This recipe is spicy and delectable. Catfish is the perfect choice because of it’s firmness and general all round good taste. Make sure to get the freshest fish you can, to avoid that “fishy” smell that some people find offensive. This fish recipe comes from the guys at Slap Ya Mama Spices and Seasonings, and has been a fantastic way to use their seasonings. Enjoy!
  • 6 Catfish Fillets
  • 1 Stick of butter (8 Tbsp.)
  • ¼ Cup White Wine
  • Juice of One Lemon
  • “Slap Ya Mama” Cajun Seasoning to Taste
  • “Slap Ya Mama” Cajun Pepper Sauce to Taste

DIRECTIONS: Wash your fillets in cool water and set aside. Butter Mixture: Melt butter in a bowl and add the juice of one lemon and mix well. Dip your fillets in the butter mixture then generously “slap em’” with “Slap Ya Mama” Cajun seasoning on both sides.  Heat a black iron skillet or sauce pan until it’s very hot.  Place the fillets in the skillet and cook for about 2 minutes on each side while moving the fillets around to prevent sticking.  Remove fillets from skillet and remove the skillet from the burner.  While your skillet is still hot, pour the butter mixture and the white wine into the skillet and mix well.  Then pour the mixture over the fillets and serve. Source: Slap Ya Mama Recipes.

September 12th, 2011

Posted In: BBQ Maintenance

Here are four ways to prepare your barbecued food. The tips are simple, but should be considered essential to properly grilling food. Once mastered, they will improve your ability to cook barbecued meat beyond mere mortals.


1. Salt your food properly

It is given top-spot in this list for a reason, and probably the most important tip for any form of cooking. Meat needs a lot of salt, probably a lot more than you normally use. Probably a whole lot more. Be generous and experiment. It makes an enormous difference to barbecued meat, and enhances seasonings and the charred flavor enjoyed by any grill lover.


2. Use freshly ground pepper

Like any spice, preground pepper loses it’s flavor, and particularly it’s aromatic properties, very quickly. I would recommend you try preground pepper and freshly cracked pepper side by side, the difference is huge. Be generous with pepper as well, you don’t need to be subtle when you barbecue.

3. Spice Rubs

Spice rubs add lots of flavor, you can really let out your creative beast. Same deal here, use whole spices and grind them as late as possible. Food should be spiced strongly and with much gusto to balance the grilled taste.


4. Glazes and Sauces

Glazes and sauces are great, and the sweetness does a lot for the charred meat. Just make sure not to make the Cardinal Sin of Glazes and Sauces – putting it on too early. Because of the sugar content it is very easy to burn the glaze and you end up with a sticky burnt mess. Glazes and sauces should only be put on the meat at the end of cooking, such as the last few minutes, or when the meat is taken off.

May 30th, 2011

Posted In: BBQ Maintenance

BBQ Shrimp

1. Prepare Shrimp

Rinse the shrimp in some fresh water, and you’re done.

Leave shrimp intact, don’t peel them. The shell protects the meat from overcooking. Leaving the shrimp in their shells not only looks better, but retains the moisture in the meat. Shrimp are the ultimate finger food, which is why you need to rip them apart with your fingers as you eat them. It sounds barbaric, but well, you are eating cooked meat – why not enjoy it?

2. Brine

Brining shrimp takes about 20 minutes.

Pour 1 quart of cold water into a gallon size zip-lock bag. Add two tablespoons of salt. Stir.

Add about 2 lbs of shrimp into the bag, and leave to sit for 20 minutes.

Sometime soon might be a good time to turn your BBQ on to heat up. The barbecue should be on high.

After 20 minutes, drain and rinse the shrimp thoroughly. I recommend you devein your shrimp as it can often give the shrimp a disturbingly gritty texture. To devein while keeping the shell relatively intact, cut the along the back with scissors after brining, and pull out the vein.

3. Coat with a Marinade

Just a couple of tablespoons of olive oil are enough to cover the shrimp.

