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Richard's Boudin
Posted on 6/23/16 at 8:01 am
Posted on 6/23/16 at 8:01 am
I saw some Richard's boudin in a grocery store up here.
Has anyone reading this tried it? If so then please let me know what you think. I've never had Richard's, but it comes from Church Point so I guess it should be pretty good.
Thanks in advance.
Has anyone reading this tried it? If so then please let me know what you think. I've never had Richard's, but it comes from Church Point so I guess it should be pretty good.
Thanks in advance.
10
Posted on 6/23/16 at 8:04 am to Missouri Waltz
It's not horrible but it's no where near local Acadian area meat market boudin. I get it sometimes when im grilling and put it on the grill, that's my favorite way to eat it.
Posted on 6/23/16 at 9:01 am to Missouri Waltz
The smoked one makes for a serviceable option in areas that don't have fresh.
Posted on 6/23/16 at 9:05 am to Missouri Waltz
It's not bad at all. Bake it in the oven at 350 for about 35 to 40 minutes.
Posted on 6/23/16 at 9:14 am to Missouri Waltz
Good for the grill
Posted on 6/23/16 at 9:18 am to Skillet
quote:this board loves to complicate shite
It's not bad at all. Bake it in the oven at 350 for about 35 to 40 minutes.
Throw it on a hot as shite gas grill for 5-10 minutes and it's fine Eta: I'm thinking this was sarcasm
This post was edited on 6/23/16 at 9:19 am
Posted on 6/23/16 at 9:25 am to lsupride87
quote:
Throw it on a hot as shite gas grill for 5-10 minutes and it's fine
I don't like to fire up my grill in 100 degree humid BR weather. Doing it in the oven gives the skin a bit of a crunchiness that I like...I normally get my boudin from Chris' Specialty Meats.
I really like staying inside during the BR summers.
Posted on 6/23/16 at 9:31 am to Missouri Waltz
I like boudin straight out the package sometimes not even heated.
Posted on 6/23/16 at 9:31 am to Missouri Waltz
It will do, if you don't have anything else available.. Which is a big compliment from someone from the Cajun heartland.
Heat you a pot of water on the stove. When the water starts to smoke, reduce the heat to keep it at that temp and don't let the water come to a boil. Drop the boudin in the pot of water for 10 minutes.
Posted on 6/23/16 at 9:37 am to Missouri Waltz
It's a decent last resort, but no where near fresh stuff. Decent on the grill but can dry out quickly.
Posted on 6/23/16 at 10:02 am to bdevill
You serious?
Posted on 6/23/16 at 10:05 am to bdevill
quote:
Heat you a pot of water on the stove. When the water starts to smoke, reduce the heat to keep it at that temp and don't let the water come to a boil. Drop the boudin in the pot of water for 10 minutes.
Boudin is 100X better if it is grilled/baked/broiled.
I haven't had Richard's in a while, but I don't remember it being very good.
Posted on 6/23/16 at 10:15 am to Missouri Waltz
Its the best grocery store brand and great for throwing on the grill.
Posted on 6/23/16 at 10:19 am to SUB
Sous Vide that shite
Posted on 6/23/16 at 11:38 am to Count Chocula
quote:
Sous Vide that shite
yep, then put hot boudin into igloo cooler and generously coat with Tony's
Posted on 6/23/16 at 11:44 am to SUB
quote:
SUB
You clearly don't know shite about boudin.
quote:
You serious?
Are you???
This post was edited on 6/23/16 at 12:21 pm
Posted on 6/23/16 at 12:20 pm to Missouri Waltz
Serviceable on the grill when you can't gettys good stuff
Posted on 6/23/16 at 12:27 pm to Missouri Waltz
quote:
Has anyone reading this tried it?
Its the only store bought brand I eat and like others have said its good on the grill.
Posted on 6/24/16 at 8:01 pm to ThuperThumpin
I put it on my Weber charcoal kettle and am eating it now.
Richard's beats the pants off of Manda, which is the only other brand that can be purchased in this area.
I am pondering if Richard's has created a"hybrid" boudin - something that might appeal to Cajuns and also those in the hinterlands.
Whatever it is I think this is pretty good and will buy it again.
Richard's beats the pants off of Manda, which is the only other brand that can be purchased in this area.
I am pondering if Richard's has created a"hybrid" boudin - something that might appeal to Cajuns and also those in the hinterlands.
Whatever it is I think this is pretty good and will buy it again.
Posted on 6/24/16 at 9:08 pm to Missouri Waltz
Give it a light sprinkle of your favorite Cajun seasoning and grill until the casing is crisp. It's not bad at all.
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