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Thanks Joe! I’m about to get it to my liking. I left all the boudin with Derek and he called that night to inform me that we had to make more! That small batch is history
Jack Millers and Pig Stand are my favorite BBQ sauces to use. Pro Tp: when grilling sausage, split it open right before it’s finished cooking and place some jack millers in it with a spoon and finish cooking it the last 5 minutes like that. It’s so good! Jack millers is also amazing on grilled chicken! Much love from Louisiana! Take care
Great video Rus and Derrick! A lot of knowledge and experience put out in this one. That Best Stop store must be the real deal! I like how you just poured that sauce on the cutting board and dove in guys! Y'all are the experts of Southern and Cajun Cooking! Awesome video Rus! Y'all take care over there!
I miss good Cajun Boudin. We just can't find a good brand here in Austin. I may just have to give this recipe a shot. It sure did look yummy!!! Cheers guys and thanks for sharing!!!!!!
I can only find good boudin at Rouses and that's only because they are a Louisiana store that has a few stores over this way, but I really enjoy just seeing how I can do with it anyway. Give it a try Troy, ain't nothing to it brother. Cheers!
HEB refuses to stock boudin not mad in Texas. Only Beaumont and Houston boudin. No liver and they pronounce the “n” when they say it. -cajun exiled in south Texas.
Man, This looks so good, I used to stop at Tiger Truck stop in Baton Rouge when I was in the road and pick up 3 or 4 foil wrapped links. Sure miss those days great cook Rus👍🏼👍🏼🎸
Oh yeah that Jack Miller is some great stuff...... I seen some comments in here about the Pigstand also .... I have a quart in the pantry also..... I like that eggroll idea ..... This video is everything we talked about tonight in the live stream .....
Oh man!!!! Dang it Mr. Jones! You and your son have made me HANGRY! I’m taking a motorcycle trip before winter. Might have to try to swing by and see what ya got cooking. I’ll bring the beer.
Great video guys. The best stop has some great boudin. Been going there since I was a young kid. My uncle was from Ville Platte and he made a bbq sauce that is very close to Millers. We grew up with that sauce on French bread. A must try… Thanks again for sharing
Russ, I love each and every single video you upload. This one is amazing! If they ever carve a Mount Rushmore of BBQ/Outdoor Cooking you would definitely be on it.
Man you really know your boudin Rus!! I am so impressed how good those looked! Man you could start selling those boudin egg rolls for sure!! Such a professional step by step process that even a rookie like Brad Hoard could follow this and get great results! I really need to try doing this someday too! Thanks for sharing fellas!
Terrific Russ!!! You guys did a great job. I tried Jack Miller’s when I was in La. It will tickle your tongue and little more later!! I am going to try this asap
This is magnificent viewing right here because I've never tried Boudin but I've seriously always wanted to. Bring on the MSG, bring on the deliciousness I wish Smoky Ribs BBQ did home deliveries because I'd order a truckload of ALL of this in a heartbeat 😋!!!!!!!!!!!
To be clear, that version of the Cajun trinity is mostly along the Bayous Teche and Lafourche where a lot of Italians settled. You go further out into the prairies and the celery goes away quickly and bell pepper fades some too.
I wouldn't change this recipe regardless what other people do elsewhere. Its tried and true. I recently gave a friend a printed recipe of this same boudin, and he is selling it. He can't keep enough on hand.
Rus. Lately, you've been kicking some azz.... I'm really enjoying the show and the lessons I'm learning! Rus talking gloves, while Derek gets the job done 😂😂😂😂😂 Guud stuff guys. Never had Boudin. Looks, good. Cheers!
Good video Rus you guys are in T shirts and I am watching both of you guys with a heavy duty sweat shirt on , that does look like a good meal, THANK you Frank from montana....
Great video. I've been watching as many boudin videos as I can, prepping for my own boudin. For my ideal recipe, I want strong liver flavor, so pork liver and more of it. And... I want more heat, so more cayenne. I see a lot of videos going with chicken livers and not much, and limited spice. For my homemade, I want the liver to be forward in the flavor and I want the heat of the sausage to be present and to build.
