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Started By
Message
Grilled boudin; busted casing.
Posted on 12/27/23 at 8:35 am
Posted on 12/27/23 at 8:35 am
I like to grill my boudin to get the casing less rubbery. But in doing so, as it heats it expands and splits open. I’ve tried putting it on frozen, which helps, but not a fix. Any tricks out there to accomplish this?
14
Posted on 12/27/23 at 8:40 am to BadTiger
This is pure guessing but maybe lower slower cook. Maybe spritz with water to make the casing more pliable. Punch a few holes in the casing to let some pressure out??
Posted on 12/27/23 at 9:01 am to BadTiger
Bake them in the oven on a cookie sheet with a rack on it. They will crisp up without breaking.
Posted on 12/27/23 at 9:06 am to BadTiger
Try not cooking them over direct heat.
Posted on 12/27/23 at 9:06 am to BadTiger
Get the best stop minis from rouses. They seem to be not as tightly stuffed. And yes low and slow.
Posted on 12/27/23 at 9:08 am to BadTiger
I like to put the boudin off to the side on low heat. Once it cooks for a while, I move it to higher heat to get the casing crispy.
Posted on 12/27/23 at 9:18 am to BadTiger
You're too hot/too close to the fire.
Posted on 12/27/23 at 10:01 am to BadTiger
From my experience, when the casing has busted open it’s due to direct high heat. I usually go 300-325 degrees indirect. Hope this helps.
Posted on 12/27/23 at 10:07 am to 3TimeAllParish
Slice them in to serving size pieces before grilling.
Your welcome
Your welcome
Posted on 12/27/23 at 10:30 am to BadTiger
I poke some holes in it with a fork before I put it on.
Posted on 12/27/23 at 6:57 pm to BadTiger
I would think it's the casing shrinking and not the stuffing expanding. the only thing you could do to prevent it would be cook it slower so the stuffing has a chance to squeeze out of the ends. Maybe cut the ends off to give it room
ETA casing shrinking and losing flexibility and the stuffing evaporating water with no where to go
ETA casing shrinking and losing flexibility and the stuffing evaporating water with no where to go
This post was edited on 12/27/23 at 7:55 pm
Posted on 12/27/23 at 9:26 pm to BadTiger
it's already cooked. no need for anything above 250 deg. you are just reheating them, not cooking them
Posted on 12/28/23 at 6:46 am to El Jefe
Boudin stuffing is cooked and then stuffed into a raw casing. So you need to consider boudin as a raw meat unless you purchase it steamed or smoked.
Posted on 12/28/23 at 8:20 am to BadTiger
When I grilled it, I would put it on some heavy duty foil, folded double and sprayed with Pam, on the indirect side of a low-heat gas grill. Flip every few minutes. If it did bust, the foil caught the filling.
I now use the air fryer on 350 for a few minutes. It will split in there sometimes, but not too bad. Could probably get away with 300. It crisps up the casing just as good as the grill.
I now use the air fryer on 350 for a few minutes. It will split in there sometimes, but not too bad. Could probably get away with 300. It crisps up the casing just as good as the grill.
Posted on 12/28/23 at 8:27 am to BadTiger
quote:
and splits open
That’s when you know it’s done.
Posted on 12/28/23 at 8:55 am to patnuh
quote:
I poke some holes in it with a fork before I put it on.
Posted on 12/28/23 at 9:07 am to BadTiger
You can’t let it sit too long on one side. Flip it or keep it moving in the pan
Posted on 12/28/23 at 9:48 am to BadTiger
I do the same. But once it bust open, just throw it on a piece of Evangeline or Bunny bread and eat it.
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