Squirrel Jambalaya 1 Squirrel, medium Salt and red pepper 3 tb Oil 2 Onions, large, chopped 3 Celery stalks, chopped 1 Garlic clove, chopped 1/4 Bell pepper, chopped 4 tb Parsley, chopped 2 c Uncooked rice, washed 1 1/2 c Water 2 tb Salt Cut squirrel into serving pieces and season well. Sauté in oil until brown; remove from skillet. Sauté onions, celery, garlic, bell pepper and parsley in oil until wilted. Replace squirrel in skillet; cover and cook slowly about 20 minutes or until squirrel is tender. Add rice and water. Stir thoroughly. Add salt. Cook slowly about 30 minutes or until rice is cooked.
Underground Wild Pig Roast Rock-lined Pit Dig hole 2 ½ to 3 feet deep at center with a diameter of 5 to 7 feet, depending on the size of the pig. Line the pit with rocks. Light fire. Additional small round rocks should be place in fire to be heated. As fire burns down, wet the burlap and dress pig as desired. Place pig on chicken wire. Under the legs make slits big enough to insert round heated rocks. When rocks are very hot, use tongs to fill the abdominal cavity and slits. Tie front legs together, then back legs. Wrap pig in chicken wire, fastening well so it can be lifted. Completely cover ashed coals and rocks with corn stalks and leaves or grass trimmings. Lower pig onto the leaves. Cover it generously on top with some leaves Place wet burlap over leaves to hold the heat and steam the pig. Cover with large canvas! Shovel dirt or gravel over canvas to keep steam in. Estimated cooking times 2 hours for 25 pound live weight 2 ½ hours for 50 pound live weight 4 hours for 75 pound live weight 8 hours for 150 pound live weight When in doubt, leave it in the pit longer. The pig will not burn as it is cooked by the steam. Start cooking 12 hours ahead of serving time depending on the above table, periodically checking internal temperature. When pig reaches 160 degrees F move the pig away from the heat. An estimated 1-2 hours will keep the pig warm without drying out. Time is a variant! One must be flexible in the timing and cooking process, checking the hog often is essential. Weight of Pig Charcoal Wood Cook Temperature Estimated Cooking Time with Closed Lid 75 lbs 60 lbs 40 lbs 1/3 Cord 225-250 6 to 7 hours 100 lbs. 70 lbs 40 lbs 1/3 - 1/2 Cord 225-250 7 to 8 hours 125 lbs. 80 lbs. 40 lbs 1/2 Cord 225-250 8 to 9 hours Estimating serving sizes from dressed pig. 75 lbs. dressed pig: 30 lbs. cooked, chopped pork 100 lbs. dressed pig: 40 lbs. cooked, chopped pork 125 lbs. dressed pig: 50 lbs. cooked, chopped pork 14 lbs. uncooked shoulder: 10 lbs. cooked 6-7 lbs. uncooked Boston Butt: 3 lbs. cooked 14 lbs. uncooked ham: 6-7 lbs. cooked A good estimate is 1 ½ lbs serving size per person
Baked Catfish and Pecans 2 lb Catfish fillets 1 t Salt 1 c All-purpose flour 1/4 t Red pepper 1 t Lemon rind, grated 1/2 c Butter 1/4 c Pecans, chopped 1 T Lemon juice 1 T Worcestershire sauce Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 C butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12X8X2 baking dish. Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped pecans if desires. Bake uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.
HillBilly Venison Chili 4 lb Boneless, cubed venison 3 T Bacon grease 5 T Fresh ground cumin 1 1/2 Cans of beer 1/2 t Cayenne pepper 6 Jalapenos fresh whole 2 Jalapenos seeded chopped 3 T Soy sauce 1/2 c Chopped green Bell pepper 1/2 qt Chopped mushrooms 8 oz Can tomato sauce 2 c Stewwed tomatos 2 T Masa harina Brown meat in bacon grease. Saute the onions, the chopped jalapenos, and the Bell peppers and mushrooms in the bacon grease until the onions start to become transparent. Meanwhile bring the beer and whiskey to a boil and add the meat, seasonings, except for 1 Tblpsn of cumin, and the onions/peppers to the pot. Allow to boil for 5-7 minutes. Reduce the heat to medium then add the tomatos and tomato sauce. Stir occassionally while continuing to cook for 30 minutes. reduce heat to simmer and cook for 1 hour.
Fried Veal or Goat Brains Ingredients: 300g (10.5 oz.) veal brain ½ cup (125 ml) all-purpose flour ½ cup (125 ml) bread crumbs 3 cups (750 ml) vegetable oil 1 lemon coarse sea salt, to taste Instructions: In a pot of boiling salted water, cook veal brain for 8 minutes until hardened. Remove from water and allow to cool for 20 minutes. Cut into 4 pieces and sprinkle with salt to taste. In a bowl, mix together bread crumbs and flour. Coat veal brain with mixture and pat off excess. Heat oil in a large, heavy pot over high heat to 375°F. Fry brains until golden. Season with lemon juice and salt to taste. Tips: Eating the brains of an animals is considered a delicacy in The Southern HillBilly Life Style. Lacking in taste, brain is usually prepared with personal additives to give it more flavour.
Papaws ShinDig Dry Rub Ingredients: 2 cups white sugar 2 cups brown sugar 3/4 cup salt 1/4 cup ground black pepper 1/2 cup paprika 1/8 cup cayenne pepper 1/8 cup garlic powder 1/8 cup onion powder 2 1/2 tablespoons lemon pepper 3 tablespoons dried oregano 3 tablespoons dried thyme Directions: In a Large bowl, mix all Ingredients together. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container in cool place.
Grilled Lemon Pepper Fish Fillets Ingredients For 1 people 6 ounce(s) Fish Fillet Perch/Brim/Sunnys/ Trout/Crappie/Bass 1 teaspoon(s) EVOO- extra virgin olive oil 1/4 Sliced Lemon 1 dash(es) Lemon Pepper Grilled Lemon Pepper Fish Fillets Directions Pre heat grill to 400. Place fillet on good size sheet of aluminum foil and coat fillet on both sides with extra EVOO. Season with lemon pepper and jucie from the lemon slices. Wrap aluminum foil so it completly covers fish and place on grill. Grill for 20 minutes flipping over at the half way point.
Warning! This recipe has been know To cause Riots! Neighbors will flock From miles around. Lol Grilled Venison BackStraps 2 pounds venison backstrap, cut into 2-inch chunks 1 quart apple cider 1 1/2 pounds thick sliced bacon 2 (12 ounce) bottles barbecue sauce, your choice Directions: Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. Preheat grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
Why would you post such nasty stuff on a good thread?Grow up richie i cant stand dumb childish people???