Outdoor Board Cookbook - Page 5 - TigerDroppings.com

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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21519 posts

re: Outdoor Board Cookbook


Hybrid Striper on the Half Shell


This works well with Redfish too

Fillet the meat off the bone but leave the skin and scales on.
Rinse with cold water.
Pat dry with paper towel
Sprinkle on seasoning of choice (I like a little Tony's or Mrs Dash Lemon herb) on the non skin side.
Spray the grill with Pam for grilling.
Place the fillets skin side down and cook on low heat until the meat is flaky.

Mother in law likes to cover the fish with thin lemon slices prior to grilling.


Everyone should already know this recipe.







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mylsuhat
New Orleans Saints Fan
NOLA
Member since Mar 2008
38429 posts
 Online 

re: Outdoor Board Cookbook


That's pretty much the same as my triggerfish recipe





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MrPappagiorgio
Ole Miss Fan
Prairieville
Member since Jan 2009
33288 posts
 Online 

re: Outdoor Board Cookbook


quote:

Fried shrimp
Take a banana pepper and cut off both ends to make a sleeve. slide a shrimp through there. wrap the shrimp and a piece of pineapple up in bacon. bread them, fry, and enjoy


Trying this tomorrow night... Ill let you know how it turns out






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Bama and Beer
Alabama Fan
Daphne, AL
Member since Oct 2010
59292 posts
 Online 

re: Outdoor Board Cookbook


Hey Neck, you been compiling all these into a document? I'm ready to get an email with all of them!!





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GCHunter
LSU Fan
Chasing my tail
Member since Aug 2009
1715 posts

re: Outdoor Board Cookbook


This is a Redfish on the 1/2 Shell recipe that will blow your mind. Dont question the ingredients. It doesnt sound great but it is.

BBQ Redfish on the half shell

Coat meat side of fish with mayo. 2-3 tablespoons per filet.
Once coated layer grated parmesean cheese till the mayo is covered.
Then sprinkle Tony's and Garlic Powder over the cheese.
Take chopped Green onions and sprinkle over fish.
Slice lemons and placed on the fish. Usually 3-4 per fish.
One tablespoon of butter per lemon slice. You will need a couple sticks of butter for this
Place on the pit scales down. I usually put foil under them. Once the cheese turns golden brown you can remove.

Usually take about 20-30 minutes.

Remove lemons and serve.






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Cadello
LSU Fan
Eunice
Member since Dec 2007
28312 posts

re: Outdoor Board Cookbook


Bass Courtbullion

Big Black Pot
2 quarts Bass filets (can use any fish, we use Bass or Trout mostly, Redfish works too)
Onions, Bell Peppers or 2 small bags of Season All Blend
Green Onions
Parsley
2 small cans Tomato Paste
1 can Rotel Diced Tomato w/peppers
2-4 sticks of butter (I use 2, my buddy uses 4)
Slap Ya Mama seasoning
Blackening seasoning

Marinate fish in water and Slap Ya MaMa/Tony's/or whatever you use.

Usually cook this on a burner outside.

Add Butter and Onions, Peppers, Green Onions and cook it down on medium fire. Stir occasionally.

Add Tomato Paste and Rotel. Add 2 cans of water from Tomato Paste can.
Add Green Onions and 1/4 teaspoon of Blackening seasoning.

Cook this on Medium fire for about 30 minutes. Add water to make desired amount of gravy, if gravy is too thin add flour or baking powder and water to thicken. I usually dont thicken it.

Add fish and about a cup of the seasoned water from the fish.
Cook about 10 minutes then cook on low fire with lid on for about an hour.

Shake pot occasionally, DO NOt Stir! Or fish will fall apart.
Add Parsley and more Green Onion Tops and serve over rice.

This recipe is to cook outside or while camping.
If it doesnt burn your mouth you didnt add enough Slap Ya MaMa/Tony's/Zatarain's.
If its too salty use Who's Ya Daddy in place of Slap Ya MaMa etc...



This post was edited on 2/10 at 2:08 pm


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Cadello
LSU Fan
Eunice
Member since Dec 2007
28312 posts

re: Outdoor Board Cookbook


Fried Fish

We started seasoning them with SlapYaMaMa/Tony's/ or whatever you like.

Then pour some K.C.Masterpiece Lemon Pepper Marinade in the bag or bowl and let soak in.

Batter with Zatarains Seasoned Fish Fry and Cook.
I like the one that looks more like flour than cornmeal.

This is the best fried fish I have ever eaten.
We usually fry Speckled Trout.

Disclaimer: Place each filet in Zatarain's by hand and sprinkle on top until filet is cover with seasoning.
Do Not shake in a conatiner of seasoning or too much sticks to the fish. This is important.



This post was edited on 2/6 at 10:49 am


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Lachendorf
LSU Fan
TX
Member since Mar 2009
484 posts

re: Outdoor Board Cookbook


bookmark





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SWLATiger
LSU Fan
Lake Charles
Member since Nov 2007
333 posts

re: Outdoor Board Cookbook


DEER TACO CASSEROLE

1 # ground deer
2 medium onions diced
4 cloves garlic diced
1 jalapeno fine dice
1 cup water
1/2 cup taco sauce
4 oz. can diced green chilies
1 small can sliced black olives 2.25 oz
1 pkg taco seasoning
1 pkg taco shells broken
2 cups shredded cheese
1 tomato diced
4-5 green onions diced

Preheat oven 350 degrees.
Brown deer, onion, jalapeno and garlic.
Stir in water, taco sauce, chilies, 1/4 cup olives, and taco seasoning.
Simmer 5-10 minutes.
Layer 1/2 of broken taco shells on bottom of greased 12x8 dish. cover with 1/2 of meat sauce, sprinkle 1/2 of cheese.
Repeat with reaining shells, meat sauce and cheese.
Bake 20-25 minutes until cheese is bubbly.
Top with remaining olives, tomatoes and green onions.
Enjoy!!!

