Boudain??

bayouchilehead

Smoking Fanatic

Mar 18, 2010

394

12

Walker, Louisiana

• Apr 15, 2010

• #21

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.

 

TulsaJeff

Smoke Whisperer

Staff member

Administrator

OTBS Member

Jun 28, 2005

5,436

934

Tulsa, OK

• Apr 16, 2010

• #22

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 inside

That is our little secret

 

juniorhtx

Newbie

Jan 4, 2015

9

10

Houston, TX

• Jan 11, 2015

• #23

What about internal temp of uncooked boudain?

1421002633303541297633.jpg

• juniorhtx
• Jan 11, 2015

 

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 11, 2015

• #24

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.

 

Last edited: Jan 11, 2015

trickyputt

Meat Mopper

Oct 21, 2014

163

16

Birmingham, AL

• Jan 11, 2015

• #25

Throw some in some baked beans sometime and see what you think.

 

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timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jan 11, 2015

• #26

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.

 

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 11, 2015

• #27

timberjet said:

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.

Click to expand...

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.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jan 11, 2015

• #28

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.

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jan 11, 2015

• #29

timberjet said:

 
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.

Click to expand...

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

 

trickyputt

Meat Mopper

Oct 21, 2014

163

16

Birmingham, AL

• Jan 11, 2015

• #30

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.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 11, 2015

• #31

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

 

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hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 11, 2015

• #32

I did some ABTs with boudin this weekend. Next weekend I am gonna stuff a pork loin with boudin and provolone cheese.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Jan 12, 2015

• #33

Foamheart said:

 
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

Click to expand...

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.

smoked venison boudin.jpg

• timberjet
• Nov 12, 2013
• 1

halfway smoked boudin.jpg

• timberjet
• Nov 12, 2013

 

Last edited: Jan 12, 2015

gary s

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OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 12, 2015

• #34

Those look good, send some my way !!!

Gary

 

hitechredneck

Meat Mopper

Jun 11, 2012

153

19

San Antonio Area

• Jan 12, 2015

• #35

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

Now I'm hungry...

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Jan 12, 2015

• #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.