Reply
Go Back   TexasBowhunter.com Community Discussion Forums > Topics > Recipes
 
Thread Tools Display Modes
Old 12-31-2001, 06:37 PM   #1
cajundave
Guest
 
Default

Now that's an idea a man like me could sink his teeth into!
  Reply With Quote Back To The Top
Old 10-19-2006, 08:29 PM   #2
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default Boudain stuffed backstrap

1/2 venison backstrap or porkloin
1 link boudain (spicy or mild, your choice)
1 pack pepperjack cheese
1 pack bacon

slice loin as shown
season meat to taste w/ garlic salt and cracked pepper
add 4 or 5 slices of pepperjack cheese
remove casing from boudain and place on cheese
fold meat over and wrap w/ bacon
cook for 4 hours on smoker (I like pecan wood) @ 240 degrees

enjoy!
Attached Images
      
skeeter is offline   Reply With Quote Back To The Top
Old 10-19-2006, 08:57 PM   #3
Matthew
Ten Point
 
Matthew's Avatar
 
Join Date: Oct 2006
Location: Friendswood
Default

This has got to be one of my favorite recipes!! Thanks for posting it.
Matthew is offline   Reply With Quote Back To The Top
Old 11-23-2006, 06:07 PM   #4
Tmag
Pope & Young
 
Tmag's Avatar
 
Join Date: Oct 2006
Location: Tarkington Prairie, TX
Hunt In: Depends on the TPWD draw results!
Default

Oh my, that looks and sounds good. I guess you eat the other piece of boudan while doing preparation huh?
Tmag is offline   Reply With Quote Back To The Top
Old 11-23-2006, 06:08 PM   #5
Tmag
Pope & Young
 
Tmag's Avatar
 
Join Date: Oct 2006
Location: Tarkington Prairie, TX
Hunt In: Depends on the TPWD draw results!
Default

Where do you get your boudain at?
Tmag is offline   Reply With Quote Back To The Top
Old 11-24-2006, 06:41 PM   #6
2050z
Pope & Young
 
2050z's Avatar
 
Join Date: Oct 2006
Location: Way North of Dallas
Hunt In: Grayson when drawn/Coryell/Scio Ohio/Unit 11 Kansas
Default

Okay, I am going to make this and I hope it turns out well. Maybe Landrover can get me some boudain.
2050z is online now   Reply With Quote Back To The Top
Old 11-25-2006, 03:36 PM   #7
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

I suppose any boudain will do. Usually what ever is on sale. Zummo's pecan smoked boudain is good. Sometimes I'm able to talk Landrover out of a couple links!
skeeter is offline   Reply With Quote Back To The Top
Old 11-29-2006, 06:27 PM   #8
Shane77624
Ten Point
 
Shane77624's Avatar
 
Join Date: Oct 2006
Location: Nacogdoches , TX (east Texas)
Default

I like DJ's that is made in Broussard. I think they have opened up a processing facility in Beaumont now.
Shane77624 is offline   Reply With Quote Back To The Top
Old 12-01-2006, 09:38 PM   #9
Shane77624
Ten Point
 
Shane77624's Avatar
 
Join Date: Oct 2006
Location: Nacogdoches , TX (east Texas)
Default

Tried it. Liked it. Will do it again.
Shane77624 is offline   Reply With Quote Back To The Top
Old 12-02-2006, 07:34 AM   #10
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Shane,

Did you save any for me?
skeeter is offline   Reply With Quote Back To The Top
Old 12-04-2006, 11:07 AM   #11
Shane77624
Ten Point
 
Shane77624's Avatar
 
Join Date: Oct 2006
Location: Nacogdoches , TX (east Texas)
Default

Ya know, I did save ya some, but the kids scarfed em down. Maybe next time.
Shane77624 is offline   Reply With Quote Back To The Top
Old 01-24-2007, 05:15 PM   #12
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

You can also get boudin at HEB under the cajun hollar or the heb label. The absolute best flavor that i have ever had even beat out some of the mom and pops that i stop at in louisiana.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 04-15-2007, 09:10 PM   #13
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

let me tell you that i made a modified version of this thing yesterday night and it was awesome pics to come in the morning.
mesquitecountry is offline   Reply With Quote Back To The Top
Old 04-16-2007, 03:00 PM   #14
mesquitecountry
Pope & Young
 
mesquitecountry's Avatar
 
Join Date: Oct 2006
Location: Texas
Hunt In: Only Public Land :)
Default

Here's my version.

