I figure some might have missed our discussion on cooking white bass...:cool:
Post your favorite recipies for cooking fish. Baked, broiled, grilled, fried, or whatever else.
Thanks
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I figure some might have missed our discussion on cooking white bass...:cool:
Post your favorite recipies for cooking fish. Baked, broiled, grilled, fried, or whatever else.
Thanks
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...
a Recipe section. Can put any recipe in it, not just crappie and white bass. LOL
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.
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...
I'll put a few up. ALOT are sauces and/or BBQ though
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
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)
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
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
Ya'll will love this recipe. Pretty much they're stuffed smoked sausage but we call them Fatties. I've done this at some of the parties we go to and they are ALWAYS a big hit. Actually don't think I've ever brought them and not had someone ask for the recipe. You can pretty much stuff them with just about anything but I usually do close to the same thing each time. ENJOY
1 pound bulk sausage
1 tomato (cubed)
red onion slices
pepper jack cheese slices
Bell Pepper slices
diced mushrooms
Pack of thick sliced Bacon
Plastic Wrap
Pecan wood chunks
my basic spice rub (to follow)
1/2 cup kosier salt
1/4 cup each other following:
Black Pepper
Paprika
Chili Powder
Cumin
Italian Seasoning
Mustard Powder
Garlic Powder
Onion Pawder
Sugar
( this is only my basic rub and I add many different things acording to what I'n cooking. ANY pork gets a cup of Dark Brown Sugar)
Take the plastic wrap and lay a couple layers wide on a table or flat surface and simply flatten out the Sausage til it's about the same length as is was but to approx a 1/3 inch thick. To make this easier I keep my hands moist with either water or abit of EVOO.
Now just layer all the veggies out on the sausage to about 1 1/2 inches from the edges. Don't put to much as it'll leach out during the cooking process.
All you do now is roll her up like you do sushi, using the plastic wrap as the wrapper. Once wrapped TIGHT, twist the ends of the plastic wrap tight and spin it to get the roll even tighter. If some of the veggies bust through the sausage you'll need to fix that hole with some sausage from either the end or another thick spot. Place in fridge for about an hout or so to firm it up abit. While it's sitting in the fridge go light your smoker. I have a Big Green Egg and it works great but any smoker will work, Wood or Gas. You'll need to have a drip tray under this though cause some cheese will ease it's way out and the bacon grease will cause flareups. Go ahead and soak those Pecan Chunks for atleast 30 minutes while you're lighting the grill as well and once litand up to temp (225), put a decent ammount of the wood on the grill so it'll be smoking real good when you put the Fattie on it. Now, back to the kitchen and take the Fattie out and roll it in the Rub, making sure you coat it real good. Now back outside and put her on the smoker, as you do this, put a couple strips of the bacon on it. This truly adds a great flavor. This should all be done at about 225 degrees and should be cooked til it's 165 degrees internal so break out that meat thermometer thats in your kitchen drawer. Once she's up to 165, pull her and tent it with foil for about 20 minutes.Slice it into about 3/4 to 1 inch slices so you get enough of the stuffing. These Fatties are some of the best finger foods you can get. I serve mine with a honey Mustard and they go fast so when you put them out. HIDE A FEW for yourself LOL
http://i205.photobucket.com/albums/b..._1145/fat2.jpg
http://i205.photobucket.com/albums/b..._1145/fat1.jpg
http://i205.photobucket.com/albums/b..._1145/fat4.jpg
http://i205.photobucket.com/albums/b...1145/ffat3.jpg
i think don don hijacked this thread.
LOL, them last pics look pretty good!
Just adding to it. LOL I've got a bunch of recipies already typed up form past days and I love sharing. Oh, and don;t worry, I got a DUCK RECIPE as well hehehe
to the fall camp Patrick, they're FINE I tell you. You ain't scared of a little HEAT from Peppers is ya?
Hadnt tried this one yet but gonna real soon.
