This cook was done on my Cobb Grill using the larger charcoal basket that comes with the Cobb BBQ Kit. I also used the Cobb Wok or Stainless steel frying pan. The lid I used for the pan is an off the shelf item.
I loaded 18 all hardwood briquets into my small Weber charcoal chimney and let them grey over before pouring them into the Cobb. I also had to add 6 more cold briquets to the fire later on into the cook to complete my cook.
I wanted a medium hot (375-425) skillet for this cook.
This was my setup for this cook.
Poured a little bacon grease into my pan and let it heat up and then poured my corn pone batter into the skillet and just fried them until they were done. Love to hear that crackle when the batter hits the hot bacon fat! I know I have arrived!
The recipe used for my fried corn bread contains course ground cornmeal from the Po-Farm and sweet buttermilk so you know it was good.
Next up was the salmon patties and they were fried in a little olive oil. The recipe used here contains the salmon, minced onions, dried bread crumbs, Dijon mustard, lemon juice, couple eggs, and spices.
My breaded and frozen Okra slices came right out of a box purchased at my local Kroger store. I just browned the up a little and they were ready to eat.
The results of the cook.
These corn pones are a treat in themselves. Add some honey, or maybe sorghum, or even butter any you can make a meal out of them. I love them with some sausage gravy poured over the top.
This was a very good salmon recipe and one of the better recipes I have used for this treat.
Breaded and fried Okra is one of the better side dishes served at my house.
My simple dill sauce was made with some sour cream, dill weed, garlic powder, and some sea salt.
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