Last week I went about 1 1/2 deep cuts on two trimmed butts:
http://forum.bradleysmoker.com/index.php?topic=14975.0
This week I made major wounds on the butt. Straight up and down on one side and diagonal on the other side.
I went as deep as I felt like I could and still get the butts to hold together.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11799.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11800.jpg)
One got Adobo/BBBR
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11811.jpg)
The other got Cajun/Creole seasoning and a thick slather of Cajun Grilling Sauce.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11812.jpg)
Also found a new Boudain called Stalling's out of Houston. They mainly produce Hog Head Cheese. Got both spicy and reg.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11803.jpg)
Spicy
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11804.jpg)
Reg and a Ham
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11808.jpg)
Pkg of DJ incase Stalling's isn't any good.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11809.jpg)
Rock On Brother!
That's just to damn groovy!
;D
I just love these mid week CRG tests
Quote from: Tenpoint5 on March 25, 2010, 03:03:04 PM
I just love these mid week CRG tests
I do too! ;D
I am running out of idea's! ;D
Not only ideas, but I'd guess Texas is running out of meat!
Smokin' Madness! CRG's Butt-Bracket Challenge...
I really need to find boudain. Hmm... I wonder if anyone in St Louis makes it?
Looks scrumpious classicrockgriller, i'm going to give pork butt a go in the smoker this weekend.
I got this from Cody at Allied Kenco
Boudin - With Liver
3 pounds boneless pork butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain rice
4 medium yellow onions, quartered
2 bunches green onions, chopped
1 tablespoon garlic, finely minced
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 1 pint of the pork stock and discard the rest. Put the pork,
liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of cups or bowls as
a rice dressing.
And this one
Liverless Boudin
1-1/2 yards small sausage casing
1 pound lean, fresh pork
1 pound fresh pork fat
1 cup heavy cream
1 cup finely chopped onion
5 tablespoons finely minced fresh parsley
1 tablespoon finely minced garlic
1/3 cup thinly sliced green onion tops
1/3 cup water
1 pound white poultry meat
3 cups cooked, long grain white rice
1/2 teaspoon sage
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1/4 teaspoon ground bay leaf
1/4 teaspoon ground thyme
1/8 teaspoon mace
1/16 teaspoon allspice
1/4 cup water, more if necessary
Cut the pork and fat into small pieces and put them into a heavy, 5-6 quart saucepan along with the cream, onion, parsley, garlic, green onion tops and seasonings. Add about 1/3 cup water. Cook over high heat until the mixture begins to boil. Quickly reduce the heat to low, and cook for about 10 minutes, stirring frequently. Remove from heat.
Cut up the poultry meat and add it to the contents of the saucepan, along with the cooked rice. Mix thoroughly, drain in a colander and let cool for about 10 minutes. Meanwhile, cut the sausage casings into 20-inch lengths, then stuff using the coarse blade of a meat grinder.
To cook, place the boudin in a medium heavy skillet or sauté pan. Curl it around to fit. Turn the heat to low, add about 1/4 cup water
and cook very slowly over low heat for about 20 minutes, until piping hot. Turn the boudin over several times and stir frequently, scraping
the bottom of the skillet to prevent sticking.
Add a few tablespoons of water, if necessary. As the casing breaks open, move the torn pieces to the side of the pan. To serve, spoon the
semi-liquid mixture onto heated plates. Allow about 1/2 pound boudin per person.
Tell Cody Thanks I added them to my files
I have seen boudin on TV a lot, as I watch many cooking shows. Always thought
it looked interesting, just might have to give it a try. Thanks for the recipe CRG.
And by the way, you are just slightly off level. I mean that in a good way!! ;) ;)
Have you ever turned out something that did not look or taste great, your a smoke MACHINE!
Quote from: smokeNcanuck on March 25, 2010, 06:22:11 PM
I have seen boudin on TV a lot, as I watch many cooking shows. Always thought
it looked interesting, just might have to give it a try. Thanks for the recipe CRG.
