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  1. #1
    Marksman

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    Pork Sirloin Roasted Prime Rib Style

    I stuffed a small pork sirloin roast wth fresh garlic this morning and seasoned it like a prime rib then set it aside in the fridge until this afternoon. Got the Keg up to just at 400 degrees and put the roast on.

    Toward the end of the cook I put some boudin on the grill as well.



    After letting it rest it was sliced.



    Billy's boudin..... I'm not a big fan of it.



    Served with pork gravy, stove top stuffing and sliced beets.





    "Good food is like good lovin'!"

  2. #2
    Newbie

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    That pork sirloin looks on point! Well done Sir! This is one of those situations where I don’t even need to taste it to know that pork was fantastic!

  3. #3
    *Banned*

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    Looks good to me!
    "I love the smell of napalm in the morning!"

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  4. #4
    Marksman

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    That's a fine dish.

  5. #5
    Marksman

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    Nicely done sir!

  6. #6
    Marksman

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    Very nice! Did you put it over direct heat or did you use a heat deflector? What internal temp did you shoot for?

    Billy's boudin isn't my favorite either. I like their boudin balls and roll-up. Especially with pepper jack cheese and dipped in pepper jelly! But I find their links just can't compete with the all the others.
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  7. #7
    Sooooo Cheesy!

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    Quote Originally Posted by Pas Tout La View Post
    Billy's boudin isn't my favorite either. I like their boudin balls and roll-up. Especially with pepper jack cheese and dipped in pepper jelly! But I find their links just can't compete with the all the others.
    Okay, what’s the best (or top brands of) boudin in link form?
    PSA: run up on me while I'm getting my Beef and Cheddar on and point a gun or gun like object in my face, be prepared to catch some hot ones. -Vanilla Gorilla

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  8. #8
    Marksman

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    Quote Originally Posted by Pas Tout La View Post
    Very nice! Did you put it over direct heat or did you use a heat deflector? What internal temp did you shoot for?

    Billy's boudin isn't my favorite either. I like their boudin balls and roll-up. Especially with pepper jack cheese and dipped in pepper jelly! But I find their links just can't compete with the all the others.
    Just cooked it over direct heat. It was about 143 when I took it off and peaked at 146 which was perfect.
    Your opinion of Billy's is like if I had written it myself. Couldn't agree more.




    Quote Originally Posted by Cheesy Lasagna View Post
    Okay, what’s the best (or top brands of) boudin in link form?
    For me Kartchner's in Krotz Springs is the best. Bourque's in Port Barre is pretty good, Juneau's in Marksville is really good. I'll eat others but Kartchner's is King!!!
    "Good food is like good lovin'!"

  9. #9
    Moving forward

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    Quote Originally Posted by Cheesy Lasagna View Post
    Okay, what’s the best (or top brands of) boudin in link form?
    Check out the link below. It’s fairly close to accurate according to my taste buds. I’ve had most all the ones in Baton Rouge area and some of the ones between BR and Scott. Kartchners has the best smoked boudin imo...

    http://boudinlink.com/boudin-by-grade/

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