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How should I cook boudin on the egg?

BamaFan
BamaFan Posts: 658
edited November -0001 in EggHead Forum
any suggestions?
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Comments

  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I like to throw on quite a lot of smoke wood and cook indirect at 275 for about 45 min till skin is crispy.
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  • BamaFan
    BamaFan Posts: 658
    Thanks much,this is my first time to cook boudin.
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  • tjv
    tjv Posts: 3,846
    If you can, raised grid with grid temp around 250ish, pecan or similar for smoke. Just watch to make sure the bottom doesn't dry out, ok to crisp up but not dry out. Key, oil the grid first.

    Couple start and finish pics below where I went indirect while the corn finished, prevent drying out the bottom with slightly higher temps for the corn.

    Dang, now I gotta check the freezer to see if I still have my boudin stash......

    What flavor? T

    wooraisedgridbouden.jpg

    woo2raisedcornbouden.jpg
    www.ceramicgrillstore.com ACGP, Inc.
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  • AZRP
    AZRP Posts: 10,116
    Boudin is not really a sausage but more a rice and cooked pork dish in a hog casing. It is already cooked so you just need to make it pretty. When I've done it on the Egg I had issues with the casing getting tough, didn't care for that. I had the same problems with brats. When I cooked brats in 190 degree water for 20 minutes, then grilled for color, the casings all but disappear So I tried a similar technique with boudin, I steamed it for 10-12 minutes, then grilled it direct to make it pretty, and the casings weren't tough at all. Good stuff. -RP
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  • BENTE
    BENTE Posts: 8,337
    thanks that was the problemi had last time i made them.... i found a great boudain in the town north of me at a cajun resturant and bought 8 links i cooked four one night and we ordered pizza they were nasty because of the casings now i got that fixed i can defrost them ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • AZRP
    AZRP Posts: 10,116
    Yeah, I steamed them because like I said, they are already cooked. I just wanted to condition the casings, and it worked. The first time I grilled them they were grossly tough. I haven't tried them at the lower temps like Tom did, so I don't know if that would have worked. But, when I steamed them, then direct grilled to brown them they were great. -RP
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  • AZRP
    AZRP Posts: 10,116
    Terry, I don't have much experience with this, but I didn't like how tough the casings were when I just grilled them, If you try the steaming, let me know what you think, it worked for me. -RP
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  • Firetruck
    Firetruck Posts: 2,679
    What is in boudin? Some of the guys at work talk about it, and it is always followed by a smirk. :S
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Cooked rice, pork "by products" and spices all shoved into a sausage caseing. The better the boudin the better the "by products" in it! :laugh: Then there is blood boudin but will not find that if you have to ask !
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  • tjv
    tjv Posts: 3,846
    great looking links. a good boudin is good eats. T
    www.ceramicgrillstore.com ACGP, Inc.
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