Oak Smoked Roast

Started by classicrockgriller, December 23, 2009, 11:41:42 PM

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classicrockgriller

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

Oh god that looks tasty. You are the master. At making me hungry G'dang it.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

HawkeyeSmokes

Try finding Boudain in WI!  ???
HawkeyeSmokes

Quarlow

Hey until Sonny started talking about it I never even heard of it.
I like to walk threw life on the path of least resistance. But sometimes the path needs a good kick in the ass.

OBS
BBQ
One Big Easy, plus one in a box.

Tenpoint5

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.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

HawkeyeSmokes

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

classicrockgriller

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

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.  :)
HawkeyeSmokes

classicrockgriller


classicrockgriller


deb415611


classicrockgriller

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

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.
The fight isn't over until the winner says it is.

classicrockgriller

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

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...