View Single Post
Old 11-18-2013, 01:13 PM   #3
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default At least ya tried em!

Well, they don't call em chit'lins for nothing. How were they prepared? That's the key when it comes to eating em. Around here they make em either "soft" or "crunchy." I'm not a big fan of the soft version, but the crunchy ones are awesome. Cleaning em really good makes a difference too. At least you can cross them off your list, even if it is permanently!

The ones that are just boiled..........those are not really good. I'm not a fan of those either. The key is to let them release all of the moisture and then they cook/fry in their own fat. Once the fat has rendered off, they become golden brown (no pun intended!) and crunchy. That's how they taste best for me.

Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is offline   Reply With Quote


Thanks from:--->