Plate ‘em up

[mtmuley]

Yes sir! Cooked in a Mississippi roast style.View attachment 412908

How long? Temp? I want to give them some smoke then the cooker. mtmuley

 

[WildWill]

How long? mtmuley

8-9 hours on low.

 

[INMT]

How long? Temp? I want to give them some smoke then the cooker. mtmuley

That’s the way to go. A little time on the smoker then crock pot or braise.

 

[Wildabeest]

Blackened salmon, catfish and shrimp over cheddar grits.

 

[mtmuley]

Blackened salmon, catfish and shrimp over cheddar grits.

View attachment 412913

You have a chef don't you? Amazing. mtmuley

 

[Wildabeest]

You have a chef don't you? Amazing. mtmuley

I like trying to recreate stuff I’ve had at restaurants at home. And maybe put my own twist on it. Tonight’s was based on something I had a Pappadeaux cajun restaurant once. IMO, catfish (farm raised) is the most under appreciated fish there is.

 

[Nick87]

IMO, catfish (farm raised) is the most under appreciated fish there is.

I agree. It can be the worst fish or the best. No idea what is involved but having it up here a few times I'd damn near swore it off. Then I tried it one more time south of the mason dixon. Hooked for life. I don't know what they do different but they do it right.

 

[Wildabeest]

I agree. It can be the worst fish or the best. No idea what is involved but having it up here a few times I'd damn near swore it off. Then I tried it one more time south of the mason dixon. Hooked for life. I don't know what they do different but they do it right.

I can get it at Smith’s (aka Kroger) here for $5.99/lb. Can’t be beat from a value standpoint at that price.