Smoked Boudin (1 Viewer)

BarBar

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Hey guys. Last week I was down south and I bought some smoked boudin. I froze it and brought it back home with me.

What is the preferred method to heat this up?

I can grill it pretty easily, but there is a blizzard here today and I don't want to get out and grill in this weather.

Broil it in the oven or pan fry it?
 

Lurkaholic

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I agree with the steam method. You can take it straight from the freezer that way. I usually put mine in a baking dish with a bit of water and heat it at 350 for a bit. No reason you couldn't grill it like you were thinking though, just thaw it first.
 
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Bergeron's cajun meats in Shreveport. It's legit.

Thanks for the tips guys.
 
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BarBar

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I guess I was worried the skin would be chewy if I didn't do it right, but maybe steaming it is fine then!
 

LSSpam

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It'll burst on a grill. You'll need to cook it by steaming or boiling and then finish it n the grill/broil/pan.
 

Lurkaholic

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I'd be afraid that it would lose too much smoke flavor if you boiled it, but I've never done it that way so maybe I'm wrong. With the smoked stuff that I get in Scott, there's nothing that needs to be "cooked" about it, it essentially just needs to be reheated and have the skin crisped.
 

LSSpam

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I'd be afraid that it would lose too much smoke flavor if you boiled it, but I've never done it that way so maybe I'm wrong. With the smoked stuff that I get in Scott, there's nothing that needs to be "cooked" about it, it essentially just needs to be reheated and have the skin crisped.
The problem with reheating it with dry heat is it can burst open. Particularly boudin because of the rice inside. Boiling or steaming heats it while keeping the skin pliable so it can expand some, then you finish with dry heat to crisp the skin. I don't think you really lose any smoke but :shrug:
 

Zack Lee

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The problem with reheating it with dry heat is it can burst open. Particularly boudin because of the rice inside. Boiling or steaming heats it while keeping the skin pliable so it can expand some, then you finish with dry heat to crisp the skin. I don't think you really lose any smoke but :shrug:
I think he was talking about steaming opposed to boiling it - not dry heat. I tend to agree. Seems like steam would be less prone to take any flavor away from it. I do like the finishing touch of the broiler though. Will do this next time.
 

Lurkaholic

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I think he was talking about steaming opposed to boiling it - not dry heat. I tend to agree. Seems like steam would be less prone to take any flavor away from it. I do like the finishing touch of the broiler though. Will do this next time.
Yeah, what I meant is that with smoked boudin, specifically, I'd be less inclined to boil it than I would steam it. I've never tried to boil it, but with the smoke living close to the surface, it seems one would run the risk of leaching flavor into the water. Admittedly I've never done it, though, so I could be concerned for nothing. Obviously the boiling concern isn't there with regular boudin.
 
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BarBar

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Yeah, what I meant is that with smoked boudin, specifically, I'd be less inclined to boil it than I would steam it. I've never tried to boil it, but with the smoke living close to the surface, it seems one would run the risk of leaching flavor into the water. Admittedly I've never done it, though, so I could be concerned for nothing. Obviously the boiling concern isn't there with regular boudin.

It's a valid concern. I did not get around to doing my boudin last night, but I plan to steam it a bit, then run it in the broiler to try and crisp it up a bit.

I have some non smoked, too. But the smoked boudin is calling my name.
 

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