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Making a little Boudin #8026356 10/27/20 11:07 PM
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Got all the prep work done last night, meat seasoned and hanging out in the ice box overnight.

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Time to break out my 15 gallon cast iron pot. Weather is nice and the beer is cold.

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Got 20 lbs of pork browned off good. Don't worry, it's not burnt. All that flavor is going to dissolve in the pot.

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First batch of red onions cooking down real dark and getting all that goodness off the bottom.

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Re: Making a little Boudin [Re: skinnerback] #8026364 10/27/20 11:15 PM
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Love it do more, do more, I wish you would


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Making a little Boudin [Re: skinnerback] #8026378 10/27/20 11:21 PM
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Second batch of onions in with some shallots, bell pepper, & parsley.

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Chicken liver, garlic, and first batch of green onions in. Meat back in the pot.

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Covered in water and gonna simmer until the meat shreds on it's own. Not grinding anything. Long night ahead.

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Cooking meat today, tomorrow cooking rice/mixing/stuffing.

To be continued....

Re: Making a little Boudin [Re: skinnerback] #8026390 10/27/20 11:28 PM
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Keep on keeping on.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Making a little Boudin [Re: bill oxner] #8026396 10/27/20 11:31 PM
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Originally Posted by bill oxner
Keep on keeping on.



Yes Sir. To be continued.....

Re: Making a little Boudin [Re: skinnerback] #8026398 10/27/20 11:33 PM
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Originally Posted by skinnerback
Originally Posted by bill oxner
Keep on keeping on.



Yes Sir. To be continued.....


Where do you find the energy?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Making a little Boudin [Re: bill oxner] #8026471 10/27/20 11:56 PM
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Originally Posted by bill oxner
Originally Posted by skinnerback
Originally Posted by bill oxner
Keep on keeping on.



Yes Sir. To be continued.....


Where do you find the energy?



Just trying to enjoy this life while I have it. up

Re: Making a little Boudin [Re: skinnerback] #8026987 10/28/20 03:43 AM
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Coming along. Bones slipped out, now it's time to taste & season if need be. Won't be long now.

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Re: Making a little Boudin [Re: skinnerback] #8027097 10/28/20 10:31 AM
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popcorn up


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Re: Making a little Boudin [Re: skinnerback] #8027879 10/28/20 07:20 PM
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Breakfast of champions. Can't wait to see the finished product.

Re: Making a little Boudin [Re: Sparta] #8028247 10/28/20 11:58 PM
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I took the day off today, after staying up cooking all night I was hungover and useless today lol. I’ll be stuffing casings and trying some out tomorrow. More to come....

Re: Making a little Boudin [Re: skinnerback] #8028515 10/29/20 03:24 AM
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Looking forward to the next step.
We do our own sausage (500-100 pounds) every year and make out own panhaus (scrapple).
I would love to learn to make boudin. For now I buy it at Moodys Meats in Corpus Christi, but would like to make my own.
This doesn't appear to be your first rodeo.


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Re: Making a little Boudin [Re: Simple Searcher] #8028558 10/29/20 04:08 AM
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Originally Posted by Simple Searcher
Looking forward to the next step.
We do our own sausage (500-100 pounds) every year and make out own panhaus (scrapple).
I would love to learn to make boudin. For now I buy it at Moodys Meats in Corpus Christi, but would like to make my own.
This doesn't appear to be your first rodeo.



That’s awesome. I make my own sausage too, but I always buy my boudin in SE Louisiana. I’ve never found good boudin around here to buy, I’ve been saying for years I’m gonna start making my own boudin just haven’t yet. This is actually my first time making it. I’m sure I’ll have some tweaking to do after this test batch. I’ve never had scrapple but I love good hog head cheese. I’ve never made that either, but it’s next on my list. up

It’s been a while since I’ve been to Moody’s but they always had some really good meat there. Have never tried their boudin.

Re: Making a little Boudin [Re: skinnerback] #8028964 10/29/20 03:15 PM
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Originally Posted by skinnerback
Originally Posted by Simple Searcher
Looking forward to the next step.
We do our own sausage (500-100 pounds) every year and make out own panhaus (scrapple).
I would love to learn to make boudin. For now I buy it at Moodys Meats in Corpus Christi, but would like to make my own.
This doesn't appear to be your first rodeo.



That’s awesome. I make my own sausage too, but I always buy my boudin in SE Louisiana. I’ve never found good boudin around here to buy, I’ve been saying for years I’m gonna start making my own boudin just haven’t yet. This is actually my first time making it. I’m sure I’ll have some tweaking to do after this test batch. I’ve never had scrapple but I love good hog head cheese. I’ve never made that either, but it’s next on my list. up

It’s been a while since I’ve been to Moody’s but they always had some really good meat there. Have never tried their boudin.


