I was thinking about trying this today. Anyone have any experience? Heading out to start the smoker. I'll try to update with pics later.
I found this gem of a video while researching. Slightly NSFWish due to some language but is entertaining. Anyone know this guy IRL? LINK Image: http://i.imgur.com/A5sE0XFl.jpg width=500 Image: http://i.imgur.com/ve1JQ2ol.jpg width=500 Image: http://i.imgur.com/Ri1LMwMl.jpg width=500
Going to smoke them at 225 for about 3 hours or so then planning to mix with ground beef. Image: http://i.imgur.com/aCGCWpFl.jpg width=500
Just took them off after smoking 2.5 hrs at 225-240. They smell fantastic. Image: http://i.imgur.com/rKjnijrl.jpg width=500
Boudin patty Image: http://i.imgur.com/3wF1zPEl.jpg width=500
All beef on left, boudin right front, beef boudin mix back right Image: http://i.imgur.com/w464g0gl.jpg width=500
All beef on left, boudin back right, beef boudin mix right front Image: http://i.imgur.com/gpuOcdKl.jpg width=500 Image: http://i.imgur.com/5UcIcHDl.jpg width=500
Final product boudin patty. Superb flavor! IMO was better than the beef/boudin patty. I didn't use flour or egg wash and really didn't need it. It had a nice crust. I can only imagine if I had used something other than Manda.
This post was edited on 3/4 at 5:46 pm