Boudin day!

[BLACKFINTURKEY]

Me and the boys are making 160lbs of Blake’s boudin today.... butchered a farm raised duroc on Wednesday for the meat!

So far this morning we fired up the Blackstone for chorizo tacos.
Lunch menu will be prime thin sliced ribeye philly cheese steaks sandwiches.
Dinner menu fresh st.luis style ribs smoked and tenderloin...

[BLACKFINTURKEY]

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[kae006]

Sounds like a lot of work and good eating is going to happen today at your place, look forward to more pics.

[Mayhem]

Looks like a good time.


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[GOODEN]

That’s some good stuff! I’m gonna have to make more soon. Keep the pics a coming.

[panhandlehunter]

Don’t forget to put the liver in there.

[rut-ro]

Looking good bud. Looking good

[BLACKFINTURKEY]

Ribs are prepped


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[jay07ag]

What time do I stop by to get my 10 lbs?


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[BLACKFINTURKEY]

First 50lbs of meat done


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[DawgOnIt]

Yum! Looks like you might have a couple yards of concrete to pour between boudin batches!

[BLACKFINTURKEY]

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[Box-R]

Durocs are the best-tasting pigs !

[AntlerCollector]

Y’all using pig liver?

[twistedmidnite]

Add in a few cold beers and some good music and it sounds like a heak of a time!