Buddy of mine marinated the pork loin after fileting in whole grain mustard, worcestshire,louisiana sauce, and beer. Then stuffed.

Man it was good stuff. It got tore up. Plus its even better for breakfast. great recipe.
Attachment 19135
Attachment 19134
mesquitecountry is offline   Reply With Quote Back To The Top
Old 04-16-2007, 03:36 PM   #15
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Thats what I'm talkin about!
skeeter is offline   Reply With Quote Back To The Top
Old 04-18-2007, 02:38 AM   #16
tx_dropem
Ten Point
 
tx_dropem's Avatar
 
Join Date: Oct 2006
Location: College Station Texas
Hunt In: Lee County
Default

skeeter, my roommate and i (aghnter10) made this the other night with pork loin
man talk about delicious!! good recipe. we got some pics will post soon.
tx_dropem is offline   Reply With Quote Back To The Top
Old 04-19-2007, 11:53 AM   #17
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

I'll be cooking some at the Gander Mountain wild game cookoff this weekend.
skeeter is offline   Reply With Quote Back To The Top
Old 04-26-2007, 04:29 PM   #18
saints257
Four Point
 
saints257's Avatar
 
Join Date: Feb 2007
Location: Carrollton, Tx
Default

I made this today and it was awsome!! I will try to post some pics but don't know if it will work. I'm kind of a rookie at this. Here it goes


Attachment 20297

Attachment 20298

This was a great recipe and I will be doing it again. I'm always looking for differant ways to cook backstrap and this is a keeper for sure. Thanks Skeeter!!
saints257 is offline   Reply With Quote Back To The Top
Old 05-09-2007, 02:21 PM   #19
blackjack
Administrator
 
blackjack's Avatar
 
Join Date: Oct 2006
Location: Inez, TX
Default

Cooked some this past weekend using pork loin and I must tell you, the end results were simply amazing!

We marinated the two butterflied pork loins (butterflied and flattened between saran wrap with a rolling pin) in a mixture of:

1. Brown Mustard
2. Jack Daniels BBQ sauce
3. Beer

I made one with the pepper jack cheese and the other with velveta slices (for the girls who couldn't handle the spicy stuff). Bacon wrapped both and cooked them for an hour and a half at 325 and they were ready...didn't have everyone there though, so cut the temp down to 200 for a total cooking time of 3 hours and they turned out awesome!!!

We also cooked it in a foil pan and basted it every 30-45 minutes with the marinade....in my opinion, that is what put the dish over the top!!!

Thanks for the recipe...one of my new favorites!
blackjack is offline   Reply With Quote Back To The Top
Old 05-14-2007, 09:13 AM   #20
sq2bowman
Six Point
 
sq2bowman's Avatar
 
Join Date: Feb 2007
Location: Grand Prairie
Default

Just tried your recipe last night using an axis strap. With 3 daughters and the wife, I cut back a little bit on the pepperjack cheese and mixed in a little velveeta. They also like it sweeter, so I added just a little brown sugar to the inside and drizzled a little bit of honey over the top.
WOW
I think my wife now has a new 'favorite' food.
Thanks
sq2bowman is offline   Reply With Quote Back To The Top
Old 06-19-2007, 03:15 AM   #21
sq2bowman
Six Point
 
sq2bowman's Avatar
 
Join Date: Feb 2007
Location: Grand Prairie
Default

The first one I tried was with axis strap. At my wifes request, we did a pork loin this weekend. Once again WOW. You need to try the milder approach with the brown sugar and honey..... I cooked 2 of them on Sunday. Ate 1 that night. I'll be danged if the 2nd one doesn't taste even better the next night even after heating it up in the microwave. Guess after letting all the flavors meld together it just made it better.
PS added minced onion and grated garlic this time WWWWOOOOOOOOOWWWWWW
sq2bowman is offline   Reply With Quote Back To The Top
Old 06-21-2007, 09:57 PM   #22
Grillen Joe
Eight Point
 
Grillen Joe's Avatar
 
Join Date: Jun 2007
Location: Chandler, Tx
Default Good Stuff !!

