on the side of farm roads , flea market s , all of mine have been in my family since 1942
yes it will be the same but you may want to watch them very close when you put them in the 2nd time due to the meat will burn faster than the fat and skin.
i have never had that problem with my cracklins also i have won wild game cook offs with this same recipe and cooked in the same manner. as far as the oil you will have enough to put asside for latter but i would not use the portion that you add the baking soda in.
how many pounds of fat can i cook in a 5 gal pot? thanks for the video. i have been wanted to cook grottons for my kids and show them how it is done. i remember watching my grandpa do it when i was young. great memories!!
Hi there! I'm using a 10 gallon pot in this video to create these delicious gratons. I hope you'll give it a try, and let us know how yours come out. Good luck and happy cooking!
All 110 percent correct Pete what U are doing there , ! Must have read my book , been doing everthing same way since 1942 old family recipe finally been broken , all these other Utuber videos suck big time .
why oill ? what you dont know or believe that the oil is a big problem for humans health? add the same amount of water or reather a milk. You'll get a nice ember colour. Also you need to get a pure grease dont you? and when the water / milk completely evaporates, add 1 onion / 5 kg of bacon (back part of the piglet). You must try this some day. you'll never go back. ;)
I'm using a 10 gallon pot in this video. Hope that helps you create a very pot of your own delicious cracklin''. Please let us know how it turns out for you!
Thanks for being such a kind man. You've helped a ton of people (including me).
I am proud to say that this recipe has just won the Grand Champion title for the 'Best Cracklins' at the 2013 Wild Game Supper tonight at the Lafourche Civic Center in Larose, LA! Thank you to our friends for your support! You too can now Get Hooked On It!!!
Before today, I had never cooked grattons. I asked all my family if they knew how and they all said no. Well, I decided to try Mr. Pete's recipe. After I started the process, miraculously, the whole family knew how to cook em and started saying what I was doing wrong!! haha! I was able to get my family to pipe down and continued on with Mr. Pete's recipe and low and behold, the dang cracklins came out great! Thanks for the video! I'll certainly do it again!!
Those are just like the ones I remember eat when I was a kid, nothing like what you buy at the grocery !
grocery store cracklins are an abomination
One of the best videos I have watched yet on how to make these pork skins..so loved by my family! Thanks for sharing your video
Thank you! The fire does stay on low throughout the entire process, until you pull them out the first time. Crank your heat to a high setting once you've cleaned your pot and strained the grease to reach 380 degrees. I hope this sums it up for you. Please let us know if you have any more questions; or give us a shout if you try them on your own. We'd love to hear about your results! Thanks again, Mr. Pete
Mr Pete u mean that you have to find the right balance on the fire (process 1)? It took me 3 h, (process 1). about 10 kg
Where can you purchase your spices at?
I first watched this video about 3 years ago.. I've been using this process ever since and it never disappoints. This method produces the perfect cracklins!! Ive cooked these at many events and for several benefits and everyone always compliments! Thank you for the knowledge and ofcourse I always credit you when receiving compliments.
That was very informative,I haven't cooked gratons in a long while, this made me want to cook up a batch
thank
Ziggy
Thanks for sharing. The baking soda foam was a very interesting tip. I may try to apply this technique to other dishes that require deep frying :-)
We're using your video as a guide to make a batch this weekend. We have two pork bellies on order with the butcher. Game time!!!
That sounds awesome Bryan! Please let us know how they turn out for you. The important thing is to just watch your temps. You got this!
Very Informative and Awesome Job...Had no clue it was so much work to make Cracklins!
I thought the same thing! Now I know why they cost so much! Yum for the tum!
no way would I eat that, heart attack..look good but no thanks'.LOL
I finally got cracklins to turn out right thanks to this video
I love your assistant! Cameron is adorable ❤️
Thnaks for an informative video. wish I KNEW where to get a pot like that!
Boy you making me homesick!
I tried making homemade cracklins before and they came out horrible. ☹️ But since then I came across your video Mr. Pete and I must say , they look delicious. So I bought a slab of pork belly, and with your instructions, I’m gonna take another swing at it. I live just outside of New Orleans, so I can get good cracklins at a little place called Wego Market that are really good. But I want to be true homemade and cook them myself. So I just started my cracklins going off of your recipe, and I’m gonna comment later on how they came out. Take care and I hope everyone is having a safe quarantine. ⚜️
How did they come out? I just made some WITHOUT following this and they were horrible like yours lol
@@Bravadosjebsimbahsm I’ve made a ton of cracklins since my last post, they get a little better each time. I put my own twist on them and they come out delish now.
