I have had La, Mississippi, Alabama and Fla “cracker BBQ”
which is salt crusted and cooked while in the coals themselves.
Wowser.......watta great bbq dish.
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.