Fried Catfish

Sliced Brisket Sandwich

Gulf Shrimp Dinner

Murky Waters BBQ Sandwich

Chicken Bites

Grilled Cheese

Garlic Parmesan Fries

Chicken & Sausage Gumbo

Loaded Waffle Fries

Sausage & Cheese Platter

Served with wafer crackers or fresh tortilla chips.

Smoked Yellowfin Tuna Dip

Smoked chicken wings with BBQ sauce and jalapenos.

Wings

Sweet Tea

Tortilla chips topped with pulled pork, cheese, jalapenos, and BBQ sauce.

BBQ Nachos

Brisket Plate

Brisket Burnt Ends

Pulled Pork Sandwich

Fried Pickles

Smoked Chicken

Full rack of ribs, smoked and glazed with our house BBQ sauce.

BBQ Ribs

Margarita

BBQ Chicken

Homemade smoked sausage served with a side of BBQ sauce.

Smoked Sausage

Baby back ribs, slow-cooked and glazed with our house BBQ sauce.

Ribs

Rinse the catfish fillets under cold water. Pat them dry with paper towels.

Prepare the Catfish

In a bowl, pour in 1 cup of buttermilk. Add a pinch of salt and mix well.

Make the Buttermilk Mixture

In a separate shallow dish, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1 tsp salt, 1 tsp black pepper, 1 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp onion powder. Mix well.

Prepare the Breading Mixture

Dip each catfish fillet into the buttermilk, allowing any excess to drip off. Then, dredge the fillet in the breading mixture, pressing lightly to ensure it adheres. Repeat for all fillets.

Coat the Catfish

In a large skillet or deep fryer, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the breaded catfish fillets into the hot oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Catfish

Once cooked, remove the catfish from the oil and place them on a plate lined with paper towels to drain excess oil.

Drain the Fillets

Serve the fried catfish hot with your choice of sides, such as coleslaw or hushpuppies.

Serve the Catfish

Catfish fillets

Cornmeal

All-purpose flour

Buttermilk

Salt

Black pepper

Cayenne pepper

Garlic powder

Onion powder

Vegetable oil

In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the brisket, ensuring it is evenly coated.

Season the Brisket

In a large skillet or Dutch oven, heat a small amount of oil over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side.

Sear the Brisket

Transfer the seared brisket to a slow cooker. Pour the beef broth over the brisket. Cover and cook on low for 8-10 hours, or until the meat is tender and easily shredded with a fork.

Slow Cook the Brisket

Once cooked, remove the brisket from the slow cooker and let it rest for at least 15 minutes before slicing.

Rest the Brisket

Using a sharp knife, slice the brisket against the grain into thin slices, about 1/4 inch thick.

Slice the Brisket

Slice the sandwich rolls in half and lightly toast them if desired.

Prepare the Rolls

On the bottom half of each roll, layer the sliced brisket. Drizzle BBQ sauce over the brisket, and add pickles and coleslaw if using. Top with the other half of the roll.

Assemble the Sandwich

Beef brisket

Smoked paprika

Beef broth

Sandwich rolls

BBQ sauce

Pickles

Coleslaw (optional)

In a large bowl, mix together olive oil, minced garlic, lemon juice, paprika, cayenne pepper, salt, and black pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for at least 30 minutes.

Marinate Shrimp

In separate bowls, prepare the breading. In one bowl, combine all-purpose flour. In another bowl, whisk together eggs and milk. In the last bowl, combine cornmeal.

Prepare Breading

Remove the marinated shrimp from the refrigerator. Dredge each shrimp in flour, dip in egg mixture, and then coat with cornmeal. Set aside.

Bread the Shrimp

In a large skillet, heat oil over medium-high heat. Add the breaded shrimp in batches and fry until golden brown, about 3-4 minutes per side. Remove and set on paper towels to drain excess oil.

Fry the Shrimp

Preheat your grill or skillet over medium-high heat. If blackening, use a cast-iron skillet.

Preheat Grill

Melt butter in the skillet or brush on the grill. Add the marinated shrimp and cook for about 2-3 minutes per side until they are opaque and have a nice char.

Cook the Shrimp

In a pot, cook rice or quinoa according to package instructions. Fluff with a fork once done.

Cook Rice or Quinoa

In a steamer, steam the vegetable of your choice until tender, about 5-7 minutes.

Steam Vegetables

Serve the cooked shrimp over the rice or quinoa, top with steamed vegetables, and garnish with chopped parsley.

Plate the Dish

Gulf shrimp, peeled and deveined

Olive oil

Garlic, minced

Lemon juice

Paprika

Eggs

Milk

Butter

Fresh parsley, chopped

Rice or quinoa

Vegetable (like asparagus or green beans)

If using pre-cooked pulled pork, ensure it's warmed up. If cooking from scratch, slow-cook pork shoulder with spices until tender, then shred.

Prepare Pulled Pork

Season chicken breast with salt and pepper. Grill over medium heat until internal temperature reaches 165°F (about 7-8 minutes per side). Once cooked, slice or shred the chicken.

