In the Philippines, this is a staple while hanging out with friends on hot summer nights with drinking Redhorse beer or San Miguel until the crack of dawn. You dip your cracklins in vinegar with crushed red or green chiles. Good times.
When I first found him online, I only saw him as a guy from Louisiana who knew how to boil crawfish. Now, I see him as a southern food genius! From the knowledge of what will burn to when to salt them, i can definitely tell there are more levels of genius to this guy other than his charisma and his boils. Love from PA!
I'm a chef born and raised in South Louisiana and I can confirm every single thing this dude does, he's doing it the right way. A lot of people get cajun food wrong because they ignore the tradition and try to fake it just for clout.. Stalekracker is the real mf deal. Let's get it dude!
Bro what? 😂 so you don’t purge your crawfish? I think you’re bsing for likes. Or just a bad chef. His accent is forced as hell too. Hate seeing shit like this.
Praying for Louisiana with damn hurricane!!! Hope you and your family stay safe!!! Keep up the great videos Michigan is watching and eating their meals on a cracker!!!
A truck load of gas is the best thing anyone could do where I live in Saint Bernard Louisiana there are literally lines for miles to get to the pumps an when u do if your at the end they run out of gas an there is none coming in
Gives new meaning to “hydration” for the army. I’m getting a belt so I can walk around the house constantly ready to hydrate. Nothing worse than a heat causality. All army leaders, take note of this man. Not only is he a natural leader ensuring he is hydrating at all times. He is leading by example by showing the proper way to kit out the belt.
Cajin love from California dood! Love that red beans rice recipe brother! Don't stop what your doing. Please do a shrimp and grits video dood!I promise I'll put some on a cracker for ya. MUCH LOVE
Happy thanksgiving US!I drool like an old dog when I watch your vids!much respect from Calgary Canada 🇨🇦 km trying crawfish 🦞 for the first time this week
I am from Southeast Asia and of all the states in the US, I could probably be the most at-home in awesome Cajun Region Louisiana! Warm folks and incredible food!
One day ima get to visit Louisiana & I've always wanted to go for site seeing and eating but if I don't meet this great personality, the trip is a failure lol keep grinding DUUUUDE!
Cracklin Cornbread is one of my favorites! I do NOT make it often cause...well, could have a heart attack, but once or twice a year is a hydrating treat! That's money Duuude!
@@jakev4191 a lot of it is the preparation too with storage. Low and slow like he said you can’t rush it but a lot of michoacana’s near me tend to do so and their ‘chiccarones’ are always harder than diamonds I’m genuinely surprised everyone who buy’s them don’t all need to go to the Apple dentistry for implants after eating them pork rind lol
@@yourdadsotherfamily3530 an probably charge 15 $ a pound. It's crazy I have made them (for job) and found I only like them for the first hour out the lard.
You are the 2020’s version of Justin Wilson. I used to love watching and listening to him and his stories. I’m a western North Carolina country boy and I love to cook too. But I’ve never even tried to cook Cajun. That’s about to change. We need a little of that Cajun “money” up here in the backwoods of the Tar Heel State😎
Yooooww!! here from where I live (in Asia) we call this a Chicharon, this stuff is heavenly man, just want to share here: Dip this stuff on super spicy vinegar (works with lime or lemon too, anything sour and spicy) and this would be mega amazing I promise you man. The secret here is because the acid from the sourness can offset the fatty grease from it and will make it taste amazing. Please try it and let us know what you think~
Herbert's meats pre-seasoned crackling, damn I made my way down to Abbeville, live there for about 7 yrs before coming back to Seattle, can't say I miss the landscape, but I sure do miss the food and friends, we've been holding boils with our friends and family back in Washington, ain't nothing like a southern social feast
The Chinese also make them, and my mom knows how. They are super amazing when fresh. You don't even need much on them - just a bit of salt and pepper is all you really need and they are just... UHM!
