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Started By
Message
house boudin
Posted on 11/8/12 at 1:16 pm
Posted on 11/8/12 at 1:16 pm
since sausage is the topic of the day...
last batch.
smoked 1/2 the butts and cooked other 1/2 in a pot. turned out very nice.
last batch.
smoked 1/2 the butts and cooked other 1/2 in a pot. turned out very nice.
This post was edited on 11/8/12 at 1:25 pm
3
Posted on 11/8/12 at 1:19 pm to CreoleGumbo
Those look good! I love boudin, but can only get commercial crap here.
Posted on 11/8/12 at 1:22 pm to AlmaDawg
easy to make.
Posted on 11/8/12 at 1:27 pm to CreoleGumbo
quote:Well...?
easy to make.
Posted on 11/8/12 at 1:31 pm to OTIS2
cook a bunch of pork (misc) and liver (misc) down in onion, bpepper, cellery, garlic, green onion, parsley. jalapenos. bay leaf. whatever else u like
salt. pepper, paprika, chili p, garlic p, onion p, etc.
Grind it, stuff it.
i dry rubbed and smoked picnic shoulders for 6hrs in deep dish with all above ingredients. reserve liquid. let cool. grind, mix with rice, liquid. stuff. add/delete to your taste.
salt. pepper, paprika, chili p, garlic p, onion p, etc.
Grind it, stuff it.
i dry rubbed and smoked picnic shoulders for 6hrs in deep dish with all above ingredients. reserve liquid. let cool. grind, mix with rice, liquid. stuff. add/delete to your taste.
This post was edited on 11/8/12 at 4:02 pm
Posted on 11/8/12 at 1:33 pm to CreoleGumbo
Well hell, I've done your recipe a number of times. I was looking for something special.
Posted on 11/8/12 at 1:36 pm to OTIS2
smoke it on a BGE...heavy hickory/mesquite
This post was edited on 11/8/12 at 1:37 pm
Posted on 11/8/12 at 1:38 pm to OTIS2
quote:
I was looking for something special.
its boudin...nothing new.
Posted on 11/8/12 at 1:46 pm to CreoleGumbo
Nice. Gotta try that.
Posted on 11/8/12 at 1:46 pm to CreoleGumbo
What do you stuff it with? I tried stuffing some with my meat grinder but the sausage turned out mush.
Posted on 11/8/12 at 1:50 pm to CreoleGumbo
quote:It ain't new, but all boudin is not created equal. I've made it a number of times, but I haven't matched a Billy's , Don's, or Best Stop product yet.
its boudin...nothing new.
Posted on 11/8/12 at 2:20 pm to mx579
used 5 lb manual stuffer. ive heard similar stories on the grinder. also used those cheap stuffing guns.
not to brag but this last batch has had don's and beststop thrown around. not sayin its as good but been compared to.
not to brag but this last batch has had don's and beststop thrown around. not sayin its as good but been compared to.
Posted on 11/8/12 at 2:27 pm to CreoleGumbo
Damn man. Post the recipe. 
edit: just saw you already did.
edit: just saw you already did.
This post was edited on 11/8/12 at 2:28 pm
Posted on 11/8/12 at 3:58 pm to pochejp
simmer pot
made some of the best smokedporkricegravy
This post was edited on 11/8/12 at 4:09 pm
Posted on 11/8/12 at 4:12 pm to CreoleGumbo
I bought a LEM 5 pound vertical stuffer recently. It's about time to make some more but I've been getting ready for Thanksgiving.
Posted on 11/8/12 at 6:39 pm to CreoleGumbo
That looks delicious
Posted on 11/9/12 at 1:40 pm to ElysianArmsAlum
mix
Posted on 11/9/12 at 3:48 pm to CreoleGumbo
You put rice in it?
Posted on 11/9/12 at 3:58 pm to AlmaDawg
Learn how to make your own, there are people here that will do the edumacation part, you need to build or buy a worthy smoker for the job.
Posted on 11/9/12 at 4:31 pm to GynoSandberg
it couldve used more rice.
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