I'm reaching out to my Texags food peeps cuz I'm tired of making the same apps on my grill. What you got?

Here's what I've made in the past: all kinds of wings, pork belly burnt ends, pork shots, smoked cream cheese, queso, spicy sweet twisty bacon things (and various pig candy alternatives), armadillo eggs, moink balls, sausage balls, bacon-wrapped shrimp, party ribs, shotgun shells and bacon-wrapped tater tots. TIA!

Looks like you got the grill covered. Time to invest in a Cajun Fryer

Do you filter and store the grease from those?

Yes, absolutely. They are actually easier to drain and clean than the tabletop units.

Last Saturday for the game I knocked out Layne's copycat strips, wings, boudin balls, and even dropped a bacon wrapped stuffed pork loin that had cooked Sous vide to crisp up the bacon. I do a lot of fish frys with friends as well and can knock out fish for 10 people in 2 batches.

FIDO*98* said:

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Looks like you got the grill covered. Time to invest in a Cajun Fryer

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I'm definitely intrigued! Would work out well because my next-door neighbor is an LSU guy so we're having a combined party Friday night.

Aggie Therapist said:

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Need recipes for all those items listed

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Honestly everything in that list I got online somewhere. A lot of them I got from Meat Church (Matt Pittman). His pork belly burnt ends are always a hit and one of the easiest things to make.

Others you can find with a google search. Here's the tater tot recipe: Bacon-wrapped tater tots.

Just some ideas:

Grilled Oysters

Grilled Halloumi (specific grilling cheese)

Lemongrass Pork Skewers with Nuoc Cham dipping sauce (Vietnamese inspired)

I got the Outdoor Gourmet version from Academy for fish fry's at the coast. I liked it so much, I got the R&V Works from Buccees for home. If I had it to do over, I'd have gone to Academy again. The Outdoor Gormet is $100 cheaper, more stable, and easier to drain and clean. The R&V has better wheels and the fryer can separate from the base (also why it's less stable).

Fried food comes out much, much better than tabletop fryers which I primarily attribute to their ability to hold temperature due to volume. You also have consistent temperature throughout the oil column where the tabletop fryers heating element is in direct contact with the oil so it is hotter on the bottom. Oil lasts much longer because of this as well.

How do you drain the oil? Typical life out of it?

There is a ball valve in the back that you open up and I drain the oil after it is cooled into a funnel with a built-in strainer that I got off Amazon. Generally speaking, the age of the oil has more to do with longevity than the number of frys. Just estimating iI will generally get at least six months worth and that probably includes 8-12 cooks. Even primarily frying fish, it doesn't affect the flavor of other foods.

It's been a few years since I've done them. But I've enjoyed both of these Myron mixon recipes.

What about grilled quail?