The way he’s cooking doesn’t get written down. It’s technique leaned over years of actually cooking. He could give you proper measurements and temps and it would take you more than a few tries to get it right. If you want to be an awesome cook you need to study the basics not recipes.
I make boudin probably every couple months and freeze it favorite thing to make is boudin cakes get a big ol handful out the freezer bag and spread it thin on a pan then put that pan on a high heat and sear the cake up so damn goooooood about to make some right now
post your recipe or where you think you failed. Most important ingredient is pork liver in the recipe. Without that its not true boudin. I smoke my pork butt before I add it to the rest of the ingredients.
I smile every time I watch you, and bro I'm fixing to send you a picture of a long time friend of mine and ya'll gonna look like brothers, we both around 43
Stale could put a cracker on a cracker and it would make me want to have a cracker on a cracker hahaha! Stalekracker is the best thing going today and that's a fact!!
Not sure if it’s been done but I followed your recipe and when it was beyond fork tender I put a paint mixer on my drill and shredded that shit! Put that on a cracker!
I definitely don't eat liver, and I don't really like pork unless it's some sort of salty bacon product... But I'd happily put this stuff on a cracker and devour! I swear, I need to come visit you man. You cook up some excellent stuff! MONEY DUUUUUDE!