And by the way, you are just slightly off level. I mean that in a good way!! ;) ;)
Have you ever turned out something that did not look or taste great, your a smoke MACHINE!
Me? naaaaa ;D
Quote from: Tenpoint5 on March 25, 2010, 06:15:37 PM
Tell Cody Thanks I added them to my files
I will pass that to him. He will get a kick out of that.
More food Porn:
At 3 hrs:
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11813.jpg)
The Boudain and Ham
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11816.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11815.jpg)
Quality Control ate some of them.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11814.jpg)
I vac paked the Ham and will let it set for a couple of days
After the Smoke gen went off at 7 hrs.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11817.jpg)
Wow, you're killing me, that stuff is awesome!
Looks like there is a lot of "Buggers" on the butts when they are cut that way CRG. Kinda like heating salmon to high to fast.
Quote from: Tenpoint5 on March 25, 2010, 07:50:42 PM
Looks like there is a lot of "Buggers" on the butts when they are cut that way CRG. Kinda like heating salmon to high to fast.
You do have some of the colligen and fat "perkin", but that just makes for a better bark.
I did flip these right after the smoke time and added more Cajun slaughter to one of them (Bottom)
Also, the Stallin's Boudain will not be in my groc Basket again.
Due to my Madness, I have went from getting up later in morn to gettin up Early.
Did these while I was getting my Bradley smoke ready. These were done in my Traeger.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11795.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11797.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11796.jpg)
Check this out in the skys.
http://www.msnbc.msn.com/id/36027216/ns/technology_and_science-space/?GT1=43001
CRG,
Have you tried eather of the Boudin recipes?
CRG,
I am watching those butts to see how this turns out. Interesting twist.
Thanks for the critique on the Stallins Boudain. Will know to pass on that one.
Nice butts. I cant wait to get off work and get the smoke rolling at my house!
Quote from: OU812 on March 26, 2010, 06:21:55 AM
CRG,
Have you tried eather of the Boudin recipes?
OU, I haven't made Boudain per say. We make Dirty Rice which is close. Trying to work up the courage to use my stuffer. ;D
Quote from: KyNola on March 26, 2010, 06:22:51 AM
CRG,
I am watching those butts to see how this turns out. Interesting twist.
Thanks for the critique on the Stallins Boudain. Will know to pass on that one.
I was kinda in a hurry when I put this all together and really didn't think about the casing size difference.
The DJ's brand is plumper and I smoked them (Stalling's) for the same amount of time and the Stalling's got a little dry.
I will try it one more time and be aware of the time I smoke it. Son says he likes it.
These Butts were done after 17 1/2 hours. I pulled them off at 187* and put them in FTC.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11820.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11819.jpg)
And thus ends yet a nother lesson in how to
smoke some butt! ;)(the hard part is lighting it)
GREAT as always CRG!! Hope my mini turns out as well.
sNc
That looks awesome CRG, nice job.
Quote from: classicrockgriller on March 26, 2010, 08:05:58 AM
Quote from: OU812 on March 26, 2010, 06:21:55 AM
CRG,
Have you tried eather of the Boudin recipes?
OU, I haven't made Boudain per say. We make Dirty Rice which is close. Trying to work up the courage to use my stuffer. ;D
Take a break from those butts and give your attention to makin some Boudin. ;D
Of the 2 recipes witch one looks like it would be the best?
All these posts with Boudin makes me wanta try some.
Got everything pulled and pkged and my belly is full.
Had a sammie of the cajun marinaded pork with the starter rolls I made this week.
Delicious.
Butt#1
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11823.jpg)
The cuts in the pork were pretty severe and this butt was a little dry. Both butts cooked up faster than normal.
The seasoning really got deep into the pork. If I did this again I would lower the finish IT or foil for the last couple of hours.
