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

Feb 27, 2020
how many pigs are in here probably ok how many livers have maybe 60lbs of liver chase today we are in

louisiana

going even deeper into

cajun

country to capture this slowly fading southern tradition here hundreds of

pounds

of pig

parts

destined for a

rare

dish Cajun 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. The history of the Bushwa meat market began in 1891 when his great-great-grandfather sold beef and pork from a wagon.
boiling 600 pounds of pig parts in louisiana rare cajun american food
He hates to slaughter a whole cow or a pig, cut it up and there the different cuts wrap it up and carry it from door to door. i wouldn't go home until it sold because even it forgave anyway now over a hundred years later bo is still churning out a long list of timeless family recipes the latest thing we invented would be the boudin burrito selling like crazy today i'm on a mission a dis covers the magic of the budva meat market and bloody sausage boudin to this day, when people hear we have red boudin they think it's time down the road we'll try some

cajun

food

they didn't expect to find in the US of A there are hours of the 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 put on your aprons because this is going to get dirty today. we're facing the life of meat in

louisiana

, let's see what most

american

women prefer to wake up at 4:00 am. shows up bo and his crew are putting fresh sausages in the smokehouse today it's all about the end of the meal and it's pronounced boudin right because he looks like putin good morning i sound like i'm not from around here you repress oh really a word from an old man French dialect that piss Sausage ns in Cajun cuisine, traditional boudin is made with pork, pig liver, and rice stuffed in pork casings, but boudin can be made with almost any crab, alligator, even pig's blood, and today I want to see how we go from this to this. the boudin process starts early in the morning with the poor

parts

boiling

from 1:30am. m. the meat needs to lose the tenderness level of the bone before it goes to the next stage from 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 in the big way boston but it's a shoulder mm-hmm i thought it was the blood that would make sense yeah bostonian butts are found here so far bo only has head on pig parts and the water in this place smells fantastic smells so good for being the piece who does all the work for you, no offense but I mean he's good yeah yeah okay so you look good in that apron are you looking? r a job yes is this once a week you are doing this yes at least two or three times a week although before we grind this meat we are removing all the bones the bones go to what the dogs, trash, oh my god how could you guys?
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...

Do people know this is what's in their sausage? So when we have a lecture that doesn't show its way into the Buddha, is it possible that there are small bits of the original batch of still in this sausage? Of course not, yes, no. disgusting your father how many children did my father have four children and how many children are working here only me the other three were girls good and so men he's lucky you weren't like I don't like sausage I want to be a painter something that could have happened again it wasn't up to me so it couldn't have happened he's like son guess what you're going into the sausage business right I'm so proud to be brought a song it's an honor if you feel like I am taking care for a while so that my son is old enough, you know?
boiling 600 pounds of pig parts in louisiana rare cajun american food
I now have two young children, so you plan to pass it down to one of your children. That's the idea. Now if they both want to be painters then it will be someone else fair enough, they will stay in a family one way or another. sure the boneless meat starts to hit the meat grinder and turns into a much more suitable sausage stuffing texture. Have they innovated or put something new on the menu that wasn't there ten years ago? The biggest thing I would consider new is beef jerky and been a dad in the early 80's that's pretty new yeah and that really took off.
boiling 600 pounds of pig parts in louisiana rare cajun american food
The last thing we invented would be the boudin burrito that my father came up with. It's selling 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 getting cold in here nice and toasty on top it's like my forearm right here you can never get to the bottom of your forearm ten what's that guys? illa is a little oily I'm going to try it here we go omg that's delicious I mean it's very obvious right away that it's pork there's such a mixture of fat and protein you can feel the rice in there and that tortilla on the outside so chewy I love this it's awesome he said these are a big seller right now i can see why you've grabbed about four or five eleven of these take it in the car open them while you drive then um heart disease back to the Sausage it's like a sauna in here now so that we've ground up most of the pork, it's going back into this container, this giant container right here now, the seasoning, the shallots, the green onion, and some top-secret things that I can't talk about without seeing the business. end of bo's gallows this is my favorite part haven't been o you guys have some of the most advanced futuristic kitchen equipment i've ever seen how did you come up with this?
I was duck shooting one day trying to paddle in the mud and the mud doesn't give like water, huh -huh, I thought, man, I bet that's like the consistency of boudin, so I bet I could stir, is this your real history, no, no, I can stir it up a bit, okay, this is a little prettier if you want to try. if we have multiple this reminds me of my college days you know what I mean I'm not right so we're going to take this big wood o and then you just mix it up we got about a trillion gallons in here of delicious bone broth i see you like that kind of 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 curve oh the nice guy but i wouldn't row and stuff that's not allowed use more heaven oh my gosh it smells fantastic the aroma in here is insane you can't call it boudin if it doesn't have rice in it once the rice is mixed with the sausage it's stuffed for this original smoked boudin they use pork natural. intestines The Cajun culture is known for not wasting anything and also makes the sausage taste great.
Well, it really takes a town to do all this, so Brett down here puts a tie around the end and then you're going to tie it. He's been here so long that he can feel this throbbing sausage in his hands, I mean. wait that's a different kind of video so that's your classic boudin but i came here for a sausage you won't find in your average Whole Foods meat aisle sausage boudin made with pig's blood blood has a history pretty interesting here in south louisiana, what's that since the method of collecting the blood was deemed unsanitary?
They do it. They hung the cow upside down. They cut its throat and dropped a bucket under it. Anyway, my grandfather worked with a health inspector to find an approved method of catching the book two years after we found an approved method of catching. the blood and we started doing the red

