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WFDT
Posted on 10/23/26 at 8:04 pm
Posted on 10/23/26 at 8:04 pm
Hamburger, sausage and boudin from the grill.
Posted on 10/23/26 at 8:19 pm to OTIS2
Shrimp pasta and a chunk of tenderloin
Posted on 10/23/26 at 9:34 pm to OTIS2
Boudin on the grill is hard to beat. I've started poking a couple of holes in the casing before it goes on — mine used to split open and lose all the good stuff before it crisped up. Do you do yours direct over the flame or off to the side?
Posted on 10/23/26 at 9:56 pm to OTIS2
Canadian bacon pizza. Braums in OK is selling egg nog so tonight I had my first big swig. 
Posted on 10/23/26 at 10:26 pm to ashercollins
quote:
. Do you do yours direct over the flame or off to the side?
Just depends on the heat. If the fires hot, cook off to the side. Poking holes for steam release is a good practice.
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