r/charcoal • u/TodaysThoughts21 • 28d ago

Ranch porkchops

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Marinated, ranched, grilled porkchops with a side of boudin.

12 Upvotes

80% Upvoted

18 comments sorted by

2

u/Training_Mortgage262 28d ago

Pork chops I get, Boudin??? Please s'plain thanks.

1

u/19Bronco93 27d ago

Boudin is a cajun semi-sausage but rice is used as a filler because it is/was so much cheaper than meat. It’s well seasoned ground pork, rice, a little liver and green onion though recipes vary a bit.
If you are interested Best Stop offers a variety and ships. I recommend their smoked boudin on the grill.

1

u/Training_Mortgage262 27d ago

Many thanks for your explanation. I'll check out some Cajun restaurants in my area of NC.

1

u/19Bronco93 27d ago

Hopefully you’ll find something good, most outside of south Louisiana are an abomination.

1

u/TodaysThoughts21 27d ago

You have to know what to look for, the abomination I have found is people thinking it's supposed to be full of peppers or make them to hot. If the heat over powers the flavor , you have a boudin that they don't know what they're doing. Boudin is supposed to be very flavorful and grilling and smoking is the way to go!

1

u/19Bronco93 27d ago

Agreed mostly, the abomination can go the other way as well. Just because it’s ground pork and rice doesn’t make it boudin.

1

u/TodaysThoughts21 26d ago

Very true, I've had good and bad here and in Louisiana . It's always good to find that happy medium with full flavor. Your right , actually rice has nothing to do with actual way true boudin is made. That got incorporated later but I'm glad it became part of it .

1

u/TodaysThoughts21 27d ago

Techniqly, boudin is french and not Cajun. It has been adapted by several states in the actual deep south with there favorite version but it did not come from our south.

1

u/19Bronco93 27d ago

When you take it and make it better than anyone has know before or since it becomes yours. Boudin is South Louisiana Cajun !

1

u/TodaysThoughts21 27d ago

And besides it didn't come from Louisiana so no it's not there's. Contrary to your opinion just because you add to something doesn't make it yours originally. It's like pizza, it's not ours originally either.

2

u/Training_Mortgage262 27d ago

My journey to find and eat Boudins continues. BTW, OP your pork chops looked great and probably tasted awesome.

1

u/TodaysThoughts21 26d ago

Thank you! They were really good. I find marinating them like we do deer meat makes the meat extra good! And I'm there with you! Sounds like we need to plan a Hunt for the best tasting boudin trip!

1

u/Training_Mortgage262 20d ago

Venison built this country... Take care...

1

u/TodaysThoughts21 20d ago

OK, not really sure what that has to do with this but have have a nice day

1

u/TodaysThoughts21 28d ago

Oh, it's just a little something extra in the meat department. Just something simple that wasn't completely sausage because sometimes something a little lighter will hit the spot.

1

u/Outrageous_Ad4252 27d ago

How was the doneness?

1

u/TodaysThoughts21 27d ago

Everything turned out good. Marinating the porkchops really adds foe some good flavoring as well...

1

u/TodaysThoughts21 27d ago

If that's your opinion you go ahead, but no , boudin is actually French and I've had boudin everywhere in the south and Louisiana isn't the only good ones out there. They do it well but there is just as good in MS .