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Started By
Message
How does Bergeron's do their smoked chicken ball bites?
Posted on 11/24/18 at 11:33 am
Posted on 11/24/18 at 11:33 am
I've asked them several times, but of course haven't got a true answer.
They did tell me it's thigh meat, with pepper jack injected, and cold smoked for hours.
They did tell me it's thigh meat, with pepper jack injected, and cold smoked for hours.
This post was edited on 11/24/18 at 11:34 am
6
Posted on 11/24/18 at 11:37 am to heypaul
quote:
but of course haven't got a true answer.
Hey, paul
quote:
They did tell me it's thigh meat, with pepper jack injected, and cold smoked for hours.
Sounds like there's your answer?
Posted on 11/24/18 at 11:40 am to tigersfirst
But how are they made into "balls" and keep their shape throughout the process?
Posted on 11/24/18 at 12:04 pm to heypaul
quote:same way boudin balls are done. They are chilled (frozen or refridgerated).
But how are they made into "balls" and keep their shape throughout the process?
Posted on 11/24/18 at 5:45 pm to Ryan3232
quote:
same way boudin balls are done. They are chilled (frozen or refridgerated).
There's got to be more?
Posted on 11/25/18 at 9:56 am to heypaul
Hit me up baw.
Posted on 11/25/18 at 12:06 pm to heypaul
One of the best things there, along with their smoked sausage.
If you figure out something on this, please share....
If you figure out something on this, please share....
Posted on 7/25/24 at 1:23 pm to heypaul
While trying to look for somewhat of a recipe for this, stumbled upon this old post
Has anyone ever had any success duplicating this? Looking to fire up the Joe this weekend and looking for ideas what to cook
Has anyone ever had any success duplicating this? Looking to fire up the Joe this weekend and looking for ideas what to cook
Posted on 7/25/24 at 2:22 pm to heypaul
quote:
with pepper jack injected
Cheese injected? Seems a little thick for that.
Perhaps they first smoke the thigh meat, then fold it over some cheese, then use toothpicks to keep it together, then bread and fry it?
Sort of like chicken kiev?
This post was edited on 7/25/24 at 2:24 pm
Posted on 7/25/24 at 2:34 pm to heypaul
Is it pepper jack or cream cheese? I always thought it was cream cheese, and that they maybe used an egg/egg whites for a binder? Maybe it's meat glue?
ETA: I could probably eat 50 of them. They are outstanding. Way better than the big patties they used to make.
ETA: I could probably eat 50 of them. They are outstanding. Way better than the big patties they used to make.
This post was edited on 7/25/24 at 2:36 pm
Posted on 7/25/24 at 3:25 pm to LSUGUMBO
I tried to make it once before and did not turn out good.
I cooked my chicken thigh first then chopped it up and mixed in stuff.
I think they might grind the thighs up in big pieces first. Then mix in everything raw. Possibly freeze it so it stay in balls? (Possibly flash fry to keep shape?) then maybe smoke it.
I’m not sure yet
I cooked my chicken thigh first then chopped it up and mixed in stuff.
I think they might grind the thighs up in big pieces first. Then mix in everything raw. Possibly freeze it so it stay in balls? (Possibly flash fry to keep shape?) then maybe smoke it.
I’m not sure yet
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