food

angle, I was really doing it from then until today when people hear we have red food and they think it's outlawed, the black pudding ends up

boiling

in the same giant pot with the work full sausage oriented they slide it into the cooler it's all been built up to this point here we've got a big swath of what's available here that's made here not the The Ritz area that was morning I'm walking around The street on our latest booze wall snack tray is complete with chicharrones made from fried pigskin, turkey head, cheese, and brawn.
It is neither cheese nor head, what is from a hog is correct, but it used to be from the head. I did it. We stopped doing it that way a long time ago. It's made of better chunks. you can't just call something cheese because you eat it like cheese you have almond milk and soy milk that's a great point that's one of the best points i think i just made yours ok the graphics suck hogshead cheese is made in A similar professional to boudin but without rice instead, the head cheese is layered on trays and pumped into the refrigerator until chilled and solid. really amazing it's perfectly salty not too salty like pates would be that's so good good for super bowls yes it's a huge hit at parties and i go as an appetizer our main course and what i'm dying for try is the classic pork boudin, blood boudin and crabs. boudin I told you it could be made of anything I think I just want to try these straight up It has the rice inside and it feels a little crunchy like it has a nice texture that's what you want you want to share a little with me yeah okay let's make it one, two, three, it's very well seasoned, there's not too much, a lot of sausage, they go overboard, you know, that's right, it's just kind of a nice mushy texture and your mouth with a bit like a little sticky rice dress and almost mm-hmm it's this is the same recipe that was used 100 years ago yes its something that will never change why do people want the blood there? how is the flavor changing? what are you doing originally? it was put in there just because it was a byproduct that paid for you didn't want to waste our protein a little extra nutrition yeah you'll find it would be a little richer in flavor I don't really want to use the word livery but tell me okay I'll tell you what it is really hard to explain the difference not a huge difference a bit of iron enso a bit of a livery flavor too and it changes the texture just a bit yeah great we're aiming for everything i do I don't want this to be my last day in cajun country and I want to experience as much as I can so right now we're headed to the Cajun Fresh Market right now I'm with the trade and yyl ok yes sir sir welcome like alcohol wah meat market this Roadside food stand had humble beginnings starting out as a strawberry truck and now I'm selling basically everything you could call Cajun if you were trying to find an alligator in the wild.
How far would I have to walk from here? my way like how many kids do alligators eat the air not as often as you'd think we grew up around it so we're not going to go messing around with something we grew up with that we know as aggressive sure yeah no I don't care, I love playing with alligators. I've been doing it since I was young. My mother used to yell at me. We used to live in a trailer park when it would flood and rain a lot. ditch what we had i catch them put in shoe boxes put them in the sink and go crazy alligator meat is used to cook delicious cajun delicacies like i said around here nothing goes to waste look it's alligator sausage here look how plump these sausages are unreal unlike The b Oudin sausage here we can throw this in a bun I want to try to get this in here I'm not even sure I can pick it up I'm going to do my best Have you seen that picture of Game Mountain? of thrones and his girlfriend together so here you have condiments this is called ketchup dad look that was some kind of a hobbyist move i'm going to stick it under there for a bit there we go mmm it's steaming it's juicy i love that that has a sausage casing where the you bite into it and then it just pops and the juices explode in your mouth the way it's seasoned you'd have no idea there's alligator meat in here which I don't know if that takes some of the fun out of it a bit so I wanted to let you know somehow like alligator very strong cajun flavor a little bit of spice little cake not super spicy but you can't even tell it's an alligator mmm today no yes sir this is what i've been around the world eating different foods that the United States found strange and e unusual.
It's weird sometimes but it turns out that here in the good old United States of A people also eat a unique food that is not as ordinary or common as it is here these frog legs are actually hand caught in the back canal that actually runs behind this building. you actually know the guy that caught these you're looking at 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 right 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 pan-fried until cooked through.
I'm going to take this one here in half. there because I don't actually have a bowl let's go for it mmm that's very good no cayenne salt but the meat itself is very juicy and has a unique texture how would you describethat taste throwing up?everyone here said i would always say its like ticking but its not true but its not true for me its just between chicken and fish its somewhere in the middle because these are not on the menu this is more like a family stuff what would you do in your own home oh yeah but this is a common thing yeah oh you're catching and eating frog legs if you're someone who isn't an adventurous eater this is a good starter meal because it's not crazy but it's not chicken you know it's something beyond chicken nuggets anyway and then here sizzling you've got all the cracklings pork belly meat skin fat all fried until the meat is cooked and the fatty skin is bubbling like these crispy beauties here you can still see those wonderful stretch marks oily skin protein more fat more protein the skin is bubbling on the outer edges i got it good it's like a fat sponge every one they take there is a release of pork juice coming out it's super salty super heavy i love it but to wash it down so strawberry i monade 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 dammit it's like the best synopsis of lemonade i've heard like a propaganda ooh and there's a frog on top these frogs are better than what you'll get in the store like i said all he put in is real juice real flavors everything is good what's the plastic on this Bowl?
Coming out of swampy Cajun country to me means getting a lot out of a bit of stubbornly clinging to tradition and proudly sharing it too from researching and shooting to editing and mastering our best 10 person food review show The team works hard to deliver the highest quality travel food entertainment twice a week if you like what we do here please consider supporting our patreon patreon allows fans of the show to contribute a monthly sum and receive a host of extras like first private video releases q and a and more for more on our patreon check out the link in the description box below and if you can't give or don't even feel like it that's ok too we're glad you're here thank you so much for looking see you next time in peace you are the fire

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