Paul Yeck's smoked catfish dip from Rodney Scott's World of BBQ: Recipes and Perspectives from the Legendary Pitmaster (page 137) by Rodney Scott and Lolis Eric Elie

  • scallions
  • celery
  • lemons
  • mayonnaise
  • toast points
  • barbecue spice mix
  • catfish fillets
  • wood of your choice
  • EYB Comments

    Can use the book's "Rib rub" for barbecue spice mix. Can substitute crackers, hushpuppies, or fried pork rinds for toast points.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Rib rub" for barbecue spice mix. Can substitute crackers, hushpuppies, or fried pork rinds for toast points.

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