Can you Barbecue Boudin on a Charcoal Grill ?
March 28, 2010 by admin
Filed under Cajun Food FAQ
I bought some frozen Boudin recently. I enjoy eating Cajun food
but had never eaten or cooked Boudin before. There were no cooking directions on the package & I used my ” Yankee ” ingenuity and dropped the frozen Boudin into a pot of boiling water.
Much to my dismay, I found that within a couple of minutes my Boudin had disintergrated into a pasty rice soup .
I am cooking on an outdoor charcoal barbecue grill this weekend and was hoping that I could grill some of the additional frozen Boudin that I have left on the charcoal grill ?
Can you Barebecue/Grill Boudin on a Charcoal Grill ?
If so, do you need to defrost them first or can they be placed on the Charcoal Grill while they are still Frozen ?
I have been advised that the Boudin should not be punctured so I presume that I need to use tongs & ensure that the Boudin is not punctured or doesn’t burst on the Grill ?
Lastly, How long should they be grilled for ?
Can they be placed directly on the Charcoal Grill ?
Crawfish Boudin & Alligator Boudin
They are in a casing & I don’t know if I will make them too fragile if I defrost them before I put them on the outdoor charcoal grill or if they might overcook if I place them on the outdoor charcoal grill while they are still frozen ? Do I have to baste them with anything ?
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dances with cats on Sun, 28th Mar 2010 2:39 pm
what kind of boudin? is it boudin blanc, boudin rouge? crawfish boudin? if it is regular pork boudin in a casing then you should be able to heat it on a grill. these are precooked boudin right? usually boudin is poached until heated through as the pork, livers, and rice, have already been cooked before the sausage is stuffed into casings.
all you are basically doing is heating them and maybe getting some “color” on them. defrost them, brush with oil (not butter or it will burn) and then heat at about 400 degrees until they are heated through. always use tongs anyways. never poke meat with a fork, all the juices come out then.
really if they are in a sausage casing then they aren’t any more fragile than other sausages. with alligator and crawfish though you only want to brush them with oil and get them heated all the way through. if they are already cooked. alligator and crawfish overcook and get tough and rubbery fairly quickly. I would thaw them first so you know that the outside won’t burn before the inside has a chance to cook. use a large grill spatula if you are afraid of them falling apart during moving or turning.
Chief Scout on Sun, 28th Mar 2010 3:15 pm
No reason why not. I would put tin foil down on the grill plate.
Turn frequently. Check your texture, and make sure you
center is done. Enjoy.