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Started By
Message
Question about Billy's, Best Stop, and Don's Boudin
Posted on 9/23/14 at 3:09 pm
Posted on 9/23/14 at 3:09 pm
I've only been to Best Stop and enjoy their boudin, but I have on problem with it. As some of you know, I'm on a sous vide kick, and since the boudin links are literally a foot long, I need to cut them in half to create portion sized bags to cook sous vide then freeze for future use. The issue I'm having is that the cut side tends to lose some of its guts while finishing them on the grill.
My question is, are the links at either Billy's or Don's a shorter size which would better suit my cooking needs?
My question is, are the links at either Billy's or Don's a shorter size which would better suit my cooking needs?
Posted on 9/23/14 at 3:10 pm to Degas
Obvious question...what is the possible benefit of sous vide with boudin?
Posted on 9/23/14 at 3:11 pm to Degas
Why are you putting them in a water bath any way?
Posted on 9/23/14 at 3:11 pm to Degas
billy's is definitely shorter
Posted on 9/23/14 at 3:14 pm to Degas
Billy's is the shortest of the 3. They cut this one in half
Don's and Best Stop are about the same
Don's
BS
Don's and Best Stop are about the same
Don's
BS
This post was edited on 9/23/14 at 3:15 pm
Posted on 9/23/14 at 3:19 pm to yellowfin
I cooked some Billy's this weekend.
Posted on 9/23/14 at 3:22 pm to yellowfin
Billy's little eggroll thing on the right was the baddest assed thing I got on my boudin journey the other day. Holy chit it was good.
This post was edited on 9/23/14 at 3:23 pm
Posted on 9/23/14 at 3:23 pm to LSUballs
the rollups?
yeah those are awesome
yeah those are awesome
Posted on 9/23/14 at 3:23 pm to LSUballs
quote:I agree, that thing is incredible.
Billy's little eggroll thing on the right was the baddest assed thing I got on my boudin journey the other day. Holy chit it was good.
Posted on 9/23/14 at 3:23 pm to yellowfin
Yea, boudin in an eggroll stuffed with pepper jack and fried. 

Posted on 9/23/14 at 3:34 pm to LSUballs
Thanks guys. Looks like I'll be trying Billy's next time.
Because I can cook them perfectly, then ice bath them down and freeze them cooked for any future use. All I need to do is thaw them and plop them on the grill to crisp up the casing.
quote:
Obvious question...what is the possible benefit of sous vide with boudin?
Because I can cook them perfectly, then ice bath them down and freeze them cooked for any future use. All I need to do is thaw them and plop them on the grill to crisp up the casing.
Posted on 9/23/14 at 3:42 pm to Degas
quote:
All I need to do is thaw them and plop them on the grill to crisp up the casing.
That's all I do to my unsous vide boudin
Posted on 9/23/14 at 3:44 pm to Degas
They already cooked.
Inquire at all 3 about "party links" the links are shorter. I know a few place do it but im not sure if those do.
Inquire at all 3 about "party links" the links are shorter. I know a few place do it but im not sure if those do.
Posted on 9/23/14 at 3:45 pm to Degas
quote:
Because I can cook them perfectly
What does this mean?
Posted on 9/23/14 at 3:49 pm to Degas
quote:
Because I can cook them perfectly
They done cooked it for you. Save your electricity.

Posted on 9/23/14 at 3:51 pm to Degas
The boudin is already cooked when you buy it.
Posted on 9/23/14 at 3:51 pm to OTIS2
quote:
OTIS2
you must have missed gris' slam on you on page one of the gumbo thread..kept waiting for you to respond but now i'm thinking maybe you agree.
Posted on 9/23/14 at 4:12 pm to CAD703X
CAD, I'm not helping you anymore. You should have left well enough alone. I'd gotten away with it just fine, as planned. Tattle tale!
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