DocHolliday1964

Tasted a couple different ones at a party last night. Tasted good. Must say that I much prefer the NY style (denser).

John Ferguson on the radio and Sid Crocker on the PA were special.

Ate at one traveling in Florida. Surprisingly good.

I did this a couple weeks ago, Freaking outstanding

quote:

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has to come from the Mamou

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Agree 1000%

Must have! Otherwise it’s pork and rice sausage. Now, I admit that I grew up in the Church Point/Mowata area in the late ‘60’s when “real” boudin was made in every little grocery store and was outstanding. I admit to being a boudin snob. But, for me must have a high liver content. Boudin along the I-10 corridor has been “tamed “ for the consumer. It’s not the same.

My 60 qt crab/shrimp pot’ll roll in 15-20 easy. Never actually timed it though. Don’t boil crawfish anymore since kids have left-just too much trouble.

DIY. Too easy to use better quality spices and and make it how you like it. FYI Tony’s original recipe is in his cookbook, if that’s the profile you like. Others are likewise available online and can be used as a starting point.

Make your own?

From Camellia Brand:

Pickled Pork Recipe

Ingredients:

1 quart distilled white vinegar
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Louisiana-style hot sauce, such as Tabasco
1 bay leaf
6 cloves garlic, peeled and smashed
1 tablespoon kosher salt
12 whole black peppercorns
2 pounds boneless pork butt, or rib tips cut into 2-inch cubes

Directions:

Combine everything except the pork in a non-reactive saucepan. Bring to a full boil and retain at the boil for 3 minutes.
Cool the brine and add it to a stainless steel, glass, or plastic container.
Add the pork, stir thoroughly, and push the meat down to fully submerge it in the brine.
Cover and refrigerate for at least three days before using as a seasoning meat. Drain, rinse, and drain the meat again before use to remove all traces of seasoning aromatics.

Been doing this for several years now. Started with a Chili Colorado recipe I tried. Transferred the technique to my regular chili recipe and as you said game changer. It’s difficult to find “good quality “ dried chilies which are soft and pliable not brittle, got some in TX and they elevate the game even more. I also started making my own chili powder with better ground chilies. That also improves the flavor. :cheers:


Chili Colorado