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Message
Looking for pork grillade recipe - down the bayou
Posted on 4/30/15 at 6:07 pm
Posted on 4/30/15 at 6:07 pm
Not the type of grillades smothered in a red gravy and served over grits. I'm talking about the ones from down the bayou - thin sliced pork, grilled and dipped in a thin, I'm guessing Worcester based, sauce.
2
Posted on 4/30/15 at 6:17 pm to EWE TIGER
I have a good recipe. Do you have time to marinate the grillades for a few days, or one at least?
Posted on 4/30/15 at 8:29 pm to OTIS2
quote:
Do you have time to marinate the grillades for a few days, or one at least?
Yes, plan on cooking them Saturday or Sunday.
Posted on 4/30/15 at 8:39 pm to EWE TIGER
3lbs pork, loin or trimmed butt
5 T white vinegar
2 to 3 T mustard, yellow or good brown
1 t or more garlic powder
A healthy mix of salt, red and black ,
Or your fav Creole seasoning
Cut the meat into 1 inch by 3 inch strips. Mix well with all seasonings. Cover and refrigerate for a few days to a week. Then cook as you wish.
5 T white vinegar
2 to 3 T mustard, yellow or good brown
1 t or more garlic powder
A healthy mix of salt, red and black ,
Or your fav Creole seasoning
Cut the meat into 1 inch by 3 inch strips. Mix well with all seasonings. Cover and refrigerate for a few days to a week. Then cook as you wish.
Posted on 4/30/15 at 8:44 pm to OTIS2
I flour them, brown in oil, add the Trinity, add a little stock, braise well and serve over grits or potatoes with a green onion or parsley garnish.
Posted on 4/30/15 at 8:52 pm to EWE TIGER
Just go to Kens Deer Butcher Shop in Raceland and buy them. Or go to the Market under the LA1 overpass at hwy 90 and buy them from him there.
Posted on 4/30/15 at 9:24 pm to OTIS2
I bought the meat pre-cut from Franks this evening. Pretty sure it's boston butt, cut to about 1/8" thick. So, marinate and no sauce during or after grilling?
Posted on 4/30/15 at 9:26 pm to EWE TIGER
If you use that marinade, it'll need no sauce. You grilling to eat or use in another dish?
Posted on 4/30/15 at 9:52 pm to OTIS2
Grilling to eat - "down the bayou" style.
Posted on 5/1/15 at 12:24 pm to EWE TIGER
Franks uses Boston Butt for their grillades. Marinate and grill them or you cab cook them in a Black Iron Pot. A good Grillade Po-Boy sounds good. My buddy makes grillade wraps and festivals and such and does well with them.
Posted on 5/1/15 at 12:40 pm to CHEDBALLZ
I'm more of a fan of the dry seasoned grillades over the marinated version. Too many times, the marinated kind are put on the grill too wet, and insufficient char develops, or the cook leaves em on the grill too long, trying to build,up some char, and the resulting grillades are tough.
How the meat is sliced also makes a diff. Cut em all weird and with the grain, and no amount of marinade will tenderize. Every once in a while,my out run across a batch that's badly sliced.
How the meat is sliced also makes a diff. Cut em all weird and with the grain, and no amount of marinade will tenderize. Every once in a while,my out run across a batch that's badly sliced.
Posted on 5/1/15 at 1:02 pm to OTIS2
My dad's recipe is similar to this but he adds grape jelly to his mix.. It's amazing.
Posted on 3/14/20 at 6:13 am to CHEDBALLZ
quote:
Just go to Kens Deer Butcher Shop in Raceland and buy them. Or go to the Market under the LA1 overpass at hwy 90 and buy them from him there.
I had a frozen pack of Ken’s grillades given to me. How do you cook them?
Posted on 3/14/20 at 8:31 am to OTIS2
quote:
3lbs pork, loin or trimmed butt
5 T white vinegar
2 to 3 T mustard, yellow or good brown
1 t or more garlic powder
A healthy mix of salt, red and black ,
Or your fav Creole seasoning
Cut the meat into 1 inch by 3 inch strips. Mix well with all seasonings. Cover and refrigerate for a few days to a week. Then cook as you wish.
quote:
I flour them, brown in oil, add the Trinity, add a little stock, braise well and serve over grits or potatoes with a green onion or parsley garnish.
I bet that smells and tastes horrible
*extreme sarcasm
Only thing I'd add to that equation is make sure there the grits are nice and buttery
Posted on 3/14/20 at 10:02 am to Powerman
That recipe is in the recipe collection.
Posted on 3/15/20 at 6:20 am to Stadium Rat
River roads has a good recipe
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