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Thread: Sausage and Smoke Cooking

  1. #841
    32t
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    Senior Member blabbermouth 32t's Avatar
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    I have used 2 bellies with this formula with variations and have noticed it is more like a cured ham than factory bacon.

    Even when I think that there is plenty of fat in the sides the grease doesn't roil out of the meat and fill the pan.
    spazola and cudarunner like this.

  2. #842
    Str8Faced Gent. MikeB52's Avatar
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    Prime rib and trimmings fir the wife’s Mother’s Day feast.
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    "If you choose not to decide, you still have made a choice."
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    Razor Vulture sharptonn's Avatar
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    Har!...................


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    Senior Member blabbermouth tcrideshd's Avatar
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    Quote Originally Posted by sharptonn View Post
    Har!...................


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    That’s a fact jack!
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    Senior Member blabbermouth PaulFLUS's Avatar
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    Bacon makes everything good.
    I think someone should make homebrew with them.
    Last edited by PaulFLUS; 05-13-2020 at 02:11 AM.
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  6. #846
    'with that said' cudarunner's Avatar
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    Before Charlie (spazola) brought up a food called 'Boudin Balls' I'd never heard of them. I wanted to try them BUT they had an ingredient that I absolutely HATE and that's liver. However after making a batch I LOVE THEM. I will confess that there is only 6 ounces of liver out of 2-2.5 lbs of pork, the peppers, onions, parsley and spices and I don't know how much 4 cups of cooked rice would weigh so it's a minuscule amount, but I've read time and time again that the liver adds a little 'something' to the dish.

    Charlie was gracious enough to send me a link showing the basics of how he himself made the dish.

    I've found many different variations on the dish and the one that's made the biggest difference is not grinding the cooked meat, veggies and cooked rice. Also not adding as much of the drained cooking liquid makes for a bit firmer ball.

    While they are 'mildly spicy' I've found that I love them with some of my Hot German Mustard like I took to the 2020 TX meet.

    ANYWAY---------------

    I made the meat mixture yesterday, and used cold water in the sink to quickly cool the pot and contents I refrigerated the mixture covered tightly overnight. Tonight I brought the mixture out, roughly formed the balls and let them warm up a bit. Then I dipped my hands in cold water and formed the rough balls into nice smooth and fairly rounded balls. Then I dipped them in flour, milk and then dried bread crumbs. Here they are ready for deep frying--

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    Deep fried in batches of four balls at 350 degs F in peanut oil until nicely browned--

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    Since I have the oil, I'm thinking of deep frying some frozen French fries and warming up some left over baked beans--but maybe just Boudin.

    Thanks Charlie!
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    Razor Vulture sharptonn's Avatar
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    Keep that up and I am gonna come-up and move in, Roy!

    Some fillets to go with those?
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  8. #848
    Razor Vulture sharptonn's Avatar
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    Quote Originally Posted by PaulFLUS View Post
    Bacon makes everything good.
    I think someone should make homebrew with them.
    https://www.southernkitchen.com/reci...-old-fashioned

  9. #849
    'with that said' cudarunner's Avatar
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    Quote Originally Posted by sharptonn View Post
    Keep that up and I am gonna come-up and move in, Roy!

    Some fillets to go with those?
    Tom, you are welcome here at The Boars Nest anytime Just let me know when you are coming so I can make it less of a 'Boars Nest'

    I'm not sure what you mean by 'fillets'. To me fillet's are usually fish, but could be something like 'Filet Mignon'
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    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

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  10. #850
    Razor Vulture sharptonn's Avatar
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    Catfish! I would never leave, Roy! You'd have to kick me out!
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