Coat fillet in cavenders on both sides
Roll fillet lengthwise
Wrap in bacon
Grill
Eat
:D
make 'em good and spicy hehe
DD's got us all beat when it comes to cookin , he's the only one with the pics.some mighty fine looking grub...need to start a C.com cook book .....
Thanks for the recipies Don Don. Just made me hungry and had to copy-paste. Good luck at Arkabutla this weekend. Fished last weekend and caught 50+ moss backs each day- not one big crappie though. Fished in 5 ft. or less. Unusual not to get a few. Hope you don't have a white boat, that ole lake sure leaves a skum line.
from the kitchen of billbob wife cuervo christmas cookies 1c water 4 larges eges 1 tsp baking soda i c nuts i c sugar 1 tep salt 1 c brown sugar lemon juice 2 c dried frut 1 bottle jose cuervo tequila sample the cuervo to check quaily take a large bowl check the cuervo agin to be sure it is the highst qualit pour 1 level c anb drink turn on tha electric mixer beat one cup of butter in a larg fluffy bowl add 1 tsp sugar beat again at this point its best to make sure the cuervo is still ok try amother cup just in case turn off the mixer thingy break 2 larg leggs and add to the bowl and chuck in the cup of dried frut pick the friggin fruit off the floor mix on the turner if the fruit druit gets stuck in the beatersjust pry it loose with a drewscriver sample the cuervo to check for tonsisicity next sift 2 cups of salt or something who giveshz a shot check the jose stuff now shift to lemon juice and strain your nuts add one table add a spoon of sugar or something whatevre you can find greash the oven turn the cake tin 360 and try not to fall over dont forget the to beat the turner finley throw the bowel through the window finsh the cose juervo and make sure to put the stove in the dishwasher cherry mistmas
DD wont be fishin with us this weekend, he is afraid to get that far away from home. Bigfoots might miss him.LOL
bill-byob is at it again.....LOL
Lol Bb
He usually types worse when he is not drinking...:D
I've got the BBQ for my Taekwondo school next weekend and this weekend is cooking time. Gotta cook a 14 pound Briskett and a couple of Boston Butts for pulled pork. That'll take about 20 or so hours of slow smoking. Good luck to you guys this weekend and I'll be at Grenada to take my whoopin from ya
from up Yazoo county way got to check out here soon. There' moving North bud, heading yo way hehe
Hey DD what kind of sausage do you use on them there fatties?
nm
Is it like breakfast sausage or Italian syle sausage?
Breakfast sausage. I get it from Krogers but you can get some Jimmie Dean and spread it all out, same thing but I like to control my spices abit more so I get sausage that doesn't have as much spice to it, then adjust it out MY WAY
Ya'll about hacking me off. I done tolt ya - fried and that's all there is to it.
Wannabe...
Fried is my favorite Wb, but It gets old after a while and I like to try something different...
Easy for him to clean up the kitchen cause he cooks them outside and no grease gets on the floor for him to have to scrub.
Ingredients
3 Game Hens (Split in half)
4 tblspns Flour
6 tblspns Olive Oil
Salt, Pepper, Onion Powder, Red pepper and Granulated Garlic to taste
2 Sprigs Rosemary
1 ½ Cups Milk
Water to thin Gravy
In Heavy Skillet (preferably not a non-stick) Heat Olive Oil til it starts Smoking on Medium High Heat; Add Rosemary. Place Hens in Oil and Brown on each side (Approx 3 to 4 mins) remove from heat and set aside. Before you make the Gravy, also remove and disguard the Rosemary. Add Flour to the oil and cook your Rouix until it become a medium Brown color, (Approx 3 minutes) Add Milk slowly, Stirring constantly until it’s all in. Make sure to Taste the Gravy and season accordingly, then let it simmer for a few minutes adding just enough water to keep it from getting to thick. In an Oven proof Roasting Pan add the braised Hens and ladle the Gravy on top. Simply put in the Oven and cook for 1 hour, just make sure to spoon more gravy mix onto the hens every 15 minutes or so.
Serve with Wild rice
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
dd i will be down soooon i want sum anb bring blue eyes with you eye candy