I worked this weekend.
The weather is hot and sunny and beer sales go up. The beer business is always OK but it’s
great in the summer. I can do without
the oppressive heat but I enjoy extra money and seeing all the catins in their
Daisy Dukes. I worked one store
(boutique - boo-tick) and noticed someone eating boudin. I said it looked and smelled good so she
offered me a bite. It was crispy and she
said she had put some on a grill that had barbecue on it. It was good.
They must have used Jack Miller’s or Pig Stand’s barbecue sauce because I
noticed their similar, distinctive taste. The Pig Stand style, to me, is
sweeter than Jack Miller’s. The boudin
tasted different but it was good. It reminded
me of when I would pick up several dollars worth from T-Boy’s in Mamou to bring
to work in Alexandria. They, in
Alexandria, would “toast” the boudin before eating it. They preferred it crispy. They would use a fork and smear the meat onto
crackers.
I went about my business and stopped at another boutique for
lunch. I eat boudin and gratons all day
while I’m working. This store had smoked
boudin. It tastes similar to smoked
sausage but you can taste the boudin filling inside. It’s crispy too and if you’re used to mushy
boudin it is different. Some people can’t
stand the smoked style but I like it. I
much prefer that than crawfish boudin or fried boudin. Fried boudin doesn’t make any sense to
me. I can actually feel my arteries
clogging up just looking at that. And it
ruins the taste of the filling. That’s
just me. Other people love it. I wonder who started the smoking style. For that matter, who started all the smoking
meat business? Was it the Germans from
way back? Or did a drunken Fontenot set
something on fire, smoked the meat, and then discovered that it actually tastes
better smoked? I’ll have to research
that when I’m retired or if I win the powerball and have no work to do.