Poochie Posted October 4, 2015 Report Posted October 4, 2015 First, I cooked the boudin to bring to my Dad's house Monday and some jalapeño chicken burgers for lunch yesterday. Then I put the beef ribs on. I decided to cook them in a foil pan. They were nice and tender but I think the pan takes some of the smoke flavor away. They were still good but not as good as the ones I've cooked without the foil pan. Quote
MacKenzie Posted October 4, 2015 Report Posted October 4, 2015 That would make an awesome breakfast right at the moment. Quote
PRippley Posted October 4, 2015 Report Posted October 4, 2015 More details about the jalapeño chicken burgers, please Poochie! Quote
tony b Posted October 4, 2015 Report Posted October 4, 2015 NIce cook, Poochie! What style of boudin do you like - pork, chicken, crawfish?? Quote
Poochie Posted October 4, 2015 Author Report Posted October 4, 2015 PRippley, it's just ground chicken, seasoning of your choice, and sliced jalapeños. A few bread crumbs hold it together. Tony, I like the old fashion pork boudin. Quote
tinyfish Posted October 4, 2015 Report Posted October 4, 2015 It all looks good one cook better than the next. Quote
kjs Posted October 4, 2015 Report Posted October 4, 2015 I love Cajun food. You folks in LA sure enjoy life. This looks great. Quote
bosco Posted October 5, 2015 Report Posted October 5, 2015 I am going to make boudin this winter. I did andouille sausage last year for my jambalaya dish. Very good stuff Quote
tony b Posted October 5, 2015 Report Posted October 5, 2015 Cool, Poochie! I like just about all of them, but they have to have some kick to them! Quote
