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Message
Got me some boudin
Posted on 8/29/18 at 10:01 am
Posted on 8/29/18 at 10:01 am
I've never tried boudin but found a local meat/sausage place (Patak's, for you ATL folks) that makes their own. Went ahead and scooped some up and plan on having it for dinner tonight.
What's the best way to prepare this? It's in link form and I'm assuming just toss it on the grill over medium heat for 20-25 mins? Something different I should do?
What's the best way to prepare this? It's in link form and I'm assuming just toss it on the grill over medium heat for 20-25 mins? Something different I should do?
12
Posted on 8/29/18 at 10:05 am to mmmmmbeeer
Grilled is good. I wouldn't go that long if your grill gets pretty hot. They will bust open. Remember, the filling is fully cooked. You just need to get it warmed thru and a little crisp on the skin.
Posted on 8/29/18 at 10:07 am to mmmmmbeeer
Billy's in Scott
Posted on 8/29/18 at 10:13 am to mmmmmbeeer
Grill it on low/medium heat until the casing is crispy on all sides. I like to eat it whole, rubbery casing is gross.
Posted on 8/29/18 at 10:15 am to mmmmmbeeer
I’m partial to steamed, but I’m probably in the minority’
Posted on 8/29/18 at 10:19 am to mmmmmbeeer
Grill it over a low-med heat or if you don't feel like doing that just bake it at 350-375 for 12-15 minutes. Turn it over once or twice.
Posted on 8/29/18 at 10:26 am to Epic Cajun
I like steamed too. Or wrapped in a paper towel and microwaved for 30-40 seconds. Push it out the top and eat.
Posted on 8/29/18 at 10:39 am to jaydoubleyew
I'm glad I asked...I didn't know that this stuff is already cooked and would've hammered it on the grill.
Thanks for the advice. I can't wait to try it with how often y'all talk about it on this board.
Thanks for the advice. I can't wait to try it with how often y'all talk about it on this board.
Posted on 8/29/18 at 10:41 am to CHEDBALLZ
quote:
Grill it over a low-med heat or if you don't feel like doing that just bake it at 350-375 for 12-15 minutes. Turn it over once or twice.
This. I do it on the grill on low heat or just indirect heat, or in the oven if I'm feeling lazy. Both come out great. Just keep it away from high heat because the skin will but open and filling will spill out.
Posted on 8/29/18 at 10:43 am to mmmmmbeeer
Steam it
Posted on 8/29/18 at 11:28 am to mmmmmbeeer
Smoked boudin is the tee tas too.
Posted on 8/29/18 at 11:37 am to Crazy Hoss
Toss in oven till the casing is crispy
Posted on 8/29/18 at 11:43 am to mmmmmbeeer
Spray some Pam on a tinfoil covered cookie sheet. Oven at 300-325. 20-25 minutes. Turn. 20-25 minutes. Eat. Enjoy.
Posted on 8/29/18 at 11:46 am to mmmmmbeeer
and now I want some boudin
Posted on 8/29/18 at 1:00 pm to mmmmmbeeer
quote:
What's the best way to prepare this?
Unwrap it and eat it while driving!
quote:
toss it on the grill over medium heat for 20-25 mins?
Unless that grill is only about 120 degs, you will have a mess of dried up rice down in your burners.
Posted on 8/29/18 at 2:12 pm to Crawdaddy
quote:This is what I do. I like the taste of crispy tasting.
Toss in oven till the casing is crispy
As someone upthread said, chewy casing is gross. Steam it if you don't plan on eating the casing.
Posted on 8/29/18 at 2:19 pm to johnnydrama
quote:
This is what I do. I like the taste of crispy tasting.
even the toaster oven will do the job
Posted on 8/29/18 at 7:09 pm to mmmmmbeeer
I usually put some doubled HD foil on the gas grill and turn it on low. Spray Pam on the foil, and put the boudin on. Check/turn every 5 minutes or so until heated through and casing is crisped.
Serve with saltine crackers.
Serve with saltine crackers.
Posted on 8/29/18 at 7:21 pm to mmmmmbeeer
I hope it’s decent boudin. Would hate for you to not like it based on shitty boudin
Posted on 8/29/18 at 9:44 pm to GeauxGoose
quote:
I hope it’s decent boudin. Would hate for you to not like it based on shitty boudin
Boudin is definitely a food you shouldn’t draw a conclusion on after trying just once. The product, and the preferences of eaters, varies a lot.
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