Boudin and Andouille Burger

May is National Burger Month and I was invited to participate in the Girl Carnivore’s Annual #BurgerMonth.  I started following www.girlcarnivore.com a

few years ago hoping to discover new ways to help me grow as a chef and BBQ pit master. What I found was not only great recipes, ideas and increased knowledge but I also found a new friend in Kita Roberts. Kita has been an influencer and supporter of my dream and passion that I call food. Thank you, Kita for creating this event so that many food people like myself can have an additional outlet to display our creations.

http://girlcarnivore.com/girl-carnivore-burger-month

#BurgerMonth was created so that bloggers, chefs, home cooks or anyone with a passion for a good ole burger could share their creation with others. Thanks to a variety of sponsors there are giveaways of some really cool stuff. Check out the list of sponsors and what they are giving away at the bottom of the page.

I grew up in Southeast Texas about 30 miles from Louisiana. I was able to experience Cajun food and culture during my early culinary growth. Cajun cuisine is what could be called a rustic cuisine using locally available ingredients and a focus on simple preparation. Seafood and wild game like alligator, crawfish and turtle are used. Onions, peppers and celery, known as The Cajun Trinity, are used as well.

Two of my favorite Cajun creations are boudin and andouille. Cajun Boudin (or Boudain) is made with rice, usually pork or crawfish, and spices stuffed into pork casing. Andouille is a pork sausage that has been “double smoked”. Smoked pork, usually shoulder or “butt”, is combined with onions, peppers, garlic, wine and seasonings and stuffed into pork casing. Once it is stuffed it is smoked again using pecan wood.

I wanted my contribution to #BurgerMonth18 to be something that was not your typical burger. I wanted to give a classic bacon cheeseburger a Cajun twist.  I decided to make a Boudin & Andouille Burger.

Boudin & Andouille Burger

The process for making this burger is easy even for a beginner cook. I guess the hardest part for me was finding the main ingredient, Boudin. While if you live in southeast Texas or southwest Louisiana boudin is available at every market and even available at most convenience stores. I live in South Carolina now so a trip down to the local grocery store is not going to result in me taking home the delicious substance for my creation. Luckily, I have a local seafood market that carries it.

We hope that you find this burger as enjoyable as we did and thank you so much for trying it and being a part of #BurgerMonth18.

Boudin and Andouille Burger
 
Prep time
Cook time
Total time
 
A Cajun Twist on a an American classic bacon Cheeseburger
Author:
Recipe type: Sandwich/Burger
Cuisine: Cajun
Serves: 4 burgers
Ingredients
  • 1 lb Cajun Boudin
  • 3 ea Eggs well beaten
  • 2 cups ground crispy rice cereal
  • 2 tbs Cajun Seasoning
  • 1 cup all purpose flour
  • ¼ cup Canola/Vegetable oil
  • ¼ lb Cabot® Pepper Jack cheese sliced
  • ½ lb Andouille
  • ¼ cup HORNS BBQ Smoky Remoulade sauce (recipe below)
  • 5 oz Baby spinach
  • 1 ea Beefsteak tomato
  • 1 ea Red onion
  • 4 ea Brioche Buns
Instructions
  1. Turn oven on to warm
  2. Place the boudin from the casing and put in a mixing bowl
  3. Mix in eggs and rice cereal
  4. Form into 4 patties
  5. Mix Cajun seasoning and flour
  6. Pour oil into skillet set to medium high heat
  7. Slice the Andouille on the bias and grill
  8. Pan fry the patties until golden brown
  9. Place the sliced cheese on top of the cooked patties and place in the warm oven
  10. Lightly butter the brioche bun and grill or toast
  11. Saute the onions and baby spinach
  12. Slice the tomatoes
  13. Assemble the burgers with in the following order
  14. Bottom bun
  15. remoulade sauce
  16. spinach
  17. tomato
  18. onion
  19. cheese covered boudin patty
  20. Sliced grilled Andouille
  21. remoulade sauce
  22. top bun

We will need to take the boudin out of the casing and put it in a bowl. It will be very crumbly, so we need to have a binder. I used egg and are you ready for this? Crushed rice krispies. Why not? After mixing thoroughly we form into patties and drench in a seasoned flour. There is no need to season the patties because of all the wonderful flavor that is already there. Next cover the bottom of your skillet with vegetable oil and pan fry your patties until a there are a golden brown color.

