Yes it’s a rural Florida thing, the local cowboys call themselves crackers after the cracking of the bullwhips used to drive the cows around. It’s like a tri tip of beef, packed solid in a crust of Rock salt and wrapped in brown butcher paper the whole thing is dropped into oak coals and the paper burns off and the crust hardenes once it’s good a charred it’s pulled out and the salt knocked off it’s super tender and smoky with just a hint of salt... perfection. We has frog legs and gator too that day.
I am a fan of Alabama BBQ having lived in Tuscaloosa for a hot min, of course anything smoked and Cajun in my adoptive home of Breaux Bridge LA where my step mother and brothers are from and they helped raise me in the rural while my parents couldn’t being overseas. The Cajun’s have a way with meat fire and smoke. When nutria turns out not just edible but good you know they are serious about the craft.
Enjoyed your comments.
*** Yes it’s a rural Florida thing, the local cowboys call themselves crackers after the cracking of the bullwhips used to drive the cows around.***
That is, when we had cows to drive around! Ok, they’re still there, but not quite like the older days. Too much “progress” in their fields.
I haven’t heard that explanation about crackers since 2003, when my father (a good ole boy if there ever was one) had a friend come visit him on his deathbed in the hospital. They talked about that and had some good memories to share. We all laughed, and smiled…and prayed.
Mostly people think of Florida as the more popular southern part of the state, with Miami and Ft. Lauderdale taking center stage. I assure you, Florida is much more than those places. The closer you get to Georgia and Alabama, the more Southern we get.
Confused? I get it. My profile tells you I’m from Indiana. Well, Indiana is where I live now. I’m a northern Florida gal, and consider myself fully Southern. You can take the girl out of the South, but you can’t take the South out of the girl. Thanks be to God.