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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 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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Unread 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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Unread 01-07-2010, 08:13 PM   #63
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Quote:
Originally Posted by jshepwnc View Post
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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Unread 01-07-2010, 08:17 PM   #64
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Quote:
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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Unread 01-07-2010, 08:20 PM   #65
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Omg!!!!
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Unread 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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Unread 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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Unread 01-07-2010, 08:47 PM   #68
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Quote:
Originally Posted by BobBrisket View Post
OMG!!! IT HAS RICE IN IT.....AHHHHH!
I told ya to brace yourself
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Unread 01-07-2010, 08:48 PM   #69
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Quote:
Originally Posted by jshepwnc View Post
I told ya to brace yourself
My favorite sausage, hands down!
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Unread 01-07-2010, 08:52 PM   #70
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Dang!....Serve some up anyway!
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Unread 01-07-2010, 09:05 PM   #71
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Roflmfarkinao
Quote:
Originally Posted by bobbrisket View Post
omg!!! It has rice in it.....ahhhhh!
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Unread 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.

Fil
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Unread 01-10-2010, 01:40 AM   #73
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Corazon!!! Bump
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Unread 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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Unread 01-10-2010, 08:10 PM   #75
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Default 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



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