Mclemore - John McLemores Dadgum thats good: kickbutt recipes for smoking, grilling, frying, boiling and steaming

Table of Contents SIGNATURE RECIPES John McLemores DADGUM
Thats Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming John McLemore Copyright 2010 by John McLemore All rights reserved. Including the right of reproduction in whole or in part in any form. eISBN: 978-0-84875-639-0 First paperback edition 2010 DADGUM Thats Good! is a registered trademark of Masterbuilt. All rights reserved. Author: John McLemore with Concept, Inc. Creative Team Book Design and Food Photography by Concept, Inc.

John McLemores Front Cover Photo by Alicia McGlamory FRIED Cajun Deep-Fried Turkey and Buffalo Sauce Serves 6 to 12 NEVER place a frozen turkey in hot oil. Never leave a fryer unattended. Youll Need: 10 to 14 lbs. fresh or frozen turkey 2 gallons cooking oil, preferably peanut oil 1 (16 ounce) bottle Butterball Buttery Creole Turkey Marinade Butterball Cajun Turkey Seasoning Sauce: 1 (10 to 12 ounce) bottle of your favorite hot sauce stick butter ( cup) teaspoon garlic powder 1 teaspoons freshly-squeezed lime juice Thaw turkey, if frozen. To properly thaw a frozen turkey in the refrigerator allow approximately 24 hours for every 4 pounds. Fill Butterball Indoor Electric Turkey Fryer with oil to the MAX line; heat to 375 F.

Remove giblets and neck. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey thoroughly with warm water or completely cover with warm water and soak for no more than 30 minutes to ensure cavities are free of ice. Pat turkey completely dry on outside and inside of cavity with paper towels. Using an injector syringe, inject cup (4 ounces) Butterball Buttery Creole Marinade in each breast. Inject cup (2 ounces) marinade into each leg and thigh.

Sprinkle turkey generously with Butterball Cajun Turkey Seasoning, completely coating the outside of the turkey and inside of the cavity. Place turkey breast side up in fryer basket. Slowly lower the basket into hot oil, being careful not to splatter hot oil. Fry turkey for 3 to 4 minutes per pound. Lift the basket from the hot oil slowly, hooking the baskets drain clip into drain clip mounting hole to stabilize as you check doneness. Insert a meat thermometer in the meaty part of the breast; turkey is done when it reads 165 F.

If the turkey is not done, lower it carefully back into the oil for an additional 5 minutes. Once the turkey reaches the desired temperature (minimum 165 F), turn the turkey fryer to MIN and unplug it from the outlet. Allow the turkey to rest and drain in the fryer basket for 10 minutes before removing for carving. The turkey can remain in the basket to cool until ready to serve. Sauce: In a medium saucepan, combine hot sauce, butter, garlic powder, and lime juice, and heat over low heat. Use as a dipping sauce or pour over turkey slices.

JOHN Says Frying a turkey in hot oil calls for a cool head and a fair measure of caution. Fortunately, Masterbuilt developed the Butterball Indoor Electric Turkey Fryer so you can perfect this great recipe with peace of mind. You want to start with a turkey thats fully thawed and dry; oil and water do not mix. Just follow the safety instructions included in the operation manual closely and youll fry a turkey so good, youll never want to roast one in the oven again. Cajun Fish and Chips Serves 4 Youll Need: 1 gallon cooking oil 1 cup all-purpose flour 2 tablespoons Butterball Cajun Seasoning 1 cup club soda 1 teaspoons salt teaspoon black pepper 1 lbs. russet potatoes, peeled and sliced into -inch wide strips Malt vinegar Lemon wedges Fill Butterball or Masterbuilt Fryer with oil. russet potatoes, peeled and sliced into -inch wide strips Malt vinegar Lemon wedges Fill Butterball or Masterbuilt Fryer with oil.

