That looks good!
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Holy Awesomness, Batman!!!
I cooked this last night.
INSANE, slap yo' mama good!!
I made 1 change and mixed the boudin with cream cheese and then stuffed. I used herbed goat cheese for my wife (no dairy...but can do goat cheese).
Both versions were spectacular in flavor...rave reviews from all that ate last night. Used a south TX buck backstrap, so I had a problem getting the bacon all the way around = multple toothpics. However...my bacon was from the meat market and was pretty thick. I think if I used the store bough stuff that's more evenly cut, it would be better. That stuff seems to have a little stretch in it as well.
BIG THUMBS UP on this recipe.
I, like many, have only chicken fried it. Not no mo'.
Just watch out for grease fires if you use a gas grill...eeholay!
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