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Iirc they gave their recipe to the foodnetwork. I have made it before, although I scaled down the recipe but it did taste exactly like the boudin I have gotten from them before.
Here's the recipe:
You make it like would you would regular boudin. The only difference is you add the browning...
Figured I would post something other than pork butt, not that there is any thing wrong with pork butt. Just thought I would show something most folks haven't seen. I have always loved this dish and when I couldn't find a thread detailing how to make and cook one, I knew I had to share how to do it.
Might be a little strange to some of you but I can assure you its delicious.
First off get your self a pig stomach. Rinse it well and place in cold water with 4tbs of baking soda and half a cup of vinegar, stir together and let sit in the mixture for an hour.
Mean while chop:
1 cup chopped...
You can see I took half the tip off the night before, I had to try it!
Smoked it to an IT of 155. Very pleased with how this turned out, very juicy and surprisingly tender. Tremendous in your face bison flavor! If you ever get the opportunity to cook one I highly recommend it!
Turns out I live in an area with a bison ranch within in an hour drive. You know what that means....
Oh yeah, couple of bison tongues!
I had already punctured the bag on the right, which is why the bag lost its vacuum. I knew had to stop and get a picture of both of them together. Here's one...
Your gifting briskets this Holiday season, where can I sign up to be your friend? :emoji_laughing:
In all seriousness Id run the pit at 275 for the whole cook. The weight of the meat is a good gauge for estimating the amount of time it may take to cook, but what you really want to look at is how...