Cajunate Posted June 26, 2017 Share Posted June 26, 2017 Thick pork chops I decided to stuff with smoked boudin. I made a lil finishing glaze with some Blues Hog BBQ Sauce and jalapeno simple syrup and gave them a thin brushing before reomving from the Keg.. Served with sweet potato casserole and mac and cheese. That finishing glaze gave it a fantastic sweet and spicy kick. Marty, CeramicChef, K'man and 2 others 5 Quote Link to comment Share on other sites More sharing options...
prowe Posted June 26, 2017 Share Posted June 26, 2017 Oh dang, as soon as I saw the title of this thread I knew it was an LA chef. That looks bomb. I might want to pm you on some specifics on this in the future if you don't mind. Most northeasterners know not what they are missing. I spent enough time in Nola and red stick to know. And I miss it. K'man 1 Quote Link to comment Share on other sites More sharing options...
K'man Posted June 26, 2017 Share Posted June 26, 2017 Looks awesome Caj Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted June 26, 2017 Share Posted June 26, 2017 Great looking and sounding meal, I bet it was tasty. Quote Link to comment Share on other sites More sharing options...
ld7009 Posted May 3, 2021 Share Posted May 3, 2021 This man can cook. He was on Big steel keg forum. I miss his great cooks and recipes Quote Link to comment Share on other sites More sharing options...
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