My wife/daughter said this was my best deer recipe so far!!!



This post was edited on 1/23 at 8:15 pm


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redneck
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
46541 posts

re: Outdoor Board Cookbook


quote:

Hey Neck, you been compiling all these into a document? I'm ready to get an email with all of them!!


I have not made a document yet, I was thinking about waiting until prime fishing season when everyone is pumped about that and posting recipes to when I could do it all at once. However, I guess I could make a deer/duck version and a seafood version. Also, I was contacted about a possible printing company who might be willing to put it together and make it look professional, i will let yall know!






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Cadello
LSU Fan
Eunice
Member since Dec 2007
28312 posts

re: Outdoor Board Cookbook


quote:

prime fishing season
This is it for Speckled trout!






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Alertbbs1
LSU Fan
Member since Sep 2010
91 posts

re: Outdoor Board Cookbook


YUM!!





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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21519 posts

re: Outdoor Board Cookbook


Greek Waterfowl Pasta

2 Snow Goose Breast (or equivalent amount of other waterfowl) cut into ¼ inch wide strips
¼ cup pitted kalamata olives sliced in halves
½ lb smoked link sausage sliced in ¼ inch slices
1 tsp roasted garlic in olive oil
1/8 tsp ground thyme
1/8 tsp dry basil flakes
Crumbled Feta or Blue Cheese
½ tsp brown mustard
¼ cup merlot or cabernet
Pasta of choice cooked al dente

Dissolve mustard in the wine
In large skillet place sausage, garlic, and olives with small amount of olive oil on high for 4-5 min
Add goose strips then season with the basil and thyme
When goose is no longer bleeding when pressed, add the wine/mustard mix
Stir continuously after adding the liquid.

Plate pasta and top with the meat and sauce and garnish with the cheese.
Add salt and pepper to taste.


Pan Fried Duck Legs



6 duck legs skinned
Liberally season all sides with Grill Mates Roasted Garlic and Herb seasoning and allow to sit in fridge for 24 hours
Scramble 1 egg and ½ tsp brown mustard togther
Crush 1 single serving box of cornflakes and about 1 cup of sesame water crackers into a shallow dish
Melt 2 Tbsp butter in a small frying pan
Dredge legs in egg/mustard combo and then crust with cornflake/cracker crumbs
Fry in butter on medium heat until crispy and brown on the outside.
If still not done on the inside, microwave the wings for 10-20 seconds for every 2 wings

This recipe works well for duck breasts too.



Duck in Island Sauce


Place small can of crushed pineapple in a 9” dish
Slice ¼ of a small red onion in to the dish, sprinkle on some cayenne pepper, onion salt, and a dash of ginger.
Submerge 2 to 4 duck breasts in the bottom of the dish and cover
Let sit in fridge for 24 hrs
Heat on medium heat until duck is cooked and serve over dirty rice



Brine for small pieces of wild hog
(increases the moisture content of this relatively dry meat and adds a little flavor)

1 ½ cups of warm water
1 cup of cabernet
1 tbsp brown sugar
3 tbsp salt
¼ tsp ground thyme
¼ tsp ground sage
¼ tsp cayenne
½ tsp black pepper
½ tsp onion powder
1 tsp roasted garlic in olive oil

Soak meat completely submerged in the fridge for 24 hours
Double the recipe if needed to cover all of the meat



This post was edited on 3/12 at 8:36 pm


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TreeDawg
LSU Fan
Central, La.
Member since Jan 2005
26301 posts

re: Outdoor Board Cookbook


Damn, I missed this.................very cool. I will have to contribute once I see whats already in here.............





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Bama and Beer
Alabama Fan
Daphne, AL
Member since Oct 2010
59292 posts
 Online 

re: Outdoor Board Cookbook


So I got off work last night at 8 and my GF surprised me with this ( and I've shown her the OB Cookbook a couple times and she took the pics w/o me telling her too cause she knew I would post them on here)

Deer back straps covered in bacon and onions.





And vodka on the rocks...



I'm not sure all that went into making it, I just ate it...

The dates are way off in the pics...

No, not posting pics of my GF...

And, it's safe to say she got the business later that night.






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Bama and Beer
Alabama Fan
Daphne, AL
Member since Oct 2010
59292 posts
 Online 

re: Outdoor Board Cookbook


quote:

Also, I was contacted about a possible printing company who might be willing to put it together and make it look professional
Holy fricking

That would be awesome. I want a share of the profits






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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21519 posts

re: Outdoor Board Cookbook


Profits should go into an account to fund an OB hunting or fishing trip.





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Bama and Beer
Alabama Fan
Daphne, AL
Member since Oct 2010
59292 posts
 Online 

re: Outdoor Board Cookbook


quote:

Profits should go into an account to fund an OB hunting or fishing trip.
Agreed.






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redneck
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
46541 posts

re: Outdoor Board Cookbook


I have not gotten any details yet so I am not sure if or what it would cost but yeah if it somehow turns a profit it will go towards an OB function





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CajunAlum Tiger Fan
LSU Fan
Broussard
Member since Jan 2008
2415 posts

re: Outdoor Board Cookbook


Great stuff everyone, hopefully this thread keeps growing through the year.

Special props to all the recipes that do not include Italian dressing, Worcesterchire sauce, cream of ______ soup, or onion soup mix. I know they can be the "go to" items for wild game, but I love it when someone can cook without them and still have great results!






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