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Boiling 600 Pounds of Pig Parts in Louisiana!! RARE Cajun American Food!!!

Feb 27, 2020
How many pigs are there here? Probably fine. How many livers do they have? Maybe 60

pounds

of liver. Today we're in Louisiana, heading even deeper into Cajun country to capture this slowly fading Southern tradition. Here are hundreds of

pounds

of pig

parts

destined for an unusual product. Cajun dish whose days may be numbered in the early '70s when they passed a Meat Inspection Act there were eight or nine meat markets in Thibodaux alone and of course now we're the only ones left this is Bo he runs things around here now, but the The history of the Bushwa meat market began in 1891 when his great-great-grandfather sold beef and pork from a cart.
boiling 600 pounds of pig parts in louisiana rare cajun american food
He hates slaughtering a whole cow or a pig, breaking it down and having the different cuts wrap it up and carry it door to door. I didn't go home until it was sold because I forgave him anyway now, over a hundred years later, bo continues to produce a long list of timeless family recipes. The last thing we invented would be the boudin burrito that sells like crazy today. on a mission to discover the magic of the Budva meat market and bloody boudin sausage, still to this day when people hear that we have red boudin, they think that's how long down the road we'll try some typical Cajun dishes that I didn't expect In the US of A there is night, around one and two in the morning, we were riding in a mud boat and when you see the red lights flashing, that's it, you have to jump on them, so get the aprons because this is Today we are going to get complicated, we are going to face the meat life in Louisiana, let's see what the majority of American women prefer.
boiling 600 pounds of pig parts in louisiana rare cajun american food

More Interesting Facts About,

boiling 600 pounds of pig parts in louisiana rare cajun american food...

Waking up at 4:00 am and driving an hour and a half from New Orleans could bring you here. Bourgeois meat market. This meat market is going crazy. Even before the sun comes up, Bo and his team are putting freshly made sausages in the smokehouse today it's the end of the meal and it's pronounced boudin right because it sounds like Putin, good morning, I sound like I'm not from around here , you repress. Oh, actually a word from an old French dialect that means sausage in Cajun cuisine. Traditional boudin is made with pork liver and rice stuffed in pig intestines, but boudin can be made with almost anything, crocodile and crab, even pig blood, and today I want to see. how we got from this to this the boudin process begins early in the morning with the poor

