Is best stop still in the same place? I haven’t been there in 20 years, I may have to make that trip one day I miss the boudin and cracklings. Thanks for sharing
Fun food fact: in old Louisiana, boudin didn’t have rice in it (like in France) and the word boudin usually meant blood sausage (pigs blood and cubes of pork fat) like in France. Boudin would later change in Louisiana as Louisianians of spanish descent that once made morcilla (blood sausage from Spain made with pigs blood, pork fat, onions and rice) married into some families of Metropolitan French and Acadian French descent in the south central part of Louisiana and introduced rice style blood sausage to them. The French speakers adopted that style and put rice into their blood sausage (called boudin) as well and also into their white meat version (known as boudin blanc). These two versions of boudin would then spread across Louisiana and replace the traditional red and white styles of boudin without rice. The white version made with cooked white meat, rice and no blood then became more popular and the term boudin went from meaning the red type made with pigs blood to the white type and now one has to specify the red type as it was the opposite in the old days as one had to specify the white type as boudin meant the red type always. I’m born and raised in south Louisiana and I’ve been eating boudin all my life. The best place in Louisiana to get boudin for me is Kartchners at #1, Best Stop at #2 and Billy’s at #3. Billy’s is #1 for boudin balls though… aw man the ones with pepper jack cheese… bruh
Thanks for the history lesson, Tito! I never knew there was an actual food analogue of cajun boudin in France as it seems to be used as a general descriptor of a few sides, and definitely not Spain. I'm right there with ya on your order of favorites though, but I'm also a big fan of Charlie T's over in Breaux Bridge!
@@panzerkiller13 History is my thing. France and Spain both have blood sausages. France has boudin, Spain has morcilla. England has one too called black pudding and is part of a full english breakfast. Several European countries have this type of sausage. In Louisiana, this tradition was brought from Europe with the French, and reinforced by people of French descent from Québec, then finally Acadians. French Caribbeans (whites, blacks and mixed race people that are french cultured) and French immigrants in the 19th century arrived in Louisiana and also reinforced this boudin tradition. But it was the Spanish that introduced the rice style to the French speakers and they took it and ran with it. Here’s another fun fact, but about “Cajun” people. The term Cajun is really not the right term to be used for this group. Reason is, when the Acadian settlers arrived to Louisiana, they intermarried with the French and Québec people that were already in Louisiana. This newly mixed group then absorbed some French from Mobile, Alabama when it was French and then became invaded by the British. In the 19th century, white French Caribbeans from St. Domingue (today called Haiti) arrived and so did more french immigrants from France and both of these peoples mixed into the group. During the colonial time in Louisiana the group had picked up minor admixture from Spaniards and Germans living in colonial Louisiana. And lastly, when Louisiana was sold to the US, Americans from other southern states moved to Louisiana and the group absorbed a minor amount of British/Irish admixture from a few that married in. So the total sum of what the group called today “Cajuns” is: mostly a mixture of French ancestry from France, Québec, Acadia, St. Domingue (Haiti) and Mobile, Alabama with minor sprinklings of Spanish, German and British/Irish ancestry. Now does that sound like the same as the Acadians that arrived from eastern French Canada that “Cajuns” claim to be here in Louisiana? Not at all. You can imagine how this history doesn’t go down well with “Cajuns” that are so heavily invested in the “Cajun” identity. They don’t want these facts getting out. I’ve examined hundreds of “Cajun” family trees and reviewed dozens of immigration records and marriage licenses, and separated which surnames came directly from France, which came from Québec, which came from Acadia, which came from Mobile, Alabama (which are a mixture of names from France and Québec), which came from St. Domingue (colonial Haiti) and which came from non-French sources like Spain, Germany and Britain/Ireland via the US south. And lastly, the food cuisine and culture today being touted as “Cajun” is really just a mixture of influences from all the people that settled Louisiana. That doesn’t sound “Cajun” either, right? The real name for the “Cajuns” is Creole and that’s also the name for the food cuisine and culture. Creole in Louisiana means the local people born in Louisiana of old world ancestry (anything that is not Native American, which is New World). So there are white creoles, black creoles, mixed race creoles and there are even some Asian creoles of Filipino descent that came on Spanish galleon ships in the late 1700’s. Oops, I spilled the beans.
Pro-tip, @ 2:40 That’s why given the choice I always get the smoked boudin, because it will crisp up the casing so you can eat the whole thing like it’s sausage.
I LOVE THE BEST STOP HANDS DOWN … I USE TO LIVE JUST DOWN THE STREET FROM THERE.. AND WHEN I WANT BOUDEN NOW SINCE I LIVE IN TALLAHASSEE I RODER 3 BOXES OF IT AND THEY SHIP IT TO ME…
My family and I used to go to Dallas a couple of times a year, and we would go out of our way to Best Stop to get cracklin. So good... I might drag my husband to get some again one of these days!! 💜
Billy's is dogfood, there are to many other great places on that exit, Don's, NuNu's, Best Stop or Kratchners all are better than Billy's. Also Billy's doesn't have a variety of options, like sausage or stuffed meats.
