Attachment 461840Attachment 461841
If you haven’t tried fixing crappie like this you’re missing out!
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Attachment 461840Attachment 461841
If you haven’t tried fixing crappie like this you’re missing out!
Sent from my iPhone using Crappie.com Fishing mobile app
Sounds awesome. Ain't much that isn't delicious when wrapped in bacon and smoked
My Buddy Cajun Ray makes those. I have not tried to make yet. Any thing other than the bacon, pepper, and lemon butter?
Yup, you had me at bacon…..lol
Needs the instruction manuals is my Native American name …..just saying :Rofl
Quote:
Originally Posted by SuperDave336
Me too!
:hesaid
Wow
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Wrap your crappie with bacon, toothpick the ends. 225/250 degrees in the smoker til the bacon is 75% cooked. Then I take off and put on a roasting pan and in the oven at 375 for about 10-15 minutes. You can dip em whole or cut in pieces, but they’re like bacon wrapped crab legs. Use whatever seasonings you like, but I usually use Holy Voodoo Cajun rub from meat church.com
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Want to try this.
Need a write up ?
Is that one while fillet you wrap, or do you trim it?
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Simple enough, I would not have guessed the two step cooking process. I really pays to ask questions.Quote:
Originally Posted by Spoonman78
Having a hard time seeing beyond the ribs. They look awesome
Attachment 462024
Excellent! Well done. Did something similar years ago, but dipped in a beer batter and fried.
He's got talent, look forward to more posts.Quote:
Originally Posted by DockShootinJack
If they’re big wrap 1 fillet, if smaller double stack em then wrap. Also, dry fillets out with paper towels. Let the fat from the bacon render out and do all the workQuote:
Originally Posted by Redge
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Give me a swag on time in smoker, please.Quote:
Originally Posted by Spoonman78
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Rule of thumb 90 mins, just gauge the doneness of the bacon. And use regular, thick cut doesn’t work as well
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Tomorrow this (the Rollups) is happening. I don't want to fire up my smoker as it takes 1/2 a day in advance so I plan on using the Big Green Egg for the Rollups while doing more 1/2 Shell Crappie (much bigger fillets) on the gas grill. I will post up if I get a decent product.
Stormed today, I ended up using the gas grill to 75% bacon doneness then moved to 375 degree oven to finish. I added a stick of cream cheese in the center, Jalapeno sticks outside the fillet, and too thin bacon. First I really didn't get a single one to roll up clean so no pictures. The bacon, low quality Walmart bacon stretched terribly so 2 slices were needed. Second the cream cheese slid around so I had to keep pushing back into the center of the fillet. I could only add the pepper sticks after rolling but before the toothpick. They tasted great. To my surprise my wife was tearing them up, that in it's self is good, I give away way too many fillets. The storm was blowing so bad when checking on the roll ups I found the grill had been blown out, I had to relight it.Quote:
Originally Posted by rojoguio
Sounds delicious