Dang that looks good, Doc! I'm on my way over....;-)
okay, i did the butt bites for the second time this afternoon. first time i did them on my grill. today i did them on my smoker. today was better hands down. i took some pics. yall check these beauties out. almost as pretty as a 2 pound crappie.
doc
these are the ones on the grill
these are the smoker pics
Any man can be a father, but it takes a real man to be a DAD!!
Dang that looks good, Doc! I'm on my way over....;-)
All fishing, all the time!
Hey Doc those look good to me, when will the next batch be ready? James
Doc, I got a smoker for Christmas and tried it first on ribs. They came out great. Now I'll have to give this a try. How long did you do them for. They sure look good.
"gene"
"G" Gone but not forgotten!!
bout two and a half hours. plenty of wood to get lots of smoke. i soak my hickory chunks over night in a bucket of water so they will smoke and not just burn up. good luck.
doc
Any man can be a father, but it takes a real man to be a DAD!!
Awhile back I saw a recipe for a catfish courtbouillon. I thought why not crappie. Today I decided to try it. We really enjoyed it. I think I have found us a new dish to cook for company at the camp.
Crappie Courtbouillon
1-2 lbs crappie fillets
1 clove of chopped fresh garlic
1/2 large bell pepper chopped fine
1 chopped onion
3 ribs celery chopped fine
1 14.5 oz can diced tomatoes
1 small can of tomato sauce
1 small can of tomato paste
2 T oil
1/2 t thyme
salt, black and red pepper to taste
4 cups water
glug of worchestershire sauce
In a five quart heavy pot use the oil to saute the celery, onion, bell pepper and garlic. When that is done, add the diced tomatoes tomato sauce and tomato paste. Add enough water to make it pretty thin then add your other ingredients. Simmer the mixture for several hours stirring every now and then. The idea is to cook it down to a fairly think sauce and blend all of the flovors. I added a tablespoon of sugar to offset the acid in the tomatoes. After about two hours and when the sauce is think remove about three cups of the mixture and set it aside. Take your fillets and layer them ontop of the remaing mixture inthe pot. Then take your three cups of sauce and pour it back over the fillets. Cover the pot and gently simmer it of 20 -30 minutes. Do notstir as it will damage the fillets. Just gently simmer is all do not burn. Cook a pot of rice. When the rice is done the fish will be ready. Serve the fish and sauce over a bed of rice.
anyone have a great recipe?? thanks
To get a fish,take your rod. To get a memory take you child.
Any man can be a father, but it takes a real man to be a DAD!!
BamaFan's hushpuppie recipe
1 cup flour
1 cup cornmeal
1/2 tsp. salt or preferred seasoning
1 tsp. baking powder
1 can 16 oz cream style corn
1 egg
1 med onion, chopped
Combine flour, cornmeal, salt, and baking powder. Add corn, egg, and onion. Mix lightly and drop into 325 degree oil until golden brown. 6 to 8 servings.
This is his original recipe, I believe he has changed it since then but I prefer this one. Even my sister in law (who doesn't like hush puppies) liked these.
Enjoy!
Dwyane
The only place where success comes before work is in the dictionary!
SMILE- A curve that can set a lot of things straight!
Sorry Mark, I didn't finish reading your post before I posted it. Hope Bama is ok with it.
Dwyane
The only place where success comes before work is in the dictionary!
SMILE- A curve that can set a lot of things straight!