BBQ Brethren "I'd never eat that! (Innards)" Throwdown

BobBrisket · Jan 7, 2010

jshepwnc said:
Ditto - talk about smelling nasty when they cook...phew

Bob - I'm sorry but no innards for me.
no livers
no gizzards
no organs (heart, lungs, etc)
no brains

Of course I am not naive enough to not realize that most commercial sausage, ground beef, etc. contains offal, so it must be texture thing.

Now if we can include spam, vienna sausages, and other chunks of mystery meat that consists mostly offal, then maybe i can get excited about that prospect.

I wanna know who's gonna make some REAL boudin sausage and then smoke it!!:twisted:

I know offal sounds awful.......for most, offal is a taste, texture, and mental thing. They can't get past it for one or all three. Done right, and prepped right, with the right ingredients, they can be some good eats and most times you wouldn't know what it was until they told ya.:wink:

SirPorkaLot · Jan 7, 2010

BobBrisket said:
I wanna know who's gonna make some REAL boudin sausage and then smoke it!!:twisted:

Now your talking!

I wish I could get my hands on some real boudin. The best I ever had came out of a small general store in the middle of the bayou south of Lake Charles, La

leanza · Jan 7, 2010

jshepwnc said:
Now your talking!

I wish I could get my hands on some real boudin. The best I ever had came out of a small general store in the middle of the bayou south of Lake Charles, La

Heard alot of good things about boudin, never had it. What's in it?

SirPorkaLot · Jan 7, 2010

leanza said:
Heard alot of good things about boudin, never had it. What's in it?

Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin

Meat Burner · Jan 7, 2010

Omg!!!!

Smokey Al Gold · Jan 7, 2010

jshepwnc said:
Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin

Wow I've eaten it several times and never knew what was in it till now. It tastes really really good. I'm still gonna eat now that i know anyway. HEB here just starting carrying and making their own boudin. Central market has it also and its excellent.

BobBrisket · Jan 7, 2010

jshepwnc said:
Uhhh....brace yourself

pork blood, pork liver & heart, rice is typical of most Cajun boudin

OMG!!! IT HAS RICE IN IT.....AHHHHH!:lol:

SirPorkaLot · Jan 7, 2010

BobBrisket said:
OMG!!! IT HAS RICE IN IT.....AHHHHH!:lol:

I told ya to brace yourself :roll:

BobBrisket · Jan 7, 2010

jshepwnc said:
I told ya to brace yourself :roll:

My favorite sausage, hands down!:wink:

leanza · Jan 7, 2010

Dang!....Serve some up anyway!

CajunSmoker · Jan 7, 2010

Roflmfarkinao

bobbrisket said:
omg!!! It has rice in it.....ahhhhh!:lol:

fil · Jan 8, 2010

When I read the throwdown threads I am always going to the fridge to get a snack................tonight ...............not so much.

Fil

BobBrisket · Jan 10, 2010

Corazon!!! Bump

got14u · Jan 10, 2010

This is what I want to do next time we butcher a goat. We usually make a mexican haggis called pancita...Man does it smell when you make it and clean out the stomach. Some times I can't even eat the meat of a goat for a month after making it..Wish I could do this throwdown but that's the only thing I use innards for.

Buster Dog BBQ said:
How about some smoked Haggis?

fweck · Jan 10, 2010

Rumaki (sort of)

Been saving these from beer can chickens for fried chicken livers.
A little cold out there today.

Chicken livers and kidneys.

On the bacon with some Calenders Greek seasoning.

Rolled up with homemade rub.

Plated up, use this pick for the throwdown :mrgreen:

Liked the liver ones better than the kidney ones. :icon_blush:
Wife wouldn't even try one, said they smelt good though. :lol: :icon_wink

Gore · Jan 10, 2010

When I (Gore) was found by Master left in a blanket on his doorstep many years ago, he had no experience before with babies. When I (Gore) was teething, he used to make special pacifiers for me. They not only relieved my sore gums, but they made me strong and gave me a taste for smoke. Master wanted to wish congratulations to Chris for his new Baby Lucy:
http://www.bbq-brethren.com/forum/showthread.php?t=75281&highlight=bigabyte
He also wanted to show there were no hard feelings after he did penance for his role in the Great Eggplant Deception. He planned to make a special meal for the family during the next throwdown. I (Gore) realize American-style innards (tubesteak) are offal, but there is nothing a bacon-weave cannot improve. Here is homemade winter ale for Chris, bacon-wrapped tube-steak with fried onions and peppers for Mom and a special Fattsifier for Baby Lucy -- it is made with three different sausages and bacon-weave.

landarc · Jan 10, 2010

there is something scary about a tube steak pacifier...

just sayin'

CajunSmoker · Jan 10, 2010

The ones you are calling kidney's are actually gizzards

fweck said:
Been saving these from beer can chickens for fried chicken livers.
A little cold out there today.

Chicken livers and kidneys.

On the bacon with some Calenders Greek seasoning.

Rolled up with homemade rub.

Plated up, use this pick for the throwdown :mrgreen:

Liked the liver ones better than the kidney ones. :icon_blush:
Wife wouldn't even try one, said they smelt good though. :lol: :icon_wink

BobBrisket · Jan 10, 2010

NICE!!! Livers, gizzards!!! And wrapped in bacon no less!! YUMMY.

Midnight Smoke · Jan 10, 2010

A Tongue Taco, you say...

Placed into some salt water and turned around for just a second and the darn thing was trying to crawl out.

So I smacked it once and covered it with water and stuck it in the fridge overnight. Simmered it for 2 hours and skinned the devil.

Threw it on the Egg for about an hour and a half.

Removed from Egg and threw onto the Weber for a couple minutes.

Sliced and Chopped a few pieces.

The Taco, Throwdown Pic.

BBQ Brethren "I'd never eat that! (Innards)" Throwdown

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