Boudin the correct way! ~ Foamheart

Discussion in 'Nose to Tail' started by foamheart, Apr 26, 2015.

  1. moikel

    moikel Master of the Pit OTBS Member

    I saw that same footage of the rail cars. That was nuts!We have had a lot of storm damage, hail ,roofs gone ,trees knocked over,flooding,big seas.Then we got a break for 2 days now its raining again.

    Pig liver is the base for a very traditional Italian salami ,I have a recipe somewhere.The Corsicans make a sausage called  fig? a something[​IMG],thats sort of part cured then grilled.

    Way back when I helped Italians process pigs they wrapped slices of liver in caul fat & char grilled it over vine cuttings & fruit wood.

    Calfs liver,cut thin ,fried in pancetta fat ,splash of red wine vinegar ,sage ,garlic,onions,cbp ,cooked just until pink in the middle was a favourite with EW1 ,I was happy to cook it for her but just couldn't get the taste.

    Lambs liver is an old school dish here,lambs fry & bacon. 

    The price of a lot of those secondary cuts has gone to stupid levels here. Ox tail,cheeks,tongue. I had both pig & chicken hearts in Japan char grilled, really good. Hearts remain cheap here but only lamb & chicken hearts are easy to find. I can't do any outside cooking until I get the yard cleared & dried out.That may take a while[​IMG],I had about an inch of freeboard at the back door.
     
  2. Mmmmmm, cornbread (or biscuits)and sweetmilk. Now that takes me back
     
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I'll give away one of my secrets, and I just don't tell it much. I can get special order here boxes of what is called pork temples (the local name is tenders). They are exceedingly inexpensive, they are like little oysters of tenderloin. If you ever have a chance try 'em. They are the only unexploited incredible piece left on the pig. Hell I checked on pig fries and porkchops are cheaper!
     
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Biscuits were for the next days lunch if you were lucky.

    The sweet milk and cornbread would cure a long line of medical problems too!
     
  5. moikel

    moikel Master of the Pit OTBS Member

    I was just in the little Thai place near my office & they had pig liver in a warm salad dish.

    I think I will attempt a pig heart Thai dish soon. 

    Thinking if I cut it into thin strips with the very sexy knife I bought in Japan,marinate it in some bits.Then stir fry it with some Thai holy basil,lime,ginger ,garlic,chilli ,OR with curry paste serve it with green beans.

    I think its hard & fast in a screaming hot wok maybe with a few bits of that Asian choy lup sausage for a bit of extra fat.Blanch green beans first then toss them in last with the green leaves.

    I will do a stock take of the herb garden after the hail storm last week.

    I will be eating alone,Linda don't do heart.[​IMG]
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I seem to remember you frying up some pig ear strips that looked might tastee!
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Foam, Nice looking boudin !You can plant your own rice if it keeps raining down there !
     
  8. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     Nothing can make liver look good unless you like liver....Eewwwwww........
     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you, I had not added the bark before (was affraid I would be wasting it), Man what a great difference! The meat has that twang from JJ's finishing sauce also, its no normal boudin, its Boudin on steroids!

    Can't do rice here, we dug Lake Pontchartrain and ruined the flood plain. All that rice is grown to the West.
     
  10. Hi Foam. Great Post. We were at the hospital a few years ago and we went to the cacerteria for supper. I got the liver. My son looked at it an said "Dad if I were to eat liver it sure wouldn't be at a hospital. you don't know who they got it from." Kinda lost my appetite after that.

    Lots of tree damage here. We were lucky no house damage. We got what you and N. O. got.
     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Darn good thing you didn't order the mountain oysters.....
     
  12. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles> When as a kid I had lost a lot of blood the doctor told my Mom to feed me liver. I told her I was gonna die! The neighbor Mrs AnnaLee (Chelette), tryed making me liver gravy and now thats good stuff!. If you have some rice and gravy to force that rubbery liver with I could stand it.

    It blew a Pipe BBQ pit in the back yard over.... It takes 4 health men to move it.

    Glad ya made it thru Ok.
     
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I like calf fries and turkey fries, but mountain oysters were never on my A list. Even when we cut little pigs, those were cooked with scrambled eggs.
     
  14. My God Foam; when you do it; you DO IT! Fantastic post! Happy May!!! Cheers! - Leah
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Thank you very much Leah........

    And happy Uno de Mayo to you too!
     
  16. searkhog

    searkhog Newbie

    Sorry to dig up an old thread, but had a quick question.  Just made up about 10lbs of boudin that i want to smoke on a BGE.  Do you typically steam then smoke, or just go straight onto the smoker?  If straight to the smoker, im assuming indirect around 225 until it hits about 165 internal?

    Thanks!
     
  17. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    No, I actually try to dry them out, I like a cracklie skin. This has to be a quick smoke because remember rice turns to sugar really fast. I threw 'em in and applied smoke thru the whole de-water cycle which I don't normally do. Don't expect a heavy smoke like sausage, its a lighter smoke because I gotta be safe. I don't think I had these in longer than 2 hours, 3 hours at the very most. Keep its short.

    Be a same to ruin 10 pounds of boudin. I try to stay really food safe, it would kill me to get some else sick....know what I mean?
     
  18. bregent

    bregent Smoking Fanatic

    Foam, those links look great! I've never had Boudin from LA, but there's a local place here in Oakland that makes Boudin and it's our favorite sausage. These folks feel it's a very good, if not exactly traditional, representation.  http://boudinlink.com/Taylors/Taylors_Oakland.html

    But at over $7/lb, I'm thinking about making some myself. I just need to locate some pork liver. 
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    You don't need the pork liver, many today substitute chicken liver and its a very subtle difference.

    http://www.smokingmeatforums.com/t/155029/boudin-the-cajun-burito
     
  20. bregent

    bregent Smoking Fanatic

    Thanks Foam. I ended up using chicken livers and it turned out very nice. I think I'll use basmati rice next time as the jasmine was pretty sticky. I have a question about the correct texture. This was my first time grinding cooked meat and seems like it all comes out of the grinder like paste - was using a 3/8 plate. Is that how it should be? The 'Boudin' we get around here seems to have a more solid texture. My wife thinks maybe it's a fresh sausage with boudin type seasoning. 
     

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