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re: Boudin Bourbon and Beer
Posted on 11/8/13 at 7:58 am to Lester Earl
Posted on 11/8/13 at 7:58 am to Lester Earl
Its indoor/outdoor but I think they usually have those large portable heater things.
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass. See ya there
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass. See ya there
2
Posted on 11/8/13 at 8:12 am to BlackenedOut
Head chef Aaron Winters from Hog and Hominy, Mike and Andy's other restaurant is the man when it comes to Boudin and Beer. He is a butcher and charcuterie is his specialty. He made boudin won tons with a smoked bone marrow bbq sauce this year. Really really fantastic stuff. I wont be down there helping because I'm going to The Hog and The Barrel Pappy Van Winkle dinner in Louisville next week to cook with Levon Wallace at Proof On Main.
Posted on 11/8/13 at 9:27 am to BlackenedOut
quote:
Prepped last night; made a metric ton (almost literally) of boudin. Justin from LPG is doing a rice porridge with grilled quail that sounds badass.
Time to fap!
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