• 2 pounds ground chuck
• 6 slices bacon, cooked and coarsely chopped
• 1 cup toasted breadcrumbs
• 1½ teaspoons salt
• ½ teaspoon black pepper
• burger buns, condiments, and garnish of choice
• Spicy Fries, Roasted Mushrooms and Onions, for serving

Bacon-Chuck Burgers

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• 4 pounds boneless pork butt, cubed
• salt and pepper to taste
• 1 teaspoon granulated onion
• ½ teaspoon granulated garlic
• 1 tablespoon cooking oil
• 1 large yellow (sweet) onion, halved lengthwise and thinly sliced crosswise
• 1 teaspoon smoked paprika
• 1 teaspoon hot paprika
• 1 tablespoon beef bouillon*
• ¼ cup molasses (not blackstrap)
•  

Pressure cooker: 

• ½ cup water
• ¼ cup cider vinegar

Slow-cooker:

• 2 cups water
• 1 cup cider vinegar

*If not using beef bouillon, substitute condensed beef broth for the water

Instant Pot or Slow Cooker Braised Pork Manwiches

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• 3 tablespoons mayonnaise
• 1 tablespoon Creole mustard
• 1/2 teaspoon Worcestershire sauce
• hot sauce to taste
• 1/4 cup thinly sliced green onion tops
• 2 slices sandwich bread
• 1 pound cooked and cleaned shrimp
• 2 large eggs, well beaten
• 4 tablespoons butter
• 1 tablespoon vegetable oil
• Creole tartar sauce
• soft buns, lettuce, tomato, etc. for serving

Shrimp Burger

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• ½ cup (1 stick) unsalted butter
• 2 tablespoons minced garlic
• 4 ciabatta rolls, split
• ⅔ cup whole-wheat flour
• ½ cup powdered milk
• ½ teaspoon cayenne
• 1½ teaspoons coarse salt
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh chives
• Freshly ground pepper
• 32 fresh large oysters, shucked and drained
• Neutral-tasting oil, such as safflower, for frying
• lettuce, washed well and drained
• 4 anchovy fillets, rinsed (optional)
• 2 lemons, cut into wedges

Oyster Po'Boy

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This recipe is based on the Barbecue Shrimp entrée recipe in Ralph Brennan’s New Orleans Seafood cookbook.

• 24 peeled Louisiana shrimp, medium size
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons coarsely ground black pepper
• 2 teaspoons Creole seasoning
• 1 teaspoon minced fresh garlic
• 3 tablespoons water, or as needed
• ½ lemon, seeded
• 1 stick butter cut into 6 to 8 pieces
• 12 soft dinner rolls, for serving

BBQ Shrimp Sliders

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• 4 cups yellow corn meal
• 1 teaspoon crushed red-pepper flakes ½ teaspoon cayenne
• Coarse salt and freshly ground pepper
• 12 catfish fillets (about 8 ounces each).
• cut in half crosswise
• 24 slices white sandwich bread
• Mayonnaise, for serving (optional)
• Pickle relish, for serving (optional)
• 1 Vidalia or other sweet onion, sliced into ¼-inch rounds

Fried Catfish Sandwiches

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• 1 cup mayonnaise
• 1 tablespoon minced green onion, white and light green parts only
• 1 tablespoon finely chopped dill pickles
• 1 teaspoon chopped fresh mint
• 1 teaspoon chopped fresh dill
• 1 teaspoon chopped capers
• vegetable oil, for frying
• 1¼ cups all purpose flour, divided
• ½ cup cornstarch, divided
• 1 teaspoon baking powder
• 1 teaspoon seasoned slat
• 1½ to 2 cups club soda
• 4 (6-ounce) fresh grouper fillets
• 4 sandwich buns
• lettuce leaves, for garnish

Fried Grouper Sandwich

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• 1 large beef brisket* and a package of your favorite dry rub
• 2 large sweet onions, diced
• 6 to 8 cloves garlic, crushed and minced fine
• 2 tablespoons sweet paprika
• 2 tablespoons dark chili powder
• 1 teaspoon ground cumin
• 2 cups tomato paste
• 1 cup cola
• 1 cup brown ale
• ½ cup soy sauce
• 1 cup catsup
• 1 gallon beef stock
• salt and pepper to taste

*If you choose to use a brisket that is on the smaller side, cut the remaining recipe in half.

BRQ Burnt Ends Sloppy Joes

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• 1½ pounds boneless, skinless chicken breasts
• 1/4 cup salt
• 1/4 cup packed brown sugar
• 2 cups water
• Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
• 2 eggs
  
  2 tablespoons milk
• 2 cups flour
• cooking oil, for frying
• 4 sandwich buns
• mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Photo Nitr

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• 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
• Creole or Cajun seasoning
• 1 cup flour
• 2 eggs
• 1 cup panko bread crumbs
• 3 tablespoons cooking oil
• 2 tablespoons butter
• 4 burger buns, for serving
• Dill Pickle Tartar Sauce (click for recipe)
• lettuce, fresh dill, pickles, for garnish

Fish Burger

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