New Orleans Eats Forums at NOLAEats.com

I am continuing my love affair with my BGE (Big Green Egg). On Tuesday night, I smoked some boudin I bought at Don's in Carencros on Saturday (I bought a frozen box of 5 pounds; my 2 student sons from BR took about half the box with them when they went back to BR Monday night, and I cooked what was left). Smoked with hickory at 250-300 degrees for 75 minutes, turning/moving occasionally. Well, don's makes fabulous boudin to begin with. Adding the smoke and crisping the casing a bit just makes for the absolute best boudin ever. the 4-5 people who tasted it all said it was the best boudin ever, including one who said the did not eat boudin (they do now).

When I pulled the boudin off, I still had a nice fire and the BGE had been maintaining such a good tem., I looked fpor something else to put on. I found it. A bag of fingerling potatoes. I put them on an gave them a spray of olive oil (you know, in the can). Turned them every 15-20 minutes and sprayed them again. Cooked for 90 minutes.

Let standfor 5 minutes, then sliced them in half, put sa little butter on 'em, then a sprinkling of sea sale and cracked black pepper. OMG. So good.
Really. I had to remind myself it was just a potatoe (spelling props to Dan Quayle). I can't wait to do it again. Maybe tonight. this weekend for sure.

I agree on the smoked boudin. I usually buy my smoked boudin from The Best Stop in Scott, La. It's one of the few places that I've found that sell smoked boudin. I'll take it over the regular any day.

Wish I had some right now.

Best Stop (Scott, LA) is also the only place I know of that smoke theirs. It is so superior to the typical steamed method. I do not care for the casing when it is steamed.

We went to Eunice Saturday and stopped at three specialy meat market and brough home smokeed hocks, pork and chicken tasso, boudin, cracklins and too many types os sausages to count. The sausages are so much better than you can buy in the grocery stores aorund here. I had not made a run like that in a while, but will do so again, soon. The only drawback to the trip was that Don's was out of smoked hamburgers (Saturday only special) when we got there at noon. I had to settle for a prok chop sandwich and a link of boudin.

Creole Country Sausage here in Mid City makes a smoked boudin. I've seen it at Martin Wine Cellar.

Scott must be the smoked boudin line. Everyplace in Lake Charles that does boudin does a smoked version and has for years. Hell I can get smoked boudin in the sausage aisle in any grocery store

Bear. living in SW LA has its advantages.

Sometimes yes

Ronnie's #2 in Baton Rouge has good smoked boudin.

Ronnie's Boudin & Cracklin House 2
(225) 216-7151
9830 Florida Blvd
Baton Rouge, LA 70815

Got some boudin and cracklin at Best Stop Mardi Gras day...ummmm... Great as usual!

I'm resurrecting this old BGE thread 'cause I'm thinking of buying one....BGE owners, tell me if you've baked bread in the thing. How did it go? I want a wood-burning hearth oven, but I don't want a permanent installation, and portable (quality) hearth ovens (like Forno Bravo's Primavera) run upwards of $2,000. I'm thinking I can buy a BGE for less than that, and end up with a more versatile device.