Also Russ what type of stuffer is that it looks high quality thank you for everything. PS my seafood boils have gotten better after watching your videos thanks
I've seen that BBQ sauce before, it looks similar to the pig stand bbq sauce.. I'll have to get some of it and try it out. I know that boudin was kicking man. I have never had a boudin egg roll before but I'm going to, I can promise you that.
Your boudin looks delicious, but I will say Kaplin's Kajun Kookers down at the Canton TX world's largest flea Market had cajun egg rolls made with Jambalaya. They were to die for. The first time I had them was in 1997 or 1998 so they were making and selling them 25 or more years ago.
Yeah, I use to sell food back in the early 90's and the jambalaya rolls were a daily item I sold. People loved them. After starting a RUclips channel back in 2012 I decided to do them on video, so I did. You just didn't see that on RUclips back then but it's very common to see it now days.
Most in my family don’t eat the casing. Can you recommend a way to store it for eating later that doesn’t involve stuffing it in casings. I’ve done the boudin balls before but some just like to eat the boudin by itself. Maybe just pack it tight in plastic containers?
A lot of Cajuns steam the stuffed boudin, and just eat the filling and through the casing away. They freeze well in a casing, but should freeze okay in a container I would think. We never have enough left to freeze. That 11 pounds was gone in two days
@@SmokyRibsBBQ gotcha. I’m just trying to skip the stuffing into casing part since nobody eats it anyway except me and its got to have a good snap and not rubbery.
I am allergic to MSG but am thinking of adding anchovies to my boudin to boost the umami flavor. I really like your idea of adding MSG to the boudin, just wouldn't agree with me.
Great idea. I'm still tweaking my recipe. For example, people are all over the place with how much rice in the online recipes. 1:1, 2:1, even 4:1.@@SmokyRibsBBQ
Great job Russ! I had a friend from Texas swing by Louisiana on hi s way to Pennsylvania and pick up some Boudin. The flavor was fantastic but for me I didn't care for the soft texture in a sausage. Yours looks great though.
Yeah, boudin is very similar to a rice dressing, or what they call dirty rice in Louisiana and it's all on the soft side, but that flavor keeps me coming back.
I don't know why everyone is so big on Best Stop's boudin... I've tried all the boudin in Scott, LA and I think Billy's, Don's Day's Smokehouse blow Best Stop away.
I completely agree. It gives boudin a irony flavor that gives it its signature flavor. It’s a must. Eating just cooked liver by it’s self is not for me, but I absolutely love what it does in boudin mixed with everything else
@@SmokyRibsBBQ if had ally the sausage making equipment that you have I would try to make my own. Yet, li live in Southwest LA and there are too many great options to buy it fresh at all these Cajun specialty meet markets. I pass through scott a lot, plus’s can get Best Stop boudin at my local grocery store.
I buy Best Stop boudin from our local Rouses in Ocean Springs, but I really enjoy making it myself, and I usually give a lot of it to friends and family. I also enjoy the challenge of reverse engineering certain products just to see how close I can get to the original. I put it on video so anyone in the world can make it that aren’t fortunate enough to have it in their area.
You are more than likely eating MSG daily and don't even realize it. It's naturally occurring in many things we eat. msgdish.com/glutamate-foods-naturally-contain-msg/
I used it because Best Stop out of Scott LA uses it and I was seeing how close I could get to their boudin which is my favorite store bought. You certainly don't have to use it.
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Great job Rus! Boudin is a sausage that's on my list to make. You make it look way too easy buddy. Nice job!👍🏼
Thanks Joe! I’m about to get it to my liking. I left all the boudin with Derek and he called that night to inform me that we had to make more! That small batch is history
You can never go wrong with Jack Millers ! Take it from a Cajun !
Awesome program. You are a great Host! SmokeyRibs fan!
Man Listen hea....I'm doing all these this weekend. Lol. This was a delight to see.
Jack Millers and Pig Stand are my favorite BBQ sauces to use. Pro Tp: when grilling sausage, split it open right before it’s finished cooking and place some jack millers in it with a spoon and finish cooking it the last 5 minutes like that. It’s so good! Jack millers is also amazing on grilled chicken! Much love from Louisiana! Take care
Jack Miller's & Pig Stand are both great on hot dogs too!
