Boudin

Discussion in 'Nose to Tail' started by foamheart, Mar 19, 2017.

  1. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Needed the space in the reefer (like I have extra in the freezer, LOL), so I pulled out the 3 super huge CSR's I had there, did a quick Thaw on the fresh pork liver, threw it all in a big pot and made some rice. Stuffed it last night and in the reefer to chill.



    Smoked it today and it was really good. Off the smoker by 2PM and half was gone before 4PM....LOL

    Sorry no smokers nor finished pictures. Everyone wanted to help.....( I think they just wanted the boudin).
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Love me some boudin! Yours has me wanting to make some now!
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    My "go-to" pork liver guy keeps letting me down....    RATS !!!  ...   Looks good Kevin....  
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Looks real good Kevin!

    Al
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Good, its always a good time for a link of boudin, a little cheese, and some crackers. Personally, I think a Shiner accompanies it great!
    Dave, I think I have a post about the pork liver alternative for boudin. Use chicken livers, easiers and very very few can ever tell the difference! Thank you sir.
    Thanks Al
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    This looks great!! I have still never had boudin.  I am going to have to put this on my short list of things to try
     
    Last edited: Mar 21, 2017

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