I cooked one on fathers day and it was awsome. Next time I wont cook it quit as long and I will add more cheese to it. My wife loved it.. Here are some pics..
Grillen Joe is offline   Reply With Quote Back To The Top
Old 06-22-2007, 08:46 PM   #23
traditionalgirl17
Four Point
 
traditionalgirl17's Avatar
 
Join Date: Jun 2007
Location: Huffman/ Kerville
Hunt In: mostly small game ranches like hunt and shoot and cougar run
Default

Me and my boyfriend are doing this tonight! We are taking to the ranch we are hunting at for dinner tomarrow! We did it once and it was great!!!!
traditionalgirl17 is offline   Reply With Quote Back To The Top
Old 07-22-2007, 08:34 PM   #24
Dashriprock
Four Point
 
Dashriprock's Avatar
 
Join Date: Oct 2006
Location: Corinth,TX
Default

That was great, it will be added into my fav's.
Dashriprock is offline   Reply With Quote Back To The Top
Old 10-10-2007, 04:16 PM   #25
stickman
Pope & Young
 
stickman's Avatar
 
Join Date: Sep 2007
Location: S.Texas
Default

This recipe could make a vegan eat meat! I tried this with a few extras and it was delicious. Try rubbing the meat down with a spicy brown mustard/dark brown sugar mixture...MMM MMM GOOD! I also tried it using chorizo/spanish rice mixed together. Chorizo de san manuel has the least grease and by far the best flavor. Give that south of the border version a shot,you won't be disappointed.
stickman is offline   Reply With Quote Back To The Top
Old 10-11-2007, 02:55 PM   #26
airehead
Pope & Young
 
airehead's Avatar
 
Join Date: Aug 2007
Location: Round Rock
Hunt In: No lease
Default

ya babby make a fat man sing that is one now one of my favorates thanks
airehead is offline   Reply With Quote Back To The Top
Old 10-16-2007, 12:50 PM   #27
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Shot a doe and a hog last week. Gonna try stuffing the pork w/ honey nut cream cheese and pineapple chunks. The venison is getting regular cream cheese and jalapenos. I'll keep yall posted on the results.
skeeter is offline   Reply With Quote Back To The Top
Old 10-16-2007, 02:38 PM   #28
bklem
Ten Point
 
bklem's Avatar
 
Join Date: Jul 2007
Location: Comfort
Default

Tried the Boudain stuffed backstrap this weekend. Great!!! Only thing I was dissappointed in was the pepperjack cheese pretty much disappeared. Otherwise it was great. I also stuffed one with charizo. Good as well.
bklem is offline   Reply With Quote Back To The Top
Old 10-17-2007, 12:29 PM   #29
RonaldB
Ten Point
 
RonaldB's Avatar
 
Join Date: Oct 2006
Location: Santa Fe, Texas
Default

I think it is about time to make this again. When I made mine I used Jalapeno pepper jack cheese. It add a little more spice to it. Has anyone tried it with a hog strap?
RonaldB is offline   Reply With Quote Back To The Top
Old 10-17-2007, 05:38 PM   #30
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Yes, I have. Pretty darn tasty. I've also done it w/ store bought pork loins.
skeeter is offline   Reply With Quote Back To The Top
Old 11-16-2007, 09:07 AM   #31
junior
Pope & Young
 
junior's Avatar
 
Join Date: Oct 2006
Location: Killeen,Tx
Hunt In: Bell,Williamson,San Saba Counties
Default

