<![CDATA[Smoked Boudin.]]>Did a little test batch of smoked boudin this weekend, Will be trying some hot off the grill tomorrow.boudin 3.jpg

]]>https://waltonsdev.nodebb.com/topic/4169/smoked-boudinRSS for NodeThu, 10 Sep 2026 22:09:24 GMTTue, 17 Aug 2021 03:17:31 GMT60<![CDATA[Reply to Smoked Boudin. on Thu, 19 Aug 2021 13:53:17 GMT]]>HerbcoFood Hopefully not. I’ve had it directly from the Scott location and multiple packs purchased from the grocery stores and have been impressed.

]]>https://waltonsdev.nodebb.com/post/44889https://waltonsdev.nodebb.com/post/44889Thu, 19 Aug 2021 13:53:17 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 13:04:44 GMT]]>mdseaside Looks nice! Brings back memories of growing up in Louisiana.

]]>https://waltonsdev.nodebb.com/post/44740https://waltonsdev.nodebb.com/post/44740Wed, 18 Aug 2021 13:04:44 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 11:35:32 GMT]]>Boudin Great so now there is a chance their quality will now suffer. I have noticed over the years once those smaller operations have to ramp up their production the quality suffers tremendously.

]]>https://waltonsdev.nodebb.com/post/44721https://waltonsdev.nodebb.com/post/44721Wed, 18 Aug 2021 11:35:32 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 10:34:45 GMT]]>When I lived in Louisiana I would pick up a couple of hot boudin links at a little convenience store just outside of Eunice on my way to work in the morning. Man, that was good. Pretty sure they made it on site.

]]>https://waltonsdev.nodebb.com/post/44718https://waltonsdev.nodebb.com/post/44718Wed, 18 Aug 2021 10:34:45 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 06:26:48 GMT]]>HerbcoFood The Best Stop is one of my favorites. It’s about 50 miles away in Scott, La but they recently partnered with a local grocery chain in the Baton Rouge/New Orleans area named Rouses and the store carries a lot of Best Stop products.

]]>https://waltonsdev.nodebb.com/post/44716https://waltonsdev.nodebb.com/post/44716Wed, 18 Aug 2021 06:26:48 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 06:22:37 GMT]]>Great job! That does look great and as my user name shows, am a BIG fan of Boudin. Eat it at least once a week.

]]>https://waltonsdev.nodebb.com/post/44715https://waltonsdev.nodebb.com/post/44715Wed, 18 Aug 2021 06:22:37 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 03:32:20 GMT]]>sounds good

]]>https://waltonsdev.nodebb.com/post/44712https://waltonsdev.nodebb.com/post/44712Wed, 18 Aug 2021 03:32:20 GMT<![CDATA[Reply to Smoked Boudin. on Wed, 18 Aug 2021 03:08:49 GMT]]>mdseaside Did not have to add any cure because everything was fully cooked before stuffing. Cooked and mixed the sausage Saturday and let it bloom over night and smoked it Sunday for about 1 1/2 hours at 130. Just looking for good color and tasted a link to see how it was doing. Nice light smoke is all I was looking for. And yes those are green onion tops added just before stuffing for a little fresh flavor. One of my favorite things to do with it is make a cheese dip and add grilled boudin to it less the casings. They can get a little tough.

]]>https://waltonsdev.nodebb.com/post/44709https://waltonsdev.nodebb.com/post/44709Wed, 18 Aug 2021 03:08:49 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 16:16:42 GMT]]>For anyone who hasn’t ever had boudin, order all of their boudin and boudin products from: https://www.beststopinscott.com/

]]>https://waltonsdev.nodebb.com/post/44632https://waltonsdev.nodebb.com/post/44632Tue, 17 Aug 2021 16:16:42 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 16:12:45 GMT]]>mdseaside These look awesome, need a nice roll, sauerkraut and mustard.

]]>https://waltonsdev.nodebb.com/post/44629https://waltonsdev.nodebb.com/post/44629Tue, 17 Aug 2021 16:12:45 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 16:06:31 GMT]]>mdseaside they look really good. I never had it before.

]]>https://waltonsdev.nodebb.com/post/44627https://waltonsdev.nodebb.com/post/44627Tue, 17 Aug 2021 16:06:31 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 16:01:47 GMT]]>tarp from the shape of being all in a uniform square shape, I am willing to bet it’s green onions.

]]>https://waltonsdev.nodebb.com/post/44625https://waltonsdev.nodebb.com/post/44625Tue, 17 Aug 2021 16:01:47 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 15:59:39 GMT]]>tarp

The boudin I have eating definitely had tops in it. Can’t say with any certainty whether the they used the whole thing or not though. I did not make it.

]]>https://waltonsdev.nodebb.com/post/44624https://waltonsdev.nodebb.com/post/44624Tue, 17 Aug 2021 15:59:39 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 15:18:33 GMT]]>Is that fresh green onion tops or jap,s I see in them?

]]>https://waltonsdev.nodebb.com/post/44621https://waltonsdev.nodebb.com/post/44621Tue, 17 Aug 2021 15:18:33 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 14:41:44 GMT]]>HerbcoFood said in Smoked Boudin.:

wdaly The easy way to describe it is a rice casserole stuffed into a casing.

Traditional cajun boudin meat block is usually pork and pork liver.
Seasoned with salt, black pepper, fresh green onion, and cayenne.

There are also many variations on this general theme.

]]>https://waltonsdev.nodebb.com/post/44618https://waltonsdev.nodebb.com/post/44618Tue, 17 Aug 2021 14:41:44 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 14:34:17 GMT]]>wdaly The easy way to describe it is a rice casserole stuffed into a casing.

]]>https://waltonsdev.nodebb.com/post/44617https://waltonsdev.nodebb.com/post/44617Tue, 17 Aug 2021 14:34:17 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 14:06:56 GMT]]>mdseaside Not sure I’ve ever had boudin. How did it taste?

]]>https://waltonsdev.nodebb.com/post/44610https://waltonsdev.nodebb.com/post/44610Tue, 17 Aug 2021 14:06:56 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 12:57:23 GMT]]>mdseaside - looks good.

]]>https://waltonsdev.nodebb.com/post/44597https://waltonsdev.nodebb.com/post/44597Tue, 17 Aug 2021 12:57:23 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 12:43:18 GMT]]>mdseaside Looks great, let us know how it tastes!

]]>https://waltonsdev.nodebb.com/post/44590https://waltonsdev.nodebb.com/post/44590Tue, 17 Aug 2021 12:43:18 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 11:46:24 GMT]]>Ill take a jar of mustard and a sleeve of saltines to put boudin down.

]]>https://waltonsdev.nodebb.com/post/44582https://waltonsdev.nodebb.com/post/44582Tue, 17 Aug 2021 11:46:24 GMT<![CDATA[Reply to Smoked Boudin. on Tue, 17 Aug 2021 11:06:22 GMT]]>That looks good. I have never heard of smoking boudin before, only fresh boudin.
Did you add cure to the boudin? What was your smoking temperature schedule?

]]>https://waltonsdev.nodebb.com/post/44580https://waltonsdev.nodebb.com/post/44580Tue, 17 Aug 2021 11:06:22 GMT