parts

boiling

from 1:30 a.m. the meat must lose the level of softness of the bones before moving to the next stage of what I can see here there is liver there is skin there are different parts of meat what is that part that is the Boston but it is the shoulder of the great road Boston but it's a shoulder mm-hmm I thought it was the blood that would make sense, yeah, Bostonian butts are Located here so far, Bo only has pig parts and the water in this place smells fantastic, it smells remarkably good for being the piece that does all the work for you, no offense, but I mean it's good, yeah, boom, so you look good.
boiling 600 pounds of pig parts in louisiana rare cajun american food
On that apron, are you looking for a job? Yes, this is once a week. You are doing it, yes, at least two or three times a week, although before grinding this meat, we remove all the bones. Bones go where dogs are garbage. My God, how do you guys know that this is what's in your sausage? So when we have a lecture that doesn't show it reaching the Buddha, is it possible that there are little bits of the original alembic batch in it? sausage of course not, yes, no, be disgusting to your father, how many children did he have?
boiling 600 pounds of pig parts in louisiana rare cajun american food
My dad had four kids and how many kids are working here just me the other three were girls okay so men you're lucky you guys aren't like me. I don't like sausages. I want to be a painter. Something that could have happened again. It didn't depend on me. So they couldn't have happened. He is like a son. Guess what you're getting into in the sausage business? to be carried a song, it is an honor if you feel that I am taking care of it for a while so that my son is old enough. You know I have two little kids, so you plan to pass it on to one of your kids, that's the idea now.
What if they both want to be painters? Then it will be another person fair enough. He will stay in a family one way or another. Surely the boneless meat starts to hit the meat grinder and becomes a much more suitable sausage filling texture. Have they innovated? or putting something new on the menu that wasn't there ten years ago, the biggest thing I would consider new is beef jerky and having been a parent in the early '80s, that's pretty new, yeah, and that really took off the last thing we invented . would be the boudin burrito my dad came up with, it sells like crazy literally just a piece of boudin sausage in the tortilla it's made in without the casing and yeah that's simple this has been going cold here for inside, nice and warm on top, it's like my forearm. here you will never be able to reach the bottom of your forearm ten what is that guys have you ever wondered about that oh look this stretchy omelette it's a little oily I'm going to try it here we go oh my god that's delicious I mean it's It's very obvious right away that it's pork, there's such a mix of fat and protein that you can feel the rice in there and that chewy tortilla on the outside.
I love this, it's amazing. He said they are selling very well right now. I understand why. I've had about four or five eleven of these, take it in the car, open them up while you're driving and then, um, heart disease, go back to the sausage, it's like a sauna in here now, so we've ground up most of the meat from pig to which he returns. this container this giant container here now the seasoning shallots green onion and some top secret things that I can't talk about without seeing the business end of Bo's pitchfork this is my favorite part haven't been or you guys have some of the most advanced futuristic kitchen equipment.
I've seen how you came up with this before. One day I was duck hunting trying to paddle through the mud and the mud doesn't give way like the water does, huh, so I thought, man, I bet this. something like the consistency of boudin so I bet I could stir it is this your real story no I can't stir it a little okay this one is a little prettier if you want try it we have several this reminds me of my college days you know a what I mean, I'm not okay, so let's take this big wood or and then you just mix it together, we have about a billion gallons here of delicious bone broth, we look like that guy. bread right there, it cracks like nuts, this is solid steel and he bent it at a nice 45 degree angle.
Can you see the curvature? Oh, nice guy, but he wouldn't row or those things he can't use anymore. Heaven, oh my God. It smells fantastic, the aroma here is crazy, you can't call it boudin if it doesn't have rice, once the rice is mixed with the sausage it is stuffed for this original smoked boudin, they use natural pig intestines. Cajun culture is known for not wasting anything else. It makes the sausage taste so much better. It really takes a village to do all this, so Brett, down here, put a tie around the end and then you'll tie it off.
He's been here so long that he can feel this. sausage in his hands throbbing, I mean, wait, that's a different kind of video, so that's your classic boudin, but I came here for a sausage that you won't find in the average Whole Foods meat aisle. Boudin sausage made with pig's blood, blood has quite an interesting history here in south Louisiana, what's that because the method of collecting the blood was considered unhealthy? They did it, hung the cow upside down, cut its throat, and threw a bucket under there. It was unpleasant anyway, my grandfather worked with a health inspector to find an approved method to capture the book, two years after we found an approved method to capture the blood and started making red

food

angle, I was really doing it from then until today, when people hear that we have red.

food

and they think it is forbidden, the blood sausage ends up being boiled in the same giant container with the work oriented to the sausage, complete, they slide it into the refrigerator, everything has accumulated up to this moment, right here we have a large swath of what It is available here.
It is made here, not in the cookie area of ​​the Ritz that was from tomorrow. I'm walking down the street at our best snack tray on the booze wall. It's complete with cracklins made from fried pork skin, turkey head cheese, and hogshead cheese. It is neither cheese nor a head. what is of a pig is correct, but he used to be of the head. I did. We stopped doing it like that a long time ago. It's made of better pieces. Now you cut it up and eat it on a cracker like it's cheese, which is where tea woke up the culture.
I can't really just call something cheese because you eat it like it's cheese. You have almond milk and soy milk. That's a great point. It's one of the best points of all time. I think I just received yours. Well, those graphics sucked. The cheese is made using a process similar to boudin, but without rice. Instead, the headed cheese is layered on trays and pumped into the refrigerator until it cools and solidifies. It's just cooled and turned into a nice kind of bread, part of the reward. here, let's go for it, it's really amazing, it's perfectly salted, not too salty, like pâtés, it would be very good, good for Super Bowls, yes, it's a big hit at parties and I go as an appetizer, our main course , and I'm dying to try the classic.
Pork Boudin, Blood Boudin and Crab Boudin. I told you it could be done with anything. I think I just want to try them directly. It has rice in it and it feels a little crunchy, like it has a nice texture. That's what you want, you want. to share a little bit with me yeah, okay, let's do it one, two, three, it's very well seasoned, there's not too many, too many sausages, they go overboard, you know, it's true, it's just a nice soft texture and your mouth with a little bit like a little sticky rice dress and almost mm-hmm, is this the same recipe that was used 100 years ago?
Yes, it is something that will never change. Why do people want the blood there? How is the flavor changing? What does it originally do? there just because it was a byproduct that paid for you didn't want to waste our protein a little bit of extra nutrition yeah, you'll find that it would taste a little bit richer. I don't really want to use the word livery, but tell me, okay, I'll tell you it's very hard to explain the difference, it's not a big difference, a little bit of iron enos, a little bit of livery flavor there too and it changes the texture a little. little, true, yes, well, great.
I'm aiming for everything I don't want again, this is my last day in Cajun country and I want to experience as much as I can, so right now we're heading to the Cajun Fresh Market. I'm with Trade and yyl is fine, yes sir. Lord welcome as wah alcohol meat market, this roadside food stand had humble beginnings, started as a strawberry truck and now sells basically everything you could call

