Eat Arkansas

Mr. Mason's sauce... the "Froggy Bottom" was given away in one of yesterday's musings on mustard based sauces, but me, I like the "Pig Trail" better. There's also a "house afire" for those who like a little more spice...

Tomorrow's grilling plans are focusing on steaks, but a pork butt is in the plans for the weekend...

Pork Butt this weekend. but try Atomic Buffalo Turds, or ABTs. Take Jalapenos and slice them longways (you may want latex gloves on and don't pick you nose). Take seeds and membrane out. Fill with mixture of cream cheese and shredded cheese (pipe it on the pepper boats you now have). Top with one of those little smokies and wrap the whole thing with a bacon slice and use a toothpick to help hold bacon on. Smoke for a couple of hours or one hour on the grill but use more indirect heat. When bacon is done, you got it. Not really hot but you get the pepper taste. OR, try a "Fattie" - a pound of Jimmy Dean or you fav sausage roll. Roll it in your bbq rub and throw it on the smoker as well. Done in a couple of hours. Best sausage you'll ever have.

A gourmand in Fayetteville volunteers this recipe:

honey glazed shimp on the grill

-

large or extra large shrimp 2-4 pounds

leave tails on them - devein and off with their heads

thaw if frozen - if fresh wring water out of them
before proceeding

soak bamboo skewers in icy water - 1/2 hour before
grilling.

place vegetables (squash, onion, mushrooms, fresh
pineapple, varierty of bell peppers)on separeate
skewers (they taken longer than the shrimp on the
grill).

place shrimp on skewers - usually near tail and again
near the head area (so they don't fall off).

coat each skewer of shrimp and veggies in a mixture of
honey, dash of Lea & Perrins, soy sauce, lemon juice
and assorted spices to your taste taste. use a paint
brush or cloth mop...

place skewers with shrimp/veggies back in fridge for
2-3 hours to asorb all the mixture of flavors. save
excess sauce (you will need it for basting on the
grill).

next start vegetables 12-15 minutes before shrimp

grill vegetables until almost done and ready to remove
(slather on the sauce a time or two while turing to
get veggies done).

remove the shrimp from fridge. place on medium-grill -
not directly on the fire -

paint them with the sauce while leaving on the grill
about 2-3 minutes on each side. ((hint watch the tail
shells and other veins in the shrimp - when they get
red - like lobster red - remove quickly.))

save excess sauce for drizzling over the veggies and
shrimp - of if you just gotta have some rice (which
you have precooked) drizzle it over that -

et it up!

I went to Mr.Mason's for lunch today and it was DE-LISH as usual!!!

We were going to try to recreate the goat-cheese-and-mushroom-topped filet that Capeo serves, but decided to go to the Travs game instead. So it'll be lukewarm hotdogs all around. Yum!

We're going to our very first Messicun Bar b Que. Likely goat, pig, lots of rice and bean dishes and salads out of this world. Mango marinade is featured by one family. Mango/cactus salad with chipolte and some Ozark cucumbers.

I got a nice pork roast and seasoned it with some of "What's This?" and slow cooked it on the grill with some mesquite for about 5 hours. Deeelish. I wanted to get a pork shoulder and do pulled pork sandwiches, but my grill is a bit too small. My friends didn't mind- they enjoyed the roast, the slow roasted corn on the cob, and the homemade lemon custard ice cream. I don't cook for friends as often as I should, so when I do, I go all out.