Man, Kitchen Bouquet takes me back. My mom used that all the time when I was a youngin'. Great sausage tutorial, my friend :)
Thanks Ry! I appreciate it!
Making me hungry. I love Cajun food. I really enjoy your channel. I wish you continued success.
Great video Rus and Derrick! A lot of knowledge and experience put out in this one. That Best Stop store must be the real deal! I like how you just poured that sauce on the cutting board and dove in guys! Y'all are the experts of Southern and Cajun Cooking! Awesome video Rus! Y'all take care over there!
Hey Rob, thanks brother! We sure appreciate you! We love our southern heritage for sure.
I miss good Cajun Boudin. We just can't find a good brand here in Austin. I may just have to give this recipe a shot. It sure did look yummy!!! Cheers guys and thanks for sharing!!!!!!
I can only find good boudin at Rouses and that's only because they are a Louisiana store that has a few stores over this way, but I really enjoy just seeing how I can do with it anyway. Give it a try Troy, ain't nothing to it brother. Cheers!
DJ's and Zummos are both from Beaumont and can be bought in HEB or Kroger... They're pretty good.
HEB refuses to stock boudin not mad in Texas. Only Beaumont and Houston boudin. No liver and they pronounce the “n” when they say it. -cajun exiled in south Texas.
Glad you made that video. I will be making some in the near future. Egg Rolls looked real good.
Thanks for watching Gary!
Man, This looks so good, I used to stop at Tiger Truck stop in Baton Rouge when I was in the road and pick up 3 or 4 foil wrapped links. Sure miss those days great cook Rus👍🏼👍🏼🎸
Thanks, I sure appreciate it and thanks for checking it out!
I tried your first boudin recipe and loved it, I really must do them again😊
You’re a brave soul to start working on cam without any coffee! ☕️😎👍
Great video!!!
I needed it bad too haha!
Just wanted to say hello from South Arkansas!
I recently found your page on Facebook and came here for all the videos. Everything looks great!
Thanks for coming over to my main channel!
Boudin is a great flavor, loved the fun options you guys can do it all.
Oh yeah, boudin is one of my favorites regardless how I eat it. Thanks for watching!
Oh yeah that Jack Miller is some great stuff...... I seen some comments in here about the Pigstand also .... I have a quart in the pantry also..... I like that eggroll idea ..... This video is everything we talked about tonight in the live stream .....
Heck yeah and goes great with this boudin too. You will like these boudin egg rolls, I guarantee ;)
Appreciate y'all been learning for years love the combo family is we're it's at
Oh man!!!! Dang it Mr. Jones! You and your son have made me HANGRY! I’m taking a motorcycle trip before winter. Might have to try to swing by and see what ya got cooking. I’ll bring the beer.
We always eating something good for sure. Thanks for checking out the video!
Great video guys. The best stop has some great boudin. Been going there since I was a young kid.
My uncle was from Ville Platte and he made a bbq sauce that is very close to Millers. We grew up with that sauce on French bread. A must try…
Thanks again for sharing
Code is still good. Free shipping and was cheaper than amazon. Just ordered a 24 for myself.
Thank you
Good deal, glad the code still worked for you!
Russ, I love each and every single video you upload. This one is amazing!
If they ever carve a Mount Rushmore of BBQ/Outdoor Cooking you would definitely be on it.
Thank you so much! I really appreciate that!!
Add some fried cabbage with those egg roles sound amazing appreciate y'all learn something new Everytime
Thanks for checking out the video!
Well done. Welcome to the Jack Miller’s club guys. It ain’t just good on boudin. Experiment. You won’t be disappointed.
We had it on a smoked chicken last night. Delicious!
Chicken, ohh no...
Man you really know your boudin Rus!! I am so impressed how good those looked! Man you could start selling those boudin egg rolls for sure!! Such a professional step by step process that even a rookie like Brad Hoard could follow this and get great results! I really need to try doing this someday too! Thanks for sharing fellas!
Haha, yeah I could maybe show him a thing or two 😝 Thanks Jeff, I appreciate it brother
Terrific Russ!!! You guys did a great job. I tried Jack Miller’s when I was in La. It will tickle your tongue and little more later!! I am going to try this asap
This is magnificent viewing right here because I've never tried Boudin but I've seriously always wanted to. Bring on the MSG, bring on the deliciousness I wish Smoky Ribs BBQ did home deliveries because I'd order a truckload of ALL of this in a heartbeat 😋!!!!!!!!!!!
