They had a whole article in garden and gun magazine about boudin. Named a bunch of places to buy it etc. They had a lot of talk about New Iberia and Breaux bridge. pretty interesting. Sausage is one of my favorite food groups and I still have never had this. Thought you guys might be interested. I have a subscription to the magazine. Has some pretty good articles in it. I will look up some of the places they listed. Some of you guys probably go there all the time.

Don's Specialty Meats in Carencro. Hands down the best to my taste buds.

I make my Boudin from the recipe on page 104 of "Cajun Cuisine" by Beau Bayou Publishing Company, Lafayette, Louisiana. This book was given to me by one of Louisiana's finest firefighters. Dooley, if your still living in the Atchafalaya Basin,,, my wife still give me the dickins for having all that elk meat a bleeding all over the inside of our freezer.. Great times.

Back to Boudin,,, Boudin Balls,,, thays ta die fer.

My vote goes to the Best Stop............

Boudin is Boudin !!!! Nothin' else !!! Only Boudin that I didn't like was somebody tried to fake it !!!

Boudin comes from South Louisanna ..... somewhere 'round Laffette and down further !!!! I prefer BestStop ....... but it's all GOOD !!!!!!

bubby...here you go:
http://www.cajungrocer.com/fresh-foods- ... 15_32.html
Just order you up some and have it delivered directly to the house...Maybe some of the LA guys can comment on what's the best in this selection...personally, i like crawfish boudin.
Woody

boudin is good stuff! Hard to find it in these parts but think I got a hook up at local grocery store. boudin and scrambled eggs is a deer lease breakfast favorite! Brother in law tried to grill some one time so I had to school him on the proper way to "cook" it!

Benoit's in Addis got mines vote.
Ders also a meat store not too far north of abbeville and der's is top notch too.




One more bthang.
If you like boudin and you ain't tried boudin balls yet your really missin out.

Hebert's in Maurice gets my vote!

bubb - I had some of the best I've ever had down at Coco's last month -my experience with it is limited but this stuff was great - I could find out from Coco where it came from if you lke.
All he did was put it in the microwave and then on a Ritz cracker! Damn good stuff!

Nab,,,,,,,,,,


I bet you got a "COCO" tramp stamp.


Tell the truth, you do don't you.

Don's Specialty Meats if the best hands down.

Don's boudin is only second to Best Stop's smoked boudin.

Billy's Kitchen in Krotz Springs got da best boudin balls, hands down.

I like my deer boudain I had made this year. Still got about 60 lbs of it.

I have had Don's and BestStop....Not a lot of difference...BestStop was a little spicy er.I like Don's cracklins better.Now if you want some cracklins that will make your mouth water for 6 hours driving home.....Stumpgrinder can cook some of the best.

Don's is by far the best i've ever tasted. Cracklins too.

Me and my buddy just look for an excuse to go south to the Best Stop for Cracklins and Boudin.
Speaking of excuses.If anybody needs a good and I mean a GOOD squirrel dog I need to make a run south for crawdads/boudin/cracklins.
Give me a pm he is a busher bred cur dog.

Charlie's im mamou gets my vote.
cracklins should never have a spice mixture on them only salt!

A couple of weeks ago, Ben and I experimented a bit on fine tuning the cracklin recipe. We haven't got it perfected yet, but we are on the right track. Taking greatness and making it better.

No disclosing the secrets, but I will tell you this - the two bottles of Old New Orleans Rum have NOTHING to do with how good they were. Nothing. The rum was spectacular on its own accord, as were the cracklins.

das right!!!

Dons has some good ass boudin, I also like jerry lee's, but I like a little perrer with my snack'n.

As far as cracklin I like mine, and have had others I like, but Bens are THE $HYT!!!!!!!!

Ben, if youre up for it, Ill bring my jambalaya pot and buy the fat for Caddo if you comming, if youre up for cookin em

This is how they are cooked.ALWAYS started in water!

nowhere near enough grease in that pot. Your cracklins are sittin' on dry pot...
but I guess that is what you get when you are cookin' with water.

I mean really, the ol' saying doesn't go "Now you're cookin' with WATER"


On another note, where did you get that set-up? Pot and cooker. I need something exactly like that.

Mais dats a jambalaya pot yea!

Capt. the fat to greese ratio is excatly right.Those had way more meat on them than i care for. The more fat that you have in the pot the more greese they will make.There is only about 8 pounds of fat in the pot at the time.You start them in water to render the greese out which in in turn makes a less greasy cracklin and a clearer greese in the end.I got two six gallon pots that I bought from shannon hardware in morgan city through a hook up and a 40 gallon pot that was left to me by grand father and various other sizes.
I will admit starting them in greese is easier but starting them in water takes more patience and a careful eye to keep them from sticking.
you might as well be frying pork chops(GHETTO STEAKS) if you are starting them in greese.

OK, Ill step up and settle this. Lets have a cook off! Stumpgrinder vs. benelliman. yall tell me when, and well work something out. Ill even try and set up some judges. (be a good excuse for a ride IMO)

Marcus is just set in sum real old fashioned ways...... and too retarded to realize der's more ways to make cracklins than dat. lol

I ain't sayin any way is better..... hell I ain't never even claimed to be a pro, but I am sayin dat as long as I got lard I ain't startin no cracklins in water and baby sittin dat shit. And if y'all wanna cook-off he better come with sumthin more than dat dried up shit he just posted with just salt on 'em. lol

Hey Stump - I've got a lead on the majic ingredient. Shipping might be a biatch, though. Next time I'm in the area, I'm gonna bring back a pallet...

All this talk about Crackin and boudin is making me hungry. Too bad im stuck offshore!!

No, what's da point? I could win every vote on da board & he'd still run his mouth about how "I'm doin' it wrong". LOL

Besides..... U ain't never heard me claim to make da best cracklins, I can't help it if other folks do.

Well one of yall need to show me how to make some cracklins. I love cracklins especially when you leave a little meat on them. It was so long since i got to do a Boucherie. Anyone up for teaching some how to's and drinking som pop-a-tops.

I would show you......















but I do it all wrong.