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Boudain?? - Page 2

post #21 of 36
Let them get used to the Boudin thing first, then migrate them to the Hoghead cheese!! A co-workers brother makes some awesome Hoghead cheese, better than some of the stuff you find at Jerry Lee's, Bergeron's and Benoit's, he is going to see if I can get his recipe. I have started eating Hoghead cheese on Keebler Townhouse crackers and the flavor of the cheese isn't over powered by salt like with saltines.
post #22 of 36
We have boudin about once a week around here.. great with eggs for breakfast. I just lay it on the grate for about 2 hours or so with some good smoke going and I usually eat one on the way into the house 'cause I ain't gonna get much once it gets insideicon_mrgreen.gif

That is our little secreticon_cool.gif
post #23 of 36
What about internal temp of uncooked boudain?
post #24 of 36
When you buy boudin, it is already cooked. All you are doing is heating it up. I do mine just like precooked sausage. An hour and a half to two hours max in the smoker brushed with a light coat of EVOO before it goes in and an hour in. IT should get to 165.
Edited by hamrhead1971 - 1/11/15 at 11:46am
post #25 of 36
Throw some in some baked beans sometime and see what you think.
post #26 of 36

I sure wish you could get that stuff up here in washington. I do love it. Been trying to get someone to save me some pork livers but no luck yet.

post #27 of 36
Quote:
Originally Posted by timberjet View Post

I sure wish you could get that stuff up here in washington. I do love it. Been trying to get someone to save me some pork livers but no luck yet.
Not sure how much it would cost, but some places will ship it. I live in South Louisiana where you can get boudin at gas station, grocery store and meat market. The best in the world IMHO comes from Herbert's Specialty Meats in Maurice, Louisiana. They will ship in a Styrofoam cooler packed in dry ice.
@juniorhtx they also have a store in Houston and one in west Houston.
There is an heberts specialty meats in OKLAHOMA but that's a different company.
post #28 of 36

I actually made some from a recipe I got from this site a couple years ago and it was dang good. I have not seen pork kidneys since then. May have to go speak to the neighborhood butcher about this. He lives 2 doors down.

post #29 of 36
Quote:
Originally Posted by timberjet View Post
 

I sure wish you could get that stuff up here in washington. I do love it. Been trying to get someone to save me some pork livers but no luck yet.

 

Make your own. YOu can make it like this and only the most experienced will know the difference.

 

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

post #30 of 36
Its entirely possible for St Peter to ask me if I have unfinished wants and having sampled boudin would make me move on through those pearly gates.
post #31 of 36

I love boudin, my wife never cared for it till I started smoking it. Every time I smoke now she says"you are going to do some boudin. Shes hooked

 

Gary

post #32 of 36
I did some ABTs with boudin this weekend. Next weekend I am gonna stuff a pork loin with boudin and provolone cheese.
post #33 of 36
Quote:
Originally Posted by Foamheart View Post
 

 

Make your own. YOu can make it like this and only the most experienced will know the difference.

 

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

Dude, I used your recipe from this thread when I did it. All I had was chicken livers though. That is all I have now in the freezer in the way of innards too. I think I might visit my neighbor today for some hog casing. It has been far too long.

*

 

*

post #34 of 36

Those look good, send some my way !!!

 

 

Gary

post #35 of 36

I like mine spicy with jalepenos on a ritz cracker with a bit of my smoked cheese.

Now I'm hungry...:sausage::drool:

post #36 of 36

Those look mighty good! I am new to the smoked boudin, but I pretty much lived on the stuff in college...>LOL

 

Sundays was a 6 pack of beer and a pound of boudin in the park.

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