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Share Your Recipe

Have you purchased one of our products and used it a recipe? Did your friends oooh and aahh over the dish? If so, we want it! I will recreate your recipe at home and try it. If it really is good, then guess what? I will post it in our recipe section under the appropriate category and give you credit for it. How sweet is that! All you have to do is click the link below, fill it out, and click the save button. Heck, we might just even feature it on our website!

 

PORK

Babyback Pork Ribs (Smoker)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust® on both sides and place top down on smoker. Smoke at approximately 220 degrees for 2 hours and turn rack right side up. Continue smoking for an additional 1.5 hours or until done. (Please remember to add a water source to your smoker. This will keep the ribs moist).

Babyback Pork Ribs (Grill)

Wash ribs and remove membrane on underside. Lightly coat ribs with olive oil front and back. Generously apply Willie's Hog Dust® on both sides and place top down on Grill. Grill at 325 degrees for 45 min then flip ribs right side up. Continue grilling for anadditional 30 min or until done.

Pulled Pork BBQ, Willie Style

Take an 8 lb Boston Butt. Wash and pat dry. Coat lightly with olive oil. Cover entire butt generously with Willie's Hog Dust®. Prepare smoker to 220 degrees. Place butt on smoker fat side up. Check smoker hourly to ensure temperature remains constant. After about 6 hours flip the butt. Continue to smoke for another 6 hours. Remove butt and let cool. Pull and serve.

Creole Smoked Pork Sausage
adapted from Tony Chachere

Take 3lbs of ground lean pork, 1 lb pork fat, 1/4 tsp sugar, 1 tbsp powdered sage and 1-2tbsp Willie's Hog Dust® and mix thoroughly. Stuff into casings or make into patties. Place in smoker over slow burning green hickory and smoke until cured.

Red Beans and Rice

Cook rice. Take 1 lb. of red beans (soaked overnight and drained), 1 lb. sliced smoked sausage, 1 cup chopped onions, 1/2 cup chopped celery, 1 minced clove of garlic, 2 bay leaves, 1/4 tsp basil, 1/4 tsp thyme, and 1 tablespoon of Willie's Hog Dust®. Put all ingredients, except for rice, in a large stockpot. Add cold water to cover and bring to a boil. Cover and simmer for about 2 1/2 hrs. Stir frequently. Serve over rice.

FOWL

Deep Fried Turkey

Fill a deep pot or fryer about 1/2 full with water. While turkey (14 - 18lbs) is still in its wrapper, lower into pot. Add or remove enough water so that the turkey is just covered. Remove turkey and mark the water level on the pot. Dump out the water, dry, and refill to the mark with peanut oil. Bring temperature to 275o but not above 300o. Take thawed turkey and cover inside ond out with Willie's Hog Dust® seasoning and slowly lower into fryer. Cook for 2-2.5 hours or until done 165o. Remove and wrap in aluminum foil and let rest for 10 - 15 min before carving.


Willie's Fried Chicken

Take 5 eggs and beat them in a bowl and add a lillte milk to thin. Season egg wash with 1 tsp of Willie's Hog Dust® seasoning. Season chicken with Willie's Hog Dust® seasoning and let sit for 10 min. Heat 1 cup of peanut oil in skillet until 350o. Dredge chicken through egg mixture, roll in flour or bisquick (you can season this with Willie's Hog Dust® if you like) and place in skillet. Cook for about 9 min and then flip for another 8min. Check for doneness and place on paper towels.

Willie's Pot Roast

Willie's Pot Roast

Take any size chuck roast and lightly coat both sides with olive oil. Then season both sides with Willie's Hog Dust®. Place chuck roast in crock pot and turn on high. After about 3 hours add vegetables. Serve when meat is tender and reduce heat.

 

WILD GAME

Fried Dove
adapted from Tony Chachere

Take 10 doves cleaned, singed, split down the back and flattened. Season with Willie's Hog Dust® and soak in a mixture of 1 egg and 1 cup of milk. When ready to fry, dip in pancake flour and drop indeep fat or oil at 375 degrees. When the doves float to the top and brown, remove and drain on paper towels. The secret to tender doves is quick frying. Takes about 10 min to brown. Technique can be used on quail, grouse, snipe, or woodcock the same way.


Pigeonneaux En Paradis
adapted from Tony Chachere

Take 6 squab and season inside and out with Willie's Hog Dust® Seasoning. Rub with 1 stick melted butter. Combine 1 cup chopped celery, 1/2 cup chopped onions, 1/2 cup chopped onions, 1/2 cup chopped carrots and add 1 tablespoon inside each squab. Put the balance of the vegetable mixture in s deep baking dish or pan. Place squab in the pan, pour wild game sauce over squab, cover and bakein 350 degree oven for 30 min or until tender.


Baked Juicy Swamp Rabbit
adapted from Tony Chachere

Season 3lbs cut dressed rabbit with Willie's Hog Dust®. Dip into 1 cup flour and fry in 1 stick butter until brown. Add 1 onion, 1 bell pepper, 2 stalks of celery, and 4 cloves of garlic all finely chopped and cook until tender. Add 1tbsp Worcestershire sauce, 1 can tomato paste, and enough water to cook rabbit until tender and still have a nice thick gravy.


Wild Game sauce
a la Tony Chachere

Take 1 cup seedless white grapes and 1 cup water in saucepan and bring to a boil. Cover and reduce to simmer for 5 min. Drain off water and add 4tbsp butter, 1/2 cup port wine, 1/8tsp ground cloves and simmer for 5 min. Stir in 2 tbsp finely chopped mushrooms and simmer for 5 min. Add 1/2 cup finely chopped pecans.

Willie's Alligator Bites

Take 3lbs of boneless alligator meat and cut into 1 inch cubes and soak in 3 cups of milk for 2 - 3 hours. Drain and season with 2tbsp Willie's Hog Dust® Original or Spicy Seasoning, add 1 cup of mustard and mix together well. For ease, take a ziploc bag and mix 2 cups of your favorite fish fry and 2 cups Bisquick. Drop the alligator into the ziploc and shake. Once the alligator is coated, deep fry the alligator cubes for 5 - 6 min at 375 until golden brown. Serve with our Bloody Mix or cocktail sauce for dipping.