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Napkins, Please

Pit-Smoked Chicken Wings with Bleu Cheese Dip from Jackson Rust at Mojo BBQ   Ingredients: 10 lbs. jumbo chicken wings Dry Rub: 1 cup Kosher salt 2 cups paprika ½ cup granulated garlic ½ cup granulated onion 1 cup light brown sugar ½ cup coarse ground black pepper 1 ¼ T. Coleman’s dry mustard 2 […]

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Cajun Catch

Blackened redfish maque choux from Chef Bennett Depew of Harry’s Seafood Bar & Grille Ingredients: Redfish 4 6-oz. redfish fillets 1 T. blackening seasoning Maque choux 4 oz. bacon, diced to ¼ inch 1 tsp. chopped garlic 1 cup diced onion 1 qt. corn (fresh or frozen) ½ cup sliced green onions 1 medium tomato, […]

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