In a large bowl, combine the cream cheese, imitation crab, breadcrumbs, ¼ cup of the parmesan cheese, lemon zest, lemon juice, parsley and Louisiana Chophouse Steak seasoning. Mix until completely combined.
Using a spoon, stuff a large rounded tablespoon of the filling into the mushroom caps and gently pack it into the mushroom. Once all the mushrooms are stuffed, top with the remaining ¼ cup of parmesan cheese.
Preheat your Louisiana grill to 350˚F. Place the mushrooms onto a grill basket and grill for 5 minutes until the cheese is bubbly and golden and the mushrooms are tender.
Preheat your to 350 degrees F. Grease a 9-inch baking pan.
In a bowl, mix together flour, baking powder, baking soda, and salt.
In a separate bowl, pour in melted butter and sugars and mix until smooth and there are no lumps. Whis
In a bowl, whisk together the lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and red pepper flakes. Then pour it into a resealable bag, add the shrimp, toss the coat, let it marinate for 30 minutes. Start your Grill on 's
Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 450F.
Lay four 12 x 12 inch pieces of foil out on a flat surface, then place one chicken breast in the middle of each foil.
Preheat your Grill to 350F.
Line the bottom of 2 9-inch cake pans with parchment paper and spray the sides with cooking spray. Set aside.
In a large bowl, combine flour, baking powder and soda, spices and salt.
In a smaller bowl, combine oil, egg
Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 350F.
Blend butter, chives, minced garlic, and black pepper in a small bowl. Cover with plastic wrap and set aside.
Place the steak, lime juice, garlic powder, salt and pepper into a large resealable bag, distribute the marinade evenly, and refrigerate for 3-12 hours. Start your Grill on 'smoke' with the lid open until a fire is established in the burn pot (3-7 m
Start your grill on smoke with the lid open until a fire is established in the burn pot (3-7 minutes). Preheat to 400F.
Take the salmon and place it in a large resealable plastic bag, and then top with all remaining ingredients, except the chives.
The night before you plan on cooking the brisket, trim the surface fat off of the brisket with your sharp boning knife. Trim to leave about 1/8 to ¼ in fat .
Place the brisket in an unscented trash bag or on a sheet pan fat side up and seaso
Turn your Pit Boss grill to “smoke” mode, let the fire catch and then set to 250 degrees F (121 degrees C) to preheat.
Place leftover brisket (sliced ¼ inch) directly on the grates and heat for 5-10 minutes.
If not using leftover br