Mid-Week BUTT Experiment ...... The Madness Continues

[classicrockgriller]

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.





One got Adobo/BBBR



The other got Cajun/Creole seasoning and a thick slather of Cajun Grilling Sauce.



Also found a new Boudain called Stalling's out of Houston. They mainly produce Hog Head Cheese. Got both spicy and reg.



Spicy



Reg and a Ham



Pkg of DJ incase Stalling's isn't any good.

[OU812]

Rock On Brother!

[MPTubbs]

That's just to damn groovy!
                 ;D

[Tenpoint5]

I just love these mid week CRG tests

[classicrockgriller]

I just love these mid week CRG tests

I do too! ;D

I am running out of idea's! ;D

[KevinG]

Not only ideas, but I'd guess Texas is running out of meat!

[squirtthecat]

Smokin' Madness!   CRG's Butt-Bracket Challenge...

I really need to find boudain.  Hmm...  I wonder if anyone in St Louis makes it?

[Smoke some]

Looks scrumpious classicrockgriller,  i'm going to give pork butt a go in the smoker this weekend.

[classicrockgriller]

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.

[classicrockgriller]

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.

[Tenpoint5]

Tell Cody Thanks I added them to my files

[smokeNcanuck]

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!

[classicrockgriller]

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

Tell Cody Thanks I added them to my files

I will pass that to him. He will get a kick out of that.

[classicrockgriller]

More food Porn:

At 3 hrs:



The Boudain and Ham





Quality Control ate some of them.



I vac paked the Ham and will let it set for a couple of days

After the Smoke gen went off at 7 hrs.

[KevinG]

Wow, you're killing me, that stuff is awesome!