So, the first time I've ever tried to cook a chaudin. Most recipes I've seen say to put it in a Dutch oven or a crock pot and cook it like a roast. I'm in Texas, so if it looks like it can go on a grill, I'm going for it.
While everything else was cooking over the charcoal, I put the chaudin on the side - so it could cook slow, with the lid down. After about an hour and a half, I put it over the coals - let the skin (pork stomach, actually) get crispy.
It was actually pretty good - like a spicy pork meatloaf on the inside, crispy chewy pork stomach on the outside. I think most people don't eat the casing (sorta like haggis), but it was actually okay.
From Poche's in Breaux Bridge, Louisiana