I love how this dude got the mad accent but still says "let's get it" not "esktit" and everything this mad lad cooks looks ace, Im going to Louisiana one day to get me some crawfish bawl
@Busy Bodies! yeah I'm aware but alot on UA-cam do to follow trends or whatever, I like dudes that show who they are on their channel, not who they think will get views
He's about to do a seafood boil from everything that washed up in the front yard... on a real note much love to everyone in Louisiana hope y'all are doing alright
This man is a man of the people, As real as an American can get. Represents the USA’s most stimagtized region by showing the world how succulent the regions food is and how it brings us all together and connects us, he’s got soul in the cooking, he is great in front of the camera and makes you feel welcome like you are actually there with him, he is enjoying beer and he’s making food and breaking bread for all to enjoy. 🇺🇸🇺🇸🇺🇸 thank you brotha from the West Coast, for your YT channel ✌🏻✌🏻much love
@Joseph Benavides you want my info or something, what you mean by "who are you?" I don't know how to answer that LOL I asked you a question out of curiosity, you want to be offended by that, then that's your business bro
This is crazy. I can’t wait to just be at a point in life where I can say “Today. We’re making crackins.” The whole day dedicated to a snack. That’s just so awesome
Why is no one celebrating the fact that dude is drinking the natty. Natty is actually a good beer, my favorite. 6 pack of 16oz for 3.99 , cant beat that. NATTY DUDE
I think beers like Natty are only for professional drinkers that substitute beer for water. It you're not a professional full time beer drinker then you wouldn't know!😂😂😂
I grew up in a mill village and our neighbors across the street made them. We would sit on her porch and eat them enjoying the evening . Seeing this takes me back. Thanks
Im first Generation American in my family.. My old heads are from Laos... they came here to seek freedom after 'Nam... They've been doing this recipe ever since! Love it doode!
"The only way to make fat look good is to turn it into cracklins or put a nipple on it dude" This cracked me up lol
Dare you say that it cracklin'ed you up?
@@Plysomack that's money doooood
Lmaooo
What if you put a nipple on a cracklings? 🤔
Ok dood
In the Philippines, this is a staple while hanging out with friends on hot summer nights with drinking Redhorse beer or San Miguel until the crack of dawn. You dip your cracklins in vinegar with crushed red or green chiles. Good times.
That sounds amazing
@@prexcher7742 Doods not kidding this stuff will give you a religious experience. check out the lechon kawali or the sigsig
Haha, my first visit to the Philippines and I have had this already! Good stuff!
Yes damn!
Thats why you are all fat! x Dont forget the balut and RiverMaya Gago.
I really love this guy! Great energy and you can tell he really loves to cook! God bless him and his family!!!
I love Riff Raff's new cooking show.
Cant wait for him to act like he dont know no body
Dang everyone is just ripping off that comment and posting it on ever video. So unoriginal
I really thought it was him at first @
@@jsp2568 me too lol
Damn, forgot about that clown lol.
When I first found him online, I only saw him as a guy from Louisiana who knew how to boil crawfish. Now, I see him as a southern food genius! From the knowledge of what will burn to when to salt them, i can definitely tell there are more levels of genius to this guy other than his charisma and his boils. Love from PA!
"we gon fry the fat in its own fat" culinary genuis
I'm a chef born and raised in South Louisiana and I can confirm every single thing this dude does, he's doing it the right way. A lot of people get cajun food wrong because they ignore the tradition and try to fake it just for clout..
Stalekracker is the real mf deal. Let's get it dude!
Now that’s money👍🏻
Lezgiddidoo
Bro what? 😂 so you don’t purge your crawfish? I think you’re bsing for likes. Or just a bad chef. His accent is forced as hell too. Hate seeing shit like this.
@@meninblu3 jealousy is a terrible color on you.
@@Mjc103 jealous of?
this is a very traditional bbq food here in brazil, we call it "torresmo", this is the first time i've seen it being done somewhere else lol
This is a popular dish in Mexico, the South, and Eastern Europe
@@KillUA-camExecs also in spain
@@FallenYohxne because is from spain , andalucia
Pork cracklins? 😂
my family is from Guatemala and we call them "chicharones"
Praying for Louisiana with damn hurricane!!! Hope you and your family stay safe!!! Keep up the great videos Michigan is watching and eating their meals on a cracker!!!
