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Old 09-03-2008, 05:53 PM   #51
kfd82
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Didnt think about taking pics of the prep, but I did it just like the backstrap in the first post. (The boudain I used was pecan smoked)

I'll take some pics of the finished product and post them for yall to drool over!
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Old 09-03-2008, 06:10 PM   #52
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Oh, sure. rub it in. Like salt in a wound!! Hope yall enjoy!
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Old 09-03-2008, 06:51 PM   #53
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OK, almost dinner time. Hows it lookin?
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Old 09-03-2008, 10:42 PM   #54
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Skeeter, it was GREAT!! I will make it again. Often.
Sorry about the lack of pics, we had camera issues

I gotta say though, I didnt see much of the cheese left in there. Most of it cooked out. Did leave a good flavor behind though.
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Old 09-03-2008, 11:40 PM   #55
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I do the same thing with pork loins, but without the cheese. I call it "the heart attack" I will have to try it with my next backstrap.
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Old 09-04-2008, 08:04 AM   #56
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This has quickly become one of my favorites. I always have to make two because its so dang good we eat one entire ST for dinner so I have an extra for lunches the next couple days
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Old 09-14-2008, 01:11 PM   #57
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wow that looks awesome
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Old 10-26-2008, 09:15 PM   #58
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Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.
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Old 10-29-2008, 08:48 PM   #59
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Quote:
Originally Posted by gooch View Post
Did it tonight. My wife and freinds now expect too much from me. Man that was good. Two five year old girls could not get enough. I marinded the strap in tequila, worchesteshire and seasoned. Add two strips of bacon to the center also.
Sounds good. Glad yall enjoyed it.
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Old 11-08-2008, 06:14 PM   #60
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I got one in the oven right now. Should be done by 7. They aint as good in the oven, but it sure beats a bologna sandwich! I got some sweeyt potatoes and pork n beans to go along with it! My boss brought apple pie for dessert. I feel a nap comin on!!
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Old 11-13-2008, 07:07 AM   #61
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Tried this last night and it was fantastic. Thanks for the idea.
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Old 11-23-2008, 11:09 AM   #62
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Made 2 of these this weekend while I had the Pit hot, my guys were fighting over the last pieces, going to try some crawfish tails in them next time.
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Old 11-23-2008, 01:50 PM   #63
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Quote:
Originally Posted by tmag592 View Post
Where do you get your boudain at?
Opa's in Fredricksburg!
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Old 11-23-2008, 01:56 PM   #64
skeeter
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Quote:
Originally Posted by SanAngeloBowman View Post
Opa's in Fredricksburg!
aint never tried their boudain. you say its pretty good? I'vve be goin thru Fburg next weekend. Gonna have to get some!
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Old 11-24-2008, 01:59 PM   #65
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Default I call it a Heartattack

I've done this recipe a few times with back strap and decided to try something different this time around.

I bought a 2 1/2lb pork loin the other day and stuffed it with the following:

2 links of boudan
1/2 a can of sliced jalapenos
3/4 cup of cream cheese
Wrapped in thick hickory smoked bacon

I put the boudan in a large mixing bowl and "broke" in up. Then added the japs and cream cheese. Mixed well. I also set the pork loin on its side a cut a pocket into it (instead of fillet). Seasoned inside and out with S/P and Garlic Powder. Stuffed as much of the mixture I could into the pocket, wrapped it in bacon and secured with toothpicks. I cooked it the oven on 375 for 30 minutes then lowered it to 325 and cooked for an hour and fifteen minutes. I let it sit for 20 minutes then sliced. Talk about some good stuff!
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Old 11-28-2008, 10:42 PM   #66
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Ok I fixed like the original recipe called for and grilled it up. Bacon was cooked, Backstrap was medium rare, cheese was about to bubble out. But there was a problem... It didnt last long !!! I bit my tounge and my hand... almost had to eat the plate.... Then I fixed it another time and realized after that was gone that I didnt have anymore backstrap... S**t... I have to kill another deer and havent been able to get one in range in a few weeks......
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Old 12-03-2008, 08:35 AM   #67
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Tried it over Thanksgiving Weekend... definitely one to add to the favorites!
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Old 12-08-2008, 12:04 PM   #68
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Tried it yesterday - very good - but, I'm gonna have to work on my meat cutting skills a bit cause I kinda butcherd up my backstrap - and I over cooked it a bit - gonna try it again in a few days.
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Old 12-08-2008, 09:37 PM   #69
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I used this recipe last year in a porkloin. Man O'man. Good stuff. I have two fresh backstraps I may use it on this time. Looks/sounds good.
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Old 02-02-2009, 04:07 PM   #70
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Made mine this weekend. It was great.
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Old 02-02-2009, 06:16 PM   #71
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gonna have to try this.
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Old 02-02-2009, 07:19 PM   #72
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this is one of the best things ive had in a long time
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Old 02-13-2009, 02:09 PM   #73
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I like this for sure...thanks!
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Old 02-13-2009, 02:20 PM   #74
skeeter
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used boneless skinless chicken thighs the other day instead of of backstrap. When the chicken was cooked, I layed a slice of mozerella and pepper jack on top. let the cheese melt.MMM!

