- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Homemade boudin
Posted on 8/9/18 at 2:31 pm
Posted on 8/9/18 at 2:31 pm
I’m wanting to try and do this. I’ve found some videos online for making a big batch of boudin that explains the method prettt well. I’m not sure on what/how much spice to add to the cook.
Any advice from the F&D board?
Any advice from the F&D board?
3
Posted on 8/9/18 at 2:37 pm to drexyl
My honest advice is once you know the process, it’s trail and error from there. The best part of making boudin at home is the process of making it with friends and family. Then, eating it together.
Posted on 8/9/18 at 2:41 pm to drexyl
Search "homemade boudin" and there is a thread with some decent recipe and info. I have been trying it.
Spice that "to taste" same with liver. You have to play around til it suits you and whoever youre serving it to.
LINK
Spice that "to taste" same with liver. You have to play around til it suits you and whoever youre serving it to.
LINK
This post was edited on 8/9/18 at 2:43 pm
Posted on 8/9/18 at 5:53 pm to Crazy Hoss
Donald Link's recipe in Real Cajun is pretty legit.
Posted on 8/9/18 at 9:00 pm to Hat Tricks
I prefer shredded pork over ground pork.
I do like some pork liver-just not too much and this is a trial and error to find the balance.
As in the other thread, I rinse my rice and I can actually see the rice as it’s not a sticky mess.
I am a green onion fan so I tend to use a lot f them.
I had a low carb boudin with cauliflower rice from Ronnie’s the other day that was pretty good. I might try making that.
I do like some pork liver-just not too much and this is a trial and error to find the balance.
As in the other thread, I rinse my rice and I can actually see the rice as it’s not a sticky mess.
I am a green onion fan so I tend to use a lot f them.
I had a low carb boudin with cauliflower rice from Ronnie’s the other day that was pretty good. I might try making that.
Posted on 8/10/18 at 5:58 am to Martini
quote:that's what i was going for. there's a pretty good video on youtube of a guy cooking the whole pork shoulder down using shredded pork instead of grinding all of it.
I prefer shredded pork over ground pork.
i was looking for a starting point on a good spice rub so Donald Link's looks like a good one. I'll let y'all know how it turn out!
Posted on 8/10/18 at 1:37 pm to drexyl
After you boil the shoulder, stick it in a smoker for a couple hours before you grind/chop it up. 
Posted on 8/10/18 at 2:08 pm to jeepfreak
I have been smoking mine first. Its hard not to eat all the crust around it.
I put my latest in a smoothie maker with all of the other stuff except for rice and well I hope it seems to be good. I might not shred it that fine next time but its still a good flavor with the rice.
I'm going to bake them as balls on the smoker with indirect heat to finish them off and then serve. Actually to the public and my Hogs for the Cause team this Monday night. I should hear whether its good or not.
I put my latest in a smoothie maker with all of the other stuff except for rice and well I hope it seems to be good. I might not shred it that fine next time but its still a good flavor with the rice.
I'm going to bake them as balls on the smoker with indirect heat to finish them off and then serve. Actually to the public and my Hogs for the Cause team this Monday night. I should hear whether its good or not.
This post was edited on 8/10/18 at 2:10 pm
Posted on 11/1/18 at 6:37 pm to Crazy Hoss
Probably tackling this project (finally) this weekend. Any thoughts on rubbing down the pork butt with a little paul prudhomme blackened seasoning first?
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News