Hello all....my name is Casey McCollum and my friends call me Mac...Im from Woodville Tx, About an hour North of Beaumont....Im not a begginer, but Im not a pro either....I love to smoke Briskets, Baby Backs and Boudain...On the grill its Rib Eyes and Wings.....After looking around this sight I realized theres a lot more to enjoy....a Fattie is on my list for the Big Game on Monday.
The New Guy
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craig chamberlain
Smoking Fanatic
cook1536
Meat Mopper
fla-gypsy
Smoke Blower
Boudain is a highly seasoned pork and rice dressing stuffed into a sausage casing(made into links). It can be grilled, smoked, steamed or broiled and great on crackers. You can also take it out of the casing shape it into balls, roll it in flour and deep fry it(Awesome).
There is also Crawfish Boudain. I love Boiled and Fried crawfish, but Im not a big fan of it in Boudain
You can probably order it online. Its highly available in Texas and Louisianna....one of my recommendations would be DJ's Boudain or Zummo's.
There is also Crawfish Boudain. I love Boiled and Fried crawfish, but Im not a big fan of it in Boudain
You can probably order it online. Its highly available in Texas and Louisianna....one of my recommendations would be DJ's Boudain or Zummo's.
Mac ... welcome to the SMF!! This place is full of good friendly folks who love smokin! and love sharin experiences and recipes!! you're gonna love the place!!
homebrew & bbq
Smoking Fanatic
Here is the pit I used yesterday. This is a friend of mines, the pit I normally use is being used by someone else on the ranch...I will get a Qview of it once things return to normal, but their both Homemade and work great. This one is a little rusty but he is fixing to have it sandblasted and painted.
Welcome Mac! You're home.
Try lightly sprinkling a bit of your favorite rub on them and smoking those ribeyes to 135°F internal temp (med. rare), then toss them on a HOT grill just long enough to give them some grill marks. Let them rest 20 min. or so in a warm oven before serving. Most FINE eating!!!
I insert a thermometer probe horizontally in the edge of one steak and put the tip of the probe in the center of the steak while smoking.
Try lightly sprinkling a bit of your favorite rub on them and smoking those ribeyes to 135°F internal temp (med. rare), then toss them on a HOT grill just long enough to give them some grill marks. Let them rest 20 min. or so in a warm oven before serving. Most FINE eating!!!
I insert a thermometer probe horizontally in the edge of one steak and put the tip of the probe in the center of the steak while smoking.
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