@@stangman-mw4fl well I’m gonna try again today. I’ll let you know how they come out
@@Bravadosjebsimbahsm good luck
They look delicious
Mr.pete, is the man! Yall heard me?...
Looks delicious
Is this straight fat with skin? I believe the ones I usually get are pork belly with skin, because they have some meat layered in there. Looks really good and thanks for sharing your technique! Going to give them a try, soon.
The dog was ready😂
Do you have to put baking soda for the second batch? Great video!
Is that same method for pork belly cracklins
great video. Does your fire stay on low throughout and the oil temp naturally rises or do you up the flame every 30 min. or so to get to the 310 degrees? Thanks again on this tutorial.
Where do you get your machine?
First off good job!!
Secondly where can I get the cast iron pot an stand or can I use the regular stainless crawfish pot
Where do you get that pot and stir stick?
That "naw-lens" accent distracted me the whole vid! Love it!
Great video. I like a wooden paddle.
hello from long Beach CA! love how you cook, how low was your heat on for 2 hours?
One other question for ya. I like my grattons with the skin, fat and a little bit of meat on it. Will this method work for pieces with the meat still on the skins?
What does the baking soda do?
Terrific video. Thanks very much for posting. Question - a chef I know makes his crackin seasoning with a little powdered sugar in the seasoning mix. The sugar melts and coats the cracklins to make the other seasonings "stick" to the cracklins, I guess he does this instead on the baking soda. Have you ever tried that, and what is your opinion of this technique? I value your opinion. You're the best, and so is your Mr. Pete's seasoning!
Sorry we're just seeing your question! No, I haven't tried the technique you're referring to; but we'll definitely give it a try and report my feedback. Everyone has their own "secrets" for different recipes, and I love hearing of how something can be enhanced by a simple step. Thanks!
Hi sir before you cook for 2 hours with 2 cups of oil is the rinds fresh from the fridge or you dried under the sun first? Hope to hear from you sir thank you (amie of Australia)
Thank you so much for this tutorial!! May I ask where you got your pot? That is one fantastic cooker! :)
You can find various sized cast iron cookers in our part of globe. This particular one was purchased at a local hardware store. Imagine that! lol
How can you even tell he smokes?
@@TheDavidIsaac LMAO!!! 🤣🤣🤣 Cracklings looks amazing. We have a mexican resturant here in Maryland that make them like this. Only them on the weekends. If you don't place an order you can forget about getting any. They are sold out the minute they are done cooking. Great snack for us on low carb diet! Thanks for sharing...
What size is your pot? How many gallons? Thanks.
Hi Pete, how come yours don't explode and burst oil every where ?
I enjoyed your video and wish you well, more profit to you!!!
At what temperature do you consider a LOW FIRE to start... Is the POT preheated before adding the OIL???
When and Where is this event? i wont t be there....
How low is low been fighting this problem I don’t get lots oil till 3 or 4 hrs in for first time should my oil be bubbling first 20 min or is that too hot
What kinda cooker you using Pete?
Mr Pete, gotta question for you. The last 2 times I tried cooking cracklins, they fell apart. The last time was just crumbs! Is too much heat possibly the reason for this?
Ack!! I thought I left a comment! HI CAMERON!! Thanks for the shoutout man, you ROCK!!!!! -chefwannabe
Could you tell me what brand and size pot you are using? Great video and very informative.
www.meatprocessingproducts.com/king-1720.html
I know this was an old post but I thought I's share this link. This is a 5 gallon pot. I think he is using a 10 gallon which they carry also.
We've been doing "boucherie" longer than I've been around. (60 years) And, I've never seen grattons cooked in this manner. Some of our cracklins would be nice and blistered like yours but, many of them could break teeth! This was a great learning experience for an old Cajun! I like using lard to fry fish, shrimp, gar, sweet potatoes etc.... Can I re-use the "oyil" to cook with after adding the baking soda to it?
What is the cooking temperature?
Thanks Mr. Pete. I'm going to try this tomorrow at our Jets tailgate party! J-E-T-S Jets! Jets! Jets!
Hey Howard! Thanks for your comment! I sure hope you were able to enjoy some delicious cracklin' for your football party. Please let us know if you were successful. Go Jets!
They came out great, but the yankees at my tailgate did not appreciate them. I was disappointed that they did not get devoured. The Spanish people loved them. They are like chicharones. But the white northerners just didn't get it. Their loss - they were awesome.
