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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


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Old 01-07-2010, 07:39 PM   #61
BobBrisket
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Quote:
Originally Posted by jshepwnc View Post
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!!

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.
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Old 01-07-2010, 07:53 PM   #62
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Quote:
Originally Posted by BobBrisket View Post
I wanna know who's gonna make some REAL boudin sausage and then smoke it!!
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
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Old 01-07-2010, 08:13 PM   #63
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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?
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Old 01-07-2010, 08:17 PM   #64
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Originally Posted by leanza View Post
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
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Old 01-07-2010, 08:20 PM   #65
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Omg!!!!
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Old 01-07-2010, 08:27 PM   #66
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Quote:
Originally Posted by jshepwnc View Post
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.
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Old 01-07-2010, 08:44 PM   #67
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Quote:
Originally Posted by jshepwnc View Post
Uhhh....brace yourself

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

OMG!!! IT HAS RICE IN IT.....AHHHHH!
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Old 01-07-2010, 08:47 PM   #68
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OMG!!! IT HAS RICE IN IT.....AHHHHH!
I told ya to brace yourself
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Old 01-07-2010, 08:48 PM   #69
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Quote:
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I told ya to brace yourself
My favorite sausage, hands down!
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Old 01-07-2010, 08:52 PM   #70
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Dang!....Serve some up anyway!
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Old 01-07-2010, 09:05 PM   #71
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omg!!! It has rice in it.....ahhhhh!
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Old 01-08-2010, 12:16 AM   #72
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When I read the throwdown threads I am always going to the fridge to get a snack................tonight ...............not so much.

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Old 01-10-2010, 01:40 AM   #73
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Corazon!!! Bump
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Old 01-10-2010, 09:44 AM   #74
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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.
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How about some smoked Haggis?
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Old 01-10-2010, 08:10 PM   #75
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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



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