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Recipes
CAJUN STUFFED FERAL HOG
SMOKED STUFFED CAJUN PORK TENDERLOIN This is a great recipe for wild feral hog tenderloin. The tenderloins, in this case, might be better known as the “back strap”, the strip of meat running parallel to the backbone. Ingredients: Pork tenderloin 16 inches in length –yield 6-8 servings ½ cup diced onion ½ cup diced bell pepper ½ cup diced celery l clove garlic crushed 2 tblspns cayenne pepper 1 tblspn black pepper l tblspn salt 3 cups bread crumbs 1 cup chicken stock 1 lb peeled and diced bay shrimp olive oil J.S. Traylor's Garlic flavored wood splits Sauté vegetables in oil, until clear. Heat chicken stock and add to breadcrumbs, stir in spices, the sautéed vegetables, and the shrimp. Let cool. Remove all fat and trim the tenderloin. Slice the tenderloin into 4 inch pieces. With a sharp knife cut into the end and carefully push through, but not out the other side. Stop before going completely through. Now with your fingers start rotating inside the tenderloin gently enlarging hole. Repeat with each 4 inch piece. Now you’re ready to stuff the each tenderloin with the cooled mixture. Rub each tenderloin with olive oil and sprinkle with cayenne, pepper, and salt mixture. Heat smoker to 225 degrees and add 3 wood splits 5 minutes prior to putting on meat. Cook about 2 hours while maintaining constant temperature and smoke. Pork is done when internal temperature reaches 155 degrees. Remove from the pit and empty each tenderloin cavity of the stuffing. Bon Apitet! Back to TopSMOKED AVOCADO SOUP WITH SHRIMP
Ingredients: 2 med Avocados ripe 8 large Shrimp-peeled 14 oz Chicken broth ¼ cup lime juice 2 cloves Garlic 1/8 teaspn cayenne pepper ½ cup non-fat yogurt ¼ cup fresh cilantro J.S. Traylor's Wood Splits Bacon flavored Cut avocado in half and remove pit. Brush cut sides with lime juice. Pour remaining juice over shrimp. Place the avocado and shrimp in the smoker oven and smoke for 30 minutes at 225 degrees F. Use at least 5 wood splits and continue with heavy smoke for the duration of the cooking process. Do not overcook. Spoon the avocado out of its peel and into a blender container. Add the chicken broth, lime juice, garlic, and cayenne pepper. Blend until smooth. Add the yogurt and cilantro leaves and continue blending. Refrigerate the soup and the shrimp separately for one hour or longer. Coarsely chop the shrimp and place on top of the soup. Serve cool…… Back to TopROASTED CORN ON THE COB
Pull the corn husks back and remove the silk. Gently replace husks so as to cover the corn entirely. While the grill is heating soak the corn in a large bowl of cold water for 15 minutes and then drain. Shake off excess water. Take some olive oil and lightly coat the corn and now sprinkle with a light coating of dill. Replace the husk and secure at the top with a heavy cord or string. Place over a medium to hot area on the pit for 25 to 30 minutes until the husk is slightly burned, rotating often. When you think its done make sure by piercing a kernel to see that it is tender. Remove from grill and serve with butter mixture, salt and pepper. REDFISH ON THE HALF SHELL
This recipe can be done with almost any fish that is of the
large scale variety, snapper, red drum, black drum and all similar fishes. Fillet the fish from the backbone and leave on the scale
side of the fish. Ingredients: Fish Fillet J. S. Traylor's Garlic flavored wood splits Marinate: Japanese oyster sauce Salt and pepper taste Fresh lemons Combine marinade ingredients, coat fillet and refrigerate overnight. Preheat grill to white hot coals and add J.S. Traylor's wood splits about 5 minutes before putting on the fish. Put the fish on the grill directly over the coals skin side down. You will never have to turn the fish. Close the grill lid for the first 10 minutes. After 10 minutes squeeze lemon over fillet coating well. Close grill lid and resume cooking. Fish is done when meat flakes easily. Remove from grill and squeeze fresh lemon over fillet. Meat should slide off skin with very little effort with a fillet knife. Back to TopSMOKED STUFFED QUAIL