Best Stop off I10 in Scott is pretty good (Convenient since it's right off the highway). My favorite is Mel's between Eunice and Mamou on Hwy 13. I find most places put too much rice and not enough liver.

Re: Making a little Boudin [Re: skinnerback] #8028990 10/29/20 03:46 PM
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Well... wheres the wurst! food we are waiting lol


It's hell eatin em live
Re: Making a little Boudin [Re: Sparta] #8029014 10/29/20 04:04 PM
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Originally Posted by Sparta
Originally Posted by skinnerback
Originally Posted by Simple Searcher
Looking forward to the next step.
We do our own sausage (500-100 pounds) every year and make out own panhaus (scrapple).
I would love to learn to make boudin. For now I buy it at Moodys Meats in Corpus Christi, but would like to make my own.
This doesn't appear to be your first rodeo.



That’s awesome. I make my own sausage too, but I always buy my boudin in SE Louisiana. I’ve never found good boudin around here to buy, I’ve been saying for years I’m gonna start making my own boudin just haven’t yet. This is actually my first time making it. I’m sure I’ll have some tweaking to do after this test batch. I’ve never had scrapple but I love good hog head cheese. I’ve never made that either, but it’s next on my list. up

It’s been a while since I’ve been to Moody’s but they always had some really good meat there. Have never tried their boudin.


Best Stop off I10 in Scott is pretty good (Convenient since it's right off the highway). My favorite is Mel's between Eunice and Mamou on Hwy 13. I find most places put too much rice and not enough liver.



Yes Sir! Best Stop is real good, one of my 3 favorites. Don’s is good too & also convenient, but too greasy for me. Billy’s is better in my opinion and also right there, and their boudin balls are the best IMO. Legnon’s in New Iberia is great too but my favorite of all comes from NuNu’s Fresh Market in Youngsville (not Broussard). Man that stuff is good. They also make a DAMN good chicken & jalapeno, and pork & green onion sausage. Everything there is good actually and the place is owned & operated by some of the nicest people you’ll ever meet. So many other good places to get boudin a little off the beaten path lol. I’m with you on the rice. I’m shooting for more meat than rice.

I personally love liver, but no one else in my clan does. So I used the milder chicken liver and only went with 2 lbs per 20 lbs of pork. Can’t taste the liver at all, so makes me want to put more next time but we’ll see. Speaking of liver, the Boudin Kitchen in Sulfer makes a good boudin with a pretty strong liver flavor.

Re: Making a little Boudin [Re: redchevy] #8029015 10/29/20 04:07 PM
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Originally Posted by redchevy
Well... wheres the wurst! food we are waiting lol


It’s coming amigo! grin Bout to put this phone down and get after it.

Re: Making a little Boudin [Re: skinnerback] #8029146 10/29/20 05:42 PM
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Ive only bought boudin in Louisiana and at buccees... my rule of thumb is stick to Louisiana!


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Re: Making a little Boudin [Re: skinnerback] #8029348 10/29/20 08:19 PM
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Damn son.....

15 Gallon Cast Iron is impressive enough LOL.


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Re: Making a little Boudin [Re: KRoyal] #8029565 10/29/20 11:13 PM
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Originally Posted by KRoyal
Damn son.....

15 Gallon Cast Iron is impressive enough LOL.



I love this pot. I bought it for cooking at large get togethers. Gumbo, jambalaya, chili, carne guisada, stews etc. I wanted the 30 gallon, but would have to have help every time I wanted to move it. The 15 gallon is heavy, but I can pick up and move it by myself.

Re: Making a little Boudin [Re: skinnerback] #8029590 10/29/20 11:23 PM
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Got the rice and the green onions added to the meat mixture. Definitely needs more green onions. More meat than rice, which was the goal. Good flavor and a little spice. I wanted to add more, but not this time. Will see what’s it’s like after being cooked again.

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Let the stuffing begin.

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Had to stop and take kids to practice, to be continued, again.... grin

Re: Making a little Boudin [Re: skinnerback] #8029814 10/30/20 02:12 AM
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That my friend, looks Great!

Re: Making a little Boudin [Re: skinnerback] #8029825 10/30/20 02:25 AM
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Dang that looks good


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Re: Making a little Boudin [Re: skinnerback] #8029834 10/30/20 02:32 AM
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Good stuff!

Re: Making a little Boudin [Re: skinnerback] #8029901 10/30/20 03:41 AM
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:drool:


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