The algorithm brings us together again
Hope everyone ok in Louisiana wish y’all luck if you need anything I’m here
Can u cashapp me 20 ? Im in Louisiana
@@bails4052 lmao
A truck load of gas is the best thing anyone could do where I live in Saint Bernard Louisiana there are literally lines for miles to get to the pumps an when u do if your at the end they run out of gas an there is none coming in
@@bails4052 You beat me to it lmao
@WoodedBasher true, mans ain’t gonna lift a finger if it would help them out,
Get this man a contract ASAP! My god he’s good at what he does.
Where can I purchase his stocks?
Gives new meaning to “hydration” for the army. I’m getting a belt so I can walk around the house constantly ready to hydrate. Nothing worse than a heat causality. All army leaders, take note of this man. Not only is he a natural leader ensuring he is hydrating at all times. He is leading by example by showing the proper way to kit out the belt.
Nah, you don't need no fancy holder. Go ol school like cousin Eddie in Vegas Vacation.
@@jessdatip4152 Omg cousin Eddie lmfaooo
Bring me back to the days I came up with. Thank you for sharing this!❤️❤️❤️
Cajin love from California dood! Love that red beans rice recipe brother! Don't stop what your doing. Please do a shrimp and grits video dood!I promise I'll put some on a cracker for ya. MUCH LOVE
Really fine looking cracklins, I’ve only ever had premise cracklins, and not a big fan, but I’ll bet I’d love those.
Had no idea it took so long to cook. Came out looking amazing. You could hear the crackle. Was fun to watch. Great video
You could fry them fast too. I’ve done it both ways. His way is better.
God bless your positivity! All your videos make the day better duuuuuuu! Keep em coming saltcracka ! Hydrate!! Hope your doing ok after ida!
In Mexico they’re called chicharrónes. They look amazing my dude! Hope all is well in Louisiana with the crazy hurricane
I was like arent these chicharrónes 😂
All the restaurant chicharrones I've had have been hard as fuck though. You could break a tooth on them.
@@ehvaandal depends where u get em from
Mexico, Louisiana, the Philippines all do them. Can't go wrong!
That’s money dood 🔥🔥
I always enjoy watching this man's videos.
Always cracklin me up. 😆
you have a good technique not everyone can be patient when it comes to cooking but you showed some great skill in this video.
Happy thanksgiving US!I drool like an old dog when I watch your vids!much respect from Calgary Canada 🇨🇦 km trying crawfish 🦞 for the first time this week
"or put a nipple on it" made me laugh
I am from Southeast Asia and of all the states in the US, I could probably be the most at-home in awesome Cajun Region Louisiana! Warm folks and incredible food!
One day ima get to visit Louisiana & I've always wanted to go for site seeing and eating but if I don't meet this great personality, the trip is a failure lol keep grinding DUUUUDE!
Cracklin Cornbread is one of my favorites! I do NOT make it often cause...well, could have a heart attack, but once or twice a year is a hydrating treat! That's money Duuude!
Crackling cornbread one of my favorites too
Only cracklins I’ve had were like pork jaw breakers. These look like what I was hoping for.
One you had were just old. Best cracklin is when they fresh.
@@jakev4191 a lot of it is the preparation too with storage. Low and slow like he said you can’t rush it but a lot of michoacana’s near me tend to do so and their ‘chiccarones’ are always harder than diamonds I’m genuinely surprised everyone who buy’s them don’t all need to go to the Apple dentistry for implants after eating them pork rind lol
@@yourdadsotherfamily3530 an probably charge 15 $ a pound. It's crazy I have made them (for job) and found I only like them for the first hour out the lard.
Try some from a Mexican grocery store this is how we make our chicharones
What about store bought ones in sealed bags? Any better than others, quality-wise?
Man! Looks absolutely delicious! My mouth is watering wishing I could take a fresh bite.
Me too!! Wanted to reach In my phone and grab a handful!
