Cook it with us
Not the formulations, the dinners. What we actually cook with the range, written down the way we do it, including the parts that go wrong if you do them in the wrong order.
Straight onto the grate on the half shell. Butter, blend, and off the moment the edges curl. Any longer and you are eating something that used to be an oyster.
Gulf Coast Blackening
Season the outside of the ball only, as it hits the griddle. Worked into the meat and left to sit, the salt turns the texture springy and sausage like. Press once, hard, and then leave it alone.
RiverKingz All Purpose Rub
RiverKingz goes on the shoulder the night before. The mango sauce goes on after the pull and never before, because the sugar in it will burn long before the pork is done.
RiverKingz All Purpose Rub
Big Muddy Mango Smoke
Thighs, not breasts, because the mustard wants fat to hang onto. Rubbed and left uncovered in the fridge so the skin dries, then sauced in the last five minutes and given one turn under the lid.
RiverKingz All Purpose Rub
Mobile Bay Mustard BBQ
The pan has to be properly hot before anything touches it, and the fillet goes in dry side down. Butter after, never before: it is the blend that blackens, not burnt fat.
Gulf Coast Blackening
A quarter cup in the pot per gallon of water. Potatoes first, corn next, shrimp for three minutes at the very end, then the butter sauce over the whole tray and more blend across the top.
Port A Shrimp ShackThe bottles behind every recipe
Deep and smoky rather than sharp, herby underneath, with a pepper build that keeps going after the bite.
Good on redfish, snapper, catfish and any firm white fish
Savoury and garlic led with a deep, almost meaty base. Barely any heat, goes on everything.
Good on everything, which is the brief
Coastal and aromatic with a bright citrus lift and a warm finish. Boil seasoning that works dry too.
Good on fried and grilled shrimp, first and last
Smoke three ways and no sugar at all - smoked paprika, chipotle and mesquite, built to sit on a brisket all night without burning.
Good on pulled pork, beef ribs, brisket and chicken quarters
Bright and a little sweet where the others go smoky, built around dried orange peel and ancho chile for a warm, golden hour flavor.
Good on chicken, pork chops, shrimp, white fish and roasted vegetables
Latin at its core and a little hotter, built around smoked paprika, ancho and chipotle, with dried lime zest for a bright, cold finish.
Good on chicken, pork, beef, shrimp and firm white fish
Sweet and fruity up front, then a soft smokiness that settles in and stays put.
Good on pulled pork and pork shoulder
Bright and tangy with a rounded sweetness behind it, and just enough heat to notice at the end.
Good on pulled pork, without question
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