No wonder I'm so fat!
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Old 02-13-2009, 02:40 PM   #75
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this is heaven on earth! got to be one of my top five dishes!
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Old 06-01-2009, 01:01 AM   #76
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I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.
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Old 09-19-2009, 11:16 AM   #77
skeeter
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Quote:
Originally Posted by badshot View Post
I've been wanting to try this recipe and finally found some boudain in the store, so I'm going to give this one a try. After all the comments I expect this to be one of my favorites. I'm going to be adding pepperjack and cream cheese to mine.
well, did ya ever try it?
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Old 10-08-2009, 10:49 AM   #78
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sounds alright ill will try after i get some backstrap in the freezer
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Old 10-19-2009, 09:56 AM   #79
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I tried this the other day but I over cooked it. I had the pit on about 250ish and cooked for 3 hours. I think 1.5 - 2 hours and it would be perfect.

The flavor was great even though it was overcooked. Thanks for a great recipe.
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Old 01-11-2010, 02:52 PM   #80
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I had seen this recipe a while back but didn't have any whole straps at the time so yesterday I finally got to cook it up. I thawed the straps Saturday and marinated them overnight with some Dale's and seasoned with some Barnacle Dust. Then yesterday I layed the pepperjack, 2 slices of Maple flavored bacon and the Boudin inside and rolled it up. Then I wrapped the whole strap in the Maple bacon. Cooked on 325 for 1 1/2 hours and it was the bomb! Alot of the cheese did ooze out during cooking but there was still enough left in there to taste it. I really think the "Maple" bacon and that sweetness gave it a good flavor. I appreciate the whole idea Skeeter. This is a good one.
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Old 01-14-2010, 05:41 AM   #81
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They sure do! My shop is up the road from them and every time we get a norther, we get to smell them cooking it.
Quote:
Originally Posted by Shane77624 View Post
I like DJ's that is made in Broussard. I think they have opened up a processing facility in Beaumont now.
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Old 01-14-2010, 05:53 AM   #82
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thats a new one on me, cant wait to try it

thanks
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Old 03-10-2010, 07:46 PM   #83
skeeter
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Think I'm gonna have to cook one of these this weekend!
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Old 03-10-2010, 09:15 PM   #84
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That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.
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Old 03-11-2010, 12:23 AM   #85
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Quote:
Originally Posted by aggieman12 View Post
That sounds terrific. I'm going to try this soon. I made wild hog boudin this year and I have a ton of backstraps in the freezer. Has anybody cooked this without the cheese? What do you think about that? I have some family members that prefer meat and cheese separate. They like them both but cant stand it together. ie Cheese Sausage.
Its not real cheesy. Most of the cheese cooks away. I have cooked em without cheese. Still good.
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Old 03-14-2010, 09:13 PM   #86
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Thanks for posting the pics look so good
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Old 06-22-2010, 11:27 PM   #87
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I think its time for one of these! gonna throw a couple on the pit this weekend.
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Old 06-28-2010, 08:21 PM   #88
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Im gonna have to try this! Cajin holler use 2













































Im gonna try this, But i will use crawfish boudin.Cajin holler makes some.
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Old 07-07-2010, 10:42 AM   #89
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i'm going to be trying this recipe this weekend. still not sure what i'm going to stuff it with, but i can't wait.
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Old 07-07-2010, 09:47 PM   #90
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thats how you do it.
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Old 07-26-2010, 04:35 PM   #91
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That looks amazing! I'm going to try and make it for the guys at the fire station. Thanks!
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Old 07-27-2010, 10:58 AM   #92
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Can't wait for opening day. Makes you wish every deer had more backstraps
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Old 07-27-2010, 11:02 AM   #93
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how should this get cooked with out a smoker, just got an oven
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Old 07-28-2010, 03:59 AM   #94
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Quote:
Originally Posted by trjones87 View Post
how should this get cooked with out a smoker, just got an oven
prepare loin as shown, place loin in cake pan on a rack. (placing loin on a rack allows grease to drip away from meat. u dont want the loin soakin up all the grease. ) set oven on 250 degrees and cook for 2-2 1/2 hours.
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Old 09-07-2010, 11:35 PM   #95
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I've gotta try this, sounds so good. You have any good steak recipes?
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Old 12-14-2010, 08:45 PM   #96
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dang!
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Old 12-14-2010, 08:50 PM   #97
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yes, the DJ's Spicy with the red label is awesome. Won't eat anything else unless it's homemade from south La.
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Old 01-07-2011, 11:45 PM   #98
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Wow this looks good. Will have to give it a shot, thanks for posting!
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Old 01-07-2011, 11:52 PM   #99
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Man thanks for posting this I got to try it soon.
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Old 01-08-2011, 12:29 AM   #100
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Quote:
Originally Posted by skeeter View Post
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!
Did you cook directly on grill? Wrap in foil? How many will a 2 1/2 lb loin feed? I want to cook this for the guys at the fire station.
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