PDA

View Full Version : Smoked boudin lunch - Stuffed chicken dinner


K-JUN
03-09-2013, 03:49 PM
Fired up my new WSM with Stubb's and some apple chunks and got busy.

Picked up some Richard's boudin while I was at the store. This brand is ok, not the best around, but I didn't feel like going to the specialty meat store where you can get it fresh made. Smoked it at about 240* and pulled at 190*. The smoking turned average boudin into a tasty lunch.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01115.jpg
http://i274.photobucket.com/albums/jj243/onexchef/DSC01119.jpg

The wifey likes the breasts meat so here is how I did hers.
Butterflied the breast and seasoned with some Richard's BBQ rub.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01116.jpg

I seeded some jalapeņo peppers and sliced a little monterey jack to stuff them.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01117.jpg

Wrapped with bacon and trussed them.

I wanted thighs so I used 1/2 a pepper and some smoked pork and venison sausage.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01118.jpg

They got the bacon treatment too.

All ready for the smoker.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01122.jpg

Just put them on to smoke at about 230* and will pull when they hit about 165*.

http://i274.photobucket.com/albums/jj243/onexchef/DSC01124.jpg

I'll let you know how they come out.

Thanks for looking.

K-JUN
03-09-2013, 04:00 PM
I forgot to mention the wind is gusting up to 20mph and I am having no trouble holding temp steady. This is my first cook on the WSM I love this thing!

Titch
03-09-2013, 04:04 PM
Looking good mate

Smokin Ribs
03-09-2013, 04:15 PM
Love boudin, wish they had it up here in Indiana. I go to lake charles every christmas and load up on it. Best place I ve gotten it down there is the eunice superette in Eunice..

K-JUN
03-09-2013, 04:18 PM
Love boudin, wish they had it up here in Indiana. I go to lake charles every christmas and load up on it. Best place I ve gotten it down there is the eunice superette in Eunice..

I love Don's Specialty Meats.

caseydog
03-09-2013, 04:35 PM
Love boudin, wish they had it up here in Indiana. I go to lake charles every christmas and load up on it. Best place I ve gotten it down there is the eunice superette in Eunice..

Check WalMart. One of the only things I buy at WalMart is Zummo's Boudin. I don't know if they stock it up there, Zummo's web site lists WalMart on their "where to buy" list.

BTW, onexchef, I love to cook boudin on the grill. If you can crisp up the skin without bursting it, it makes a great finger-food. You can eat the whole thing without peeling it.

CD

K-JUN
03-09-2013, 04:43 PM
BTW, onexchef, I love to cook boudin on the grill. If you can crisp up the skin without bursting it, it makes a great finger-food. You can eat the whole thing without peeling it.

CD

I have to give that a try. Thanks.

Smokin Ribs
03-09-2013, 04:43 PM
Caseydog is right on. Best on the grill. Except the no peeling part.. :grin:

K-JUN
03-09-2013, 04:45 PM
Except the no peeling part.. :grin:

Missed that the first time. What are you saying you don't eat the casing?

Big M1ke
03-09-2013, 04:47 PM
Awesome. Those look deelish!

Smokin Ribs
03-09-2013, 04:53 PM
@ Onexchef, oh ya I eat the casing. Love it good and crispy.. maybe i read it wrong..

K-JUN
03-09-2013, 04:58 PM
The stuffed chicken is done. They look good enough to eat.:wink:

http://i274.photobucket.com/albums/jj243/onexchef/DSC01125.jpg

Smokin Ribs
03-09-2013, 05:31 PM
chicken looks awesome.. love the pork venison sausage also. Always get that at Rabideux's when I'm there

K-JUN
03-09-2013, 06:10 PM
chicken looks awesome.. love the pork venison sausage also. Always get that at Rabideux's when I'm there

Thats the one I used.
You had me worried about the casing:wink:

Smokin Ribs
03-09-2013, 07:16 PM
Onexchef, check out one of my earlier threads. I posted picks of the pig testicles that i deep fried.. so casings arent anything..lol

caseydog
03-09-2013, 07:39 PM
@ Onexchef, oh ya I eat the casing. Love it good and crispy.. maybe i read it wrong..

If I can get the casing to delicate, crispy state, I eat it. Otherwise, it is too tough. Grilling/smoking is the only way I have found to do that. I either grill indirect on a kettle, or toss it on the mini-WSM. The trick is to get the casing right, without it bursting and drying out the stuffing.

CD