To be clear, that version of the Cajun trinity is mostly along the Bayous Teche and Lafourche where a lot of Italians settled. You go further out into the prairies and the celery goes away quickly and bell pepper fades some too.
I wouldn't change this recipe regardless what other people do elsewhere. Its tried and true. I recently gave a friend a printed recipe of this same boudin, and he is selling it. He can't keep enough on hand.
I am one who likes liver very much. That definitely looks good. Cheers, Russ and Derek! 👍👍✌️
I like it in boudin, but that's about it. I will eat fried chicken livers however. Thanks for watching Dwayne! Cheers!
CSP gloves are great as are Venom branded gloves on Amazon. Boudin looks GOOOODDDDD
Yeah, I'm really liking the CSP brand. I have bought so many that just make me mad. Tear as soon as you stretch them over your hands
Great job Rus this has given me the itch to give this recipe a try killer job on this video
Thanks Jared, I appreciate you stopping by. Heck yeah, make you some boudin!
I honestly never knew it was so easy to do honestly thank you again for sharing
Oooouuuuuttttttt Standing!!!! This is wonderful. I can’t wait to try this!
Good deal! Thanks for watching
Rus. Lately, you've been kicking some azz.... I'm really enjoying the show and the lessons I'm learning! Rus talking gloves, while Derek gets the job done 😂😂😂😂😂 Guud stuff guys. Never had Boudin. Looks, good. Cheers!
Thanks Tommy! Glad you're enjoying the shows brother!
Good video Rus you guys are in T shirts and I am watching both of you guys with a heavy duty sweat shirt on , that does look like a good meal, THANK you Frank from montana....
Thanks Frank! Yeah it’s getting warm fast here in the south
Awesome guys……looks amazing.
Thanks!
Great content! Thank you for sharing.
Glad you enjoyed it!
Great video. I've been watching as many boudin videos as I can, prepping for my own boudin. For my ideal recipe, I want strong liver flavor, so pork liver and more of it. And... I want more heat, so more cayenne. I see a lot of videos going with chicken livers and not much, and limited spice. For my homemade, I want the liver to be forward in the flavor and I want the heat of the sausage to be present and to build.
That's the thing about boudin or really any thing. You can adjust to your own preference and taste. Thanks for watching!
Lol Derek! Great looking sausage Rus ! Great job guys ! Wow, nice balls and egg rolls!
Hahaha, yeah I had to leave that in there. To funny! Thanks Kent, we appreciate it!
Also Russ what type of stuffer is that it looks high quality thank you for everything. PS my seafood boils have gotten better after watching your videos thanks
It’s a 11 pound dual speed stuffer from Waltons Inc
Great video. Thankyou.
Glad you enjoyed it!
Really good video Rus!
Glad you enjoyed it
Loved watching you video.
Thank you so much!
Jack Miller’s on burgers is something I grew up with as a central La. native.
I’ll be buying more for sure! We used it on chicken tonight
I live in Houston now and have been able to find it at my local Kroger store. I’m going to have to re-up my stock on now.
Awesome thanks
I've seen that BBQ sauce before, it looks similar to the pig stand bbq sauce.. I'll have to get some of it and try it out. I know that boudin was kicking man. I have never had a boudin egg roll before but I'm going to, I can promise you that.
We used it on a whole chicken yesterday. I love the flavor. Thanks Jaxx!
Hey Russ what type of ground are you using. Where can I buy one please let me know love your videos
It’s just a #12 grinder I found on Amazon. LEM makes a good grinder too. LEM big bite is a great grinder
Hot damn I missed out 😂 man that looks delicious Rus
Thanks Michael! There is always next time brother
Thats my favorite sauce on chicken quarters.
We are eating with chicken tonight. We loved it!
Your boudin looks delicious, but I will say Kaplin's Kajun Kookers down at the Canton TX world's largest flea Market had cajun egg rolls made with Jambalaya. They were to die for. The first time I had them was in 1997 or 1998 so they were making and selling them 25 or more years ago.