+Howard Turoff I'm so glad they turned out good for you. It's unfortunate that some didn't appreciate them though. Down here, I haven't met a sole that would turn down some good cracklin'! lol Glad you enjoyed!
Have you thought of making a little pvc table for your pot? cracklins look good too man I need those
yes you can keep the first fry product for future cooking.
we just love to cook around here.
did you see my website?
What size is the kettle you are using?
total when complete it was about 6 pounds, if you start with 10 pounds it may be around 3 pounds or a little less
So is the rendered oil usable after putting the baking soda in it?
Once the baking soda is added, it is no longer usable. You'll want to throw that batch of oil out. Thanks for the question!
At what point is considered a Low Heat... 310 degrees??? Before the Oil is added???
Mate - Can I ask where you got the cooking pot? Searched everywhere but must be looking in the wrong places... Cheers!!
oldfatbikerbloke these old cast iron Witch pots are hard to come by most of the ones you fi d are either bust up , are either have to much rust to cook with , but try garage sales on the side of farm roads , flea market s , all of mine have been in my family since 1942
www.galvezhardware.com/outdoor-cooking-3/
What size is that cast iron pot brother
what size pot did you use?
The real deal!!!
Mmmm yessir!
yes it will be the same but you may want to watch them very close when you put them in the 2nd time due to the meat will burn faster than the fat and skin.
Subbed, looks good!
i have never had that problem with my cracklins also i have won wild game cook offs with this same recipe and cooked in the same manner.
as far as the oil you will have enough to put asside for latter but i would not use the portion that you add the baking soda in.
how many pounds of fat can i cook in a 5 gal pot?
thanks for the video. i have been wanted to cook grottons for my kids and show them how it is done. i remember watching my grandpa do it when i was young. great memories!!
I used a 10 gallon pot for this batch.
Mr Pete
When I’m cooking my Cracklings they always stick together in the pot can you help me.
Wish I could get man hands on some of your pices you are using
Tried to google but no luck 😞
"Spices"
Good video Corey. It’s been a while Podna!
Sounds like Rocky Balboa
Cajun music in the back ground would have been a better choice of music.
Thanks Cajun Jim. I appreciate the suggestion. Hope you enjoyed the video!
*mc hammer raps about your ability to “touch this”*
I wonder if you can cook it like that on a stove to. if it would come out the same way.
tommie russell yeah, you can, but it's gonna make your house smell. this kind of thing is better done outside.
Never mind not into pork anymore.
tommie russell lol, sorry for your loss.
No sorrys more wise
Looks delicious, but, man, I feel my arteries harden just watching this!
How many gallons is your pot ?
Hi there! I'm using a 10 gallon pot in this video to create these delicious gratons. I hope you'll give it a try, and let us know how yours come out. Good luck and happy cooking!
How do you get rendered pork fat crackling to be crispy?
The Joy Of Acrylic Pouring *the baking soda. Unfortunately, you cannot save/re-use the oil with this added in.
I want one how. Much cost box pork cracking put on salt
Ace video
Even big, burly, rind rendering cowboys can wear crocs.
10:00 ... Oyo!
A wooden stir paddle is best
use cheese clothe to drain the oil
All 110 percent correct Pete what U are doing there , ! Must have read my book , been doing everthing same way since 1942 old family recipe finally been broken , all these other Utuber videos suck big time .
i would think you can get away with 10 pounds of fat in a 5 gal pot, and thank you for the comments please check out our website.
Goood Job Pete. These thing are artery hardeners. They are also just as effective as viagra.
The background music is too loud.
That was only a cup and a half.
I like the ones with sum meat as well as skin and fat. Those look like straight skin and fat... Ijs.
Oy ul
It’s 2020 and looks like the Chinese done hijacked your website! Bummer
why oill ? what you dont know or believe that the oil is a big problem for humans health? add the same amount of water or reather a milk. You'll get a nice ember colour. Also you need to get a pure grease dont you? and when the water / milk completely evaporates, add 1 onion / 5 kg of bacon (back part of the piglet). You must try this some day. you'll never go back. ;)
nice video! shame about ur footwear....
What size pot do you use?
I'm using a 10 gallon pot Guy. Thanks for the inquiry, and good luck creating your own!
How many gallons is your pot ?
I'm using a 10 gallon pot in this video. Hope that helps you create a very pot of your own delicious cracklin''. Please let us know how it turns out for you!