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Smoked Boudin
  1. Hey Tigers. I'm in Atlanta, GA, and we have a pretty good source for boudin. I want to try smoking it, since Ronnie's isn't likely to open a store here. Any suggestions, recipes, type of wood, etc? From the looks of what I've eaten in Baton Rouge, it's pretty heavily smoked. That's about all I've figured out there.
  2. no suggestions, if you get it right, i'll take credit for it though.
  3. It seems like we had a thread on smoked boudin once . . . try the search window.
  4. Any hardwood will work, although pecan is best.
  5. Bar-b-que it. You'll get the smoke and high temp to cook it.



    Can't believe the guy who bar-b-que's backstrap didn't say it. :D
  6. I put a little olive oil and cooked it in a skillet. kinda lightly crusted the outside and it was pretty awesome. and you can microwave it and it still comes out ok.

    dont dig the smoked kind so sorry i am of no help.
  7. Most is oversmoked. Boudin needs to be lightly smoked.
  8. Thanks much folks.
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