??? on cooking boudin...

[SMOKE FREAK]

All you cajuns and Texans oughta be able to answer this for me...

My daughter just rolled in from Tx...Gifted me with a buncha boudin...mild and hot...Only once before have I cooked this and I think I grilled it gently and loved it...Problem is I cant remember for sure...

Thinking of throwing some on the smoker this weekend as part of the big bash...
Is this a good way to cook this sausage or not...cant see why not...

[SMOKE FREAK]

Doin some reading that says most boudin is sold fully cooked...
Nowhere on the packaging does it say fully cooked...It does have safe handeling instructions...Im thinking it must be fresh/frozen...
Thinkin I need to cook it as if it is fresh...A slow cook in the smoker to about 160 should do the trick...I just dont like the idea of pokin the sausage to test temps and letting it bleed out alot of juice goodness...

[Mark R]

If you are not sure cook it! It is usually sold cooked, but not always. May not be sold, could be home product...cook it!

HOW TO HEAT BOUDIN
Whatever you do, DO NOT puncture skin!


Microwave: Wrap 1-link in wet paper towel or saran wrap. Heat for 1-minute on high or until the boudin becomes soft.


Steam or water heating: Fill pot with enough water to cover boudin (use tap water for frozen boudin.) Heat on high until steam forms on surface of water. Lower heat and maintain temperature until boudin floats or becomes soft. Remove from water and serve. (Allow moderate cooling before cutting.)


BBQ Pit: Roll with foil and heat. Or, place boudin on grill and cook until outer casing is crisp. Baste with your favorite BBQ sauce (optional but not required).


Oven or Skillet: Heat slowly until skin becomes crisp.

[SMOKE FREAK]

Thanks Mark...I mean I kinda new this but was just lookin for some guidance...Stuff I found on the net was all about boiling and nuking...

Still dont know how to judge doneness without poking holes in it...But hell I guess I been grillin brats without checkin temps for decades...Nobody has got sick yet...I think

Im leaning towards cooking on the hot side of the longhorn and trying to not split the casings....

[Mark R]

Thanks Mark...I mean I kinda new this but was just lookin for some guidance...Stuff I found on the net was all about boiling and nuking...

Still dont know how to judge doneness without poking holes in it...But hell I guess I been grillin brats without checkin temps for decades...Nobody has got sick yet...I think

Im leaning towards cooking on the hot side of the longhorn and trying to not split the casings....

place boudin on grill and cook until outer casing is crisp

[Fishawn]

Craiger, I think you are on the right track cooking it a little hotter IMO.... I've smoked some semi slow & the casings can tend to get tough, especially if it they are a bit tough to start with. At least our not eating Okra again....

[SMOKE FREAK]

At least our not eating Okra again....

dont bet on it...

[blues_n_cues]

grll it,fry it,smoke it. it's all good.

[44 bbq]

Most boudin is fully cooked. I usually grill them like regular smoked sausage, however you need to be careful about putting too much heat on them as they tend to bust. If you do grill them, do it over indirect heat and keep an eye on it.
I have smoked them before and then on the grill for a few minutes to get a slight char.
I actually prefer smoking them to get the nice color then to the grill, but thats just me.
You can also cook them in a steamer (which I do not recommend) or in a cast iron skillet on the stove with a little liquid. When the insides start coming out, its done.

[SMOKE FREAK]

Thanks for all the advice folks...Im thinkin about starting on the cool end of the smoker and then moving towards the hot end where Im sure I can char/crisp the casing...Cant wait...