... am I screwin up? ... it’s the only way I’ve known anyone to cook it over here ...

Yup you screwed it up. You forgot to invite this boudin loving Yankee to your cookout.

Nothing wrong with grilling it if it needs grilling, but I’ll tell you now... buy boudin from some places and it won’t make it out of the vehicle used to purchase it.


The superette in Eunice, La has delicious boudin. If you’re in the area, get at least 3 lbs. tell them to cut it in half, get a drink, and pull over somewhere to treat yourself.


I’ve heard places that had “the best” that I took a few bites and threw away. Superette isn’t one of those. Dam it’s good

... I hear you elk ... good stuff... those hands sure know how to make good groceries..

... finished product here .. got that casing nice and crispy

Looks good sir. Glad you were able to get yourself some groceries like that. Might have to trade some enchiladas for some boudin LOL

Grilling it is OK, nothing wrong if that's how ya like it. Any gas station, grocery store you stop at in LA. will have it in a steamer. 6 pack and a pound of boudin is a 7 course meal anywhere in South LA.

Only mistake I see is there’s a lot of empty space left on that grill -should have thrown half a cow or a pig or something else next to it. Other than that looks pretty good !

.. good info bubba... they stock the brand name , mass produced varieties over here ... probably why we took to grilling it.... still better than a lot of things a man could eat.

... this here’s from quebideaux’s cracklins, boudin, and fightin chicken steroid drive thru in pineville... believe you had something to do with getting me pointed that direction lol

... I’m carrying it to work with me tomorrow with a pack of crackers and hot sauce.... let me know if I’m messin up there too lol

Looks good here

I think my Uncle down there fries it. Not sure though.

Roll it in a breading and fry up in balls. Good stuff

Looks good.

My friend the next time I have the privilege of going to Texas’ convention, I promise I will bring you some vittles. Boudin, boudin dip, and my mother’s crawfish etouffe. I’ve been 3 times in the last 4 years so I think it’ll happen again.

... pick me up on your way over ... I’ll help with the gas bill lol

Yeah

Jeez

grilling is fine
steaming is fine

good boudin is good either way

got into New Roads, LA at lunch time today and first stop was to get some boudin for lunch

Grilling it low and slow is the best IMO for good boudin.

My favorite is taking left over charcoal grilled boudin and frying it until casing is crisp in bacon grease . Smoky ,fried ,crispy goodness . Something about twice cooking it really makes that casing crisp better than you can achieve the first go around

All Boudin is not created equal.Some old fashioned Boudin is made with pork tongue,,pork snouts, pork blood and seasonings.Some is made with pork meat,,rice,,vegetables and seasonings.

Got to try some some day