" 2 Lbs Mississippi farm raised catfish
" 1 bottle Louisiana Hot Sauce
" 2 eggs
" ¼ cup milk
" 2 Lbs corn meal
" 1 Lbs flour
" 2 tsp salt
" 1Tbs black pepper
Cut catfish into 1inch strips, no more than 3 inches long. Pieces that are really thick cut down to about ¼ inch. Mix hot sauce, eggs, and milk in a large bowl, add fish strips and mix until fish are coated in mixture.
In a large paper or plastic bag, mix corn meal, salt and pepper.
Dredge fish from mixture and drop into bag, a good double hand-full at a time and shake bag so all fish are coated in cornmeal. Make sure none are stuck together. Fry in a deep fryer on the highest setting for 2 ½ minutes or until all float and are browning. Better to be a little crispy than not done.
Fry oysters the same way except mix flour 2 to 1 to cornmeal and fry for about 2 minutes. Be careful not to over cook. Remember you are THE COOK so don't take any shit from anybody.
" 1 jar of large dill pickles (big pickles are best)
" Popsicle sticks (Believe me, it's better to just go buy some because the used ones are usually stuck to something)
Okay this is really easy to do; you just take a popsicle stick and slide it up in the very tip end of a pickle, that's the fun part. Then you put them in the freezer and when you take them out they are frozen. The hard part is waiting, but it is worth it because it's really something hard to describe. Like a pickle on a stick except it's frozen. I just love them. I line them up in my freezer like little solders, I don't know why. I just love the way you can walk around all day sucking on a delicious crunchy frozen pickle and your fingers never get cold. Because it's on a stick. Wow, who ever thought that up is probably a millionaire. If I was a millionaire I think I would just like to drive. Maybe something without a dog box in the back, but it doesn't matter.
" chili powder
" seasoned salt
" 1 cup apple cider vinegar
" a few drops Colgin Liquid Smoke apple flavor
" a few shots Tabasco Sauce
" barbecue sauce (Stubbs is good)
" 1 Tbs dry white wine
" baby back ribs
You need a grill large enough to build a large pile of charcoal on one side and put your ribs on the other. You do not want the meat over the heat, in fact as far away as possible. They must cook slowly. My grill will hold three racks of baby backs. I cut them in half to make them easier to fit on a plate. Salt the underside of ribs then turn meat side up. Cover with chili powder and sprinkle with a little salt. Close the lid and cook for at least three hours. Occasionally toss a few hickory chips (and apple if you have them) on the
fire. In a bowl, mix the vinegar, liquid smoke and Tabasco.
Brush the ribs liberally with the vinegar mix after one hour and then again an hour later. In a bowl, mix barbeque sauce with wine, just enough to thin slightly. Make sure your sauce is room temperature, not cold. Brush on sauce about thirty minutes before the three hour mark. Thicker ribs may take longer. You want them to be pulling away from the bone but not to dry. I serve with Dirty Rice.
People come from miles around when they hear that I'm making ribs, it's kind of spooky. First one, then another, then in groups moaning, "Ribs, ribs". Set a plate of ribs on the table and you have never seen such flesh tearing and bone sucking, it's like George A. Romero just shouted "Action."
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