Quail Pan sausage- your preference-I prefer spicy J.S. Traylor's mesquite flavored wood splits Rub mixture for 12 birds: 1 tblspn paprika 1 tblspn black pepper 2 tblspn celery salt 2 tblspn onion powder 1 tblspn dry mustard Rub birds with mixture and refrigerate overnight. Remove from refrigerator and let birds return to room temperature. Stuff each bird with the pan sausage filling the breast cavity. Use the remaining dry rub and coat each bird again. The pit is ready at 210 degrees. Add 3 mesquite wood splits about 5 minutes before putting the birds on the pit. Smoke the quail for about 2 hours adding wood splits to keep a solid smoke curtain on the birds. Back to TopSMOKED TURKEYTURKEY ON A LARGE THRONE Ingredients: 12 to 15 pound turkey 1- 24 ounce beer of your choice Spiced Brine: 2/3 cup salt ½ cup brown sugar ½ cup ground black pepper 12 cloves 4 bay leaves 12 all spice cracked water to cover J.S. Traylor's Wood Splits mesquite flavored Thaw your turkey 24 hours prior to cooking day. In a large mixing bowl combine all spice ingredients. Put
the turkey in plastic bag and add mixed spiced brine. Remove as much air as
possible from the bag and tie off. Save refrigerator space by placing bag into
cooler and cover with ice. Let it brine overnight and remove about 2 hours prior
to cooking. Remove turkey from brine, rinse, and pat dry. Open your beer and pour off about 1/3 of the liquid. Remove as much of the beer can top as possible with can opener. Place the beer into the body cavity of the turkey and make sure bird will sit upright on beer can. Now you are ready to place bird on the pit. Place away from direct heat and set bird with the breast facing the heat source. Maintaining a constant temperature allow about 45 minutes per pound to cook turkey. Bird is done when internal temperature reaches 180 degrees F. Remove beer can from body cavity and cool slightly before serving. Back to Top
(Whole Grilled Fish) 4 pounds Fish fillets- large fish fillets- black drum-snapper- sea bass cleaned, scaled J.S. Traylor's Wood Splits Bacon Flavors Marinade: ¾ cup soy sauce ½ cup olive oil ½ cup fresh lime juice 4 ea fresh Serrano chilies finely shopped 1 tblspn dried oregano leaves 1 tblspn black peppercorns Prepare the fish: Combine soy sauce, olive oil, lime juice, chilies, oregano, and black peppercorns. Place the fish in a shallow baking dish and pour the marinade over the fish and let stand for 30 minutes. Cook the fish over a low fire and baste with the marinade. Use enough J.S. Traylor's wood splits- Bacon flavors-to keep a steady stream of smoke on the fish. Continue to baste until fish is cooked. Skin must be crisp and the flesh should be moist and flaky. Sauce: 4 cups water 1-1/2 pounds tomatoes chopped 8 Serrano chilies 3 cloves garlic peeled 1 med white onion peeled and quartered salt to taste Bring the water to boil in a medium sauce pan. Add the tomatoes, chilies, garlic, and onion and cook uncovered for 20 minutes. Cool and puree the sauce in a blender or a food processor. Season to salt. Back to Top
This is a very simple recipe that will win you accolades as from the wild game meat haters. Venison gets it’s strong flavor from the fat, the silver skin, and the bone. Be sure and trim the fat and connective tissues before preparing your roast. Plan your meal to prepare your meat 24 hours prior to cooking. Ingredients: 1 venison roast 2 cloves fresh garlic Olive oil J.S. Traylor's Mesquite flavored wood splits Venison Rub: Lemon Pepper Thyme Rub: Great rub for venison, steaks, roasts, and all pork cuts. 6 tblspns lemon pepper 2 tblspns ground thyme 2 tblspns paprika 2 teaspns garlic powder 1 teaspn brown sugar 1/2teaspn kosher salt 1/4teaspn ground coriander 1/4teaspn cayenne pepper Peel garlic cloves and slice garlic into slivers. With a thin bladed knife puncture the roast only deep enough to penetrate about 2 inches. Now insert a garlic sliver into the slit and continue with the slits and garlic insertions, as you deem appropriate around the entire roast. I can never get enough garlic. Rub the roast will a small amount of olive oil, enough to cover. Now rub the roast thoroughly with lemon pepper thyme rub. Marinate in a glass or plastic container in the refrigerator overnight. When you remove re-rub your roast with the dry rub mixture. Preheat your smoker to 220 degrees and add 5 J.S. Traylor's wood splits about 5 minutes prior to putting on your roast. Do not over cook your venison. Roast should be med rare when center reaches 140 degrees. Back to Top
