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re: Tell me about Boudin
Posted on 6/10/14 at 5:32 pm to Uncle JackD
Posted on 6/10/14 at 5:32 pm to Uncle JackD
Ok. I've got 3 places to order online from this thread. The Best Stop, bourque specialties and the one I had found the cajun grocery, which I've already been told not to order from. So out of these which should I choose? I plan on ordering tonight or tomorrow am.
4
Posted on 6/10/14 at 5:50 pm to Spunky
quote:Dont forget Teet's. Not for boudin but for smoked sausage, tasso, and ponce.
Ok. I've got 3 places to order online from this thread. The Best Stop, bourque specialties and the one I had found the cajun grocery, which I've already been told not to order from. So out of these which should I choose? I plan on ordering tonight or tomorrow am.
This post was edited on 6/10/14 at 5:53 pm
Posted on 6/10/14 at 5:51 pm to Spunky
Best Stop if those are your only three choices.
Posted on 6/10/14 at 6:24 pm to Uncle JackD
quote:
Dont forget Teet's. Not for boudin but for smoked sausage, tasso, and ponce
There Boudin is livery right?
Posted on 6/10/14 at 6:25 pm to Spunky
quote:I think youre thinking of Poche's
There Boudin is livery right?
Posted on 6/10/14 at 6:32 pm to Spunky
Can't go wrong with either Bourques or Best Stop.
Posted on 6/10/14 at 8:00 pm to OTIS2
I have long been a fan of boudin from Don's Specialty Meats.
Recently tried boudin from Kartchner's and think it is also top notch.
Good reviews of Kartchner's and Don's at LINK Both A+ rated.
I used to gently heat boudin in a pan of simmering water. Lately I put some heavy duty foil, folded, on the front of my gas grill. Light the burner beneath the foil on lowest setting, put on medium the burners in the back. Spray the foil with Pam, and sautee/grill the boudin, flipping now and then with tongs. Makes the casing crisp and renders some fat.
I usually just eat it with saltines, but I have put it in a soft hoagie or hotdog bun with good results.
I hope you get to try some and like it. But if you don't, try someone else's. The recipes vary a good bit.
Recently tried boudin from Kartchner's and think it is also top notch.
Good reviews of Kartchner's and Don's at LINK Both A+ rated.
I used to gently heat boudin in a pan of simmering water. Lately I put some heavy duty foil, folded, on the front of my gas grill. Light the burner beneath the foil on lowest setting, put on medium the burners in the back. Spray the foil with Pam, and sautee/grill the boudin, flipping now and then with tongs. Makes the casing crisp and renders some fat.
I usually just eat it with saltines, but I have put it in a soft hoagie or hotdog bun with good results.
I hope you get to try some and like it. But if you don't, try someone else's. The recipes vary a good bit.
Posted on 6/10/14 at 8:24 pm to Twenty 49
I put a bunch of Best Stop in some creole tomatos tonight and set on the Weber Kettle for 45 minutes. Very good.
Posted on 6/10/14 at 8:30 pm to Martini
This thread makes me want to go get into the boxes of Billy's in my freezer.
Posted on 6/10/14 at 10:24 pm to LoneStarTiger
Do it 
Posted on 6/10/14 at 10:33 pm to Spunky
The youtube video about boudin is awesome. Also informative and interesting are the interviews here:
Southern Boudin Trail
A number of the top boudin makers were interviewed. You can watch videos of each interview or read the transcripts. Interesting how many use a 5/1 ratio of pork shoulder to pork liver. You can also find out which makers use less, more, or zero pork liver. Check it out.
Southern Boudin Trail
A number of the top boudin makers were interviewed. You can watch videos of each interview or read the transcripts. Interesting how many use a 5/1 ratio of pork shoulder to pork liver. You can also find out which makers use less, more, or zero pork liver. Check it out.
Posted on 6/11/14 at 10:15 am to Spunky
Posted on 6/11/14 at 10:21 am to yellowfin
How's that boudin rank for you, Fin? Number 1?
Posted on 6/11/14 at 10:23 am to OTIS2
quote:T-boys is the best you'll put in your mouf
How's that boudin rank for you
Posted on 6/11/14 at 10:24 am to OTIS2
I like tboys a lot but it's not Billy's
Eta: I've also been working on my own recipe that I'll be selling out of a friends place in Houston.
Eta: I've also been working on my own recipe that I'll be selling out of a friends place in Houston.
This post was edited on 6/11/14 at 10:26 am
Posted on 6/11/14 at 10:27 am to yellowfin
quote:Need a taste tester?
I've also been working on my own recipe that I'll be selling out of a friends place in Housto
Posted on 6/11/14 at 10:28 am to yellowfin
quote:In my top 3 or 4 or 5. I really like boudin way too much.
but it's not Billy's
Posted on 6/11/14 at 11:03 am to Uncle JackD
I'll bring you some next time a make a batch
Posted on 6/11/14 at 11:04 am to yellowfin
you're alright for a white boy Posted on 6/11/14 at 3:34 pm to Uncle JackD
Speaking of ways to eat it (a few pages back), it's also good uncased and spread on buttered French bread. Yes, buttered.
Bring it out my mouf!
Bring it out my mouf!
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