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Boudin ABTs
DoubleEgger
Posts: 19,174
What's more fitting than ABTs for election night? Decided to mix it up by using boudin from the Best Stop.
Comments
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Ridiculous! You killed it Michael! Running to the mailbox to see how the invite was missed
Sandy Springs & Dawsonville Ga -
@tarheelmatt could learn a thing or two about photography from you too. Y'all should pm.Sandy Springs & Dawsonville Ga
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Yum!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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While not a fan of Boudin (Louisiana sausage?.....At least the one I tried) What great looking cook...and photography. Regardless....I would chow down on that.
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Thanks for the kind words gents.
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Very nice . I also like boudin with something spicy .2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
WOW !!!!!! What a great looking cook.. Are those the same as you brought to the lake.. They were awesome.. Nicely done Michael..Greensboro North Carolina
When in doubt Accelerate.... -
Looks awesome. Bet it tastes even better!
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Wow... That looks great!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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That looks like a winner buddy...going to have to give that a try.Thank you,DarianGalveston Texas
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Nice.....I know what to get on my next stop at Herbert's.......LBGE Katy (Houston) TX
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Will give that a try. NiceSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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Thank you,DarianGalveston Texas
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Yea, but the shipping is more than boudin....LBGE Katy (Houston) TX
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It's just a short drive down I-10.lolGunnar said:Yea, but the shipping is more than boudin....Thank you,DarianGalveston Texas -
Would love to try it....but I can pass Herberts on my way home....towards Katy....then again some early Saturday morning I'll be in the mood for a road trip...LBGE Katy (Houston) TX
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Looks like a home run, WOW! Could make a great breakfast item
LBGE
AL -
Great looking cook right there. I'm trying to sort out the sequence. Looks like you cook the boudin and at least grill mark the jalas, then mix /layer the split jalas and cook the whole package til the bacon is finished?? (Indirect?)
I usually load 'em up with hot sausage or chorizo which I pre-cook and blend the habanero cheese into the sausage mix before landing into the half jalas. Wrap in bacon, indirect at around 350*F until the bacon is finished.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Looks wonderful. I love boudin! I use to truck on I-10 thru Miss.,La.,Texas gosh how I miss the food. Chicken on the Bayou @ Henderson La. was one of my favorites.
Lenoir, N.C. -
That's where I get mine! Have about 10 lbs out in the freezer and this has inspired me to pull some out this weekend.Photo Egg said:
FWIW, the most traditional method of cooking is just boiling but I prefer them on the egg direct at low temp with a little bit of smoke. Takes about an hour.Dallas (University Park), Texas -
Going to try and make these tonight!
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That's it. I like to roast my jalas for a few minutes. I always put the cheese in first in an effort to keep it for leaking out so badly.lousubcap said:Great looking cook right there. I'm trying to sort out the sequence. Looks like you cook the boudin and at least grill mark the jalas, then mix /layer the split jalas and cook the whole package til the bacon is finished?? (Indirect?)
I usually load 'em up with hot sausage or chorizo which I pre-cook and blend the habanero cheese into the sausage mix before landing into the half jalas. Wrap in bacon, indirect at around 350*F until the bacon is finished. -
I stopped at the Best Stop, Don's, and Billy's my last time through there. The ready to eat Pepper Jack cheese boudin balls at Billy's are one of the best things I've ever eaten.cssmd27 said:
That's where I get mine! Have about 10 lbs out in the freezer and this has inspired me to pull some out this weekend.Photo Egg said:
FWIW, the most traditional method of cooking is just boiling but I prefer them on the egg direct at low temp with a little bit of smoke. Takes about an hour. -
Ah man.. those look money!!! I might steal this ideaLarge BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook
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