Decided at the last minute to smoke these chuck roast and rubbed them both
and put a carolina mustard sauce on one. Smoker at 210 3 hrs of Oak.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Christmas%20Jerky/Oak%20Smoked%20Roast/104_1006.jpg)
In the Bradley with 12 links of Boudain.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Christmas%20Jerky/Oak%20Smoked%20Roast/104_1007.jpg)
Oh god that looks tasty. You are the master. At making me hungry G'dang it.
Try finding Boudain in WI! ???
Hey until Sonny started talking about it I never even heard of it.
CRG Looks good so far.
HS
Get with Ronbeaux I think he might have a recipe or two up his sleave to make your own.
Thanks Chris. I think that is the only way I will get to try it! :D
Quote from: HawkeyeSmokes on December 24, 2009, 12:03:35 AM
Thanks Chris. I think that is the only way I will get to try it! :D
HES I'll send you some Boudain if you want it.
Quote from: classicrockgriller on December 24, 2009, 12:15:01 AM
Quote from: HawkeyeSmokes on December 24, 2009, 12:03:35 AM
Thanks Chris. I think that is the only way I will get to try it! :D
HES I'll send you some Boudain if you want it.
I just might take you up on that offer. :)
Just say the word.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Christmas%20Jerky/Oak%20Smoked%20Roast/104_1009.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Tin%20Can%20Salami/Christmas%20Jerky/Oak%20Smoked%20Roast/104_1012.jpg)
Quote from: HawkeyeSmokes on December 23, 2009, 11:51:08 PM
Try finding Boudain in WI! ???
There's a Nepas secret receipt in this thread :D http://forum.bradleysmoker.com/index.php?topic=8297.0
Quote from: deb415611 on December 24, 2009, 03:28:08 AM
Quote from: HawkeyeSmokes on December 23, 2009, 11:51:08 PM
Try finding Boudain in WI! ???
There's a Nepas secret receipt in this thread :D http://forum.bradleysmoker.com/index.php?topic=8297.0
thanks deb, the person that started that thread (Johnysmoke) is from the town I grew up and that is the brand of Boudain I buy.
I also found the nepas secret. I like pork liver in my boudain.
They sell boudan at the gas stations around here! We are covered up with boudan. Smoked, hot, mild, not smoked, medium, boudan balls, you name it.
The one thing in common with my boudan recipes is that they all have left over bbq in them.
Was a place in Port Neches that made venison boudain that is just killer.
Also Parents had a lady that made Venison Tamales that were to die for too.
I remember growing up that Judice's in Port Arthur was the place to get
boudain.
Unfortunately I have been unable to ever get around the liver taste in boudin (and I've tried ever since I was a nine-year old in DeRidder). It may well be the only Cajun food I don't eat more than about once every ten years. Dirty rice without the liver is still dirty rice but boudin without liver is just sausage. Maybe in my next life...
Mmmmm smoked chuck roast, goes right up there with pulled pork.