Outdoor Board Cookbook | Page 7 | TigerDroppings.com
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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
23190 posts

re: Outdoor Board Cookbook

Brined smoked pork quarters:


This makes 2 gallons. (256 oz) which is about enough for 2 quarters from a 80 lb pig or all 4 from a smaller pig

1 ¾ cup salt
2 tbsp black peppercorns
1 ½ cup honey
2 tbsp fresh rosemary chopped
1 cup brown sugar
1 tsp dry mustard
1 onion chopped
2 bay leafs
4 garlic cloves chopped
½ tsp nutmeg

In large sauce pan bring 8 cups of water to boil and add salt, honey, sugar. Stir until it is all dissolved. Then reduce heat to medium and add the rest of the ingredients. Simmer another 5 - 10 min, until flavors are blended. Then remove from heat and add ice (about 64 oz) also add 4 cups cold water.
When brine is good and cold, submerge all of the meat in the brine in a cooler and let sit for 1-3 days, continuing to add ice about another gallon (128 oz).

Remove from brine let drip for a few seconds and wrap the joint ends in foil.
Smoke with your favorite wood (I like apple for pork). I use an electric smoker set on med (165 -200 degrees) and smoke it for 4 to 8 hours.


I like it little pink for some peoples tastes, but I assure that the internal temp of the meat is greater than 160 prior to removing.




This post was edited on 3/12 at 8:47 pm


LSUTygerFan
LSU Fan
Homerun Village
Member since Jun 2008
32672 posts

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,



Would this work as well on a grill?


Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
23190 posts

re: Outdoor Board Cookbook
I would think you could make it work ok if you did not bread them and you used low heat on the grill.


SCUBABlake
LSU Fan
RIP WT6
Member since Jan 2008
40065 posts

re: Outdoor Board Cookbook
bp, that pig looks delicious.


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LSUTygerFan
LSU Fan
Homerun Village
Member since Jun 2008
32672 posts

re: Outdoor Board Cookbook
I may try this with the banana pepper and maybe even a few jalapenos.


TexasTiger34
LSU Fan
Houston
Member since Mar 2008
10718 posts

re: Outdoor Board Cookbook
so you're gonna post up when a PDF book when youre done with this right?


LSUTygerFan
LSU Fan
Homerun Village
Member since Jun 2008
32672 posts

re: Outdoor Board Cookbook
quote:

so you're gonna post up when a PDF book when youre done with this right?


Not sure what this means. But, if you're asking if I am going to post pics or recipe, sure I will.


Teen Wolf
Oregon State Fan
Dade to Pahokee
Member since Jan 2007
1188 posts

re: Outdoor Board Cookbook
Could someone please post all of these in PDF format like the f&d recipe book? I'm on an iPad while at work and can't do it....on a desktop it would literally take only 20 minutes of copy and paste.....maybe less.


Teen Wolf
Oregon State Fan
Dade to Pahokee
Member since Jan 2007
1188 posts

re: Outdoor Board Cookbook
Just made some Tuna Chili for lunch....it is the TRUTH!


Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
23190 posts

re: Outdoor Board Cookbook
Thank you. I told you it was good.

Now dont go on a long car ride in the rain.


GCHunter
LSU Fan
Chasing my tail
Member since Aug 2009
1945 posts

re: Outdoor Board Cookbook
Cooked this last weekend and its great. Very easy.

Sausage Stew

Medium Black Iron Pot
2 tbls. of Bacon Grease
2 lbs of Smoked Deer Sausage
2 yellow onions
1 Green Bell Pepper
2 Tbls of minced garlic
6 red potatoes cut up into quarters
1/2 bag of baby carrots
Kitchen Bouquet
Small can of Beef Broth

Brown Sausage in Bacon Grease. Once it starts to stick add a little beer and scrape the bottom. Do this for about 20-30 minutes.
Remove Sausage and brown chopped up veggies with 2 Tbls of Kitchen Bouquet.
Brown Veggies for about 20 minutes or until they become soft and start to stick.
Once veggies are done place sausage back in the pot along with chopped potatoes and 1/2 bag of baby carrots.
Pour can of beef broth and fill remainder of the pot with until all ingredients are covered.
Cover pot and cook down on medium until potatoes and carrots become tender. Usually I like to cook for and hour or so.

Do not season. The sausage will put out all the seasoning you need.

Thicken Gravy with Wondra or Tony's Gravy Thickening powder.

Serve over rice. Enjoy!!
This post was edited on 3/31 at 10:13 am


DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12982 posts

re: Outdoor Board Cookbook
Got a sac of oysters this past weekend
shuck them
melt 2 sticks of butter together with minced garlic
put the oysters shell donw on the grill on medium heat
spoon melted butter/garlic over the oysters
add black pepper and parmesan cheese
cook for about 8 min.

take off grill and add more melted butter and parmesan.


this was round 1 of about 100 oysters.






mylsuhat
New Orleans Saints Fan
NOLA
Member since Mar 2008
39909 posts
Online

re: Outdoor Board Cookbook
Mock Crab Dip


2 lb. filleted fish (sheephead)
2 tbsp. Lemon juice
2 tbsp. vinegar
1 block butter
1 small onion, chopped fine
1 (8 oz) pkg. Philadelphia cream cheese
Salt and pepper



Add lemon juice, vinegar, salt and pepper to boiling water. Boil fish 5 or 10 minutes until tender (flakes with fork). Drain in colander. Melt butter. Sauté onions until transparent. Add cream cheese. When cream cheese is melted, add fish. (Soy sauce, Worcestershire sauce, garlic and other seasonings can be added as desired.) Keep warm. Serve with Melba toast or crackers.


Note: liquid crab boil (about a cap full will add extra flavor)


choupiquesushi
LSU Fan
yaton rouge
Member since Jun 2006
13671 posts

re: Outdoor Board Cookbook
choupique sashimi

1 3-7lb choupique sow.

cut thin strip of meat about 1/4" by 6" long

remove roe from belly.

cut celery stems 6" long

place strip of choupique in celery groove
baste liberally with roe and add a dash of soy sauce...

gobble it up..


DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12982 posts

re: Outdoor Board Cookbook
so is this where your name comes form?


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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
23190 posts

re: Outdoor Board Cookbook
quote:

choupique sashimi


I like sushi and sashimi but for some reason this sounds disturbing.


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DownshiftAndFloorIt
LSU Fan
The devil dreams on an idle horse
Member since Jan 2011
42587 posts
Online

re: Outdoor Board Cookbook
quote:

choupique sashimi


I aint brave enough to try that unless I have plenty empty red n white cans laying around


choupiquesushi
LSU Fan
yaton rouge
Member since Jun 2006
13671 posts

re: Outdoor Board Cookbook
sorta how it started...

honestly - it's the best way to eat choupique


Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
23190 posts

re: Outdoor Board Cookbook
Bring some oysters over this way next time ya come DT, and we can trade up on some sausage.


DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12982 posts

re: Outdoor Board Cookbook
I better get two sacks. Its a long drive and I dont think they would all make it.


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