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Message
re: Outdoor Board Cookbook
Posted on 1/13/11 at 6:37 am to redneck
Posted on 1/13/11 at 6:37 am to redneck
Charbroiled Oysters
1 dozen Louisiana oysters
1 Tbsp. butter garlic sauce (see recipe)
Parmesan cheese and Romano cheese
On outside grill, place dozen oysters (on the halfshell). Put 1 Tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
Sauce
Ingredients:
20 ounces melted margarine or butter
2 Tbsp. black pepper, white pepper, granulated garlic
4 Tbsp. minced garlic
1 dozen Louisiana oysters
1 Tbsp. butter garlic sauce (see recipe)
Parmesan cheese and Romano cheese
On outside grill, place dozen oysters (on the halfshell). Put 1 Tbsp. butter garlic sauce (see recipe) and sprinkle Parmesan cheese and Romano cheese on each oyster and allow to saute in shell till oysters curl. Serve hot.
Sauce
Ingredients:
20 ounces melted margarine or butter
2 Tbsp. black pepper, white pepper, granulated garlic
4 Tbsp. minced garlic
1
Posted on 1/13/11 at 6:50 am to watsonlabman
WILD HOG HEAD CHEESE
10 lbs de bone Pork
1 ea. Tablespoon Garlic
Paprika to Color
3 ea. Tablespoon Tonys
3 ea. Tablespoon Red Pepper medium heat (4 tbls Hot )
2 ea. Tablespoon Black Pepper
2 to 3 lbs. onion
4 ribs celery
8 ea. Knox Gelatin packet
2 ea. Green Onion Bunches
Cover pork with water (Best if you use Chicken Stock then water) and add all but gelatin and green onions. Cook until meat is falling apart. Drain liquid off meat (save liquid) Run meat through grinder once
(you don't have to run through grinder just makes it easier to slice when ready to eat.) .
Put meat back in pot add liquid slowly adding just enough where the meat looks wet, stir in gelatin and green onions. Pour in containers and refrigerate Overnight.
(Use the Disposable alum loaf pans. You can buy them at any grocery store I think they’re 4” x 8”)
You will need at least 4.
10 lbs de bone Pork
1 ea. Tablespoon Garlic
Paprika to Color
3 ea. Tablespoon Tonys
3 ea. Tablespoon Red Pepper medium heat (4 tbls Hot )
2 ea. Tablespoon Black Pepper
2 to 3 lbs. onion
4 ribs celery
8 ea. Knox Gelatin packet
2 ea. Green Onion Bunches
Cover pork with water (Best if you use Chicken Stock then water) and add all but gelatin and green onions. Cook until meat is falling apart. Drain liquid off meat (save liquid) Run meat through grinder once
(you don't have to run through grinder just makes it easier to slice when ready to eat.) .
Put meat back in pot add liquid slowly adding just enough where the meat looks wet, stir in gelatin and green onions. Pour in containers and refrigerate Overnight.
(Use the Disposable alum loaf pans. You can buy them at any grocery store I think they’re 4” x 8”)
You will need at least 4.
This post was edited on 1/13/11 at 7:39 am
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