They look so damn good. Keep it up always, while we wait for another video we hydrate
These Louisiana folk are on another level
"Two ways to make fat look good"
You ain't wrong dude 😂😂
You are the 2020’s version of Justin Wilson. I used to love watching and listening to him and his stories. I’m a western North Carolina country boy and I love to cook too. But I’ve never even tried to cook Cajun. That’s about to change. We need a little of that Cajun “money” up here in the backwoods of the Tar Heel State😎
50% Justin Wilson, 50% Riff Raff. This man is the future.
This is exactly how we make it in Puerto Rico. I love your channel dude! 💪🏾💪🏾💪🏾💪🏾
I love this guy
Yooooww!! here from where I live (in Asia) we call this a Chicharon, this stuff is heavenly man, just want to share here: Dip this stuff on super spicy vinegar (works with lime or lemon too, anything sour and spicy) and this would be mega amazing I promise you man. The secret here is because the acid from the sourness can offset the fatty grease from it and will make it taste amazing. Please try it and let us know what you think~
Thats what we have here too. What part of Asia? I ask because Chicharron is specify the Spanish word for it
@@dominicesquivel3901 I'm guessing he's Filipino since the Philippines used to be a Spanish colony.
@@dominicesquivel3901 for sure Philippines I been there from Canada a few times ...A ton of pork dishes
Filipino here, can confirm
filipino?
I just love this Kid.
looking good , remember my granny making these and doing salt and vinegar and adding cracklins to her cornbread
Straining the grease is so smart. I love how this dude rolls.
Hell yes my Brother, that’s old school rite there!
I love his positive vibes and attitude
Those look incredible. Probably the best looking craklins I've ever seen.
Herbert's meats pre-seasoned crackling, damn I made my way down to Abbeville, live there for about 7 yrs before coming back to Seattle, can't say I miss the landscape, but I sure do miss the food and friends, we've been holding boils with our friends and family back in Washington, ain't nothing like a southern social feast
Never had cracklins while they are warm, I bet they are soooo much better.
You should try it. Make friends with any locals Hispanics. They'll show you.
WAYYY better hot off the pot!
The Chinese also make them, and my mom knows how.
They are super amazing when fresh. You don't even need much on them - just a bit of salt and pepper is all you really need and they are just... UHM!
You are so fun to watch duuude...lol
Love it.
This is probably the second most American video iv ever seen.
Brilliant concept. So simple, fresh and looks delicious.
His recipes are legit. He’s not messing around with no spicy dan-o bullshit
I pray God blesses you with abundances beyond your wildest dreams. Your a champion 🏆 🥇
I love how this dude got the mad accent but still says "let's get it" not "esktit" and everything this mad lad cooks looks ace, Im going to Louisiana one day to get me some crawfish bawl
Bro that’s lil pump people in Chicago and Illinois always say “let’s get it bruh” or let’sgetit super fast
@Busy Bodies! yeah I'm aware but alot on UA-cam do to follow trends or whatever, I like dudes that show who they are on their channel, not who they think will get views
If you gonna go to Louisiana for a boil, you gotta go between Feb-May, dems de best times for some mud bugs.
@@intergalacticdegengypsy6135 pretty sure this dude is playing a character
Goin there too..
Another awesome job I like how you cook I like the way you say dude Louisiana people really know how to cook with spices and I love spaces
Bro are you ok? Surviving in la?
He's about to do a seafood boil from everything that washed up in the front yard... on a real note much love to everyone in Louisiana hope y'all are doing alright
That’s money doo!
Awesome video. I learned how to!! Thank you !!
This man is a man of the people, As real as an American can get. Represents the USA’s most stimagtized region by showing the world how succulent the regions food is and how it brings us all together and connects us, he’s got soul in the cooking, he is great in front of the camera and makes you feel welcome like you are actually there with him, he is enjoying beer and he’s making food and breaking bread for all to enjoy. 🇺🇸🇺🇸🇺🇸 thank you brotha from the West Coast, for your YT channel ✌🏻✌🏻much love
What are you talking about? What does any of this have to do with being American
@@trinidad510 who are you? And why would i answer to you?
