Xiadix
Well-known member
First smoke, and this is the first thing off. I decided to do my own version of a ABT. My wife is from the Beaumont/Port Arthur area of Texas and they are practically cajun down there. Good gumbo, jumbo, green rice, etc... My favorite is boudin. I decided to stuff boudin into poblano peppers and then wrap the whole thing in sausage. I didn't expect it to use as much sausage as it did. I ended up using a whole pack per pepper. After they were done, I set them in a cooler for as long as we could wait (about 50 min) then enjoyed.
It was a great lunch, now I just have to wait for my brisket.
KevG
It was a great lunch, now I just have to wait for my brisket.
KevG
