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Boudin Stuffed Pork Loin

Discussion in 'Pork' started by CajunChris, May 8, 2018.

  1. Had a half of Pork Loin left from sausage making, needed to eat it up before it went. Remembered I had Frozen Boudin that I made Prior.
    First I butterflied the loin and pounded it out like it owed me money. Seasoned with creole seasoning, and spread the Boudin out thick.
    Trussed it up with some rosemary.
    Made a quick rustic marinade with thyme and chopped garlic and olive oil. Let marinade for about 5 hours (overnight would of been better, but ehhh....I'm impatient.)
    Before Smoke, Seasoned with Rub.
    Smoked this at about 250....looking for a 145 internal. Anyone from Syracuse, NY knows when you get ANY type of good weather, you should be thankful and use it to your advantage. So as it smoked...I DID!
    Smoked out nice.
    Made a Roux and Creole mustard sauce.
    Came out nice! Sorry if this was over-posting or over the top, just had this week off of work and school and have been going all out! Much love to the forum!
  2. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    This looks just terrible. And I’d like a plate just to be sure. Like! B
  3. I was thinking the same thing because I love boudin.
  4. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks great.

    You cant never go over board with pics and info here.
    GhostPirate likes this.
  5. haha , Thanks fellas, it was so Rich and already had the Boudin (rice and Pork) I literally had no idea what to do for a side haha (considering I'm a single dude with a golden retriever), if I had a party I'd think of more options, but this was enough to end my night! Almost made some Grit cakes....but just housed the pork!
    bdskelly likes this.
  6. pc farmer

    pc farmer Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    No wife??? My wife makes me eat sides. I could eat all meat most of the time unless the sides are done in the smoker too.
  7. hahaha, C Farmer, I could see where you would think that's a luxury....but trust me, I would take a wife and an occasional side over meat everyday any day... I think your doing alright...I'll get there some day. But hey I got my Golden (in avatar) to keep me company....whats his name?...."Roux" On paper its actually "Gumbo Roux Mellblom" haha.
    foamheart and pc farmer like this.
  8. Only like my 3rd day here, and I'm a lil bit of a loner, but everyone in this forum is legit, funny and helpful, love it so far, good looks from Syracuse!
    motocrash and pc farmer like this.
  9. one eyed jack

    one eyed jack Master of the Pit

    Great looking loin Chris. Welcome to the site, by the way.

    Nice looking selection of sauces in pic # 8.

    Don't stress over the number of pics in the post. We love them around here.
  10. hillbillyrkstr

    hillbillyrkstr Master of the Pit Group Lead OTBS Member

    Wow! That looks great! And I hate thyme! Never liked it and I basically like everything. I’d try that for sure! Fine job! Like!

  11. bdskelly

    bdskelly Smoking Guru OTBS Member SMF Premier Member ★ Lifetime Premier ★

    I see he is a light roux. Best for seafood gumbo. LOL b
  12. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Welcome aboard Chris. You keep posting like this one, and you'll be Mr. Popular. Great post. And a really great looking stuffed loin. I'm guessing it was downright delicious.
  13. hahaha you got it boss
  14. haha , you got it, he is a "Blonde Roux" but hes always got my back!
  15. Thanks everyone...Next week I wanna do a Wood smoked Pizza on The egg..., I am NOT a dough stretcher....anyone has tips please send em my way! I am a newbie....any tips would be great! Thanks Fellas!
  16. SmokinAl

    SmokinAl Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That looks amazing!
    Nice job Chris, and congrats on making the carousel!
    CajunChris likes this.
  17. motocrash

    motocrash Master of the Pit OTBS Member

    Looks delicious,and great knife work on the loin!
    It in theory it seems like an easy task,but in reality it's hard to get an even thickness.
  18. Great job, it looks delicious. Seeing how you butterflied the loin gives me so many ideas, like homemade cornbread stuffing. (A built in side.)
    CajunChris likes this.
  19. Yes cornbread would be an excellent idea.
    GhostPirate likes this.
  20. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Nice looking loin Chris. Never worry about how many posts/pics you put up. It's all fun and an excellent learning experience. I've seen so many dishes made on this site that I've never even heard of before. Boudin for instance. It wasn't until I came here that I knew it existed.

    Point for sure.