Smoked boudin lunch - Stuffed chicken dinner

K-JUN · 03-09-2013, 02:49 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.

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

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

Wrapped with bacon and trussed them.

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

They got the bacon treatment too.

All ready for the smoker.

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

I'll let you know how they come out.

Thanks for looking.

K-JUN · 03-09-2013, 03:00 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, 03:04 PM

Looking good mate

Smokin Ribs · 03-09-2013, 03:15 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, 03:18 PM

Quote:

Originally Posted by Smokin Ribs

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, 03:35 PM

Quote:

Originally Posted by Smokin Ribs

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, 03:43 PM

Quote:

Originally Posted by caseydog

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, 03:43 PM

Caseydog is right on. Best on the grill. Except the no peeling part..

K-JUN · 03-09-2013, 03:45 PM

Quote:

Originally Posted by Smokin Ribs

Except the no peeling part..

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

Big M1ke · 03-09-2013, 03:47 PM

Awesome. Those look deelish!

Smokin Ribs · 03-09-2013, 03:53 PM

@ Onexchef, oh ya I eat the casing. Love it good and crispy.. maybe i read it wrong..

K-JUN · 03-09-2013, 03:58 PM

The stuffed chicken is done. They look good enough to eat.

Smokin Ribs · 03-09-2013, 04:31 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, 05:10 PM

Quote:

Originally Posted by Smokin Ribs

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

Smokin Ribs · 03-09-2013, 06:16 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

03-09-2013, 02:49 PM	#1
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	Smoked boudin lunch - Stuffed chicken dinner 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.* The wifey likes the breasts meat so here is how I did hers. Butterflied the breast and seasoned with some Richard's BBQ rub. I seeded some jalapeño peppers and sliced a little monterey jack to stuff them. Wrapped with bacon and trussed them. I wanted thighs so I used 1/2 a pepper and some smoked pork and venison sausage. They got the bacon treatment too. All ready for the smoker. Just put them on to smoke at about 230* and will pull when they hit about 165*. I'll let you know how they come out. Thanks for looking. __________________ [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

03-09-2013, 03:00 PM	#2
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	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! __________________ [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

03-09-2013, 03:04 PM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looking good mate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-09-2013, 03:15 PM	#4
Smokin Ribs is one Smokin' Farker Join Date: 03-05-11 Location: Kokomo, IN	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.. __________________ UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy

03-09-2013, 03:43 PM	#8
Smokin Ribs is one Smokin' Farker Join Date: 03-05-11 Location: Kokomo, IN	Caseydog is right on. Best on the grill. Except the no peeling part.. __________________ UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy

03-09-2013, 03:47 PM	#10
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	Awesome. Those look deelish! __________________ PBC---Weber Kettle

03-09-2013, 03:53 PM	#11
Smokin Ribs is one Smokin' Farker Join Date: 03-05-11 Location: Kokomo, IN	@ Onexchef, oh ya I eat the casing. Love it good and crispy.. maybe i read it wrong.. __________________ UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy

03-09-2013, 03:58 PM	#12
K-JUN is one Smokin' Farker Join Date: 02-10-13 Location: Lafayette, LA	The stuffed chicken is done. They look good enough to eat. __________________ [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

03-09-2013, 04:31 PM	#13
Smokin Ribs is one Smokin' Farker Join Date: 03-05-11 Location: Kokomo, IN	chicken looks awesome.. love the pork venison sausage also. Always get that at Rabideux's when I'm there __________________ UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy

03-09-2013, 06:16 PM	#15
Smokin Ribs is one Smokin' Farker Join Date: 03-05-11 Location: Kokomo, IN	Onexchef, check out one of my earlier threads. I posted picks of the pig testicles that i deep fried.. so casings arent anything..lol __________________ UDS, 36"Blackstone, Weber 22" Kettle, Fornetto, Cinderblock pit. CharGriller Legacy