[deepsouth]

friday..... fried mississippi pond raised catfish and french fries  (not grilled, but what the hey!)

How do you do your catfish?  I tried it once recently and I ended up with something that tasted like fried, overly greasy breading.  I think I put the fish in the pan too early but is there anything you do to bump up the flavor?

it sounds like your grease may have not been hot enough?  i make sure my grease stays at 350 degrees.  i use "fish fry seasoned" brand fish fry and spice it up a bit with some additional tony chachere's seasoning.  sometimes i use an egg wash, but often, i just go without.  

another thing i do sometimes is soak the fish in louisiana hot sauce for 20-30 minutes before frying.  that will give it a little kick for sure, but not too much.

the pond raised stuff from the delta, i don't do that with.

hope that helps.

[deepsouth]

lamburgers, salmon, bologna, spare ribs....

[euge]

Those ribs look farkin awesome. Well done Sir. I can smell them from here.

Was this over four nights or an orgy of BBQ this weekend? And the whole bologna... Interesting.

I just tossed a smallish brisket into the egg. Only $1.73 per for choice packer.

[johnf]

Those ribs look farkin awesome. Well done Sir. I can smell them from here.

Was this over four nights or an orgy of BBQ this weekend? And the whole bologna... Interesting.

I just tossed a smallish brisket into the egg. Only $1.73 per for choice packer.

Good price on the brisket!

I haven't paid below $3 in a while but I live down the street from a grocery store that sells them perfectly trimmed, about a quarter inch of fat, and I like the convenience.

They also carry Wicked Good Charcoal and nice wood chunks in a bunch of varieties (varies but typically have grape, plum, apple, cherry, pecan, oak, hickory, mesquite, persimmon).

http://www.mcgonigles.com/

[bluesman]

That's some awesome bbq deepsouth. You are truly dedicated to your Q. The ribs look lip smackin' farkin' delicious. 

I know what you did this weekend. If I ever get down your way, I need to look you up.

Well done as usual. 

[hamiltont]

Hey Deepsouth,  I'd be happy with just a few scraps from that Q! That's some fine lookin' grub!  Cheers!!!

[Pawtucket Patriot]

Nice looking lamb burgers!  We make lamb burgers pretty regularly in the summer.  We spice ours with garlic, mint, serrano pepper, salt and pepper.  We top them with roasted poblano peppers and use a homemade mint yogurt sauce as a condiment.

[jeffy]

Nice looking lamb burgers!  We make lamb burgers pretty regularly in the summer.  We spice ours with garlic, mint, serrano pepper, salt and pepper.  We top them with roasted poblano peppers and use a homemade mint yogurt sauce as a condiment.

That sounds delicious!  I'll have to rememeber to try that.

[deepsouth]

Nice looking lamb burgers!  We make lamb burgers pretty regularly in the summer.  We spice ours with garlic, mint, serrano pepper, salt and pepper.  We top them with roasted poblano peppers and use a homemade mint yogurt sauce as a condiment.

that sounds great.  this was my first time to grind lamb myself.

[hamiltont]

Here's what we had for supper Saturday night. I brined the ~8 lb. turkey for 18 hours and then smoked it with Apple & Hickory @ 325-350F until 165F in the thigh. It was really moist & tasted great.  Cheers!!!

[Beer Monger]

Here's what we had for supper Saturday night. I brined the ~8 lb. turkey for 18 hours and then smoked it with Apple & Hickory @ 325-350F until 165F in the thigh. It was really moist & tasted great.  Cheers!!!

Just curious what you use in your brine? 

I've taken to brining my chickens/turkeys in white wine - just the chep stuff, but it make them come out SO dang tender!

[hamiltont]

Just curious what you use in your brine? 

I've taken to brining my chickens in white wine - just the cheap stuff, but it make them come out SO dang tender!

Pretty basic actually, but it makes for a very moist & tasty bird...

Ingredients
1 gallon Ice water
1/2 gallon tap water
1 cup brown sugar
1 cup Kosher salt
1 tablespoon black pepper
1 teaspoon all spice
1/2 teaspoon celery seed

Directions
Put ice water in a plastic food grade bucket.

Bring the 1/2 gallon of water to a boil & remove from heat.

Add the spices & stir until dissolved. Then chill. (used a cold water bath)

Add to the ice water.

Put the turkey in the brine and make sure it's completely covered. I used a heavy dinner plate to hold it down.

Put the bucket in the fridge.

[bluesman]

Here's what we had for supper Saturday night. I brined the ~8 lb. turkey for 18 hours and then smoked it with Apple & Hickory @ 325-350F until 165F in the thigh. It was really moist & tasted great.  Cheers!!!

Very nice!

Smoked Turkey is one of my favorites. 

[Beer Monger]

Just curious what you use in your brine? 

I've taken to brining my chickens in white wine - just the cheap stuff, but it make them come out SO dang tender!

Pretty basic actually, but it makes for a very moist & tasty bird...

Ingredients
1 gallon Ice water
1/2 gallon tap water
1 cup brown sugar
1 cup Kosher salt
1 tablespoon black pepper
1 teaspoon all spice
1/2 teaspoon celery seed

Directions
Put ice water in a plastic food grade bucket.

Bring the 1/2 gallon of water to a boil & remove from heat.

Add the spices & stir until dissolved. Then chill. (used a cold water bath)

Add to the ice water.

Put the turkey in the brine and make sure it's completely covered. I used a heavy dinner plate to hold it down.

Put the bucket in the fridge.

That's pretty similar to mine.  I just subsitute the wine for 1/2 or more of the water. 

[redbeerman]

Pics of brisket rub throwdown with my daughter:

Split brisket in half

With rub, hers on top, mine on bottom

Cooked

Hers

Mine

On a crispy roll