My current favorite marinade for shrimp:

  • 1 clove minced garlic
  • 1 teaspoon of salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sweet paprika
  • 2 tablespoons olive oil
  • 2 teaspoons lemon juice

Just combine in a bowl and mix with the shrimp

4. Cook

Cook the shrimp on high for about 4 to 6 minutes. Turning the shrimp once during the cooking process. This is going to depend a lot on how hot your grill is, and how big the shrimp are. The easiest way to tell if they are ready is when they are barely charred, and bright pink. Enjoy! It’s about time I went to the store to pick up some more shrimp.

February 7th, 2011

Posted In: BBQ Maintenance

Last time I wrote, I posted about Tips about BBQing Chicken. Number 2 on that list was about brining. I received some questions after that post about brining, and I thought it would be worthwhile elaborating on it. So here goes..

First things first, a brine is essentially a salt bath. It marinates the meat far more efficiently than a typical marinade.

In case you are still curious about the process of brining, Wikipedia says:

Brining makes cooked meat moister by hydrating the cells of its muscle tissue before cooking, via the process of osmosis, and by allowing the cells to hold on to the water while they are cooked, via the process of denaturation.The brine surrounding the cells has a higher concentration of salt than the fluid within the cells, but the cell fluid has a higher concentration of other solutes. This leads salt ions to diffuse into the cell, whilst the solutes in the cells cannot diffuse through the cell membranes into the brine. The increased salinity of the cell fluid causes the cell to absorb water from the brine via osmosis. The salt introduced into the cell also denatures its proteins. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking. This prevents the meat from dehydrating.

Did you get all that? Basically brining allows you to quickly and efficiently add more moisture into your meat, and creates juicier, more delicious grilled meat.

Sounds great right? But too good to be true? Well no.. kind of. The only caveat is that you need to be really careful with cooking. Meat quickly overcooks, and I’ve found you really need to keep an eye on your thermometer for the first few times until you have more experience with the cooking. After a few times cooking brined meat though, you will quickly understand why brining has become one of my goto BBQ techniques. Really do give it a try.

Here is our basic brining recipe again:

Simple brine recipe:

  • 6 tablespoons of salt
  • 1 quart of cold water

Dissolve salt into water in a gallon zip-lock bag. Add chicken, remove air and seal.

Make sure to use a deep dish, as you want to make sure that the meat is completely submerged.

Typical Brining Times:

Food Brine Time
Shrimp 30 minutes
Whole Chicken (4 pounds) 8 to 12 hours
Chicken Parts 1 1/2 hours
Chicken Breasts 1 hour
Cornish Game Hens 2 hours
Whole Turkey 24 hours
Pork Chops 12 to 24 hours
Whole Pork Loins 2 to 4 days

January 12th, 2011

Posted In: BBQ Maintenance

Leak testing your Grill:

Leak testing your grill is important and only takes a second to do, and all you need is a little water and dish soap. We recommend that you get in the habit of checking this every time you disconnect your cylinder or hose and regulator.

Leak testing must be carried out outdoors in a well ventilated area. Manufacturer instructions should always be followed.

After installing your gas cylinder:

Turn all gas controls to ‘OFF’ and open the gas cylinder valve 1 turn (anti clockwise).

Check all connections with a soap solution of 50% water and 50% liquid detergent. Brush the solution on each gas connection.

Make sure to check the connection at the regulator, which controls the flow of propane to the grill’s burners. These tend to easily get clogged in many modern gas grills.

Soap bubbles will be formed if there is a leak of gas from an improperly sealed connection. Tighten the fitting, re-check, and you’re done.

October 5th, 2010

Posted In: BBQ Maintenance

  • Inspect rock grates periodically
  • Rock grates are subject to very high temperatures and will weaken and deteriorate over time.
  • Knock off loose rust and scale with a wire brush.

  • If grate is very thin, or sags excessively, replace with a new grate sized to your grill.

September 20th, 2010

Posted In: BBQ Maintenance

Rocks or briquettes? The fundamental difference is lava rocks need to be replaced every season or two (depending how long you use them). Briquettes, while more expensive can be turned over and reused. You can buy lava rocks or briquettes here.