Butt #2
(http://i1004.photobucket.com/albums/af165/classicrockgriller/Bradley%20Traeger%20Boston%20Butts/Midweek%20Butts/SDC11821.jpg)
This worked and was great. The seasoning and the marinade found little place to hide and flavor the meat.
It was very moist and the Cajun slather was some fine eatin. I will do this one again for sure.
A friend came over to borrow a couple of my 4 wheelers and we each had a sammie of Cajun pulled pork
on the homemade sweet rolls, fritos, jalapeno olives and pepperonicis. Delicious!
Quote from: OU812 on March 26, 2010, 11:51:37 AM
Quote from: classicrockgriller on March 26, 2010, 08:05:58 AM
Quote from: OU812 on March 26, 2010, 06:21:55 AM
CRG,
Have you tried eather of the Boudin recipes?
OU, I haven't made Boudain per say. We make Dirty Rice which is close. Trying to work up the courage to use my stuffer. ;D
Take a break from those butts and give your attention to makin some Boudin. ;D
Of the 2 recipes witch one looks like it would be the best?
All these posts with Boudin makes me wanta try some.
Curt I like Liver in my Boudain, either pork or chicken.
So you thinkin I should try this one?
Boudin - With Liver
3 pounds boneless pork butt or shoulder, in large chunks
1 pound pork liver
3 cups raw long grain rice
4 medium yellow onions, quartered
2 bunches green onions, chopped
1 tablespoon garlic, finely minced
4 tablespoons parsley, finely chopped
2 tablespoons salt
1 tablespoon cayenne pepper
2 teaspoons freshly ground black pepper
2 teaspoons white pepper
Place the pork and pork liver in separate saucepans, cover with water, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour. Cook the rice.
Remove the cooked pork and liver and let cool. Discard the liver stock. Reserve 1 pint of the pork stock and discard the rest. Put the pork,
liver and onions through a meat grinder with a medium disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions, garlic, parsley, salt, peppers and cooked rice. Adjust seasonings.
For traditional boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of cups or bowls as
a rice dressing.
That ought to taste pretty good.
You might try cutting that in half and eat it as a side dish and see what you might want to change.
When Wifie comes home I see if I can get her "Dirty Rice".
If you do that then after your mix everything together, put in back in a skillet on low and just cook "some" of the moisture out of it.
You do want it a little moist when you stuff it and smoke it.
Quote from: classicrockgriller on March 26, 2010, 01:22:33 PM
When Wifie comes home I see if I can get her "Dirty Rice".
You go stud muffin. ;D
I'm gonna have to wait till the Wifie and Taby aint home to cook this, got a feelin its gonna stink up the house.
Come to think of it liver aint never been cooked in our house, this will be a first.
But I'm willin to try anything, well almost anything.
Wow that is a great idea to slice the butts. I am wondering if you had tied it together like a roast with some twine if it would have helped keep the moisture in? I would like to do that with some rub and CT.
Quote from: JF7FSU on March 26, 2010, 06:46:24 PM
Wow that is a great idea to slice the butts. I am wondering if you had tied it together like a roast with some twine if it would have helped keep the moisture in? I would like to do that with some rub and CT.
The one that got the "slather" didn't need anything but pullin and eating.
I gave it a pretty good "slather" on one side to start. I let it set for 30 minutes
or so and flipped it over onto the Bradley rack and put a heavy coat on the top side.
After the smoke, I flipped the piggie and gave that new top side a heavy coat.
I finished off the bottle when I put the piggie in FTC.
When it got pulled, there were pockets of marinade that mixed in with the pulled pork.
A rub and CT oughta be totally delicious.
Tieing back together the other one might would have helped, but I had done that before
in one of my other experiments. I was looking for smoke penetration and added bark.
Gotcha, sounds like a success! I didnt think about the extra bark.
Quote from: JF7FSU on March 27, 2010, 08:41:05 AM
Gotcha, sounds like a success! I didnt think about the extra bark.
My family has been tearing up the marinaded Butt. It's very good.