Smoked Boudin Balls

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.