Rock & Briquette Maintenance:

  • Remove the rock and rock grate they rest on

  • Lightly brush residue off with a wire brush

  • An easy way to clean briquettes on an ongoing basis is to periodically turn them upside down and cook on the opposite side, which will gradually burn off and clean the underside of the rock
  • Reinstall the rocks, make sure they are distributed evenly across the Rock Grate surface. This will help the grill cook at an overall even temperature

  • When replacing uniformly shaped briquettes, arrange the rock to have a minimum amount of space between them.
    – This will reduce the grease drippings directly onto the burner flame and help reduce flare-ups

What do I need to know about Lava rocks?

  • If your grill uses lava rocks, you should replace them every season or two
  • Lava rocks absorb grease over time and can cause flare ups if they become saturated
  • Make sure you buy a quality rock that won’t fall through the rock grate opening
  • Purchasing a high quality briquette may be better value for money, it’s important to know that briquettes do not normally need to be replaced as regularly as lava rocks do.

Heat Plates:

  • Heat Plates can also work in place of briquettes. It’s important to buy a high quality cast iron flare guard if you decide to take this route, as the cheap thin porcelain metal alternative will burn out quickly, and provide a hot and uncontrollable heat source.

September 5th, 2010

Posted In: BBQ Maintenance

Cooking Grid General Maintenance:

Cooking grids, when properly maintained, should last for many years. It’s a quick job to maintain it, and should be part of your normal grilling routine.

Ultra-Fast Grid Maintenance Routine:

  1. Preheat gas grill on high for 10 minutes before each use
  2. Scrub with a brass bristle brush
  3. Carefully wipe grids with a paper towel before use

Cooking Grid Cleaning

  • Remove and inspect the cooking grid(s)
    – Most grills have either chrome or porcelain coated cooking grids
  • If the chrome grid is not excessively rusted, soak in a hot soapy water solution to loosen the accumulated grease
  • Scrub with a steel wool pad or a stiff nylon pad

  • Rinse thoroughly and lightly coat with cooking oil before use
    – Porcelain grids may be cleaned in the same manner, special porcelain cleaning brushes are ideal for this job, as they will minimize chipping and other damage

If you find broken welds, cannot adequately remove rust, or have excessively chipped or missing porcelain, you may opt to replace the cooking grid

August 16th, 2010

Posted In: BBQ Maintenance

This is always an interesting topic.. You’re all ready to fry up some juicy looking steaks on the BBQ, when you discover your hose has been chewed up due to one hungry animal or another trying to get the tasty fat drippings from your grill.
Repairing or replacing specific parts of your hose assembly will depend on your grill, you may want to browse our hoses and fittings section. If you are still  not sure you may always contact us for help.

A damaged LP gas hose can be easily replaced yourself:

  • Remove LP hose from your valve assembly
  • If permanently attached to the valve, you will need to remove the assembly
  • The regulator may have to be replaced if you are experiencing spurts or no gas flowing to the burners. Sometimes these can be removed independently from the hose while in other cases, the hose and regulator must be removed and replaced as one unit
  • You may want to install hose protectors which fit around the outside of your LP hose
Pressure regulators have been manufactured with bleed holes on the side. If gas is leaking out of these holes, you will need to replace your regulator. Again these can possibly be replaced separately or in combination with hose, and valve depending on your grill.

August 1st, 2010

Posted In: BBQ Maintenance

Valve knobs

  • Valve knobs should depress, turn and pop up freely
  • If they are a bit sluggish, remove knobs and carefully spray a small amount of WD40 or similar lubricant onto the valve stem area (Fig. 1)

  • Work knobs a few times to distribute the lubricant
    – Valves that bind severely should be replaced

Spiders have a habit of spinning webs inside the gas jets (also called orifices) which will restrict gas flow. Debris in the lines may also clog these tiny holes. Here are some guidelines to maintain your valves.

  • Check the hose connection at the valve for tightness (Fig 2). This can be checked with a soapy solution if needed

  • Remove the hex head from the gas jets (orifices) with the appropriate size wrench, and make sure the hole is completely clean
  • Check the inner portion of the valve from where the gas jets (orifices) was removed.
  • Webs can be removed with a small piece of wire or toothpick (Fig. 3)

  • Reinstall the gas jets (orifices) and tighten

July 11th, 2010

Posted In: BBQ Maintenance

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