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Started By
Message
Heating up a large amount of boudin
Posted on 10/20/22 at 9:56 am
Posted on 10/20/22 at 9:56 am
~150 links
What's the easiest option? We will have a chafing dish that will have 30 or 40 links at a time, want the rest to be ready to go. Don't think that a crock pot could hold them.
I was thinking of using a sous vide cooker in an ice chest. Have the links in 2 gallon zip locks. Just remove a bag and dump in the dish as needed. Trying to make this as hands off as possible.
What's the easiest option? We will have a chafing dish that will have 30 or 40 links at a time, want the rest to be ready to go. Don't think that a crock pot could hold them.
I was thinking of using a sous vide cooker in an ice chest. Have the links in 2 gallon zip locks. Just remove a bag and dump in the dish as needed. Trying to make this as hands off as possible.
7
Posted on 10/20/22 at 10:01 am to Loup
Is this for an office party or tailgate or something?
Posted on 10/20/22 at 10:02 am to jpainter6174
quote:
Is this for an office party or tailgate or something?
Tailgate, nothing fancy. I usually just have it in a crock pot but have never done it at this scale before.
This post was edited on 10/20/22 at 10:03 am
Posted on 10/20/22 at 10:07 am to Loup
sous vide option sounds good in theory. Maybe test out how long it takes you to get water to temp in a larger container.
Posted on 10/20/22 at 10:10 am to USEyourCURDS
quote:
Maybe test out how long it takes you to get water to temp in a larger container.
It takes a while. Was thinking of preheating water at the house before I leave. Temp shouldn't drop much in a yeti and will shave off a lot of the preheat time.
Posted on 10/20/22 at 10:12 am to Loup
Oven then large foil pans for transport.
If you have grill at the tailgate you can easily reheat them and use a chafing dish to keep warm.
If you have grill at the tailgate you can easily reheat them and use a chafing dish to keep warm.
This post was edited on 10/20/22 at 10:19 am
Posted on 10/20/22 at 10:18 am to Loup
quote:
Tailgate, nothing fancy. I usually just have it in a crock pot but have never done it at this scale before.
Wait, tell me more about this crock pot method. Just the boudin in there on "keep warm"? Do you put any water at the bottom to prevent them from sticking/burning to the crock? You cut the links into portions, or do you just de-case and let people serve like a rice dish?
I might need to do this next time I have people over.
Posted on 10/20/22 at 10:19 am to Loup
Honestly think just buying two large chafing dishes and keeping them hot with sternos would be the way to go.
Posted on 10/20/22 at 10:20 am to LouisianaLady
quote:
Wait, tell me more about this crock pot method. Just the boudin in there on "keep warm"? Do you put any water at the bottom to prevent them from sticking/burning to the crock? You cut the links into portions, or do you just de-case and let people serve like a rice dish?
I put water in the bottom to keep it steaming. Usually put it on low in the morning and by lunch or so it's ready to go. If you cut the links before heating the stuffing will squeeze out and make a mess.
Posted on 10/20/22 at 10:34 am to Loup
quote:
I was thinking of using a sous vide cooker in an ice chest. Have the links in 2 gallon zip locks. Just remove a bag and dump in the dish as needed. Trying to make this as hands off as possible.
i don't see why that wouldn't work.
ive done sous vide sausage before at 150. Comes out fine. I finished them on the grill but you dont have too.
Posted on 10/20/22 at 10:42 am to LSUZombie
quote:
Honestly think just buying two large chafing dishes and keeping them hot with sternos would be the way to go.
I bought this set from Amazon. It's awesome because the stands last over and over, and you just buy new disposable pans. When you're done, just throw it all away besides the stands. Perfect for tailgating.
I'd recommend getting the candles at Sam's or Costco. The ones from Amazon work fine, but arrived completely busted with the weird gel everywhere in the box.
This post was edited on 10/20/22 at 10:43 am
Posted on 10/20/22 at 10:49 am to LouisianaLady
Nice. May have to pick that up for the various parties we host throughout the year.
Posted on 10/20/22 at 12:26 pm to USEyourCURDS
As a Sous Vide enthusiast, I openly admit that boudin is not a food that benefits from this technique. I don't understand why, but boudin reheated SV just doesn't have the right mouth feel and the rice seems chewy. Make sure you attempt it with one or two links before you try it large scale.
Posted on 10/20/22 at 12:29 pm to Jibbajabba
I’d heat in over, keep in foil pan in ice chest. Put out the cheap chafing dishs and refill as necessary.
Posted on 10/20/22 at 12:45 pm to Loup
I did just this thing many years ago and not only used it for Boudin, but used it for jambalaya, pastalaya and other items I wanted to keep hot in zip loc bags if I were not cooking that morning. I especially liked it for boudin because you could keep them hot without having the casings split, and could easily throw on a grill to crisp them up. Here is a picture of the setup I copied and DIY'ed. 
Sous Vide Cooker
Sous Vide Cooker
This post was edited on 10/20/22 at 12:46 pm
Posted on 10/20/22 at 12:52 pm to jmon
quote:
Here is a picture of the setup I copied and DIY'ed.
I have an old beater ice chest that will be perfect for this. Thanks!
Posted on 10/20/22 at 12:55 pm to Loup
quote:
I have an old beater ice chest that will be perfect for this. Thanks!
I provided a link. It's very simple to do and works great. On those days I couldn't get to tailgating early enough to cook, I'd prep and heat everything at home, had a converter in the vehicle to keep it running while I made the drive and show up with food ready to eat.
Posted on 10/20/22 at 2:34 pm to Loup
I would recommend vacc sealing them vs the ziplock. Ziplocks come open / leak way too easily
Posted on 10/20/22 at 3:52 pm to mylsuhat
quote:
I would recommend vacc sealing them vs the ziplock. Ziplocks come open / leak way too easily
Glad you pointed that out and mine were actually in vac sealed bags. Zip lock will 100% leak.
Posted on 10/20/22 at 4:23 pm to Loup
Salmonella city. I hope the toilet facilities are clean and nearby.
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