Thread: Recipes and Cooking/Smokeing/Grilling etc.

Try this Don.... I do it almost the same but use Apple Cider. The cider gives it a better taste, in my opinion. Done it both ways.

Cider works, that's for sure but that overnight soak in Pineapple juice tenderizes it and adds some good sweetness to them.

never done the pineapple, will be trying that one

This was posted over on the LA board and I really like them. Done um twice and both times didn't make enough. The link is some pictures.


i will start the ball rolling. here is the recipe for the bacon wrapped butt bites that ontheline brought to the gathering. man, they were good.

im gonna make these twice over the holidays. i will post some pics and let yall know how they turn out.

doc

Ingredients
1 Boston butt cut into 1 inch cubes
1 pack of thick cut bacon
1 cup Basic Rub (Pork Recipe)
your favorite BBQ Sauce
Toothpicks
Cut Bacon Slices in half, then take a and wrap around the Bston Butt cubes and toothpick them to keep the Bacon wrapped around tightly. Place on grill, turning often until just before done. take them off the grill, dip in BBQ sauce and put back on the grill to finish. These suckers go FAST at parties and are easy to make
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12-14-2010 11:22 AM #3 docwaldo
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heres the basic rub recipe. gonna use this over the next few weeks. will post and give opinion.

doc

Basic Rub
½ cup paprika
½ cup kosier salt
1/8 cup garlic powder
3 tablespoons black pepper
1 tablespoons white pepper
2 tablespoons Cumin
1 ½ tablespoons chili powder
1/8 cup onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

this works for beef, on pork I add 1 cup dark brown sugar

http://www.crappie.com/crappie/off-t...-thread-2.html

They are good. I've been doing them for parties for a couple years now. YUMMMMMM Only thing I don;t do is the BBQ sauce

Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika

Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
Teaspoon Crushed capers (optional)
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO

Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter AND EVOO and add in Onions, sautee 1 minute and add Garlic, capers and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer for a couple minutes, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.

In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten.
Add in the juice of 1/2 to 1 lemon and mix thouroughly, then slide the fish filets up under the Sauce mix and make sure the filets are covered very well with the sauce/crawfish. Coat the top of the fish/sauce mix with the Panko Bread Crumbs and put under broiler and cook until the bread crumbs are browned

Serve with Angel hair Pasta and Garlic bread
Gonna try this one tonight and will post up pics and how it was tomorrow

Fish
Fish Filets, In this case Redfish, cut in half so there's 4 Filets
1 lemon
1/2 stick real butter
Flour for dredging
Salt, Black and Red Pepper,
dash of Garlic powder
tablespoon Paparika

Sauce
peeled crawfish tails
1 lemon
Pint Heavy cream
1/2 cup White wine OR Fish or Chicken Stock
1/4 cup Finely minced Onions and 2 cloves of minced Garlic (OR use Shallots and no garlic)
Red Pepper Flakes
Panko Bread Crumbs
EVOO

In a mixing bowl, mix in about a cup or cup n a half of Panko Bread Crumbs with just enough EVOO to moisten. Spread out on a cookie sheet and Bake them at 400 until Brown. Set aside

Add Salt, Black and Red Pepper, Paparika plus a dash of garlic powder to about 2 cups of Flour, then mix and set aside
Squeeze lemon juice onto the filet and then lightly salt and pepper them. Dredge filets into flour mix, shake off excess flour.
Add the butter and about 2 Tablespoons of EVOO (raises the flash point of the butter so it won't burn) into a cast iron skillet that's over medium high heat and once it's up to temp add the fish filets. Brown on each side and set aside to drain.
Add another Tablespoon of Butter and EVOO, then add in Onions, sautee 1 minute and add Garlic and Crawfish, sautee another minute or 2 and then deglaze the pan with the White wine or Stock. Simmer to reduce by half, then add in the Heavy cream, the juice from the Crawfish tails and season with Salt, Pepper and Red Pepper flakes (all to taste) Simmer until it gets thick.
(If it's not getting thick enough, add a heaping tablespoon of Corn Starch to a 1/4 cup of water, mix thouroughly and add to the sauce. It'll thicken up within a couple minutes.)

Turn heat off and add in the juice of 1/2 lemon and mix thouroughly.

Serve with Angel hair Pasta and once you have the pasta and fish on the plate, cover with sauce, then sprinkle everything with the browned Panko Bread Crumbs
It's Slap yo mama good

The Home Made Pesto and friggin awesome as well. I use Walnuts instead of Pine nuts, just like em better

Dang u done gone and made me hunnnnnnngery