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1
Posted on 3/4/13 at 2:19 pm to pooponsaban
I thought all the assholes were over on the OT.................................. 
Posted on 3/4/13 at 2:24 pm to CBLSU316
quote:
I thought all the assholes were over on the OT..................................
Nope. Go have a protein shake and relax big guy.
Posted on 3/4/13 at 2:30 pm to pooponsaban
quote:
Go have a protein shake and relax big guy.
Posted on 3/4/13 at 2:37 pm to Coater
quote:
Going to smoke them at 225 for about 3 hours or so then planning to mix with ground beef.
What? Eat them just like they came off of the smoker! You done, don't frick up boudin.
This post was edited on 3/4/13 at 2:38 pm
Posted on 3/4/13 at 2:41 pm to Gaston
quote:
Eat them just like they came off of the smoker! You done, don't frick up boudin.
i'm concerned that straight boudin patties won't hold together well enough to fry. thought about using one of the links to make a pure boudin patty and mixing the other with ground beef to decide which one is better.
Posted on 3/4/13 at 2:42 pm to pooponsaban
quote:I LOLed
Go have a protein shake and relax big guy.
Posted on 3/4/13 at 2:46 pm to Coater
Depends on the boudin. I have never had Manda boudin (never will either) but if the consistency isnt heavy on the rice it will definitly hold up. Hell I fry leftover jambalaya all the time that has a lot more rice ratio than boudin. If you want to make a patty and grill it then the best thing is to have a clean grill and get it very very hot. That way it wont stick and fall apart.
Posted on 3/4/13 at 2:48 pm to Catman88
I would've taken it out of the casing first, mixed it, then smoked it if I was going to make it into a burger.
Posted on 3/4/13 at 2:49 pm to Catman88
quote:
mmm mmmm mmmm MSG laden boudin. Manda- Taste the rainbow
What's wrong with MSG? It has way less sodium than table salt and enhances food flavor very well.
I know there was some controversy way back in the 70's about it but that shite is over.
Posted on 3/4/13 at 3:01 pm to mx579
Nothing is wrong with MSG.
OP, I was really picking. I've opened the casing of Johnsonville brats and grilled them like burgers. Good stuff.
OP, I was really picking. I've opened the casing of Johnsonville brats and grilled them like burgers. Good stuff.
Posted on 3/4/13 at 3:01 pm to mx579
Boudin shouldnt be packed with preservatives. If it is then its pretty shitty boudin.
Posted on 3/4/13 at 3:15 pm to Coater
quote:
ok, debating mixing the boudin with some ground beef vs making a boudin-only patty and frying. what sayeth the board?
boudin only with a descent crust and some of the Boudin ball sauce from the chimes(mustard,mayo,? blend) that would be a killer sandwich. Serve them on thos small hawaiian rolls would be sweet too.
Posted on 3/4/13 at 5:47 pm to Tommy Patel
I'll have to track some of that down. Just went with ketchup and mustard.
Posted on 3/4/13 at 5:52 pm to pooponsaban
Coats magoats does what he wants.
And he does it well.
And he does it well.
This post was edited on 3/4/13 at 5:53 pm
Posted on 3/4/13 at 5:54 pm to TigerHam85
quote:
Coats magoats does what he wants
Posted on 3/4/13 at 5:55 pm to Catman88
quote:
Does a rainbow appear when you cut that link open?
Do two appear when you shove a whole sausage link down your mouth without cutting it.
Posted on 3/4/13 at 6:19 pm to Coater
I would love to try that! Looks good to me. I mix ground fresh deer sausage with ground deer to make burgers a good bit, and I could see where the boudin would be good!
Posted on 3/4/13 at 6:44 pm to Coater
Looks tasty. There's a local catering company whose name escapes me that makes a boudin poboy topped with pulled pork that is insanely good.
That being said, excellent work! Looks awesome!
That being said, excellent work! Looks awesome!
Posted on 3/7/13 at 8:22 pm to jeepfreak
I'll have to recant my previous statement on thinking the plain boudin burger was better. I ate a leftover boudin/ground beef burger tonight which was unbelievable. I probably won't go through the effort of smoking boudin prior to mixing with beef again (really just had a lot of time to kill) but I will be mixing boudin with my beef again.
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