Yeah, I use to sell food back in the early 90's and the jambalaya rolls were a daily item I sold. People loved them. After starting a RUclips channel back in 2012 I decided to do them on video, so I did. You just didn't see that on RUclips back then but it's very common to see it now days.
I found your Jambalaya eggrolls video can't wait to try them. Your recipes are excellent.
@@johnwilkinson5718 Awesome, thank you!
Most in my family don’t eat the casing. Can you recommend a way to store it for eating later that doesn’t involve stuffing it in casings. I’ve done the boudin balls before but some just like to eat the boudin by itself. Maybe just pack it tight in plastic containers?
A lot of Cajuns steam the stuffed boudin, and just eat the filling and through the casing away. They freeze well in a casing, but should freeze okay in a container I would think. We never have enough left to freeze. That 11 pounds was gone in two days
@@SmokyRibsBBQ gotcha. I’m just trying to skip the stuffing into casing part since nobody eats it anyway except me and its got to have a good snap and not rubbery.
You should try the fried egg rolls that I showed in the video. That a very easy way to enjoy boudin and one of my favorite ways to eat it.
@@SmokyRibsBBQ I plan on it. And those boudin balls the size of softballs looked amazing with the pepper jack cheese. Definitely trying that too.
You cant never have to much MSG!
Good stuff. It is SO MUCH better with the pork liver instead of chicken livers imo.
btw.. starting that smoke pre coffee? That sir is the dedication to your craft that I subscribed for. :)
How do you no how much msg to use
The recommended usage is anywhere between 0.1 to 0.8 percent of the total weight of the food.
I am allergic to MSG but am thinking of adding anchovies to my boudin to boost the umami flavor. I really like your idea of adding MSG to the boudin, just wouldn't agree with me.
You could also add Japanese miso into the water that you boil down the meat with. Miso really brings on the umami
Great idea. I'm still tweaking my recipe. For example, people are all over the place with how much rice in the online recipes. 1:1, 2:1, even 4:1.@@SmokyRibsBBQ
Great job Russ! I had a friend from Texas swing by Louisiana on hi s way to Pennsylvania and pick up some Boudin. The flavor was fantastic but for me I didn't care for the soft texture in a sausage. Yours looks great though.
Yeah, boudin is very similar to a rice dressing, or what they call dirty rice in Louisiana and it's all on the soft side, but that flavor keeps me coming back.
That’s not a boudin ball, that’s a baseball 😅😆🎉
baseball size for sure
I don't know why everyone is so big on Best Stop's boudin... I've tried all the boudin in Scott, LA and I think Billy's, Don's Day's Smokehouse blow Best Stop away.
Maybe everyone's taste isn't like yours. Each to his or hers own.
I like liver. You may not be able to taste it, but boudin with out doesn’t taste as good.
Great recipe.
I completely agree. It gives boudin a irony flavor that gives it its signature flavor. It’s a must. Eating just cooked liver by it’s self is not for me, but I absolutely love what it does in boudin mixed with everything else
@@SmokyRibsBBQ if had ally the sausage making equipment that you have I would try to make my own. Yet, li live in Southwest LA and there are too many great options to buy it fresh at all these Cajun specialty meet markets. I pass through scott a lot, plus’s can get Best Stop boudin at my local grocery store.
I buy Best Stop boudin from our local Rouses in Ocean Springs, but I really enjoy making it myself, and I usually give a lot of it to friends and family. I also enjoy the challenge of reverse engineering certain products just to see how close I can get to the original. I put it on video so anyone in the world can make it that aren’t fortunate enough to have it in their area.
@@SmokyRibsBBQ Yep, Like I said if I had the equipment I would too.
👍🏽👍🏽🔥🔥
Looks great but hell no on that MSG
You are more than likely eating MSG daily and don't even realize it. It's naturally occurring in many things we eat. msgdish.com/glutamate-foods-naturally-contain-msg/
Kitchen Bouquet? I'll pass
I used it because Best Stop out of Scott LA uses it and I was seeing how close I could get to their boudin which is my favorite store bought. You certainly don't have to use it.
Everything looks awesome, but what's up with that Jack Miller's bullshit? That is the crappiest bbq sauce ever.