@Joseph Benavides you want my info or something, what you mean by "who are you?" I don't know how to answer that LOL I asked you a question out of curiosity, you want to be offended by that, then that's your business bro
@@trinidad510 you sound offended?
@@goku180000 I'm really not, I was asking. I'm American myself, I was just questioning your logic
You da man bro 😎 much luv from New Zealand 🇳🇿
Praying for you and yours Bubba that storm looks wicked
I have a feeling this guy can take care of him and his.
I love this channel!!! Keep Hydratin’ Dude!
This is crazy. I can’t wait to just be at a point in life where I can say “Today. We’re making crackins.” The whole day dedicated to a snack. That’s just so awesome
Not that hard lol get a job have money and on a Saturday make them lol
You would be welcomed into any British pub with open arms
I cracked a molar eating some old ass store bought cracklings. But man, I would definitely try and make this.
Yeah... about the only store bought I'll eat is the Lee's brand cracklins.
Awesome thanks all the the way from Ontario Canada 🇨🇦
Why is no one celebrating the fact that dude is drinking the natty. Natty is actually a good beer, my favorite. 6 pack of 16oz for 3.99 , cant beat that.
NATTY DUDE
You say its good but only mention price.. from my experience it’s too watery
@@ramanmonkey sorry I didn't mention anything about the flavor Rachael Ray it tastes like a beer get the F out of here
@@TheFrenchmanCooks go enjoy an ipa 🖕
I think beers like Natty are only for professional drinkers that substitute beer for water. It you're not a professional full time beer drinker then you wouldn't know!😂😂😂
I havent eaten pork in several years, but these look DELICIOUS! Just like my Grand Mama used to make.
He is so patient.
What a dude, what a lad, what a guy. Great vid.
Greetings from New Zealand! Awesome video, glad UA-cam recommended you! You just got a subscriber!
Love your videos, those came out looking so darn good.
I love this guy, Dude.
I cracked up so hard on the intro! Love your contact brother!
I hydrated every time he said “duuude” lol I have a fat buzz going now lol
Man I love cracklins. Thanks for this great video.
Glad this was in my recommended I couldn't stop listening.
I've always wanted Dusty Rhodes to teach me how to cook some cracklins!
A buckeye here..can’t go a day without this dude!! I catch myself quoting him when I drink bourbon
I grew up in a mill village and our neighbors across the street made them. We would sit on her porch and eat them enjoying the evening . Seeing this takes me back. Thanks
Louisiana hot sauce and a squeeze of lemon on top, and I'm all in!
So yea me and my bros at work watch this guy every day on lunch. Made some awesome shrimp the other day
That's the way my friend! Keep up the lords work!
God bless this man 🙏🏼🔥💪🏼🤙🏼💯
This was one of the most beautiful things I have sever seen.
Hey, nice vid!
Here in Brazil we call that TORRESMO it was created in Brazil and portugal!!
Im first Generation American in my family.. My old heads are from Laos... they came here to seek freedom after 'Nam...
They've been doing this recipe ever since! Love it doode!
C'est C'est bon!!!!! God bless you man!!!!!!
Your videos are great. Keep em coming dude!
Latin cultures call it chicharron. They taste great. Loved seeing his steps.
Bless you for the generous seasoning 😋😋😋
Who else on here binge watching his videos..love this channel
Love watching him
Loving the videos. Keep them coming.
Dude better not stop, he will be able to retire off this stuff.. He is creative and down south to the core. Love him and all he does.
This is the most beautiful thing I’ve ever seen
I remember an old Cajun chef JUSTIN WILSON used to be on cooking different things YOU ARE ENTERTAINING AND A DAMM GOOD COOK
Going to Louisiana and having a beer with you is on my bucket list for damn sure!!!!!!!!!!!!
Working for your food makes it taste so much better
Man, those look just amazing!
This guy is so awesome ❤️
Great cooking and great vids...thanks
You the man. That looks awesome
Dude u got one of the coolest cooking shows in the world ! Legit
finally, a video of how craklins ARE DONE!! Thank You. :D
What a master piece