We topped the patties with Pepper Jack from  Cabot Cheese https://www.cabotcheese.coop/

and placed them in the oven at 170 degrees. We sliced the Andouille on the bias and grilled them in our new grill pan from Anolon Cookware http://www.anolon.com

While the Andouille is grilling we make our HORNS BBQ Smoky Remoulade sauce (recipe on a seperate post). To help with the smokiness we use Smoky Ketchup from Red Duck http://www.redduckfoods.com/ 

Build the burger starting with a grilled Brioche bun. Add a spoonful of smoky remoulade sauce then grilled baby spinach, tomato and grille red onion. Take the boudin patty out of the oven and place on top of the veggies and put 2 or 3 slices of the andouille on that. Top with more remoulade. Top bun and enjoy.

Thanks go out to the sponsors of #BurgerMonth18. Please check them out and be sure to enter to win the fabulous giveaways.

American Lamb Board, AnolonCabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.

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a Rafflecopter giveaway

 

Braised Pork Chops in Curry Sauce

 

 

 

I am a participant in Burger Month 2018, the brainchild of Kita Roberts aka Girl Carnivore https://girlcarnivore.com/  . Kita has arranged for us to receive products from her friends in the food world. http://www.redduckfoods.com/ spirited ketchups is one of those products.

 

 

I received their Curry Ketchup and their Smoky Ketchup. My first reaction when I opened the box and found these ketchups was jubilation and oh crap. I immediately opened the smoky and tasted it and it was fabulous all the time thinking that I hoped Julie would like the curry one. I have never been a big fan of curry and I very rarely use any in my cooking.  Then I decided what the heck it’s not going to kill me to try the curry one. So I poured a little bit on my finger and tasted it. It was off the chain good. I never imagined I would like it as much as I did. The ladies from Red Duck Foods http://www.redduckfoods.com have a great product and really know their ketchup. I can’t wait to try their other sauces.

Being the BBQ guy that I am, I knew I would find many things to do with the Smoky Ketchup.

 

 

The Curry Ketchup however, got me thinking. According to Wikipedia curry is made up of a blend of spices or herbs and usually chillies. Well all that is right up my alley so I said what the heck let’s make something. So, I decided that I would make braised pork chops with a curry ketchup sauce.

Curry (/ˈkʌri/, sometimes /ˈkɜːri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including tumeric, cumin, ginger, and fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce.[1

Now on to the pork chops. I am using a boneless chop today.

Take a saute pan and add about 2 tbs of butter. Season the chops with salt, pepper & allspice. Brown the chops on both sides then deglaze the pan with ½ cup of chicken broth. Slice a medium size red onion and add to pan cooking until tender

.

Add one cup of chicken broth and one cup of Red Duck Curry Ketchup. Simmer on medium heat for about 15 minutes.


Add the browned pork chops to the sauce making sure the chops are completed cover.
Add ½ bottle of Blue Moon Belgian White Ale. Cover the pan and place in a 350 oven and bake for 30 minutes or until the chops are fork tender. Sit back and enjoy.

[cooked-recipe id=”160″]

 

I would very much like to thank http://www.redduckfoods.com for taking me out of my comfort zone with their Curry Ketchup. It is a great product for traditional ketchup use as well a surprising addition to any dishes or sauces that you may be creating.

 

 

 

The Start of My Journey Through This Thing Called “BBQ Life”

8 years ago HORNS BBQ (as it’s known today) entered it’s first BBQ Competition. It’s called the Project Host Barbecue Cook Off and Festival. Project Host is a local soup kitchen and we’ve helped in the past. The Cook Off and Festival helps to raise money for this amazing organization and it seemed like a great place to try our hand at competition BBQ.

My team mate Mike is from the Memphis area and I am from Texas both having a natural born love for BBQ. We thought a BBQ Competition was just the thing for the two of us to do and expected to go in and DOMINATE. I mean come on, we had about 60 years of cooking experience between the two of us.  What we didn’t know was that all of that experience was only the tip of the iceberg and we were meant to learn a few lessons.

We got our sponsorship, the t-shirts were made and a very “professional” sign, courtesy of an extra wide tip Sharpie, was created.

