I went out today to my local meat shop. Due to all the flooding it took me an extra 10 miles or so to finally reach him down a road that had a sign that said "closed to thru traffic". I finally get to him and he cuts my pork chops to order. Will cold smoke them soon.
However, while I'm there his wife says, "look what he made the other day."
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60494_.jpg)
WOOT!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60495_.jpg)
That was worth the extra miles to get there!
And Larry promptly does the Boudin Dance!
Quote from: squirtthecat on May 04, 2011, 01:19:34 PM
And Larry promptly does the Boudin Dance!
And it wasn't pretty! :D
Man, I'll bet thats gonna be gooood.
Quote from: OU812 on May 04, 2011, 02:05:47 PM
Man, I'll bet thats gonna be gooood.
Just heated up two of those bad boys. Holy crap were they good! Jan is ordinarily not a big boudin fan but she really liked these. Nice pepper heat to them without blowing your head off and a pretty high pork to rice ratio.
Think I might go back and buy all he has left and throw them in the freezer. They're already vac sealed! :D
Larry...do they have dirty rice in them, the ones we get in Lafayette La. have rice in them...and yes a pair of them and a 6 pack of Coors Light I've got a meal...lol
Quote from: ghost9mm on May 04, 2011, 06:39:33 PM
Larry...do they have dirty rice in them, the ones we get in Lafayette La. have rice in them...and yes a pair of them and a 6 pack of Coors Light I've got a meal...lol
G9, you are a man after my heart when you mentioned Coors Light. A pound of boudin and a 6 pack of Coors Light is a 7 course Cajun dinner. :D They definitely have rice in them but hard to tell if it's dirty rice or not. All I know it is the best Boudin you're going to find in Western KY where no one around here knows what good Cajun food is supposed to taste like. Just kills me to go into a restaurant claiming Cajun food and that means they are going to use a lot of cayenne so now it's Cajun. :-[
Coors Light? Don't you guys drink beer?
Quote from: Ka Honu on May 04, 2011, 09:20:55 PM
Coors Light? Don't you guys drink beer?
Sorry Paul, Abita is not readily available around here. ;) BTW, did you have your cochon de lait po boy?
Any chance of gettin the recipe? ;D
Quote from: OU812 on May 05, 2011, 07:03:22 AM
Any chance of gettin the recipe? ;D
From what I understand, it is a hickory smoked pulled pork sammy, on crusty French bread, covered with a bit of slaw and cracklins..
Quote from: squirtthecat on May 05, 2011, 07:08:18 AM
Quote from: OU812 on May 05, 2011, 07:03:22 AM
Any chance of gettin the recipe? ;D
From what I understand, it is a hickory smoked pulled pork sammy, on crusty French bread, covered with a bit of slaw and cracklins..
Thanks Pat, but I was asking about the bouidin, guess I should have been more clear. My bad.
Curt, don't blame Pat. He's at work!!!! :D :D :D
Quote from: KyNola on May 05, 2011, 07:21:32 AM
Curt, don't blame Pat. He's at work!!!! :D :D :D
So am I. :D :D :D ::)
We like to call it 'multi-tasking'... ;)
I think there is a Boudin link in that Poli post I made. Let me look again.
Found this statement while i was google for what the heck these where ;D
Boudin is a southern Louisiana convenience food used by butchers to use up all of the random bits left over at the end of the day. Every butcher has their own, closely guarded, recipe which vary almost day-to-day depending on the meat available. Found in almost any gas station west of Lake Pontchatrain, Boudin is also viewed as food on the go. Traditionally, the sausages are poached and the stuffing consumed without the casing, either sucked out of the casing or the casing is peeled away (poaching makes the casings a bit rubbery). Sausages may also roasted if the casings are to be consumed.
Sucked out of the casing..........kind of like a pixie stick LOL!!!
BIG pixie sticks! :)
Now back to the cold smoked pork chops.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60602_.jpg)
ET-732 says it went from 59 degrees to 75 degrees in an hour and 40 minutes. Took those chops out and they were cool to the touch.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60613_.jpg)
Obviously my butcher don't believe in triming no fat! :D Works for me!
Run back out to the meat shop today to grab some more boudin for a trip up to Hal4UK's house in June. Grabbed some boudin and noticed something.
What's this?
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60621_.jpg)
Woo Hoo!
(http://i497.photobucket.com/albums/rr340/lnjrudolph/684482771_photobucket_60622_.jpg)
Hal, hope you have a freezer. :D
Those chops are gonna be goooooooooooooooood.
Larry... they are some really good lookin chops and the smoke will make them even better lookin..watchin for the finished picture or did you already eat them...lol
G9, Vac sealed them roight out of the smoker for a little rest for the smoke to mellow out. Will grill some of them this weekend if we don't get another significant amount of rain. This area can't take anymore rain. Catastrophic flooding as is. Army Corp of Engineers is doing a heck of a job here. Thank you guys!
No pics of the grilled pork chops but the MAK flat rocked them out. Will definitely be doing those again.
You folks around Jackson MS need to head on over to Schapley's restaurant and get some of their rub. It is absolutely killer on grilled pork. Have been getting it for years. Crazy good on grilled pork.