“I was a truck driver before that but I got bored and opened Thibs Boudin & Cracklin. I used to make boudin and cracklin for fun all of the time and thought, ‘hell I can do this and make money with it.’ If you make it they will come. We are taking New Year’s Day off and we are eating smoked pig tails right now. Cracklin is made from fat and pig skin. It starts with trial and error, you do it until you get it right. I have been making cracklin since I was eight or nine years old. Everyone does it, but to make a profit on it, you’ve got to make it better than everyone else. I will eat boudin from the other places and if it is better than mine that day, it won’t be better than mine tomorrow. You have be honest with yourself to get better. I love whooping ass. I make 90-weight gravy thick enough that a spoon can stand up in it. I cook it in everything.