The Grill of Dreams

“If we smoke it, they will come” was our motto. We rented a grill (not a smoker) bought our supplies and loaded up the vehicles for a nice weekend of cooking BBQ.
The day arrives and we check in and start getting set up. We luckily set up our cook site right next to a great guy who was more than helpful. We go to the cook’s meeting and get the last minute instructions on what to do. We asked a lot of questions and the 2 of us worked our tails off throughout the night. Oh I forgot to mention that there was also an Anything But competition on Friday night as well. So we had to cook and serve our wonderful dish. So we cook the best bbq in the land and literally filled up our turn in boxes with the most beautiful pulled pork that you have ever seen
Ribs were meaty and delicious.
We kick back and rest for a few minutes then back up giving out samples to the patron of the festival. Then it comes time for the Award’s Ceremony. Top 3 places in Pork and Ribs are called and Grill of Dreams is never mentioned. OK. It’s our first one we didn’t really expect to win.

BUT WE DIDN’T THINK WE WOULD BE DEAD LAST.

Oh the shame and embarrassment. Oh but it was so delicious according to the 100’s of people who tasted our wares. Needless to say I was not happy. It took me a year to get over it and we tried again. We had a little bit better results but not much better. At least we weren’t last we said. At that point I told my wife that I was either going to get serious about this new found love of mine or I was not ever going to enter another competition in my life. Well we did. We studied, bought some of our own equipment, studied some more, practiced and got better.
So you might be wondering why I am telling you this.
It was 2 years ago, 6 years of trying and we were finally validated in the BBQ Competition world with a 1st Place win in the Ribs category. It was at the same event that we started. The same one that we had to hang our head in shame. 6 years of doubt and confusion had finally come to an end.

HORNS BBQ Team - Best Ribs Project Host 2015 - Greenville, SC
HORNS BBQ Team – Best Ribs Project Host 2015 – Greenville, SC

We haven’t won again but at least we know what it feels like.
We have a different understanding of the process and the judging so we take the non winning moments better now. We are continuing to learn and try new things that make us better. We continue to share a couple of days together hanging out and doing what we love to do. We have had people join us, leave us, and stay with us. In fact the friendly neighbor from our first competition was on our team for the victory. (He claims it was because of him. HaHa)
We love doing what we do.

HORNS BBQ

Leftover Brisket? Ft Worth Cheesesteak Recipe

Leftover Brisket?

Recently I found a recipe calling for the use of “leftover brisket.” Where I come from there is rarely a time that there is any brisket leftover.

I guess there are folks out there who don’t eat the entire 14 pounds of succulent smoked beef in one sitting so I decided to create a recipe for this mystical “leftover brisket.” I call this Ft. Worth Cheesesteak. It is a combination of smoked brisket, peppers, onions, bbq sauce, TexJoy® Old West Mesquite Shake and Cheddar cheese served on BBQ bread.

Cut the sweet onion and the poblano pepper into strips and season with salt, pepper and the mesquite shake. Sauté until just tender.

Fort Worth Cheesesteak

Cut the BBQ bread (or any kind of soft roll) in half and top with your favorite BBQ sauce.  Slice the brisket and lay that on top of the sauce overlapping as you go. Top with the peppers and onions. At this point I usually add some more of the mesquite shake.

Fort Worth Cheesesteak

Top with cheese and more sauce. Then bake in a 350 degree oven until the cheese melts usually about 20 minutes. There you go, something to do with leftover brisket or some brisket right off of the smoker. It’s just as good.

Just be creative and cook it like YOU want to eat it.

Fort Worth Cheesesteak

Cinco de Mayo mi Amigo Hamburguesa | Burger Month

A creation that will have you celebrating May 5th all year long.

Recently Julie (my wife) and I had the pleasure of eating lunch with one of my favorite food bloggers Kita Roberts, otherwise known as Girl Carnivore in beautiful Murrells Inlet, SC. It was an honor and a pleasure to meet such a wonderful person. She has inspired me to expand my love for all things food including participating in Burger Month.  Be sure and check it out every day, in the month of May, for a new and exciting burger creation by some of the best foodies across the country.

First I want to say “Happy Cinco de Mayo!”  I was pumped to create a burger for this particular day.