cajun

. If you were trying to find an alligator in the wild, how far would you have to walk from here? How long? Would it really be needed? I could probably walk four or five feet here and there probably wouldn't be an alligator in my way, like how many kids get eaten by alligators.
It's really not as prevalent as you'd think we grew up around it, so we're. I'm not going to go around playing with something that I grew up with and that we know as aggressive, of course, yes, I don't care. I love playing with alligators. I've been doing it since I was young. My mom used to yell and scream at me. We used to live. in a trailer park when it flooded and rained a lot, that baby alligator that came swimming into a little ditch we had, I caught them, put them in shoe boxes, put them in the sink and got scared.
Alligator meat is used to cook delicious Cajun delicacies, like I said. Nothing is wasted around here look it's alligator sausage right here look how fat these unreal sausages are unlike boudin sausage here we can throw this on a bun I want to try to stick this in here I'm not even sure I can choose above I'm going to do as best as I can, have you seen that picture of the mountain from Game of Thrones and his girlfriend together, so here you have condiments, this is called daddy's ketchup, look at that, it was kind of an amateur move.
I'll stick it down there a little bit, here we go mmm, it's steaming, it's juicy. I love that it has a sausage casing where you bite into it and then it just pops and the juices explode in your mouth the way it's seasoned, you wouldn't have the idea that there's alligator meat in here, which I don't know, that eliminates a little fun, so I wanted it to somehow taste like alligator, a very strong Cajun flavor, a little spicy, cakey, not very spicy, but you can't. I even say it's an alligator mmm not today, yes sir, this is what I've been eating around the world, eating different foods than in the United States;
It seemed strange, unusual, sometimes strange, but it turns out that here in the good old United States, people eat some too. Very unique food, food that is not soordinary or common like here, these frog legs, they are actually caught by hand in the back canal that actually runs behind this building, do you really know the guy who caught these? You're looking, so you'll fillet them. and it's all the same process as you would scan a catfish thank goodness you said fish after that certain Daniel prepares the frog legs by seasoning the meat with a mixture of cornmeal, onion and garlic powder and Cajun seasoning.
These plump quads are fried until cooked through. all the way, I'm going to take this one here in half, that's the right way, yeah, I'm going to leave it there because I don't really have a bowl, let's go for it mmm, that's really good, no. Cayenne has little salt, but the meat itself is very juicy and has a unique texture. How would you describe that vomiting taste? here everyone said I would always say it's like ticking but it's not true but it's not true for me it's just between chicken and fish it's somewhere in between because these are not in the menu, this is more like a family, things you would do. in your own home oh yeah but this is a common thing yeah oh you're fishing and eating frog legs if you're someone who's not an adventurous eater this is a good starter meal because it's not crazy but no It's chicken, you know it's something beyond chicken nuggets anyway and then here crispy you got all the cracklins pork belly meat fat from the skin all fried until the meat is cooked through and the fatty skin is bubbling like these beauties crispy here here you can still see those wonderful striations fat from the skin protein more fat, more protein, the skin is bubbling on the outer edges.
I'm fine, it's like a fat sponge. Each one you take releases a release of pork juice. It's super salty, super heavy. I love it, but to accompany it it is so strawberry. lemonade right here this lemonade is made fresh here every morning it's made with real strawberry juice with real lemons in cane sugar from the local area damn it's like the best lemonade synopsis I've ever heard like a blurb ooh and there's a frog On top of that these frogs are better than the ones you can get in the store, like I said, all they put in is real juice, the real juice flavors are all good, what's the plastic in this cup?
Crab sausage, make and eat almost anything you can get your hands on. For me, leaving Cajun swamp country means embracing a little tradition and sharing it with pride too, from research and filming to editing and mastering. The best food review show ever, our 10-person team works hard to deliver the highest quality travel food entertainment twice a week if you like what we do here, consider supporting our patreon patreon allows Fans of the show contribute a monthly sum and receive a host of extras, such as early video releases, private Q&As, and more to learn. To learn more about our patreon, check out the link in the description box below and if you can't give or don't even feel like giving, that's okay too, we're happy you're here.
Thanks so much for looking. I'll see. you next time in peace you are the fire

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