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Boudin

post #1 of 6
Thread Starter 

Needed the space in the reefer (like I have extra in the freezer, LOL), so I pulled out the 3 super huge CSR's I had there, did a quick Thaw on the fresh pork liver, threw it all in a big pot and made some rice. Stuffed it last night and in the reefer to chill.

 

 

 

Smoked it today and it was really good. Off the smoker by 2PM and half was gone before 4PM....LOL

 

Sorry no smokers nor finished pictures. Everyone wanted to help.....( I think they just wanted the boudin).

post #2 of 6
Love me some boudin! Yours has me wanting to make some now!
post #3 of 6

My "go-to" pork liver guy keeps letting me down....    RATS !!!  ...   Looks good Kevin....  

post #4 of 6

Looks real good Kevin!

 

Al

post #5 of 6
Thread Starter 
Quote:
Originally Posted by CrankyBuzzard View Post

Love me some boudin! Yours has me wanting to make some now!

 

Good, its always a good time for a link of boudin, a little cheese, and some crackers. Personally, I think a Shiner accompanies it great!

 

Quote:
Originally Posted by DaveOmak View Post
 

My "go-to" pork liver guy keeps letting me down....    RATS !!!  ...   Looks good Kevin....  

 

Dave, I think I have a post about the pork liver alternative for boudin. Use chicken livers, easiers and very very few can ever tell the difference! Thank you sir.

 

Quote:
Originally Posted by SmokinAl View Post
 

Looks real good Kevin!

 

Al

 

Thanks Al

post #6 of 6

This looks great!! I have still never had boudin.  I am going to have to put this on my short list of things to try

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