Heat to 375 F; this will take approximately 15 to 20 minutes. Add potatoes and fry until golden brown, about 8 minutes, stirring often. Lift the basket of fries slowly out of the oil and transfer to paper towels to drain. Sprinkle with teaspoon salt. Whisk flour and club soda in a medium bowl until it forms a smooth batter. Sprinkle fish with teaspoon salt, teaspoon pepper, and Cajun seasoning.

Coat fish in batter and fry until coating is crisp and golden brown, and the fish is opaque, about 5 to 6 minutes. Transfer fish to paper towels and sprinkle with teaspoon salt. Serve with vinegar and lemon wedges. JOHN Says Frying fish is a great option for entertaining large groups of people, because catfish and cod are fairly inexpensive. Fried fish cooks quickly and holds together well, making it ideal for buffet-style gatherings. Make sure that your oil reaches 375 F before you add the fish.

If you add it too soon youll get soggy, greasy fish. Spicy-Hot Fried Chicken Serves 4 to 6 Youll Need: 1 egg 1 cup hot sauce (brand and heat of your choice) cup flour 1 gallon cooking oil 1 whole chicken, cut up, or your favorite pieces Cajun seasoning In a medium bowl, slightly beat the egg, then add hot sauce, and whisk together thoroughly. Set aside. In a separate large bowl, add flour and set aside. Fill Butterball or Masterbuilt Fryer with oil. Heat to 375 F; this will take approximately 15 to 20 minutes.

Wash chicken, dry and sprinkle with the Cajun seasoning. Dip chicken in egg/sauce mixture, then in flour, coating thoroughly. Place chicken on a cooling rack until the flour completely absorbs egg mixture, about 5 minutes. Add chicken to fryer basket and fry for 12 to 15 minutes at 375 F, until golden brown. Drain chicken on rack, and serve. JOHN Says Flour only a couple of pieces of chicken at a time so that each piece gets completely coated and the flour is not gummy.

If you want to kick up the spice, add 1 tablespoon of the Butterball Cajun Seasoning to the flour. Deep-Fried Catfish in a Mustard Cornmeal Batter Serves 2 to 4 Youll Need: 1 gallon cooking oil 2 cups cornmeal 1 tablespoon paprika 1 teaspoon salt 1 teaspoon black pepper 2 lbs. catfish filets (about five) 1 cup flour cup mild deli mustard Fill Butterball or Masterbuilt Fryer with oil. Heat to 375 F; this will take approximately 15 to 20 minutes. Mix the cornmeal, paprika, salt, and pepper in a shallow dish. In three separate dishes, put the flour, mustard, and cornmeal for dredging.

Pat the catfish filets dry and dredge each in flour. Next, roll the filets in the mustard to coat, and then dredge in the seasoned cornmeal mixture. Deep fry until golden brown and crispy, approximately 4 minutes each side. JOHN Says For a fried fish finger basket, cut the filets into 2 by 4-inch wide strips. Never stack fish on top of each other when frying. large shrimp (16 to 20 count) cleaned and peeled, leave tail on cup all-purpose flour teaspoon salt 1 cups shredded unsweetened coconut 2 eggs beaten with pinch of salt 6 wooden skewers, presoaked Sauce: 6 tablespoons sugar 2 cloves garlic, minced 4 teaspoons hot pepper flakes Small piece of ginger, sliced into thin strips cup water 5 tablespoons cider or rice vinegar 1 tablespoon fish sauce Fill Butterball or Masterbuilt Fryer with oil. large shrimp (16 to 20 count) cleaned and peeled, leave tail on cup all-purpose flour teaspoon salt 1 cups shredded unsweetened coconut 2 eggs beaten with pinch of salt 6 wooden skewers, presoaked Sauce: 6 tablespoons sugar 2 cloves garlic, minced 4 teaspoons hot pepper flakes Small piece of ginger, sliced into thin strips cup water 5 tablespoons cider or rice vinegar 1 tablespoon fish sauce Fill Butterball or Masterbuilt Fryer with oil.