Ingredients: Boneless Prime Rib -rub per 1# meat- 1 tblspn coarse salt 1 tblspn cup coarse ground black pepper 1/8 cup flour or cornstarch 2 tblspn garlic powder 2 tblspn ground oregano 1 tblspn cayenne pepper J.S Traylors Wood splits Mesquite flavored Trim excess fat from prime rib. In a large mixing bowl blend salt, pepper, cayenne pepper, garlic powder and oregano. Cover rib eye completely with rub. The flour and/or cornstarch will form a beautiful crust on the meat. Pre-heat pit to 250 degrees and put in J.S. Traylor's wood splits 5 minutes before putting on the meat. Place meat in center of pit for indirect cooking. Cooking time will vary depending on amount of meat to be cooked. Regardless of size of your rib eye, meat is best when the internal temperature reaches 125 degrees F (rare). Back to Top
Ingredients: 1 tblspn cayenne pepper 1 tblspn white pepper 1 tblspn onion powder 1 tblspn sea salt 1 Orange ¼ inch slice per fillet Sugar Cured bacon J.S Traylor Wood Splits In a bowl mix, cayenne, white pepper, salt, and onion powder. Coat both sides of fillet with spice mix. Squeeze orange over entire fillet and place orange slice onto fillet. Fold fillet over and place into a fish grill basket. Cook over direct heat until meat flakes with fork. Hints: Spray or coat fish grill basket with light cooking oil prior to cooking, prevents sticking. Place J.S. Traylors wood splits on fire 5 minutes before cooking fish. This allows time for the smoke flavors to be at their prime. Back to TopJalapeno dove has been around longer in Texas than I care to think about. This recipe may have originated elsewhere but who other than a Texan would put a jalapeno in a bird! Ingredients: Mourning doves breasted and skin removed Fresh Green Jalapeno’s- cleaned and seeds removed Bacon slices- cut slices in halves- one per bird Wood toothpicks J.S. Traylor's Roasted Garlic wood splits Sweet and Spicy Rub: 1 cup Brown Sugar 2 tblspns Garlic powder 2 tblspns
Cayenne pepper
1 teaspn
salt Slice jalapeno’s into slices to fit dove breast. Place onto breast and wrap bacon slice around bird so the bacon holds the jalapeno to the breast. Use a wooden toothpick through the breast and bacon to hold all together. Rub Sweet and Spicy mixture into bird. Place birds in 220 degree pit for an hour or until bacon appears cooked on bird. Note: you may want to marinate birds in dry rub the day prior to cooking. Rub into birds and refrigerate overnight. Return to room temperature before cooking. Back to TopSMOKED SHRIMP AND SCALLOP KABOBS I prefer to leave my shrimp in the shell for this recipe because of their delicate texture and their ability to absorb flavors easily. The scallops are used as a flavor enhancer for the shrimp, the carrier of the spices so to speak. Spices: Cayenne Pepper Coarse ground Salt Coarse ground white pepper Lemon slices J.S. Traylors Bacon Cured wood splits Skewer the shrimp and scallops and sprinkle with salt, pepper, and cayenne pepper. Use the J.S. Traylors bacon cured wood splits for the smoke flavor. Preheat smoker to 210 degrees and plan to cook for an hour. Remove from fire, peel shrimp, squeeze lemons onto shrimp and scallops and serve with scallops on bed of rice. Back to TopPrepare your salmon the day before you plan to cook with a dry rub marinate. Refrigerate overnight and allow it to return to room temperature before cooking. Salmon Dry Rub: (per pound of salmon) ¼ cup Brown sugar 2 tblspns Fresh Dill 1 teaspn Coarse Salt 1 teaspn Coarse ground black pepper combine ingredients into bowl and rub into salmon. Put into container and refrigerate over night. Preheat pit to 200 degrees and smoke one hour for every pound of fish. I prefer the bacon cured J.S. Traylors wood splits for salmon but the Garlic works very well. Back to TopThe Tilapia is a fish introduced into water systems primarily to control aquatic plants. This fish is seldom caught on a hook but is commercially harvested with throw/cast nets. The flesh is firm and white and reminds me of the crappie in texture and taste. Ingredients: Honey Cayenne Pepper Coarse ground salt Ground white pepper Bacon Cured J.S. Traylors Wood Splits Coat one side of fillet with honey and sprinkle on cayenne pepper (lightly), salt and white pepper. The secret here is to only coat one side of the fillet with spices to allow the smoke flavors to penetrate from the under side of the fillet. Never turn the fish over. Pit temperature should be 220 degrees for about one hour or until fish flakes with a fork. Two to