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Time to seperate the city from the country boys
- Thread starter Ole Cowboy
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Ole Cowboy
TGT Addict
Sadly your grandkids will probably NEVER know nor know the taste, the women will wear burkas, men will wear beards and pajamas and both will be wards of the state...eating what ever slop they are allowed.
Mexican_Hippie
TGT Addict
Come on now, even hippies like me will start putting rounds down range before we allow someone to outlaw bacon! The pork revolution! Ha ha
Yeah, to find what you're looking for you gotta search for small local farmers/butchers that will work with you. In Castroville go to Dziuk's meat market and get the parisa. Dziuk's is awesome. Can't find parisa hardly anywhere else. I've got to make it myself up here in Fort Worth.
Ole Cowboy
TGT Addict
I hope you guys do...
With the govt on some kind of a food/drink bender to outlaw everything THEY think is bad (all the while PUSHING drugs on us), who knows how much longer smoked meats can be around...
Finishing up the cornbread in a glass of milk after supper was weekday desert, Part 1.
Part 2, after your plate was licked clean, was blackstrap molasses with peanut butter mixed in with your fork, then you had to lick your plate again.
You're right about cracklins. At a hog killing party in South Louisiana, called a boucherie, us kids would make ourselves sick on cracklins, AKA grattons. I would imagine you can still find the good ones in that part of the country.
Part 2, after your plate was licked clean, was blackstrap molasses with peanut butter mixed in with your fork, then you had to lick your plate again.
You're right about cracklins. At a hog killing party in South Louisiana, called a boucherie, us kids would make ourselves sick on cracklins, AKA grattons. I would imagine you can still find the good ones in that part of the country.
ROGER4314
Been Called "Flash" Since I Was A Kid!
My next door neighbor has a 40 foot offshore boat and they fish constantly. They love to have parties and they're into smokers and other cool ways of cooking. Tracy is a fanatic about his cooking and he hates leftovers so it's the "PERFECT STORM" of free grub for me, a "helpless" bachelor!
DAMN, they cook some great stuff and it's never just ONE thing. They'll combine ribs, chicken, fish, Boudan, sausage. Of course, they get hammered and I don't drink but I eat like a pig, swap stories then when they get hammered, I walk next door and go home.
A few nights ago, they called me on the phone and told me to come over with a plate. They gave me some Alaskan Halibut that they caught on a trip with wonderful potatoes and broccoli. I already had dinner so I stashed it until the next day. It was great!
They are on a trip right now so I'm taking care of their dogs and have mowed their yard when they go on long trips like the trip to Alaska. That's how Texans are as neighbors!
That's how Texas is. I found heaven here and I thank God for bringing me to Texas! I LOVE this place!
Flash
DAMN, they cook some great stuff and it's never just ONE thing. They'll combine ribs, chicken, fish, Boudan, sausage. Of course, they get hammered and I don't drink but I eat like a pig, swap stories then when they get hammered, I walk next door and go home.
A few nights ago, they called me on the phone and told me to come over with a plate. They gave me some Alaskan Halibut that they caught on a trip with wonderful potatoes and broccoli. I already had dinner so I stashed it until the next day. It was great!
They are on a trip right now so I'm taking care of their dogs and have mowed their yard when they go on long trips like the trip to Alaska. That's how Texans are as neighbors!
That's how Texas is. I found heaven here and I thank God for bringing me to Texas! I LOVE this place!
Flash
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And the crowd said "Amen." And it's Boudin. Awesome stuff. Nothing better than having a bbq and inviting friends over.
rsayloriii
TGT Addict
I've never been one for catfish. It's always been meh to me. Never cooked right. HOWEVER, dad took me out to lunch Thanksgiving week at the Good Luck Grill out in Manor. THAT was some mighty fine catfish. It was right up there on the level of Lockhart BBQ. Gonna have to find my way back out there over the Christmas holiday.
Some years ago, I overheard two Yankees from Massachusetts talking about how much they missed a "boiled fish dinner". That sounded so bad to me that I nearly gagged. Fish can be fried, baked, or broiled, but never "boiled".
I like catfish, but I must confess that I probably favor nearly any fish that's done Cajun style and all nice and spicy!
I like catfish, but I must confess that I probably favor nearly any fish that's done Cajun style and all nice and spicy!
we had a lease, nearly 20 years ago, on the Clear Fork of the Brazos in Shackelford County
Gosh I miss that place. Jon boat on the bank, getting shiners on the way to camp, running trot lines for big Yellows
can't say how many coolers full of fillets we brought home over the years.
I had a big nail in a Hackberry tree I hung their heads on to skin them out.
good times...
Gosh I miss that place. Jon boat on the bank, getting shiners on the way to camp, running trot lines for big Yellows
can't say how many coolers full of fillets we brought home over the years.
I had a big nail in a Hackberry tree I hung their heads on to skin them out.
good times...
Ole Cowboy
TGT Addict
Cooking catfish: Yes its all in the cook or fry.
Breading or coating: Mostly corn meal mix in some flour (my mama used Bisquick), about 80% corn meal, 20% or less flour, this is also the same used for the fried Okra. Neither need to have a heavy coating so don't dip your catfish or okra in milk or anything else, just sprinkle over both sides gives the cats a shake to knock off the loose and fry Put a little salt in you coating for taste.
Oil: Lard is best, but any oil that has no flavor
Frying: best if you have a large iron pot hung over a fire, use this oil to fry the potatoes and okra in. Okra if picked and cut properly will taste a lot like fried oysters. In fact I grew up and we called fried okra East Texas Oysters. Store bought cut okra will never taste like fresh cut whole. Then cut it it about 1 1/2 times larger than the cut okra you get in the freezer section. Those pieces are too small and lose their taste, do not overcook instead use a higher temp to give the edge a little burn and keep the center slightly wet.
