Hey buddy… Why were these not as goods the last batch? They look pretty dang good from here.b
View media item 286799 smoked, a 5lbs., Super Bowl is next weekend?
Not as good as the last one, but I knew how good that smoke was going to make it this time.
I hadn't had smoked boudin before the last time. First time tasting it, completely blew me away!
I'll have to try a circle next time and see how that works. Thank you for the suggestion. See with fresh boudin if you steam it or cook it in a skillet shallowly filled with boiling water the casing love to shrink big time, that's why I was wondering.
I believe it would be sizably cheaper to buy a grinder and a stuffer than a plane ticket. Besides if ya came here for boudin, it might take years of testing to find that one type you like best. You could save all those trips and just build it yourself. Me, I like a lot more rice than most folks who make their own. I am strange, what can I say?
Foamheart, you are killing me with all this boudin. I am lucky if I get some once a year, Maybe it's time to book a flight or make my own.
Cheaper, but not as fun. I missing drinking beer in Audubon Park, riding the street cars, festivals every weekend in the Acadiana parishes, the seafood and fishing... and I could go on for hours.
I will tell you a secret if you promise not to tell anyone, <looks around to see if anyone else is near> I have to use chicken liver in mine. Fresh pork liver has become near impossible to find anymore around here. Mass processed cryo-vac'd food has almost driven the professional butcher or small meat markets out of business here. Its really sad. But I will not get up on that soapbox. City folks! People just don't eat it. I even tried a couple of the food stamp type stores and still no luck. So if fresh liver is hard to find, and push comes to shove, you can use chicken livers with only a slight taste variance.
Cheaper, but not as fun. I missing drinking beer in Audubon Park, riding the street cars, festivals every weekend in the Acadiana parishes, the seafood and fishing... and I could go on for hours.
Anyway my most favorite Boudin comes from The Best Stop Supermarket in Scott. Kelly's Country Meat Market in Opelousa makes my favorite smoked sausage, tasso and Andouille.
I just got a grinder and stuffer and I am slowly learning to make what I like. Not even sure I can get fresh hog liver here, but it is on the list to do.
Ya know we had boudin for breakfast usually at the camp and then because it was "Hand" food. You could grab a link and eat it.
Most smokeaholics already own the grinder and stuffer needed to make boudin. Like Foam says it aint hard, great fun, and very versatile. One of my favorite breakfast treets specially when camping is to take a link and roll it around in a pan for a while to warm and crisp the skin a lil. Then take it on a plate and smash it flat with a fork breaking the skin and exposing the filling. Plop a coupe soft fried eggs on top and dive in. Maybe Foam or one of the other Cajuns here will attest to the fact that, that lil concoction is truelly a blue ribbon breakfast
Ohhh and on a side note ya will note in the youtubes I posted in this thread I was present and the rice wasn't crunchyWith out me they get carried away. They forget cappy's rule no drinking till the cooking is done.
Same here in Phoenix, most of the people in the meat departments are the ones that will work in the cold area and do little more than unpack boxes.
Richards on Florida has decent tasso and boudin. Don't care much for his sausages, but his cracklins are OK. But best for sale cracklins I have found come from Port Barre from Mr. Bourque's Super store (A real old fashion Meat Market). I have not tried anything else but his stuffed birds, I did give them to customers for Christmas presents. I understand his family runs it all now.
I knew that. I just can't do Jalapenos, I get physically ill.
Bourques is also known for their cheesy halopeno sausage pull apart bread. A glorious thing in the form of a bunt cake. I grew up in Port Barre. So know a bit about the crackling capital
I didn't realize that.
I don't know, now you throwing it out there, don't step on it. But you have me wondering, because they say they have ties in Chackbay, That impresses me. The first time I ever heard the word Boucherie was at the church in the curve below the road at Chackbay. I came back the next weekend after being invited and helped butcher in the front yard of the church. We did about 10 hogs that Saturday and we had so much fun I just can't relate it. They had a big cook that night, the guitars and fiddles came out and the spirits flowed. Dancing, laughing, meeting folks, drinking, winking at pretty girls and Grandma's introducing grand daughters. From that day own all other Boucherie's were judged by that one never did another come close.