The way yall are trying to judge the sizing of boudin is aggravating me for some reason. Like you are supposed to order boudin by WEIGHT that is the measurement not length
He’s obviously not born and raised in Louisiana. I normally don’t eat the skin you bite down on the skin and pull out the stuffing. So he’s definitely ignorant. That’s why he does not get a like from me.
You need to try best spots smoked Boudin also it will knock your socks off it’s so good. Billy’s Boudin balls with pepper jack cheese are fantastic much better than their straight boudin
I work at Billy’s boudin and the crackling are sent from a truck we do not make them
Is best stop still in the same place? I haven’t been there in 20 years, I may have to make that trip one day I miss the boudin and cracklings. Thanks for sharing
Billys boudin is the best boudin, thats the absolute standard to meet
Fun food fact: in old Louisiana, boudin didn’t have rice in it (like in France) and the word boudin usually meant blood sausage (pigs blood and cubes of pork fat) like in France. Boudin would later change in Louisiana as Louisianians of spanish descent that once made morcilla (blood sausage from Spain made with pigs blood, pork fat, onions and rice) married into some families of Metropolitan French and Acadian French descent in the south central part of Louisiana and introduced rice style blood sausage to them. The French speakers adopted that style and put rice into their blood sausage (called boudin) as well and also into their white meat version (known as boudin blanc). These two versions of boudin would then spread across Louisiana and replace the traditional red and white styles of boudin without rice. The white version made with cooked white meat, rice and no blood then became more popular and the term boudin went from meaning the red type made with pigs blood to the white type and now one has to specify the red type as it was the opposite in the old days as one had to specify the white type as boudin meant the red type always. I’m born and raised in south Louisiana and I’ve been eating boudin all my life. The best place in Louisiana to get boudin for me is Kartchners at #1, Best Stop at #2 and Billy’s at #3. Billy’s is #1 for boudin balls though… aw man the ones with pepper jack cheese… bruh
Thanks for the history lesson, Tito! I never knew there was an actual food analogue of cajun boudin in France as it seems to be used as a general descriptor of a few sides, and definitely not Spain. I'm right there with ya on your order of favorites though, but I'm also a big fan of Charlie T's over in Breaux Bridge!
@@panzerkiller13 History is my thing.
France and Spain both have blood sausages. France has boudin, Spain has morcilla. England has one too called black pudding and is part of a full english breakfast. Several European countries have this type of sausage. In Louisiana, this tradition was brought from Europe with the French, and reinforced by people of French descent from Québec, then finally Acadians. French Caribbeans (whites, blacks and mixed race people that are french cultured) and French immigrants in the 19th century arrived in Louisiana and also reinforced this boudin tradition. But it was the Spanish that introduced the rice style to the French speakers and they took it and ran with it.
Here’s another fun fact, but about “Cajun” people. The term Cajun is really not the right term to be used for this group. Reason is, when the Acadian settlers arrived to Louisiana, they intermarried with the French and Québec people that were already in Louisiana. This newly mixed group then absorbed some French from Mobile, Alabama when it was French and then became invaded by the British. In the 19th century, white French Caribbeans from St. Domingue (today called Haiti) arrived and so did more french immigrants from France and both of these peoples mixed into the group. During the colonial time in Louisiana the group had picked up minor admixture from Spaniards and Germans living in colonial Louisiana. And lastly, when Louisiana was sold to the US, Americans from other southern states moved to Louisiana and the group absorbed a minor amount of British/Irish admixture from a few that married in. So the total sum of what the group called today “Cajuns” is: mostly a mixture of French ancestry from France, Québec, Acadia, St. Domingue (Haiti) and Mobile, Alabama with minor sprinklings of Spanish, German and British/Irish ancestry. Now does that sound like the same as the Acadians that arrived from eastern French Canada that “Cajuns” claim to be here in Louisiana? Not at all. You can imagine how this history doesn’t go down well with “Cajuns” that are so heavily invested in the “Cajun” identity. They don’t want these facts getting out. I’ve examined hundreds of “Cajun” family trees and reviewed dozens of immigration records and marriage licenses, and separated which surnames came directly from France, which came from Québec, which came from Acadia, which came from Mobile, Alabama (which are a mixture of names from France and Québec), which came from St. Domingue (colonial Haiti) and which came from non-French sources like Spain, Germany and Britain/Ireland via the US south.
And lastly, the food cuisine and culture today being touted as “Cajun” is really just a mixture of influences from all the people that settled Louisiana. That doesn’t sound “Cajun” either, right?