Grill Chicken

In a small bowl, combine BBQ sauce and hot sauce. Stir well to blend the flavors.

Mix BBQ Sauce

On the bottom half of a burger bun, place a generous portion of pulled pork, followed by a layer of grilled chicken.

Layer Ingredients

Drizzle the mixed BBQ sauce over the pork and chicken layers.

Add Sauce

Top the meats with a layer of coleslaw and a few slices of pickles.

Add Coleslaw and Pickles

Place the top half of the bun over the sandwich, pressing down gently to hold it together.

Complete the Sandwich

Sprinkle chopped fresh cilantro on top of the sandwich for a fresh touch.

Garnish

Cut the sandwich in half if desired and serve immediately with extra BBQ sauce on the side.

Serve

Pulled Pork

Grilled Chicken Breast

BBQ Sauce

Hot Sauce

Coleslaw

Burger Buns

Chopped Fresh Cilantro

Begin by cutting the boneless, skinless chicken breasts into bite-sized pieces, approximately 1-2 inches in size.

Cut the Chicken

Set up three bowls: one with all-purpose flour, another with beaten eggs, and the third with a mixture of bread crumbs and all the seasonings (paprika, garlic powder, onion powder, salt, black pepper, and chili powder).

Prepare the Breading Stations

Take each piece of chicken and coat it in flour first, shaking off any excess. Then dip it into the beaten eggs, ensuring it is fully coated. Finally, roll the chicken in the seasoned bread crumbs until well covered.

Coat the Chicken

In a large frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of bread into it; if it sizzles, the oil is hot enough.

Carefully add the breaded chicken bites to the hot oil in batches, making sure not to overcrowd the pan. Fry them for about 4-6 minutes or until they are golden brown and cooked through, flipping them halfway for even cooking.

Fry the Bites

Once cooked, remove the chicken bites from the oil and place them on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

Drain and Serve

Boneless, skinless chicken breasts

Cornstarch

Bread crumbs

Chili powder

Spread 1 tablespoon of unsalted butter evenly on one side of each slice of sourdough bread.

Butter the Bread

On the unbuttered side of two slices of bread, layer 2 slices of cheddar cheese and 2 slices of Swiss cheese.

Layer the Cheese

Place the other two slices of bread on top, buttered side facing out.

Top with Remaining Bread

Heat a non-stick skillet over medium heat for about 2-3 minutes.

Preheat the Pan

Place the assembled sandwich in the skillet. Grill for about 3-4 minutes until the bottom is golden brown.

Grill the Sandwich

Carefully flip the sandwich using a spatula and grill the other side for another 3-4 minutes until golden brown and the cheese is melted.

Flip and Grill Other Side

Remove the grilled cheese from the skillet, let it cool for a minute, then slice it in half and serve immediately.

Slice and Serve

Sourdough Bread

Cheddar Cheese

Swiss Cheese

Unsalted Butter

Wash and peel the Russet potatoes. Cut them into thin strips (about 1/4 inch thick) to create fries.

Cut the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

Soak the Potatoes

After soaking, drain the potatoes and pat them dry with paper towels to remove excess moisture.

Dry the Potatoes

In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).

Carefully add the dried potato strips to the hot oil in batches. Fry them for about 5-7 minutes, or until they are golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil. Season with salt immediately.

Fry the Potatoes

In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

Prepare the Garlic Butter

In a large mixing bowl, combine the hot fries with the garlic butter mixture, grated Parmesan cheese, chopped parsley, and black pepper. Toss well to ensure the fries are evenly coated with the topping.

Combine Toppings

Transfer the garlic Parmesan fries to a serving platter. Optionally, sprinkle additional Parmesan cheese and fresh parsley on top before serving. Enjoy hot!

Serve the Fries

Russet potatoes

Garlic cloves, minced

Unsalted butter

Grated Parmesan cheese

Cut the chicken thighs into bite-sized pieces and slice the Andouille sausage into rounds.

Prepare the Chicken and Sausage

Chop the onion, bell pepper, celery, and mince the garlic. Slice the okra and set aside.

Chop the Vegetables

In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the sliced Andouille sausage to the pot and cook until browned, about 5 minutes. Remove and set aside.

Brown the Sausage

In the same pot, add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove and set aside.

Sear the Chicken

Add the chopped onion, bell pepper, celery, and minced garlic to the pot. Sauté until softened, about 5 minutes.

Sauté the Vegetables

Stir in the sliced okra, Cajun seasoning, salt, black pepper, thyme, and cayenne pepper. Cook for an additional 2 minutes.

Add the Okra and Spices

Return the browned chicken and sausage to the pot. Add the diced tomatoes, chicken broth, and bay leaves. Stir to combine.

Combine Ingredients

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, stirring occasionally.

Simmer the Gumbo

Remove bay leaves. Serve the gumbo hot, garnished with chopped green onions and parsley.