Page 16 - May 2021 Barbecue News Magazine
P. 16

How does it feel when someone gives your seasoning a shout out?
Really good, it’s so exciting!! Good On More Than Steak!
I challenged each seasoning developer to come up with a non-beef recipe to showcase the versatility of their product. They did not disappoint!
STEAK OUT Louisiana Pan-Fry Fish
1-2 Pieces of Fish (we chose catfish) 2 Tbsp water
1 Tbsp Hot sauce
1 Tbsp Crab Boil
1 tsp Big D’s Q STEAK OUT
1 cup Louisiana Fish Fry
1 Tbsp Big D’s Q STEAK OUT (used sepa- rately than above)
1 small bag baby potatoes medley
1 sweet pepper (sliced)
1 Green Onion, sliced
Cooking Oil
Directions to Prepare Fish:
1.Combine 2 Tbsp water, 1 Tbsp hot sauce, 1 Tbsp Crab Boil, and 1 tsp STEAK OUT. Roll fish in combined mixture.
2.Mix batter by mixing 1 cup Louisiana Fish Fry and 1 Tbsp STEAK OUT.
3.Immediately take fish from step 1 and roll in batter in Step 2. 4.Warm oil in cast iron skillet.
5.Cook fish in pan over medium heat until golden.
Directions to Prepare Side:
1.Cut up all vegetables.
2.Cover in cooking oil
3.Sprinkle layer of STEAK OUT to cover. 4.Bake 375 for 35 minutes.
PitGrit Comeback Shrimp
1 pound peeled and deveined uncooked large shrimp
1 teaspoon of Ribeye Ranch AP PitGrit OR (1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper)
1/8 teaspoon cayenne pepper
3 tablespoons Butter divided
1 small shallot minced
1/2 cup dry white wine or low-sodium chicken stock or broth
2 tablespoons of COMEBACK PITGRIT divided
1 small lemon
1 tablespoon chopped fresh rosemary or thyme optional but defi- nitely worthwhile!
1/4 cup chopped fresh parsley
Pat the shrimp dry with paper towels and place in a large bowl. Sprinkle with salt, black pepper, 1 tablespoon of COMEBACK PITGRIT and cayenne pepper. Toss to coat.
Heat 2 tablespoons of the Butter in a large skillet over medium heat until it melts. Add the shallot and let cook 1 to 2 minutes,
until it just begins to soften. Add the shrimp in a single layer and let cook undisturbed for 1 minute. With tongs or a wide spatula, turn over the shrimp. Add the wine or broth and tablespoon of COMEBACK PITGRIT, Cook until the shrimp are no longer translucent and liquid has reduced by half, about 2 to 3 minutes more.
Remove the skillet from the heat. Stir in the remaining 1 table- spoon Butter. Zest the lemon directly over the skillet, then cut the lemon in half. Juice half of the lemon over the top and slice the other half into wedges for serving. Add the rosemary and parsley, then toss to combine. Serve immediately over pasta, rice, crusty bread or mashed potatoes and with lemon wedges. My choice is
Mashed potatoes........
Beauty and the Beef Scalloped Potatoes
4 cups thin sliced potatoes 3 Tbsp butter
3 Tbsp flour
3⁄4 cup milk
3⁄4 cup heavy whipping cream
2 tsp Beauty and the Beef
1 1⁄2 cups grated cheese (for a flavor boost mix cheddar and smokey chipotle fontaine)
Preheat oven or smoker to 350 degrees. Grease a 9x9 baking dish.
In a saucepan, melt butter, then whisk in
Alternating, whisk in milk and heaving whipping cream. Add Beauty and the Beef.
Cook sauce on medium-low until smooth and boiling. Whisk occasionally.
Reduce heat to low and stir in 1 cup of cheese.
Place half of sliced potatoes in dish. Cover with half the sauce. Repeat for second layer.
Bake uncovered at 350 degrees for 45 minutes.
Sprinkle remaining cheese on top. Bake for 15 minutes or until po- tatoes are tender. - 16
MAY 2021

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