The real name for the “Cajuns” is Creole and that’s also the name for the food cuisine and culture. Creole in Louisiana means the local people born in Louisiana of old world ancestry (anything that is not Native American, which is New World). So there are white creoles, black creoles, mixed race creoles and there are even some Asian creoles of Filipino descent that came on Spanish galleon ships in the late 1700’s.
Oops, I spilled the beans.
Damn y'all have low spice tolerances 😂 great review
bake your boudin @ 350 degrees for 20 minute. The casing will snap when you take a bite!
Pro-tip, @ 2:40 That’s why given the choice I always get the smoked boudin, because it will crisp up the casing so you can eat the whole thing like it’s sausage.
I love Billy's on Vine St., Best stop is not it. My mom was born in Opelousas
The Best Stop: for Boudin
Billy’s: for hog cracklin’s.
Don’s: for Beef Jerky
Kutchner’s: for Chicken Cracklin’s.
Ya gotta play da field! Yea Cher!
Im not from Louisiana but want to order some online. Should I buy the smoked or regular. Also thinking about getting the stuffed chickens
I LOVE THE BEST STOP HANDS DOWN … I USE TO LIVE JUST DOWN THE STREET FROM THERE.. AND WHEN I WANT BOUDEN NOW SINCE I LIVE IN TALLAHASSEE I RODER 3 BOXES OF IT AND THEY SHIP IT TO ME…
I’m gone travel from Nola to Lafayette tomorrow I loves Billy’s omg so good haven’t had it years
Great etiquette ma'am👏🏾
My family and I used to go to Dallas a couple of times a year, and we would go out of our way to Best Stop to get cracklin. So good... I might drag my husband to get some again one of these days!! 💜
Not suppose to eat the "skin"...bite and pull the stuffing thru the front teeth...if you grill it, you can then eat the skin since it crisps up...
Why do you think you aren't supposed to eat the casing... It is meant to be eaten
Most people from the area don't eat the casing, you just squeeze the boudin into your mouth.
Are you crazy? Almost everyone I've ever known who eats boudon eats the casing. Very few do not
The smoked boudin at Best Stop is hard to beat.
be better video without the cursing
i agree
Not supposed to eat casing
Yes you can, duh
Yes you are supposed to eat it. But you obviously chose not to. By design it is edible and meant to be eaten
I found the best stop boudin ball to be juicest I’ve ever had
Try “Town and Country” meat market just south of Alex. on 165. THE best Boudin balls I’ve eaten.
This is literally how me and my fiancé talk to each other about boudin. Also Kartchner’s wayyyy overcooks their boudin sha
Billy's is dogfood, there are to many other great places on that exit, Don's, NuNu's, Best Stop or Kratchners all are better than Billy's. Also Billy's doesn't have a variety of options, like sausage or stuffed meats.
Stick? You mean a link
Kartchner or Hebert for me , or on the way back to Lafayette at the Iowa, LA by the truck stop.
That is the best boudin by far.
Billy's
I'm from Texas and I like the Best Stop as well but you should Try Don's specialty meats boudin it's delicious
It must be true. I'm reading that a lot.
The way yall are trying to judge the sizing of boudin is aggravating me for some reason. Like you are supposed to order boudin by WEIGHT that is the measurement not length
Started out liking your video but had to quit because of the cussing. We are a Christian family. Sorry.
No shit?
You grill it to crisp the skin
Chunks of pork and shit lmao
He’s obviously not born and raised in Louisiana. I normally don’t eat the skin you bite down on the skin and pull out the stuffing. So he’s definitely ignorant. That’s why he does not get a like from me.
It is wild to me you think that considering everyone I know eats the casing and always has as long as I've been alive...
I love Billie's ❤️ 😍
Love the intro!
Yeah, I was proud of that extra touch
And that Vernon Roger taste test lol
YES! Lol!
Try Best Stop, you will throw rocks at the rest.
Billy’s all the way‼️
Ignorance is bliss.
You need to try best spots smoked Boudin also it will knock your socks off it’s so good.
Billy’s Boudin balls with pepper jack cheese are fantastic much better than their straight boudin
hear hear! on that smoked boudin 😍😍😍
I eat that every morning
they both lose to don's.
Best stop has amazing cracklin!
Love love love best stop! Next time you need to get their syrup to dip the boudin in! So good!
That's a thing!?
I prefer B&S in ville Platte.
Don's beats both....
Billys
Try tboys boudin in mamou or eunice,la
Ppl say Billie’s cuz it’s new best stop been doing they shit I go with best stop all day
Come try us out at Dezmeauxs we have Chicken Wings stuffed with Boudin I promise you will not regret it
719 East Vine St
Opelousas,la
The casting skin is not meant to be ate.
You are wrong
Put it in the oven or grill
Don’t give up your day job! You are far from being a food critic.
Real boudin is made with just blood and a casing.
billys is trash, i would pick pennywise gas station boudin over them lol