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Thread: Recipes and Cooking/Smokeing/Grilling etc.

  1. #1
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    Default Recipes and Cooking/Smokeing/Grilling etc.


    I figure some might have missed our discussion on cooking white bass...

    Post your favorite recipies for cooking fish. Baked, broiled, grilled, fried, or whatever else.

    Thanks

  2. #2
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    Default

    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...
    Wannabe...v2.0
    A lot like the old Wannabe... except with fewer bad words. And Karate chop action. But, yes, still purtier than you.

    Likes thereheis LIKED above post

  3. #3
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    Default Hey Patrick, we have an OFF TOPIC section, why not

    a Recipe section. Can put any recipe in it, not just crappie and white bass. LOL
    proud member of "Team Cup"

  4. #4
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    Default Until then here's my Hushpuppy recipe

    Hushpuppies


    2 cups cornmeal (self rising)
    ½ cup Flour (self rising)
    2 eggs
    2 tablespoons Sugar
    Pepper to taste
    1 1/2 teaspoon Salt
    Dash Red pepper (to taste)
    ½ teaspoon Garlic Powder
    1/8 cup chopped Jalapenos and 2 tablespoons juice
    ¼ cup chopped Onion
    ½ teaspoon baking powder
    ½ teaspoon baking soda
    Milk or Beer to moisten

    Mix all ingredients in large bowl and let sit for 15 minutes
    Using a teaspoon, add batter into hot grease (350 dergees) and cook until golden brown, flip over and cook other side.
    proud member of "Team Cup"

  5. #5
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    Default

    If we get some responses to this thread I'll sticky it in the OT forum. Don't think we need a separate forum...Any and all recipies welcome....long as they are good...

  6. #6
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    Default I've got several I already have typed

    I'll put a few up. ALOT are sauces and/or BBQ though
    proud member of "Team Cup"

  7. #7
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    Default Don Don's Smoked Briskett

    Ingredients:
    1 Packer Briskett (whole untrimmed) +/- 12-14 lbs.
    1 1/2 cups DonDon’s briskett rub
    1 pint Cajun butter injector
    olive oil
    6 pack favorite beer
    alum foil
    plastic wrap
    Lump charcoal (for the egg) or Kingsford charcoal for any other smoker


    OK, this is really just to easy, IF your patient that is LOL
    I get my brisket home from the store and you know that thick fatcap? Well, time to trim that puppy down abit. Lets set it on the cutting board and with a sharp knife, lets trim it back til there’s only about ½ inch left. Next I’ll lay out a few sheets of plastic wrap on the counter, over lapping them to make them wide and long enough to wrap around it nicely. Take a little olive oil and coat the outside of the brisket, then coat the brisket heavily with the rub mix and rub it in real good. Know you guys love rubbing your meat real good LOL Now, lets just wrap her up and put her in the fridge overnight to let those spices get deep into the meat. OH, here’s my briskett spice rub.

    2 tblspns each. Salt, black pepper, garlic powder, onion powder, paprika, chili powder and 1 tblespn each of red pepper, mustard powder, white sugar, cumin and Italian seasoning.

    OK, we’ve done the hard part now for the easy part. Lets make a drip pan outta foil. Tear off about 4 or 5 sheets of heavy duty foil about the same length as it is wide and stack them. Now fold the edges over maybe an inch, 2 times. Once done with that, unfold it to where it makes a tray, crimp the corners and you’re done, easy and a lot cheaper that buying them. Now, lets take that brisket outta the fridge and go start our grill. I get to cheat on this, got a Big Green Egg so I don’t have to do anything once I get it going except kick back. WOOPS, forgot something, you’ll need some smoking wood. Hickory is great but so is red oak and pecan for brisket. Lets get several chunks and soak them as we light the grill. OK, NOW we can go light the grill and get everything else ready. Once you get the grill lit and settled at around 225-250 degrees we can put the plate setter on the egg so I can cook with indirect heat. That’s the big key here, any smoker will do, I have a brinkman offset cooker as well and got 4th place in the BBQ contest last year with it. Long as your indirect, you’re good to go. Lets take several of those wood chunks you’ve been soaking in water and just throw those on the coals so we can get some really good smoke going. Put the drip pan under the grates where the brisket will be and fill with 2 or 3 beers, then put your grates down and stick the brisket on the grill. By taking the brisket out of the fridge when getting the grill ready, it allows it to warm up abit and come to room temp. Heck, the works done now, close the top and walk away. If you don’t have a Egg, you have some work to do. About once an hour, you’ve got to go out and add about 10 bricketts and a few more wood chunks but it’s not that bad and it’ll be well worth the trouble when you taste the best brisket you’ve ever eaten. Another little hint is that once you’ve got heavy smoke on it for 5 or 6 hours there’s no need to add anymore wood to it cause it won’t take any more smoke now and you’ll have a good smoke ring. Here’s whats gonna make it really good. Cooking a good brisket takes TIME and lots of it. Keep the grill at that same 225-250 until with a meat thermometer it’s 195 degrees internal. THAT my friends is the key. It’ll be tough and dry if it’s below and mush if you get it over 210 degrees when you pull it. Once I get my brisket to 195, I pull it out and wrap it in 2 or 3 layers of foil, then here’s the unusual part. I wrap that in a couple of beach towels and then put it into a clean, dry cooler for ATLEAST 2 hours. Don’t worry, it’ll still be hot as the dickens when you pull it out. After it’s rested, take it out and unwrap it. I have one more MUST DO. CUT IT ACROSS THE GRAIN. Briskett is a tough cut of meat and although you’ve got it very tender right now, the strands need to cut across the grain for the best results. Well, guys and gals, there it is. My Briskett recipe, you’ll love it “I guaroteee!!!!” (remember Justin Wilson?)


    Good luck and happy grillin
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  8. #8
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    Default Blt Dip

    8 oz Sour Cream
    8oz (1 cup) Mayo
    1 can Diced fancy tomatoes (drained)
    3oz Real Bacon Bits

    Mix all ingredients and Chill in Frige for atleast 2 hours
    Serve with Ritz CHIPS, (not crackers)
    proud member of "Team Cup"

  9. #9
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    Default 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
    proud member of "Team Cup"
    Likes Firebug2006 LIKED above post

  10. #10
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    Default Bushwhackers (Just for you Billbob)

    In Blender

    Fill With Ice
    Add Heavy Cream Til Blender Is ½ Full
    Add ½ Small Can Cream Of Coconut
    5 Jiggers Of Each Of Kalua & Bacardi 151 Rum
    Mix Til Smooth
    proud member of "Team Cup"

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