three wood splits should provide enough smoke to cook fish and add smoke flavor to a wonderful fillet. Back to TopGREAT IDEA WHEN YOU ARE SMOKING OTHER MEATS Place peeled onion into smoker into farthest space away from heat, about 210 degrees. Leave unwrapped about 2 hours for large onion. Use the flavored J.S. Traylors wood splits of choice. Remove and prepare foil wrap. Put onion into foil and add: 2 tblspns butter 2 tblspns soy sauce 2 tblspns honey Tabasco- sprinkle to personal taste Seal with foil and place over direct heat for about one hour. Remove and enjoy…. Back to Top 1 WHOLE CHICKEN ROASTER (3-5 LBS) CHICKEN RUB OR OKLAHOMA JOE’S YARD BIRD SEASONING 1 16OZ CAN BEER (YOUR CHOICE) ALUMINUM FOIL 1 J.S. TRAYLOR'S BLENDED HICKORY WOOD SPLITS-
your choice of bacon, garlic, or mesquite – my personal preference bacon Remove excess fat from chicken . Rub your bird with seasonings inside and out the night before cooking. Cover and refrigerate. Back to TopIf you are going to slow smoke your brisket use an untrimmed brisket. During the cooking, the fat, will be placed on top and will drip over the meat and help keep it moist. When cooked the fat can be trimmed off. It may be good to know that a cooked brisket will weigh about 50% of the uncooked weight. Prepare your brisket with a dry rub and refrigerate overnight. Allow your brisket to stand at room temperature for at least one hour before cooking. If you maintain a 210-220 degree fire you should allow 1-1/2 hours per pound of brisket to cook properly. It is not uncommon for a 10 pound brisket to be cooked for 20 hours. Although the brisket will turn quite dark from the smoke it is not burned. You may want to wrap your brisket in foil after 6-7 hours for cosmetic appearance. I stress patience. Plan your cooking time with the size of your brisket and you cannot fail. Cooking time is the secret of the pro’s. 1/3 Garlic Powder 1/3 Meat Tenderizer Back to Top 1 RACK OF WILD FERAL HOG RIBS (OR STORE BOUGHT RIBS) DRY RUB OR OKLAHOMA JOE’S HOG SEASONING Dry Rub Recipe: ¼ cup onion powder ¼ cup garlic powder 1 tblspn paprika 1 tblspn cayenne pepper 1 tblspn coarse salt 1 J.S. TRAYLORS BLENDED HICKORY WOOD SPLITS- your choice of
bacon, garlic, or mesquite – my personal preference MESQUITE for pork Remove excess fat from ribs. Rub ribs very thoroughly with dry rub cover and refrigerate overnight. Return to room temperature before cooking. Preheat smoker/grill to about 210 degrees. Add 5 J.S. Traylors wood splits to fire 5 minutes before putting on the ribs. Add one split about every hour until done. Place ribs in the furtherest point from direct fire. The best ribs are those cooked the slowest. In this position a rule of thumb is about one hour for every pound of ribs. The smoke will turn the ribs very dark but will not burn. Have patience cook slow and enjoy. Back to TopThe average catfish fillet is about ½ pound. To plan a meal plan to serve one fillet per diner. Catfish Fillets Prepared Dry Rub: Rub Recipe: 1 tblspn coarse salt 1 tblspn white pepper 1 tblspn coarse ground black pepper 1 tblspn paprika 1 teaspn cayenne pepper (optional) 1 teaspn onion powder 1 lemon 1 J.S. Traylors Hickory Wood Splits SUGAR CURED BACON flavor Sprinkle rub on both sides of fillets, cover and refrigerate for at least one hour. Fish will absorb flavors very quickly so overnight preparation is not necessary. If you like a crust on your fish you might want to try adding ¼ cup of corn starch to your rub mixture and roll fillets lightly covering entirely. I recommend using a fish basket to cook on a grill for 2 reasons; number one is that the basket holds the fish together when turning or removing from the grill and number two the basket allows complete penetration of your smoke and the smoke makes this fish dish. Preheat your grill/Smoker to about 230 degrees and place your fish in the center of the pit. If you maintain constant heat allow about 1 hour of cooking time, turning over the fish once. Use your wood splits enough on the fire to maintain consistent smoke. When done remove from fire and squeeze lemon to cover fillets lightly. You will never use tarter sauce again on fish cooked this method. It is to good to hide the rich smoked flavor in sauces. Back to Top |
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Copyright © 2005 [Blue Ox, Inc]. All rights reserved. Last modified: December 20, 2005 |
