Originally posted by wanderin39
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Ragin Blaze Boudin
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Originally posted by BrandonH View PostJust finished making this with 21# of wild pork we feed out for a few months. Had it on crackers for lunch and the rest is chilling getting ready for stuffing tonight. I must say this is some of the best I've had.
you will be in heaven
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Originally posted by Cajun Blake View Postmake boudin balls, stuff with jalapeno pepper jack cheese, and fry
you will be in heaven
Letting the cheese come up to room temperature seems to be very crucial to get a good melt. We tried some at Bownanza with cheese that hadn't come up to room temp and it just didn't melt very good but we found a stray boudin ball stuffed with cheese that had sat out an hour or so before being fried and it had a lot better melt than the ones with cheese that was still cool.
I'm going to try the cheese stuffed boudin balls again this weekend since we are frying meat pies for Easter. I'll post results.
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Originally posted by LemmeOut View PostIt works better with the american pepper jack cheese you get at the deli counter of the grocery store. Have them cut you a block about 3/4" thick and cut that into cubes and let it come to room temperature for several hours before making the boudin balls.
Letting the cheese come up to room temperature seems to be very crucial to get a good melt. We tried some at Bownanza with cheese that hadn't come up to room temp and it just didn't melt very good but we found a stray boudin ball stuffed with cheese that had sat out an hour or so before being fried and it had a lot better melt than the ones with cheese that was still cool.
I'm going to try the cheese stuffed boudin balls again this weekend since we are frying meat pies for Easter. I'll post results.
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We'll be frying boudin balls tomorrow but tonight I am experimenting with some of the boudin I made with Blake's recipe.
The loose boudin is wrapped up in a thin cut, boneless pork steak. They are on the smoke now. I am guessing they will be ready close to 7.
Not sure what to call it.
Not sure what to call them.
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