Boudin on the Grill

Your wife has a great idea. I grill boudin all the time. Remember it's ready cooked your just adding smoke flavor and crisp to the casing. If you have any left overs remove "stuffing" from the casing and make a sandwich.

Thanks to all for the help/advice.

i grill it all the time.....

lay it on aluminum foil and spray with pam (i use the butter flavored pam) and roll.....


dont cook it directly over the flame because it will cook the outside really, really quickly and burst....

u gotta babysit it while its on the foil, but is always the method i use for cookin my BOURQUES boudin, which i will be cookin today!!!!!!

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u gotta babysit it while its on the foil, but is always the method i use for cookin my BOURQUES boudin, which i will be cookin today!!!!!!

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you lucky bastard

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My wife has the idea that I can put boudin on the grill

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You have a smart wife! Hang onto her.

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...

I assuming you have been living in a cave?
And you are from crowley to make matters worse.
On the grill is better than smoked IMO.

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Where would Best Stop be???

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right on I-10 in Scott, LA. I am more of a fan of Don's, but they are both great.

Both Don's and Best Stop are good. Don's is a little heavy on the pepper at times (especially at the Carencro store).

I find that Cajun Way has too much rice and is too dry. Lots of people like it though.