|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
10-23-2012, 07:37 PM | #1 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
1st Attempt at Sausage Making
My version of Boudin (no pork liver or blood). Basically a recipe of Dirty Rice with JD pork sausage stuffed in natural casing. Smoked with pecan for 1 1/2 hours since the ingredients were already cooked.
Two of my neighbors thought they tasted great! Though alcohol was involved. The string was requied cuz I tried to twist into links when it was too full and burst the casing.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
10-23-2012, 08:02 PM | #2 |
On the road to being a farker
Join Date: 09-09-11
Location: Wellsville, NY
|
Looks great! Loves me some boudin
__________________
JerBQ Pitts and Spitts US2448, Belson charcoal/gas trailer rig, JennAir & Weber gassers, Weber 18" kettle, 2 turkey fryers, Insanely fast [COLOR=Purple]PURPLE[/COLOR] Thermapen, custom 55" kettle grill |
|
10-23-2012, 08:04 PM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Fine arse links there! Done the string thing myself.
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
10-23-2012, 09:59 PM | #4 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Made boudin this past weekend for our pop up restaurant series. Theme: Cajun.
Recipe: Recipe: Ingredients 4 c. Rice, medium grain 7.5 c. Stock, pork 6 bunches Onion, green, tops only, chopped finely 3 lbs Pork belly, roasted, finely chopped 12 oz Liver, pork, cooked and finely chopped 8 each Intestines, pig, soaked in hot water Salt Pepper, black Pepper, cayenne Method * ,stock to boil * Add rice, cook according to package directions * Blend hot rice with onion tops, pork belly, and liver, season heavily with salt and peppers * Thread intestine onto extruder, tie knot in end, feed rice mixture into feeder funnel at top of machine, as stuffed intestine reaches 6" in length, spin it to form sausage shape, continue til intestine reaches end pic + notes http://www.scrumptiouschef.com/food/...-In-Your-Mouth |
|
10-23-2012, 10:27 PM | #5 |
On the road to being a farker
Join Date: 03-05-10
Location: Portland, MO
Name/Nickname : Terry4
|
I love boudin(with liver) when it is lightly grilled until the skin makes a poppin' sound when you bite it.
__________________
SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo. [FONT=Impact]Youth and enthusiasm are easily overcome by old age and treachery. :loco:[/FONT] |
|
10-24-2012, 04:43 PM | #6 |
is one Smokin' Farker
Join Date: 07-11-12
Location: Floyd Va
|
I just got lucky, someone gave an older universal #333 meat grinder. I can still get parts for it as I need the funnel to stuff casings. I believe I will try making some sausage.
__________________
Weber 18.5"OTS, Weber SS Performer, 18.5" WSM, Chargriller Akorn, Weber Genesis, LBGE. |
|
10-24-2012, 04:50 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Nicely done, those bangers look delicious.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
|
10-24-2012, 05:51 PM | #8 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
|
Those look great!
__________________
Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
|
10-24-2012, 07:57 PM | #9 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
Thanks for the compliments. Nothing left of 'em but the memory.
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
03-23-2013, 09:30 AM | #10 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
I'm tackling chicken boudin for the first time,wondering if anybody on the board has ever made a batch? Tips? Suggestions?
|
|
03-23-2013, 09:44 AM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
I've ever even seen boudin, much less tasted it.
I have done my share of very similar looking links though.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle Last edited by HeSmellsLikeSmoke; 03-23-2013 at 10:14 AM.. |
|
03-23-2013, 10:12 AM | #12 | |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
|
Quote:
Interesting reading on The Boudin Link.
__________________
[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser Last edited by K-JUN; 03-23-2013 at 10:41 AM.. Reason: Added Link. |
|
|
03-23-2013, 10:40 AM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Great looking sausage!
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
03-23-2013, 08:36 PM | #14 |
On the road to being a farker
Join Date: 09-27-12
Location: austin,texas
|
Reading across some boudin pages I discovered that Poche's in Breaux Bridge uses cream of mushroom soup in their crawfish boudin! Wondering if anyone has experimented with using soup base in their links?
|
|
03-23-2013, 08:39 PM | #15 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
|
success!
__________________
Out. Again. |
|
Thread Tools | |
|
|