Cinco de Mayo Burger Month

Here’s a little history for ya’ll! Contrary to popular belief, Cinco de Mayo is NOT Mexican Independence Day. It is a day that is celebrated in parts of Mexico for an unlikely victory over the French at the Battle of Puebla.

I grew up in Southeast Texas, and Mexican food had a very big influence on me. We were a family of six so “going out” to eat was not an option that we experienced very often. My mom was a great cook and even though she worked a full time job we always had a hot meal on the dinner table.

When we did go out to eat it was usually after church and it was either to a cafeteria or to our favorite Mexican restaurant. This was over 35 years ago and I can still remember it like it was yesterday.

I also had some very dear childhood friends whose families were from Mexico. I loved eating at their houses as often as their mama’s would have me! I even remember going to the tamale stand instead of the ice cream truck!

To this day, I am inspired by the flavors and experiences I had growing up. I love trying new things and this burger sums all that up! I created this burger for my buddies from back in the day…Mi Amigos.

Cinco De Mayo Burger Month

Cinco de Mayo mi Amigo Hamburguesa

INGREDIENTS

Burger Patties

    • 1 lb ground beef
    • 1/3 cup finely ground tortilla chips
    • 1 tbs chili powder
    • 1 tbs cumin
    • 1 tsp salt
    • 1 tsp granulated garlic
    • 1 tsp black pepper
    • ½ tsp cayenne pepper
    • Tabasco® Chipotle Sauce (to taste)

Mix all of the ingredients together and make your patties

Pico de Gallo

    • 3 Roma Tomatoes
    • 1 sweet onion
    • 1 green bell pepper
    • ¼ bunch cilantro
    • 1 tsp salt
    • 1/2 tsp cayenne pepper
    • ½ tsp cumin
    • Juice from ½ lime

Dice the vegetables and cilantro and mix the spices in. Squeeze the lime juice and then refrigerate for later use.

Chorizo Queso

  • 16 oz package of Velveeta ® White Cheese, cut into ½- inch cubes
  • 8 oz chorizo sausage

Cook your sausage in a large nonstick skillet over medium heat until brown. Drain and add the cheese cubes. Stir to combine and cook until the cheese melts stirring occasionally

Slice and seed 3 or 4 red and green serrano pepper and saute’ in butter until tender. Heat a can of refried beans over medium heat.

To Assemble Your Hamburguesa:

  • Spread the bottom bun with refried beans
  • Add ¼ cup pico de gallo
  • Add your grilled burger
  • Top with the chorizo queso and the grilled serrano

Enjoy and have yourself a fiesta!

 

burger month

WHERE THIS EPIC BURGER CREATION IS MY OWN FOR #BURGERMONTH 2017, I WOULD LOVE TO THANK American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ, Cuttingboard.com, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy FOR THE KICK BUTT GRILL PRIZE PACKAGES!

Head over to BURGERMONTH.COM to sign up for awesome prizes to be given away.

American Lamb Board – (ALB prize boxes 5 lbs of ground lamb, an apron and a meat thermometer
Anolon – 10″x 18″ Double Burner Griddle and Grill Pan
Beef, It’s What’s For Dinner – prize packs of beefy grilling-themed goodies
Char-Broil – Char-Broil Kettleman Grill
Curly’s BBQ – Curly’s BBQ Pork Pack
Cuttingboard.com – Olive Wood Carver Bo
Melissa’s Produce – Baby vegetable box
Primal Stone – XL Primal Stone
Spiceologist – 4 Rub Grilling Spice Set
Thermoworks – Thermapen Mk4
Veal Made Easy – 5 lbs Veal and grilling gear

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Get Ready Greenville, South Carolina!

HORNS BBQ Blog

Coming Soon!

HORNS BBQ is a Competition BBQ Team from Greenville, SC.
Our Pitmaster Greg Ray has roots in Beaumont, TX.  Greg and the HORNS BBQ Team love serving up the best ribs, brisket, wings, chicken and more for
our adoring fans!

Catch us at a competition or charity event near you
and support us to our next victory!

First Place in Ribs – HORNS BBQ
Greenville Project Host 2015

 

We’re cooking up some good website content for our loyal fans
so be sure to check back here!

HORNS BBQ

Try us at an event near you
Look for the famous horse trailer chuck wagon!

We’re cooking up some good website content for our loyal fans
so be sure to check back here!
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