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re: Keeping boudin from rupturing all over the grill
Posted on 10/7/21 at 3:52 pm to vince vega
Posted on 10/7/21 at 3:52 pm to vince vega
Why are you puncturing?!
1
Posted on 10/8/21 at 9:50 am to jvargas
quote:
Why are you puncturing?!
Yes. Why? Seems like a bad idea as the boudin will just expand out of those holes.
Don't put boudin over direct heat and don't get your grill screeching hot. You don't have to cook it super low like bbq either.
When I do boudin in the oven, I think I just cook it at 375 and it's done in about 20 minutes (flip over after 10). With indirect heat on a grill, you are essentially baking it.
This post was edited on 10/8/21 at 9:52 am
Posted on 10/8/21 at 9:56 am to joeleblanc
quote:
Why grill it is the question.
Because a smoky boudin is the best boudin.
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