Wade, I need the measurements for the ingredients in the marinade!
Thanks
junior is offline   Reply With Quote Back To The Top
Old 12-02-2007, 06:04 PM   #32
bowhuntntxn
Pope & Young
 
bowhuntntxn's Avatar
 
Join Date: Oct 2006
Location: Denton, TX
Default

Skeeter, Thank you for this recipe!!! I tried it tonight, and all I can say is HOLY CRAP WHAT A GREAT MEAL!!! Using a store bought pork loin, I subbed smoked muenster for the pepper jack so the wife and daughters would eat it. I also added a bit of chopped garlic, and some other dry spices. Smoked with Pecan for about 2.5 hours at right around 300 degrees. Woo Hoo. I cannot wait to throw this down at deer camp if I ever get another one. Thanks again.
bowhuntntxn is offline   Reply With Quote Back To The Top
Old 12-02-2007, 07:49 PM   #33
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Glad you enjoyed it! I plan on cooking a couple this week at the lease.
skeeter is offline   Reply With Quote Back To The Top
Old 12-07-2007, 09:32 PM   #34
Stins
Ten Point
 
Stins's Avatar
 
Join Date: Oct 2006
Location: Willis, TX
Hunt In: Callahan Cty & Woodbury Cty Iowa
Default

WOW! Made this for dinner tonight and it was amazing....thanks!
Stins is offline   Reply With Quote Back To The Top
Old 12-10-2007, 04:46 PM   #35
Leef
Eight Point
 
Leef's Avatar
 
Join Date: Dec 2006
Location: San Antonio, TX
Default

That is an amazing recipe! Tried it tonight and will no doubt cook it many more times. Thanks.
Leef is offline   Reply With Quote Back To The Top
Old 01-15-2008, 07:09 PM   #36
GR5
Ten Point
 
GR5's Avatar
 
Join Date: Oct 2006
Location: East Texas
Default

Wow..Just took mine off the smoker. I'm very impressed. This will become a regular
GR5 is offline   Reply With Quote Back To The Top
Old 05-15-2008, 12:55 PM   #37
Toolman
Eight Point
 
Toolman's Avatar
 
Join Date: Apr 2008
Location: Lubbock TX
Hunt In: Hall County
Default

Best recipe for backstrap I haver ever tried. Thanks a million.
Toolman is offline   Reply With Quote Back To The Top
Old 05-16-2008, 09:38 PM   #38
Allan315
Four Point
 
Allan315's Avatar
 
Join Date: Jul 2007
Location: Orange, MA/Crosby,TX
Default

aww baby that sounds good. i can feel my colesterol going up as my mouth is watering... im a fat man! this is my kinda cookin!
Allan315 is offline   Reply With Quote Back To The Top
Old 06-01-2008, 09:22 PM   #39
donpablo
Ten Point
 
donpablo's Avatar
 
Join Date: Nov 2006
Location: Odessa
Hunt In: Iraan, Culberson County & Public Land
Thumbs up Holy $#!+

I finally got the chance to make this and it is AWESOME! Thanks, Skeeter.
donpablo is offline   Reply With Quote Back To The Top
Old 06-09-2008, 02:49 PM   #40
Beerdonga
Four Point
 
Beerdonga's Avatar
 
Join Date: Oct 2007
Default

Finaly tried it, and it was great.
next, gonna try it with elk
Beerdonga is offline   Reply With Quote Back To The Top
Old 07-20-2008, 12:00 PM   #41
Katch66
Ten Point
 
Katch66's Avatar
 
Join Date: Mar 2008
Location: Montalba
Hunt In: Anderson County
Default

Tried this one last night....greatness!!!! One of my favorites already.
Katch66 is offline   Reply With Quote Back To The Top
Old 07-20-2008, 01:12 PM   #42
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Glad yall enjoyed it. There are 4 backstraps in my freezer that I need to cook before deer seasson. Hopefully I'll get to cook em up Labor Day weekend.

