Boudin ala Foamheart

Discussion in 'Sausage' started by foamheart, May 30, 2014.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Had some pork steaks laying around without a home so I was down to my last two links of the smoked Boudin I did before;

    http://www.smokingmeatforums.com/t/155029/boudin-the-cajun-burito

    The NCAA regionals are starting up so I didn't want to be caught short! These are the normal sized for when I run out of the ones I made for me or if anyone else wants one.


    These are for me, I didn't realize I grabbed two different sized casing!


    I really liked the smoked boudin last time, it was my first time. But after freezing the smoked boudin when I took it out and cooked it, it was mushy insides. So this time used a dryer long grain rice. These babies are dry!

    So what channel is the game on?

    Thanks for checking 'em out. The above link shows how they were made. Any questions or comments, just ask.

    I am soooo glad Stoney Brook is playing this year!! ROFLMAO!
     
  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    SKREW SB!
     
  3. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    None of the LSU Regional is on TV espn3. Puter or phone only . and radio.
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    And everyone laughed when I bought a 32" computer monitor!!
     
  5. Foamheart you're just amazing with your food!!!!!! Cheers! - Leah
     
  6. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks awesome Foam, if ya need a taste tester.... I'll p.m. ya my address ! LOL. Seriously looks real good ! :sausage:
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great Kevin! I'd like mine grilled and served with homemade kraut and mustard please!
     
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Looks great, Kevin. However, I had heard the custom in Louisiana was to fast and drink only water while watching sports.

    [​IMG]

    Disco
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, thank you. Seems I have doing other things so not being overly adventurous in the kitchen.
    Thank you too sir. You know next time I bet I go back and read the prior smokes notes first. What's the point in making 'em if you don't use 'em.....LOL
     
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice Job, Foamy!!![​IMG]

    I could eat at least a foot of that Boudin!![​IMG]

    Bear
     
  11. Looking good Foam. Hope you're enjoying the games. I'll be thinking about that Boudin while eating corn dogs while at the game tonight.
     
  12. whistech

    whistech Smoking Fanatic SMF Premier Member

    Foamheart, that is something I really want to make and yours looks delicious!     When you say you used a drier long grain rice, does that mean that you cooked it a shorter time or is it a different kind of rice.     What brand of rice do you use?     Thanks, whistech
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thanks a lot Case.

    Wow, don't believe I have had 'em like that, but I bet they'd be tastee.
     
  14. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <holds index finger to his lips> Shhhhhh........... don't tell everybody! We have a party tradition to uphold.
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you Bear, I wish you were just a weeeeeee bit closer to have some.
    No tailgate? I am sitting here watching the plays via the CWS gamecast. Its lacks a lot of the excitement. Cecil, you remember when kids listening to the LSU games on the radio. I thought about that today when looking for the radio station.

    I didn't read my last set of note before making this batch, and I put way too much flavor in the rice. I like the rice plain to offset the liver and meat in the boudin. But I always forget and put way too much of the used boiling stock in the rice.  But it won't last long.

    Its 3 to 1, Geaux Tiggers!
     
  16. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I use rice rice. No boiling bag or minute rice. Where I am the basic two are Water Maid medium grain and Mahatma long grain. Both have their uses. Long grain cooks drier than medium grain. Why? It has less gluten which grabs hold and keeps the water when hydrating. Rule of thumb, the shorter the grain the more gluten, and the stickier the end result. I also cooked it a bit longer to evaporate out more of the fluid.

    Medium grain you use with soups, gumbos, etc.  where you'll put something fluid in a bowl with it. Long grain you use for meals where you will be cooking out dry (evaporating), like Jambalaya or casseroles etc. '

    Last time when I smoked the boudin the rice mixture was too wet, this time I went to far the other way and its way too dry. Plus I used some left over casing pieces to stuff and the dryed and became sticky and I over filled the casing because they were too dry. When I tried to cook some they all exploded. Its ok, next time, if I will just read these silly notes I should have it just right. Just little things I didn't think about is all.

    Its really a great thing to have laying around, it beats the pants off a hot pocket or some other type snack, it also mades a great plate with cheese and crackers, maybe some  head cheese and cracklins, when drinking beer at the camp watching or at the game.
     
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Last time when I smoked the boudin the rice mixture was too wet, this time I went to far the other way and its way too dry. Plus I used some left over casing pieces to stuff and the dryed and became sticky and I over filled the casing because they were too dry. When I tried to cook some they all exploded. Its ok, next time, if I will just read these silly notes I should have it just right. Just little things I didn't think about is all.

     Don't feel bad my friend. last batch i tried to cheat and used a rice cooker.  Made 30 lbs of boudin. When i put it in the steamer to cook the casings the rice from the rice cooker was not done so the steam made it swell busting every casing. Big steamer pot of very tasty mush.
     
    Last edited: May 31, 2014
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You know, we know what we want to achieve, it shouldn't require so much thought to get there! <Chuckles>

    Although, I am zeroing in on my recipe. Its not like we are losing anything but time while honing our skills.
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Boudin is basically already cooked when its made. You can heat it up with the microwave, the smoker, a low grill, nearly anyway you like so long as you don't break the casing (and if you break the casing you have boudin balls!).

    I am ready for the game!


    This was fried low and slow in lard, gives the casing a crunch! Cold longneck or a festive cocktail and you are ready to shout for your team.
     
  20. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Now that's a game time snack for sure ! Nice job Foam ! I only hope to do some Boudin sometime soon, sure looks tasty ! What could be better a cold one :cheers: & some Boudin ... :sausage:
     

Share This Page