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Different ways to cook Boudain
Posted on 1/23/19 at 12:30 pm
Posted on 1/23/19 at 12:30 pm
What are different ways to cook Boudain besides grilling it
11
Posted on 1/23/19 at 12:32 pm to Tigahhs97
Might want to edit your spelling. This isn’t the OT, but there’s a lot of jobless comedians in here.
Posted on 1/23/19 at 12:35 pm to Tigahhs97
+
=
Boudain
Posted on 1/23/19 at 12:36 pm to Btrtigerfan
quote:
Might want to edit your spelling. This isn’t the OT, but there’s a lot of jobless comedians in here.
This post was going to be a Bourdain joke but you ruined it. I hope you can live with knowing the happiness and laughter you've deprived this board of.
Posted on 1/23/19 at 12:43 pm to Tigahhs97
quote:
What are different ways to cook Boudain besides grilling it
To answer your question:
If you're trying to reheat frozen boudin, let it thaw out in the fridge overnight, then pop it on a stovetop steamer until it's as hot as you want.
Everything is already cooked but you want it warm enough to kill any greemees or tatilles (Spelling?).
YMMV according to the type of boudin you bought.
IMO, grilling is the best if you like to eat the casing, it crisps up nicely.
This post was edited on 1/23/19 at 12:44 pm
Posted on 1/23/19 at 12:48 pm to BitBuster
you can put it in the oven, then put on the broiler to crisp it up.
You can open the casing and form into balls and fry it
You can open the casing and form into balls and fry it
Posted on 1/23/19 at 12:52 pm to Tigahhs97
quote:
Different ways to cook Boudain
You from Texas ? Throw it in the trash.
Posted on 1/23/19 at 12:54 pm to 91TIGER
sous vide?
Posted on 1/23/19 at 1:13 pm to Murray
Posted on 1/23/19 at 1:16 pm to Tigahhs97
Texans started incorrectly spelling it "Boudain" way back in the day, and it stuck. That's why you still see it spelled that way in places like Beaumont in Houston. It's also usually a good indicator of the authenticity and quality of product you are getting.
CSB I know.
CSB I know.
Posted on 1/23/19 at 4:37 pm to Tigahhs97
Smoked is amazing, grilled is awesome, oven baked is awesome. Get the casing crispy is the way to go.
Posted on 1/24/19 at 6:05 am to Tigahhs97
Cast iron skillet with some bacon grease in the oven around 350-375. Flip every 10 minutes or so till you get the skin to your liking.
Posted on 1/24/19 at 8:25 am to Tigahhs97
375 degree oven until skin is crispy
Posted on 1/24/19 at 9:15 am to Tigahhs97
Were you cooking crawfish, jalapeno, or regular boudain?
Just messing with you, you can throw it on the grill until the casing gets crispy or I sometimes set it on a wire rack in the over on about 400 until it gets crispy.
Just messing with you, you can throw it on the grill until the casing gets crispy or I sometimes set it on a wire rack in the over on about 400 until it gets crispy.
Posted on 1/24/19 at 9:19 am to Tigahhs97
I would sometimes crisp a link up in the frying pan with some butter and a drained can of sweet peas, and maybe some shredded cheese for a quick cheap meal.
Posted on 1/24/19 at 10:24 am to Tigahhs97
quote:
Boudain
you dont deserve help
Posted on 1/24/19 at 12:03 pm to ZeekFreak
something you may or may not have noticed the "in " sound is always pronounced like the a in band with no n sound all french words or names ending in "in" is pronounced the same with that a sound.
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