Oak Smoked Roast

classicrockgriller · December 23, 2009, 11:41:42 PM

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.

In the Bradley with 12 links of Boudain.

Quarlow · December 23, 2009, 11:44:32 PM

Oh god that looks tasty. You are the master. At making me hungry G'dang it.

HawkeyeSmokes · December 23, 2009, 11:51:08 PM

Try finding Boudain in WI! ???

Quarlow · December 23, 2009, 11:54:04 PM

Hey until Sonny started talking about it I never even heard of it.

Tenpoint5 · December 23, 2009, 11:56:13 PM

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.

HawkeyeSmokes · December 24, 2009, 12:03:35 AM

Thanks Chris. I think that is the only way I will get to try it! :D

classicrockgriller · 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.

HawkeyeSmokes · December 24, 2009, 12:42:00 AM

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. :)

classicrockgriller · December 24, 2009, 12:44:46 AM

Just say the word.

classicrockgriller · December 24, 2009, 01:01:38 AM

deb415611 · 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

classicrockgriller · December 24, 2009, 05:19:03 AM

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.

ronbeaux · December 24, 2009, 05:39:08 AM

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.

classicrockgriller · December 24, 2009, 06:03:19 AM

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.

Ka Honu · December 24, 2009, 06:03:54 AM

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...