Eating the catfish: Catsup or Ketchup and or tartar sauce is a no, adds nothing to the flavor and in fact takes covers up the very LIGHT sweet flavor of catfish, one of the mildest fish you will ever eat. I eat them with lemon juice in this case fresh quartered lemon.
Catfish are served gutted and head off, WHOLE, NO FILLETS, set those on the table in front of me and I will just push them away. (CAUTION NOTE: Catfish are not cheap, but the phony and GMO fish of over 100 species called Tallipia is cheap. Many eateries will serve 'catfish' that is in fact Tallipia! If the cat fish or the fish dish in sauce is not what you remember it tasting like, bet on it that its not the fish you used to eat, its the junk fish called Tallipia, which I WILL NOT EAT at all, suggest do not either)
I get my catfish straight from the fryer and shove a quarter of a lemon in the gut cavity, then repeat with my other one and my other one and my other one (4 is a plate full, okra and fries go on another plate. Time you have spread the cavity and put the lemon in there and poured a beer so cold it gets a little ice in it on the pour, you can come back to the first fish and pull the lemon wedge out and squeeze it on the fish (NOTE: the purpose of the cornmeal coating to to HOLD the lemon juice on it) now you can eat like a king (NOTE: if the head is properly removed at the top of the spine, there are 2 pieces/bites of catfish meat there, one on either side of the spine bones. Its a small bite but its the essence of the catfish and only a novice or uninformed eater will leave them behind...if you see me reaching for your catfish bone and taking a bite it because you left it, many folks do. Its only a small bite and there is no meat under it, so it often goes either unnoticed or folks just don't think there is anything there to eat, there is and its the two best bites of the fish.
Enjoy...
Breading or coating: Mostly corn meal mix in some flour (my mama used Bisquick), about 80% corn meal, 20% or less flour, this is also the same used for the fried Okra. Neither need to have a heavy coating so don't dip your catfish or okra in milk or anything else, just sprinkle over both sides gives the cats a shake to knock off the loose and fry Put a little salt in you coating for taste.
Oil: Lard is best, but any oil that has no flavor
Frying: best if you have a large iron pot hung over a fire, use this oil to fry the potatoes and okra in. Okra if picked and cut properly will taste a lot like fried oysters. In fact I grew up and we called fried okra East Texas Oysters. Store bought cut okra will never taste like fresh cut whole. Then cut it it about 1 1/2 times larger than the cut okra you get in the freezer section. Those pieces are too small and lose their taste, do not overcook instead use a higher temp to give the edge a little burn and keep the center slightly wet.
Eating the catfish: Catsup or Ketchup and or tartar sauce is a no, adds nothing to the flavor and in fact takes covers up the very LIGHT sweet flavor of catfish, one of the mildest fish you will ever eat. I eat them with lemon juice in this case fresh quartered lemon.
Catfish are served gutted and head off, WHOLE, NO FILLETS, set those on the table in front of me and I will just push them away. (CAUTION NOTE: Catfish are not cheap, but the phony and GMO fish of over 100 species called Tallipia is cheap. Many eateries will serve 'catfish' that is in fact Tallipia! If the cat fish or the fish dish in sauce is not what you remember it tasting like, bet on it that its not the fish you used to eat, its the junk fish called Tallipia, which I WILL NOT EAT at all, suggest do not either)
I get my catfish straight from the fryer and shove a quarter of a lemon in the gut cavity, then repeat with my other one and my other one and my other one (4 is a plate full, okra and fries go on another plate. Time you have spread the cavity and put the lemon in there and poured a beer so cold it gets a little ice in it on the pour, you can come back to the first fish and pull the lemon wedge out and squeeze it on the fish (NOTE: the purpose of the cornmeal coating to to HOLD the lemon juice on it) now you can eat like a king (NOTE: if the head is properly removed at the top of the spine, there are 2 pieces/bites of catfish meat there, one on either side of the spine bones. Its a small bite but its the essence of the catfish and only a novice or uninformed eater will leave them behind...if you see me reaching for your catfish bone and taking a bite it because you left it, many folks do. Its only a small bite and there is no meat under it, so it often goes either unnoticed or folks just don't think there is anything there to eat, there is and its the two best bites of the fish.
Enjoy...
Ole Cowboy
TGT Addict
[h=1]Tilapia[/h]
Tilapia (/tɨˈlɑːpiə/ ti-lah-pee-ə) is the common name for nearly a hundred species of cichlidfish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant and are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats such as Australia,whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cooler waters below about 21 °C (70 °F)
I can tell the difference, but a lot of folks are fooled especially when covered up with Cajun spices, sauces etc. I trust few fish, if its not the whole fish I generally will not eat it...
Tilapia (/tɨˈlɑːpiə/ ti-lah-pee-ə) is the common name for nearly a hundred species of cichlidfish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water. Historically, they have been of major importance in artisan fishing in Africa and the Levant and are of increasing importance in aquaculture and aquaponics. Tilapia can become problematic invasive species in new warm-water habitats such as Australia,whether deliberately or accidentally introduced, but generally not in temperate climates due to their inability to survive in cooler waters below about 21 °C (70 °F)
I can tell the difference, but a lot of folks are fooled especially when covered up with Cajun spices, sauces etc. I trust few fish, if its not the whole fish I generally will not eat it...
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