I wish there were some way to get some boudain and pepperjack to South Africa. I would love to try this with some kudu or zebra backstrap!
skeeter is offline   Reply With Quote Back To The Top
Old 07-20-2008, 01:56 PM   #43
Warwagon
Ten Point
 
Warwagon's Avatar
 
Join Date: Jun 2008
Location: Huffman, Tx
Hunt In: Webb County
Default

Cooked it last night for the family and friends. Pure greatness! Thanks!
Warwagon is offline   Reply With Quote Back To The Top
Old 07-20-2008, 03:41 PM   #44
Sr_Egor
Ten Point
 
Sr_Egor's Avatar
 
Join Date: Jun 2008
Location: Frisco, Texas
Hunt In: Edwards County
Default

That will be our opening weekend meal
Sr_Egor is offline   Reply With Quote Back To The Top
Old 07-20-2008, 06:06 PM   #45
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Quote:
Originally Posted by Sr_Egor View Post
That will be our opening weekend meal
Try this along w/ Trailbosses sopapilla cheesecake for dessert!
skeeter is offline   Reply With Quote Back To The Top
Old 07-25-2008, 03:29 PM   #46
Lethal Injection
Ten Point
 
Lethal Injection's Avatar
 
Join Date: Oct 2006
Location: Katy, Tx
Hunt In: Nowhere, her lawyer was better
Default

I tried this last night myself and it was great, I have to leave out the pepper's next time as the wife said it was too spicy. I though it was great and smoked over pecan with some jalepeno's and pepper jack cheese. Thanks for the post and it has become one of my regular's right along with the Baby Back ribs.
Lethal Injection is offline   Reply With Quote Back To The Top
Old 09-03-2008, 05:02 PM   #47
kfd82
Pope & Young
 
kfd82's Avatar
 
Join Date: Jul 2007
Location: Madisonville
Hunt In: Backyard
Default

I'm trying this right now!! Got a boudin stuffed, bacon wrapped, pork loin in the oven right now.
I have it at 325...I'm guessing about an hour and a half? Anyone have input on how long to cook it?

Thanks guys!
kfd82 is offline   Reply With Quote Back To The Top
Old 09-03-2008, 05:31 PM   #48
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Quote:
Originally Posted by kfd82 View Post
I'm trying this right now!! Got a boudin stuffed, bacon wrapped, pork loin in the oven right now.
I have it at 325...I'm guessing about an hour and a half? Anyone have input on how long to cook it?

Thanks guys!
About 2-2 1/2 hours or until the juices run clear. Dont over cook. Put the loin on a baking rack to keep from sittin in bacon grease.

SO, about what time is it gonna be ready?
skeeter is offline   Reply With Quote Back To The Top
Old 09-03-2008, 05:33 PM   #49
kfd82
Pope & Young
 
kfd82's Avatar
 
Join Date: Jul 2007
Location: Madisonville
Hunt In: Backyard
Default

Quote:
Originally Posted by skeeter View Post
About 2-2 1/2 hours or until the juices run clear. Dont over cook. Put the loin on a baking rack to keep from sittin in bacon grease.

SO, about what time is it gonna be ready?
Thanks Skeeter! It's already on the rack.
Should be done around 7. Come on over.
Heck, any TBH er is welcome to come by and share a meal at the Emmite house.
kfd82 is offline   Reply With Quote Back To The Top
Old 09-03-2008, 05:43 PM   #50
skeeter
Pope & Young
 
skeeter's Avatar
 
Join Date: Oct 2006
Location: Cypress, TX
Hunt In: Lavaca, Kimble and Colorado Counties
Default

Man, it'll take me that long to drive to Madville! I guess I'll pass this time. Plus, if you only got one loin in the oven, I dont think that would be enough if I showed up! I can eat one by myself!! Yall enjoy and let us know how it turns out. Curious to see the end result from the oven method.
skeeter is offline   Reply With Quote Back To The Top
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 05:48 PM.


Powered by vBulletin® Version 3.8.1
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.
Copyright 1999-2012, TexasBowhunter.com