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Southern Seafood. In the style of Dixie.

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  • SGH
    SGH Posts: 28,791
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    Theophan said:
    Nothing big or fancy, you said????

    We have different standards about that.  Invite me over, though, and I'll be happy to learn...  :)
    My brother, I may not be able to show you anything about cooking. But I can certainly show you a thing or two about eating. I'm darn near an expert at it =)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • 20stone
    20stone Posts: 1,961
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    I'm late to the party, but I could eat my weight in those soft shell crabs. Nice work!
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SGH
    SGH Posts: 28,791
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    20stone said:
    I'm late to the party, but I could eat my weight in those soft shell crabs. Nice work!
    Thank you buddy. Soft shell crabs are one of my all time favorites. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SmokingPiney
    SmokingPiney Posts: 2,282
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    Superb cook, @SGH!
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
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  • bill37
    bill37 Posts: 127
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    Envious!!  Brother
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  • lousubcap
    lousubcap Posts: 32,399
    edited June 2016
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    Son of a bit--.  Now that is a cook and banquet of epic proportions.  Nailed  it/home-run/ etc does not do that spread justice.  Friggin feast and debauchery comes to mind.  Dang---

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SciAggie
    SciAggie Posts: 6,481
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    Oh my. That looks like enough food for a gathering of 15 people. Here's the thing though - it doesn't matter how many folks sat down for that meal - they waddled away happy. Those are some good eats there my friend. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,989
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    Do you ever make potato salad from the leftover potatoes? My Beautiful Wife does after our boils, with sweet jalapeños and it is killer.
    Thank you for listing the ingredients.
    Beautiful cook, as always.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,791
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    YukonRon said:
    Do you ever make potato salad from the leftover potatoes? 
    Brother Yukon I don't think that I ever have. That's an interesting idea for sure. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • northGAcock
    northGAcock Posts: 15,164
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    Lord have mercy. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • bluebird66
    bluebird66 Posts: 2,733
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    My goodness, what a meal!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • CPARKTX
    CPARKTX Posts: 2,095
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    Now that is my type of food!!
    LBGE & SBGE.  Central Texas.  
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  • YukonRon
    YukonRon Posts: 16,989
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    SGH said:
    YukonRon said:
    Do you ever make potato salad from the leftover potatoes? 
    Brother Yukon I don't think that I ever have. That's an interesting idea for sure. 
    MBW uses Durkey's(?sp) sauce and jalapeño relish. If interested I will post the recipe. It is consumed in mass quantities around here.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    edited June 2016
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    Looks great!! You sure this wasn't a few meals rolled into one post?  Where do you get your catfish? Frozen from sams like the rest of us?

     I need to get to work on my Fryer when I get it back. Maybe I got lucky and Tyler figured out how to get it working while he was putting the double axle on it.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • SGH
    SGH Posts: 28,791
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    YukonRon said:
    MBW uses Durkey's(?sp) sauce and jalapeño relish. If interested I will post the recipe. It is consumed in mass quantities around here.
    Absolutley post it. My wife loves potato salad. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,791
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    Thatgrimguy said:
    Where do you get your catfish? Frozen from sams like the rest of us?
    I have a friend who lives close to my other property that fishes daily. Anytime I'm over that way I stop and get some fresh river cats from him. All his fish come from either Dog or the Pascagoula River. No grain taste like pond raised. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 16,989
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    • 2 pounds red and/or yellow new potatoes, quartered from the boil.
    • 1/4teaspoon salt
    • 1 and 1/4 cup of Durkee famous sauce
    • 1tablespoon yellow mustard
    • 1/2teaspoon salt
    • 1/4teaspoon black pepper
    • 1cup thinly sliced celery (2 stalks) fresh
    • 1/3cup chopped onions (1 small) sweet onions (fresh)
    • 1/2 cupJalapeño relish
    • 6hard-cooked eggs, coarsely chopped
    • Smoked Paprika (optional) I put it on everything it seems.
    • Mix all  together, fridge for a couple hours then serve.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • td66snrf
    td66snrf Posts: 1,822
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    No pics didn't happen.  Seriously I'm salivating. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • northGAcock
    northGAcock Posts: 15,164
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    YukonRon said:
    SGH said:
    YukonRon said:
    Do you ever make potato salad from the leftover potatoes? 
    Brother Yukon I don't think that I ever have. That's an interesting idea for sure. 
    MBW uses Durkey's(?sp) sauce and jalapeño relish. If interested I will post the recipe. It is consumed in mass quantities around here.
    Ron, my mom raised me on Durkee Dressing as our spread on Turkey sandwhiches. To this day I purchase it every Thanksgiving to go with the leftovers. It is an excellent product. I raise a glass to you on this one.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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