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Question about Billy's, Best Stop, and Don's Boudin

Posted on 9/23/14 at 3:09 pm
Posted by Degas
2187645493 posts
Member since Jul 2010
11385 posts
Posted on 9/23/14 at 3:09 pm
I've only been to Best Stop and enjoy their boudin, but I have on problem with it. As some of you know, I'm on a sous vide kick, and since the boudin links are literally a foot long, I need to cut them in half to create portion sized bags to cook sous vide then freeze for future use. The issue I'm having is that the cut side tends to lose some of its guts while finishing them on the grill.

My question is, are the links at either Billy's or Don's a shorter size which would better suit my cooking needs?
Posted by Artie Rome
Hwy 1
Member since Jul 2014
8757 posts
Posted on 9/23/14 at 3:10 pm to
Obvious question...what is the possible benefit of sous vide with boudin?
Posted by OTIS2
NoLA
Member since Jul 2008
50092 posts
Posted on 9/23/14 at 3:11 pm to
Why are you putting them in a water bath any way?
Posted by yellowfin
Coastal Bar
Member since May 2006
97615 posts
Posted on 9/23/14 at 3:11 pm to
billy's is definitely shorter

Posted by LSUballs
RayVegas LA
Member since Feb 2008
37721 posts
Posted on 9/23/14 at 3:14 pm to
Billy's is the shortest of the 3. They cut this one in half



Don's and Best Stop are about the same

Don's



BS
This post was edited on 9/23/14 at 3:15 pm
Posted by yellowfin
Coastal Bar
Member since May 2006
97615 posts
Posted on 9/23/14 at 3:18 pm to
Billy's cut in half

Posted by arseinclarse
Algiers Purnt
Member since Apr 2007
34407 posts
Posted on 9/23/14 at 3:19 pm to
I cooked some Billy's this weekend.

Posted by LSUballs
RayVegas LA
Member since Feb 2008
37721 posts
Posted on 9/23/14 at 3:22 pm to
Billy's little eggroll thing on the right was the baddest assed thing I got on my boudin journey the other day. Holy chit it was good.
This post was edited on 9/23/14 at 3:23 pm
Posted by yellowfin
Coastal Bar
Member since May 2006
97615 posts
Posted on 9/23/14 at 3:23 pm to
the rollups?

yeah those are awesome
Posted by Uncle JackD
Member since Nov 2007
58627 posts
Posted on 9/23/14 at 3:23 pm to
quote:

Billy's little eggroll thing on the right was the baddest assed thing I got on my boudin journey the other day. Holy chit it was good.

I agree, that thing is incredible.
Posted by LSUballs
RayVegas LA
Member since Feb 2008
37721 posts
Posted on 9/23/14 at 3:23 pm to
Yea, boudin in an eggroll stuffed with pepper jack and fried.
Posted by Degas
2187645493 posts
Member since Jul 2010
11385 posts
Posted on 9/23/14 at 3:34 pm to
Thanks guys. Looks like I'll be trying Billy's next time.

quote:

Obvious question...what is the possible benefit of sous vide with boudin?


Because I can cook them perfectly, then ice bath them down and freeze them cooked for any future use. All I need to do is thaw them and plop them on the grill to crisp up the casing.
Posted by puse01
Member since Sep 2011
3742 posts
Posted on 9/23/14 at 3:41 pm to
They are already cooked.
Posted by LSUballs
RayVegas LA
Member since Feb 2008
37721 posts
Posted on 9/23/14 at 3:42 pm to
quote:

All I need to do is thaw them and plop them on the grill to crisp up the casing.





That's all I do to my unsous vide boudin
Posted by CHEDBALLZ
South Central LA
Member since Dec 2009
21909 posts
Posted on 9/23/14 at 3:44 pm to
They already cooked.

Inquire at all 3 about "party links" the links are shorter. I know a few place do it but im not sure if those do.
Posted by Artie Rome
Hwy 1
Member since Jul 2014
8757 posts
Posted on 9/23/14 at 3:45 pm to
quote:

Because I can cook them perfectly


What does this mean?
Posted by OTIS2
NoLA
Member since Jul 2008
50092 posts
Posted on 9/23/14 at 3:49 pm to
quote:

Because I can cook them perfectly


They done cooked it for you. Save your electricity.
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
13214 posts
Posted on 9/23/14 at 3:51 pm to
The boudin is already cooked when you buy it.
Posted by CAD703X
Liberty Island
Member since Jul 2008
77946 posts
Posted on 9/23/14 at 3:51 pm to
quote:

OTIS2


you must have missed gris' slam on you on page one of the gumbo thread..kept waiting for you to respond but now i'm thinking maybe you agree.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
47360 posts
Posted on 9/23/14 at 4:12 pm to
CAD, I'm not helping you anymore. You should have left well enough alone. I'd gotten away with it just fine, as planned. Tattle tale!
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