HT recipe thread

[JohnCushman]

At @mtmuley 's suggestion I'm starting a recipe thread. We've had so much food posted on the smoker and plate 'em up thread, the rest of us losers need to know how it's made....

 

[mtmuley]

At @mtmuley 's suggestion I'm starting a recipe thread. We've had so much food posted on the smoker a plate 'em u thread, the rest of us losers need to know how it's made....

Yesssssss. mtmuley

 

[Nick87]

I wonder of we could move this to the recipe and cooking category and make it a sticky ? Just spitballin.

 

[JohnCushman]

My cajun catfish from the other night....

1 cup of rice to two cups of water. Mixed in half a small bag of walmart mixed veggies. Covered it in a heathy dose of Tony Chachere's and chunks of butter. Stirred it up and layed catfish chunks on top to cover the rice mixture. Added more Tony's and a lot of chalula hot sauce. Covered tight and baked for an hour and 15 minutes at 350. Pulled it out and let sit for abut 15 minutes before plating some and adding more butter over it and hot sauce.

 

[JohnCushman]

I wonder of we could move this to the recipe and cooking category and make it a sticky ? Just spitballin.

Awesome idea!!

 

[Gellar]

I smashed the follow button for this one!

 

[WNC2500]

Awesome idea!!

@JohnCushman Are you moving it over there and creating another one?

 

[JohnCushman]

@JohnCushman Are you moving it over there and creating another one?

I don't know how lol Someone can do it who's more savvy than me

 

[Nick87]

I think we need @Big Fin for that?

 

[INMT]

I don't know how lol Someone can do it who's more savvy than me

Start a new one and throw your cajun catfish recipe up as 1st recipe again. Looks great, want to use for crawdads!

 

[JohnCushman]

HT recipe thread.

I found this section. There's been so many good recipes on the smoker and plate em up thread that @mtmuley wanted a new thread for them....

www.hunttalk.com

 

[WNC2500]

I say just start a new one, and this one dies out.

 

[mtmuley]

I think we need @Big Fin for that?

Probly. Would be a good thread though. mtmuley

 

[Dave N]

At @mtmuley 's suggestion I'm starting a recipe thread. We've had so much food posted on the smoker and plate 'em up thread, the rest of us losers need to know how it's made....

Losers? You post some awesome food!

 

[choc dogs]

Can of green enchilada sauce, can of green chilis, pork roast or venison sirloin, crock pot till it shreds. Make enchiladas, dress with your favorite stuff, cheese, onion, cilantro, pico, smother in liquid from crockpot, add cheese, broiler. Black beans, rice?

Best served with modelo, or a margarita.

 

[Wildabeest]

Great idea folks. Pics of the final product should be a requirement!

 

[Greybeard]

My favorite Christmas Eggnog recipe. Take two parts bourbon. Enjoy.

 

[Wild Bill]

Came across a "Carolina White BBQ" sauce recipe on some hokey, yet tastefully entertaining, chain email that I receive weekly. No clue if it is regionally accurate, but I really liked it. One of those sauces that goes great on many things. Very versatile. Also, you could probably add a buncha different spices a la carte and freelance to your tastebuds delight.

Here's the run down:
3/4 Cup Mayo (I used Hellmann's (because it's the best), but next time I'd probably go 50/50 mayo and sour cream)
2 TBSP Cider Vinegar
1/2 Teaspoon Horseraddish (I doubled that, maybe would triple it depending on the crowd, but I like some kick)
1/2 TSP salt
1/2 TSP Coarse Black Pepper (would be great with some cracked peppercorns as well)
1/4 TSP Cayenne
1/4 TSP Smoked Paprika (added via executive order)
1/4 TSP Chipotle Powder (added via executive order)

 

[INMT]

Jalapeño Grilled Pork Chops (marinade would be awesome on any wild game.)

FOR THE PORK CHOPS:

-5 large jalapeños, stemmed
-5 large garlic cloves, peeled
-1 bunch cilantro stems, cut into 1-inch pieces (about 1 packed cup)
-2 tablespoons rice vinegar
-½ cup olive oil, plus more for cooking
-1 tablespoon kosher salt (Diamond Crystal)
-2 teaspoons granulated sugar
-8 thin-cut, bone-in pork loin chops (½ inch thick)

FOR THE RELISH:

-1 large jalapeño, thinly sliced into rings
-1 small red onion, thinly sliced into rings
-⅓ cup rice vinegar
-1 teaspoon kosher salt (Diamond Crystal)
-2 tablespoons granulated sugar
-Cilantro leaves and tender stems, for garnish

1. Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.

2. Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.

3. Grease grill grates. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates.

4. Serve the chops with the relish and cilantro on top.