|T O P I C R E V I E W
||Posted - 04/26/2012 : 11:00:50 PM
moved this from the smoker section:
here's a nice one to do with your smoker of choice. I worked in a restaurant in New Orleans for awhile; the chef had a pretty great smoked softshell method.
Smoke the softshells over applewood or hikory at low heat (100-200)for about an hour-hour and half tops.
batter the softshell as you would any fried fish. we used zataran's fish fry.
quick-fry in deep oil, turning once.
you end up with a fried softshell with a beautiful bacon flavor. you with smokers, try this...
softshell BLT? yup.
|2 L A T E S T R E P L I E S (Newest First)
||Posted - 04/30/2012 : 10:33:17 AM
holy crap, you just blew my mind!
the brinkmann is gonna get hot soon...
||Posted - 04/27/2012 : 7:38:32 PM