Denny Eller
Well-Known Member
Great recipes, Mike T. Just a tip: if you see any black specks in your roux, throw it out and start over - it has burned.
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Favorite Recipes
- Thread starter Curtiss Knives
- Start date
Mike Turner
Well-Known Member
Yep don't want any black specs, means you burned it.
Jim Adams Customs
Well-Known Member
I coat my Burgers with my BBQ rub made of 1 cup white sugar, 1 cup of brown sugar and 2 Tablespoons of Tony Chachere's Cajun Seasoning. I use this seasoning on everything I BBQ.
murphda2
Super Moderator and KD Blade Show Boss
Don't you go boilin no bugs without givin me a yell Todd.
Deltashooter
Well-Known Member
Murph will do.
Hey we’ll get JP to have another shop visit this summer and cook-up sum bugs with taters and corn-on-the-cob. Wonder how many pounds it’ll take for 20-30 guys and gals:les:
Todd
Hey we’ll get JP to have another shop visit this summer and cook-up sum bugs with taters and corn-on-the-cob. Wonder how many pounds it’ll take for 20-30 guys and gals:les:
Todd
Mike Turner
Well-Known Member
Well I would suggest at least 2 pounds of mud bugs per person 
. Wish I was down that way so I could raid the party.
. Wish I was down that way so I could raid the party.
Deltashooter
Well-Known Member
Mike'
I wish that everybody that has the least little interest in knves could show up. Might better start with 4-5 pounds per person we got some fellows down here that you can't beat away from food until you yell " Hey fellows we got cake over here":biggrin:
Finished cleaning ducks about an hour ago and thought about sharing one of my favorite ways to fix duck.
Wild Stuffed Duck Breast
12-16 Ducks Breast Fillets
1 Package of Cream Cheese softened
Jalapenos slices
1 Pound of Bacon
1 Bottle of you favorite Beer – optional
With breast laying flat on cutting board insert knife into the center of the long edge of the breast and cut to make a large pocket end to end. Stuff with softened cream cheese and jalapenos slices. Don’t be scared wimen and children love this. Rap in bacon slices and secure with toothpicks.
Place on hot grill and open beer:yes:
Cook until bacon is done; do not overcook the duck or you’ll just have DRY duck.
When bacon is done remove from grill and let them stand for about 5 minutes before serving; the cheese inside is HOT, not that I would know about that or anything.
But if you bite into one too soon that’s where that cold beer becomes not a option.
If there are any leftovers they are good straight out of the fridge cold too.
Todd
I wish that everybody that has the least little interest in knves could show up. Might better start with 4-5 pounds per person we got some fellows down here that you can't beat away from food until you yell " Hey fellows we got cake over here":biggrin:
Finished cleaning ducks about an hour ago and thought about sharing one of my favorite ways to fix duck.
Wild Stuffed Duck Breast
12-16 Ducks Breast Fillets
1 Package of Cream Cheese softened
Jalapenos slices
1 Pound of Bacon
1 Bottle of you favorite Beer – optional
With breast laying flat on cutting board insert knife into the center of the long edge of the breast and cut to make a large pocket end to end. Stuff with softened cream cheese and jalapenos slices. Don’t be scared wimen and children love this. Rap in bacon slices and secure with toothpicks.
Place on hot grill and open beer:yes:
Cook until bacon is done; do not overcook the duck or you’ll just have DRY duck.
When bacon is done remove from grill and let them stand for about 5 minutes before serving; the cheese inside is HOT, not that I would know about that or anything.
But if you bite into one too soon that’s where that cold beer becomes not a option.
If there are any leftovers they are good straight out of the fridge cold too.
Todd
Jim Adams Customs
Well-Known Member
Well I would suggest at least 2 pounds of mud bugs per person
I would suggest 3-4 lbs per person, that is the standard rule of thumb in Cajun Country.
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