|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
|
Thread Tools | Display Modes |
#21
|
||||
|
||||
Never had a bad comment about it! When it's prepped to put on the pit it feels like a 5 pound poboy wrapped in foil! Lol |
#22
|
|||
|
|||
X2 on Billy's
|
#23
|
||||
|
||||
tried Billy's and did not like it at all. too much black pepper. had boudin balls cause the sign said best boudin balls around. NOT.
|
#24
|
||||
|
||||
Didn't try their boudin balls but the links I got the other day were good. Cracklins were good too the meat wasn't tough and there was a good bit of fat
|
#25
|
||||
|
||||
I like that Billy's also. Good stuff....
|
#26
|
||||
|
||||
I need to do the same w/ the pork loin and backstrap in the freezer. That looks gooooood!!
|
#27
|
|||
|
|||
I butterfly my backstrap. Then pound it flat. Season it very well, then put a layer of pepper jack cheese. Put some ground pork or boudin and then roil it up. Wrap this with bacon.
|
Bookmarks |
|
|