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Friday, February 3, 2012

Hickory Smoked Dove-n-Catfish with Pan Fried Okra

The main reason I enjoy fishing and hunting during the year is "just being out there".... taking in the fresh air and beauty of the land.
The second reason would be the food I'm able to provide for the table.






I maranade the dove breasts in a mixture of
1/4 cup sherry
1 cup cider vinegar
1 cup soy
1/2 cup brown sugar (more or less to taste)
3 cloves of garlic sliced
1/2 medium onion sliced
Marinade for at least 2 hours



I placed the catfish in a mixture of
1 cup soy
1 cup cidervinegar
1/2 cup brown sugar (more or less to taste)
They marinade for 2 hours too (gives you time to level up your cooker :))



I wrapped the dove in jalapeno bacon and sprinkled with cracked black pepper..



onto the horizontal wood burner using indirect heat and a few hickory chips..



I pan fried some okra that I brought home from the trip to Colorado with friends this fall...



The catfish went on last....
I sprinkled half of the fish with Dizzy Pig's Raging River dry rub and the other half with their Shakin the Tree rub...









The hickory smoked dove breasts, catfish and pan fried okra...





I loved the meal, it brought back good memories of last summer, the camping, fishing, hunting... the trip to Colorado. :)



Had my mind on last summer and I almost forgot ....

I loved both of the Dizzy Pig dry rubs. Gave them the taste test on the catfish and could not choose a favorite. Both were tasty!

Looking forward to getting back out this summer. If I catch any fish or bring home dove or venison they will be a bonus. :)

12 comments:

Rich said...

Yum! CG, do you find that the bacon wrapping helps the dryness of dove breast? Sometimes it's hard to choke the stuff down when grilled on its own.

LindaG said...

You make me hungry, as always. Looks fantastic!

Have a wonderful weekend! :)

Big Dude said...

Looks awesome Jeanie - I'd take that plate in a heartbeat. As for the patio, you best not make it too small as your cooker fleet seems to always be growing.

marc said...

Wind and fin instead of surf and turf ... I like it!

I have been thinking about adding smoked catfish to the restaurant menu this spring. Yours sure looks great. Can I asked temp and time? Oh wait ... I just did.

JazzCat said...

jeanie, you ARE AMAZING!
All your dinner plates simply kill me!! And I ♥ them ALL!

panthers76 said...

Looks great as always Jeanie. Been awhile since I've had dove breast and that brought back memories of when I learned how to hunt. We just dusted in flour and cornmeal and pan fried. But those look great.

Love the catfish as well. Very underrated in my opinion.

Have a good one,

Bill

cowgirl said...

Thanks Rich! Yes the bacon seems to keep the breasts moist. I like using marinade too.
Sometimes I remove the meat from the bone and just chicken fry them. They are small but tasty.
Thanks again Rich, hope you are having a great weekend! :)

cowgirl said...

Thank you Linda! Hope you're having a great weekend too! :)

cowgirl said...

hahaa Larry true! Thanks for the tip. :)
Hope you are having a nice weekend! Thanks...

cowgirl said...

Marc thanks! I bet smoked catfish would be a great addition. I use the "poke with a finger" method to determine when the fish are done. :)
Hope you are having a great weekend...Thanks!

cowgirl said...

JazzCat thanks!! Wish I could give you a (((HUG))). :)
Hope you have a nice weekend too!

cowgirl said...

Thank you Bill! I like the sound of your cornmeal flour fry... I'll give it a try. Hope you have a nice weekend too! :)
Thanks...