Thread: Recipes and Cooking/Smokeing/Grilling etc.

Cn, we'll let you know how it turns out with the green sauce. I LOVE the green sauce

Originally Posted by DonDon

Cn, we'll let you know how it turns out with the green sauce. I LOVE the green sauce

never had it...... I'll be curious whatcha think.

May have to give this one a try.

Originally Posted by Wannabe...

Fried. And that's all I've got to say about that.

Anybody that'd bake a Crappie is plain old un-American and prolly voted for that O feller.

Wannabe...

Oh, man! You have never had them broiled. Skin side down, salt and pepper, lemon pepper and a couple dollops of butter on each, then scatter onion rings over the top. Broil on second shelf for about 6 minutes. Try it, you'll like it! And I'm a proud American Repub and I don't allow the O feller on my puter.

Don't use button shrooms, get something abit bigger. The one's we used looked like button shrooms but were twice as big.

Take out the stems, then scrape out the everything you can to get more room for stuffing and chop up real fine, then sautee in Olive oil to soften.
4 good sized crappie filets, boiled off and chilled in fridge
use 1 cup of Panko Bream crumbs
1 cup grated Parm cheese
1/2 stick butter
1/2 to 1/3 cup olive oil
1/2 cup chopped green onion
1/2 cup Sauteed Shroom stems
dash salt
Black pepper and red pepper to taste.
I think I should have added 1 egg, I didn't but they were still fine. I'll try 1 egg next time.

Just mix all ingredients together and stuff inside scrap Shroom caps and cook at 375 for 15 minutes, then broil til the tops are brown. If someone tries this, let me know if you added an egg or not and how they turned out

a few of his recipies that are online. Joker can sho win some competitions.
See the next 3 or 4 replies

• 1 small whole chicken, cut into 8 pieces (2 legs, 2 tights, 2 wings, 2 breasts)
• his basic Rub

• 2/3 cup chili powder
• 1/2 cup sugar
• 4 tablespoons kosher salt
• 4 tablespoons onion powder
• 4 tablespoons garlic powder
• 1 teaspoon cayenne pepper

Heat a smoker to 250°F.
Wash the chicken pieces thoroughly and pat them dry with paper towels. Apply the chicken rub all over the exposed areas of the chicken pieces. Place the seasoned chicken pieces in a deep aluminum baking pan, and place the pan in the smoker. Cook for 1 1/2 hours.
Remove the wings, wrap them in aluminum foil, and keep them warm in an oven on the lowest setting. Return the rest of the chicken to the smoker and cook for an additional 1 1/2 hours, or until the internal temperature of the white meat reaches 165°F and the dark meat reaches 180°F.
Remove the pan from the smoker. Allow the chicken to rest, uncovered, for 15 minutes. Then serve immediately.

• 1 18-to 20-pound pork shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets the cuts are preseparated)
• 1 recipe Hog Injection
• 3 cups Jack's Old South Original Rub, or 1 recipe Basic Barbecue Rub
• 1 cup apple juice
• 1 recipe Hog Glaze

Trim away any bone slivers from the exposed meat. Remove any visible excess fat. Square up the long sides of the shoulder to make it neat and uniform.
Place the pork shoulder in a large aluminum pan. (There's no skin to hold the liquid in, as there is on a whole hog, so the pan is necessary to catch the excess liquid.) Inject the shoulder with 2 to 3 quarts of the hog injection, all over the shoulder in about 1-inch squares. Let the injected shoulder sit, loosely covered, in the refrigerator for 2 hours.
Turn the shoulder upside-down in the pan, so that any excess injection that might remain infuses the meat. Let it sit upside-down for 15 to 20 minutes.
In the meantime, heat a smoker to 250°F.
Take the shoulder out of the pan and sprinkle the rub all over it, making sure to get the area by the shank. Place the shoulder, in its aluminum pan, in the smoker and cook for 3 hours.
Remove the shoulder from the smoker. Pour the apple juice into a clean aluminum pan, and transfer the shoulder to the pan. Cover the pan with aluminum foil and place it in the smoker. Cook for 6 hours or until the internal temperature reaches 205°F.
Remove the pan from the smoker. Discard the foil. Brush the hog glaze all over both sides of the shoulder. Return the shoulder to the pan, put the pan back in the smoker, and cook for 1 more hour while adding no more heat to the smoker and allowing the internal temperature of the smoker to drop. The shoulder will effectively rest in the smoker this way.
Remove the pan from the smoker, and serve. Where I'm from, a pork shoulder is not sliced—it's pulled apart in chunks. There are a couple of different ways to do it, with knives and tongs and such, but the very best—and easiest—is with your hands. Wearing heavy-duty gloves, simply pull the meat apart gently and let your guests have at it. You can put it in a sandwich just like this, or you can chop it up after you've pulled it, if you like.
Hog Injection

• 4 quarts apple juice
• 1 quart distilled white vinegar
• 5 pounds sugar
• 2 cups salt
• 1 cup monosodium glutamate, such as Ac'cent brand flavor enhancer

Preparation

In a large stockpot, combine the apple juice and vinegar over medium heat. Stirring continuously, pour in the sugar, salt, and monosodium glutamate. Stir until the seasonings are completely dissolved. Do not boil. Remove from the heat.
If reserving for a later use, let the liquid cool; then pour it into a large bottle or container. Store refrigerated for up to 1 year.





Hog Glaze

• 2 cups Jack's Old South Vinegar Sauce or Basic Vinegar Sauce
• 2 18-ounce jars apple jelly
• 2 cups light corn syrup

Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated, for up to 2 weeks.Basic Vinegar Sauce

• 2 cups cider vinegar
• 1 cup ketchup
• 1/2 cup hot sauce
• 2 tablespoons salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon red pepper flakes
• 1/2 cup sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.