texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
EarthWormG, mt rick, JoeyD, Bill Marshall, Nicholasbe
68238 Registered Users
Top Posters(All Time)
dogcatcher 106,442
bill oxner 81,224
stxranchman 57,305
SnakeWrangler 56,953
RKHarm24 44,585
rifleman 44,461
Gravytrain 42,072
BMD 41,172
Forum Statistics
Forums45
Topics600,146
Posts11,259,882
Members83,238
Most Online19,184
Feb 5th, 2020
Print Thread
Page 1 of 3 1 2 3
Making a little Boudin #8026356 10/27/20 11:07 PM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
Got all the prep work done last night, meat seasoned and hanging out in the ice box overnight.

[Linked Image]

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

[Linked Image]

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.

[Linked Image]

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

[Linked Image]


Re: Making a little Boudin [Re: skinnerback] #8026364 10/27/20 11:15 PM
Joined: Nov 2009
Posts: 81,225
bill oxner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Nov 2009
Posts: 81,225
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


[Linked Image]




Re: Making a little Boudin [Re: skinnerback] #8026378 10/27/20 11:21 PM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
Second batch of onions in with some shallots, bell pepper, & parsley.

[Linked Image]

[Linked Image]

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

[Linked Image]

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

[Linked Image]



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
Joined: Nov 2009
Posts: 81,225
bill oxner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Nov 2009
Posts: 81,225
Keep on keeping on.


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


[Linked Image]




Re: Making a little Boudin [Re: bill oxner] #8026396 10/27/20 11:31 PM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: Nov 2009
Posts: 81,225
bill oxner Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Nov 2009
Posts: 81,225
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


[Linked Image]




Re: Making a little Boudin [Re: bill oxner] #8026471 10/27/20 11:56 PM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
Coming along. Bones slipped out, now it's time to taste & season if need be. Won't be long now.

[Linked Image]

Re: Making a little Boudin [Re: skinnerback] #8027097 10/28/20 10:31 AM
Joined: Apr 2005
Posts: 32,867
S
Stub Online Happy
THF Celebrity
Online Happy
THF Celebrity
S
Joined: Apr 2005
Posts: 32,867
popcorn up


texas flag

Re: Making a little Boudin [Re: skinnerback] #8027879 10/28/20 07:20 PM
Joined: Nov 2016
Posts: 509
S
Sparta Offline
Tracker
Offline
Tracker
S
Joined: Nov 2016
Posts: 509
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
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: Dec 2012
Posts: 9,458
S
Simple Searcher Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
S
Joined: Dec 2012
Posts: 9,458
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.


[Linked Image]
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
Re: Making a little Boudin [Re: Simple Searcher] #8028558 10/29/20 04:08 AM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: Nov 2016
Posts: 509
S
Sparta Offline
Tracker
Offline
Tracker
S
Joined: Nov 2016
Posts: 509
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
Joined: Oct 2004
Posts: 35,564
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 35,564
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
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: Oct 2004
Posts: 35,564
R
redchevy Online Content
THF Celebrity
Online Content
THF Celebrity
R
Joined: Oct 2004
Posts: 35,564
Ive only bought boudin in Louisiana and at buccees... my rule of thumb is stick to Louisiana!


It's hell eatin em live
Re: Making a little Boudin [Re: skinnerback] #8029348 10/29/20 08:19 PM
Joined: Jan 2007
Posts: 21,196
KRoyal Online Sleepy
Texoma Legend
Online Sleepy
Texoma Legend
Joined: Jan 2007
Posts: 21,196
Damn son.....

15 Gallon Cast Iron is impressive enough LOL.


[Linked Image] [Linked Image]



Re: Making a little Boudin [Re: KRoyal] #8029565 10/29/20 11:13 PM
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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
Joined: May 2011
Posts: 20,320
skinnerback Online Content OP
THF Celebrity Chef
OP Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 20,320
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.

[Linked Image]

Let the stuffing begin.

[Linked Image]


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
Joined: Jan 2017
Posts: 449
P
Pupjoint Offline
Bird Dog
Offline
Bird Dog
P
Joined: Jan 2017
Posts: 449
That my friend, looks Great!

Re: Making a little Boudin [Re: skinnerback] #8029825 10/30/20 02:25 AM
Joined: Dec 2012
Posts: 9,458
S
Simple Searcher Offline
THF Trophy Hunter
Offline
THF Trophy Hunter
S
Joined: Dec 2012
Posts: 9,458
Dang that looks good


[Linked Image]
"Man is still a hunter, still a simple searcher after meat..." Robert C. Ruark
Re: Making a little Boudin [Re: skinnerback] #8029834 10/30/20 02:32 AM
Joined: Jan 2014
Posts: 10,192
P
Paluxy Online Content
THF Celebrity
Online Content
THF Celebrity
P
Joined: Jan 2014
Posts: 10,192
Good stuff!

Re: Making a little Boudin [Re: skinnerback] #8029901 10/30/20 03:41 AM
Joined: May 2009
Posts: 1,737
R
RobertYuras Offline
Pro Tracker
Offline
Pro Tracker
R
Joined: May 2009
Posts: 1,737
:drool:


Rooftop Ranch, Harper Tx
Page 1 of 3 1 2 3
Previous Thread
Index
Next Thread

© 2004-2019 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3