re: Boudin on the Grill

once you try it grilled, you'll never want it any other way....you are really just heating it up, crisping the skin and adding some flavor.....

I typically get a light bed of coals on one half of the pit...put the boudin on the other side....when I put the boudin on, I drop a good handful of hickory or pecan chips to the coals....

watch closely and as soon as the skin gets a little crisp, it is done....doesn't take long at all...