Apps & Sides

Smoked Boudin Balls

Prep Time: 2 hrs

Cook Time: 2 hrs

Difficulty: Advanced

Ready to take your spicy grilling game to the next level? Switch things up with this unique take on Boudin Balls, relying on fresh peppers, jalapeños, cayenne and some of our favorite recteq rubs for flavor that will really pop!

Instructions

Step 1: In a large cast iron enamel Dutch Oven, combine the pork butt, chicken livers, onion, peppers, celery, garlic, salt, Ray’s Loco Gringo, Chef Greg’s 4 Letter Rub and cayenne pepper, and mix well.
Step 2: Place in the fridge for at least 2 hours (overnight is better).
Step 3: Preheat recteq to 350ºF, add the Dutch Oven to the recteq and add the water.
Step 4: Allow the mixture to come to a simmer and cook for about 2 hours until the pork is fork-tender.
Step 5: Remove the Dutch Oven from the recteq and strain out the meat and vegetables, making sure to keep the liquid.
Step 6: Once cool to the touch, either rough chop the meat/vegetable mixture with a knife or pulse in a food processor.
Step 7: Add the chopped meat mixture to a large bowl with the cooked rice (warm rice is easier), green onions, and parsley.
Step 8: Using a wooden spoon, mix in the reserved cooking liquid. It might not take all of the liquid, but you are looking to create a sticky mush consistency. A little on the wet side is better. Place in the fridge overnight to cool completely.
Step 9: Once cool, shape into large golf ball sized balls. The recipe should yield about 40-48. Roll them in the flour, then egg, then breadcrumbs.
Step 10: Once all the boudin balls are breaded, you can cook them on the recteq at 350ºF on a baking sheet for about 30-40 minutes until the breading is golden brown and delicious.

Ingredients

Serving Sizes

Ingredients

2 pound(s) Boneless Pork Butt, diced coarse
6 ounce(s) Chicken Livers
2 cup(s) Yellow Onion, diced medium
1 cup(s) Celery, diced medium
2 each Poblano Peppers, diced medium
2 each Jalapeños, diced medium
10 each Garlic Cloves, chopped
3 tablespoon(s) Kosher Salt
2 tablespoon(s) Ray's Loco Gringo Rub
2 tablespoon(s) Chef Greg's 4 Letter Rub
1 tablespoon(s) Cayenne Pepper
8 cup(s) Water
5 cup(s) White Rice, cooked
3 tablespoon(s) Parsley, chopped
3 tablespoon(s) Green Onion, chopped
2 cup(s) Flour
10 each Eggs
2 cup(s) Bread Crumbs

Tools Needed

Dutch Oven
Large Mixing Bowl
Baking Sheet
Food Processor (Optional)

Step 1: In a large cast iron enamel Dutch Oven, combine the pork butt, chicken livers, onion, peppers, celery, garlic, salt, Ray’s Loco Gringo, Chef Greg’s 4 Letter Rub and cayenne pepper, and mix well.
Step 2: Place in the fridge for at least 2 hours (overnight is better).
Step 3: Preheat recteq to 350ºF, add the Dutch Oven to the recteq and add the water.
Step 4: Allow the mixture to come to a simmer and cook for about 2 hours until the pork is fork-tender.
Step 5: Remove the Dutch Oven from the recteq and strain out the meat and vegetables, making sure to keep the liquid.
Step 6: Once cool to the touch, either rough chop the meat/vegetable mixture with a knife or pulse in a food processor.
Step 7: Add the chopped meat mixture to a large bowl with the cooked rice (warm rice is easier), green onions, and parsley.
Step 8: Using a wooden spoon, mix in the reserved cooking liquid. It might not take all of the liquid, but you are looking to create a sticky mush consistency. A little on the wet side is better. Place in the fridge overnight to cool completely.
Step 9: Once cool, shape into large golf ball sized balls. The recipe should yield about 40-48. Roll them in the flour, then egg, then breadcrumbs.
Step 10: Once all the boudin balls are breaded, you can cook them on the recteq at 350ºF on a baking sheet for about 30-40 minutes until the breading is golden brown and delicious.

Chef Pairings

As an appetizer, serve these tasty bite-sized snacks with a creamy remoulade or a Creole mustard dipping sauce.