The Texas BBQ Forum

I have a link of Hebert's Boudin that I'm thawing and I want to heat and eat.
Their website says this:
Baking instructions: Defrost and bake uncovered at 375 degrees until hot.
Stove instructions: Thaw and place in boiling water until hot (do not overheat or the casing may break).

MY question is this:
Is there any reason that I can't heat it over charcoal on my ECB

I prefer mine heated on the grill. Just try not to bust the casing.


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thanks ?maybe? put a grill mat underneath it ya think ?

Indirect- coals on one side Boudin on the other


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Never thought about reading the heating instruction's , I alway's do it like I do sausage, not over the coal's. If you haven't tried it before, remove the casing, roll boudin up into ball's about the size of a golf ball, add a little SB Gator Cajun Seasoning to your favorite bread crumbs, roll the ball's around in the bread crumbs so the bread crumbs stick real well and deep fry at 350/375 till they are between a light to dark brown color. You can also roll them in flour, dip in egg, roll them in the bread crumbs and then fry.

You're reading my ?mind?, Sir Willie - - - - they were out of Boudin Balls when I picked up this Boudin Link and some Pork Sausage Links. However, the Wiffy has an appt in a week or so down at The Woodlans and I'm going to stop in and buy a couple pkg of these.
http://hebertsspecialtymeats.com/produc ... pack-of-8/

I typically nuke it until kinda soft usually 1 to 2 minutes then put it on the grill.