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Something a little different on the PBC.

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    Something a little different on the PBC.

    Big Easy Foods' "Bacon Wrapped Chicken Tenders Stuffed W/ Pork Boudin." Got some semi-local smoked pork sausage also.

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    #2
    That looks really good Jerod. What time did you say they would be ready?

    Comment


    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      1 PM.....Abu Dhabi time....hahaha

    #3
    Can't wait to see how THIS turns out.

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      #4
      Why does Bevis come to mind?

      Comment


        #5
        Nice, my kind of food

        Comment


          #6
          Pretty darn good. That sausage goes great in my Hoppin' John Jambalaya. Kids tore it up. Pit Barrel ran around 350 +/-.

          I put the bacon wraps under the broiler to hurry up the crisping of the bacon, then sauced, and back in the Pit Barrel to thicken it some.

          Pit Barrel sure does start out hot when using a lit chimney to start with.

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            #7
            DROOOOOLLLLL! That's the type of cold smoked sausage I wish we could get here in western NE. And Boudin? Haven't had that in probably 30 years when my father in-law was still alive. Jealous!

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              #8
              I made the mistake of bringing some boudin from back home to work. People still ask for it.

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                #9
                Lookin good. What sauce did u use?

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  I think it was KC Masterpiece. Almost empty bottle that was upside down in the fridge. I think have 3 more of those to go. *sigh*

                  Kids know sauce....and THAT IS IT.

                #10
                That looks GOOD!

                Comment


                  #11
                  What Jon said!

                  Comment


                    #12
                    That PBC is probably confused right about now. It's still waiting for brisket to come on

                    Comment


                    #13
                    Nice cook Jerod. I'm heading to Don's specialty meats in Scott, La in the morning with two ice chest. It's good to be a Cajun lol.

                    Comment


                    • Deuce
                      Deuce commented
                      Editing a comment
                      My kin in that area are from Abbeville and Kaplan. I live in SW Laabout 25 miles from Texas. I've been to Don's and Best Stop, both in Scott. I like the cracklins better at Don's but both have great specialty meats.

                    • Jerod Broussard
                      Jerod Broussard commented
                      Editing a comment
                      I'm from Gueydan and my brother lives in Abbeville. Were you in Cameron or Calcasieu parish? I worked for Calcasieu Parish Mosquito Control before moving to Texas.

                    • Deuce
                      Deuce commented
                      Editing a comment
                      I'm in Calcasieu Parish, in Sulphur.

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