The deposits are called grimies in Cajun French. Being Catholic we add what we call the “Trinity” after browning (Onion, Bell Pepper, Celery) . Great video 👍🏻
When I was a teen, we lived on the river in North Alabama and caught sever snapping turtles. They were good eating! Brings back memories. May have to try some again.
imasurvivornthriver Yep - Cast iron is an essential prep. The cookware that lasts generations and adds nutritional value to every meal. Also, this recipe works with any meat - not just turtle. Have good day.
Now that would be good! I learned when using Andouille to use it sparingly so as to not over power the flavor. I am lucky to have a cajun butcher shop down the road, so even though I'm in Alabama I can get good roux, etc. Thanks and have a great evening sir!
That looks awesome man, I gotta check the laws for Miami Florida, around here we have plenty snapping turtles and a lot of soft shell, of which I've heard were the best eating, love to here your opinion on that .
From deep southeast La. I want to tell you that's mighty fine looking, all's that's missing is some french bread and a cold adult beverage. to help wash it down. Great job on your videos.
Thanks buddy! I grew up in Mobile and used to road trip to New Orleans back in the day. I remember when Abita Beer started up and you could only get it on tap. I'm the cook here at work for our annual crawfish boil. Coming up in a few weeks well cook for about 125 folks. I like to think of myself as part swamp Cajun- at least until football season! :) LA is a place that will always be special to me.
+The Meat Trapper I lived in Mobile for almost 10 years, 92 - 01, out near U.S.A. off Ziegler. Lots of good people there, I enjoyed it very much. I root for LSU first, AL second and anybody playing Auburn third, lol. Glad I found your channel, have a great day my friend.
So, overnight with the vinegar helps to tenderize it? Can I fry it after that? I just see different things people do with soaking it in salt water and then boiling it to tenderize it and then frying it. What exactly do you recommend from start “harvesting” to finish “frying”? Thank you so much!
Don’t put so much turtle meat in the pot at once, you won’t have all that liquid. Because basically you’re steaming and boiling it with that much meat in there. And in small batches you can get that brown and black that you talked about a lot easier you’ve boiled all the flavor out
Thanks for the video but it seems that with all the crushed tomato, you won’t get a good taste of the turtle meat. You’ll taste more tomato than turtle.
Man you are making my pet turtle look pretty tempting right about now. Great video. I would like to try some turtle if I get a chance. We don't have any up this way.
The Meat Trapper Hy yes sir soft shell is very good ,snapper is excellent,try both fried like chicken with mushroom gravey made on the pan drippings over rice.Logger head another fine choice.
;_ got to make a great gravy then. if you can't the picant will blow.. got cha. i watch a youtube channel called mouse toes. she has been helping me by teaching me from her channel. and she said to never turn your back to the roux. and from swamp pawn on the country music channel, they said keep a penny near by. to make the roux as dark as a copper penny.
The deposits are called grimies in Cajun French. Being Catholic we add what we call the “Trinity” after browning (Onion, Bell Pepper, Celery) . Great video 👍🏻
When I was a teen, we lived on the river in North Alabama and caught sever snapping turtles. They were good eating! Brings back memories. May have to try some again.
the whole series was very nicely done, excellent job.
I haven't had turtle in 30 years. I make a similar dish with deer or squirrel. It's all good. Thanks for this series of videos on snapping turtle.
Thank you for taking time to make very instructional video. "Getting to know one another in the pan" reminds me of my grandmother :)
Im sitting here thinking this must smell amazing!
ebonibrandon Yes and tastes even better!!
oh my.. lord have mercy.... dish looks EXCELLENT!!!! whole series was absolutely awesome!! HIT LIKED!
That dish looks AMAZING! I agree that you just CAN'T go wrong cooking with cast iron! I treasure mine. :-)
imasurvivornthriver Yep - Cast iron is an essential prep. The cookware that lasts generations and adds nutritional value to every meal. Also, this recipe works with any meat - not just turtle. Have good day.
great job. well explained. I'm from southern louisiana. you can also add some smoked tasso in for flavor
Now that would be good! I learned when using Andouille to use it sparingly so as to not over power the flavor. I am lucky to have a cajun butcher shop down the road, so even though I'm in Alabama I can get good roux, etc. Thanks and have a great evening sir!
I don't have any turtle meat but I think chicken will do. I'm making this tonight !
I wish I was there.i love spanish food.the real stuff
i enjoyed your turtle series very much,if i get a chance to eat turtle i am going to try it. thanks for sharing
Wallace Vivian No problem brother - hope you get one up there?
I'd love a bowl of that!! Great video! Thanks!
+Jeffrich308 Yeah - Good stuff for sure! Thanks for watching!
That looks awesome man, I gotta check the laws for Miami Florida, around here we have plenty snapping turtles and a lot of soft shell, of which I've heard were the best eating, love to here your opinion on that .
I have never had softshell but have also heard they are the best.
Cool man thanks anyway
We might give you an honorary Cajun membership for that one. Nice job!
I would consider that an honor sir - I grew up in Mobile, and spent many a weekend in NOLA!
From deep southeast La. I want to tell you that's mighty fine looking, all's that's missing is some french bread and a cold adult beverage. to help wash it down. Great job on your videos.
Thanks buddy! I grew up in Mobile and used to road trip to New Orleans back in the day. I remember when Abita Beer started up and you could only get it on tap. I'm the cook here at work for our annual crawfish boil. Coming up in a few weeks well cook for about 125 folks. I like to think of myself as part swamp Cajun- at least until football season! :) LA is a place that will always be special to me.
+The Meat Trapper I lived in Mobile for almost 10 years, 92 - 01, out near U.S.A. off Ziegler. Lots of good people there, I enjoyed it very much.
I root for LSU first, AL second and anybody playing Auburn third, lol.
Glad I found your channel, have a great day my friend.
That looks amazing! Thanks for the videos!
So, overnight with the vinegar helps to tenderize it? Can I fry it after that? I just see different things people do with soaking it in salt water and then boiling it to tenderize it and then frying it. What exactly do you recommend from start “harvesting” to finish “frying”? Thank you so much!
Tryin this soon!
I wanna try some of that turtle meat!!! Good cooking! Thanks!!!
You're my new, favorite chef!
Damn meat trapper, i wanna come to your house for dinner!
Enjoyed the video would like to have the recipt
Thanks!
Will other types of meat work with this recipe?
Sorry, after reading some comments, I have my answer
When did you add the roux?
Im sitting in here trying to find out where I can buy some turtle meat in my city!
lola bigcups
lacrawfish.com
Don’t put so much turtle meat in the pot at once, you won’t have all that liquid. Because basically you’re steaming and boiling it with that much meat in there. And in small batches you can get that brown and black that you talked about a lot easier you’ve boiled all the flavor out
Too bad we can not eat these here in Canada... Great video!!!
gonna give this a try
Looks good Tim!
looks mighty tasteful
That looks really really good!!!! I'm going to have to get me a turtle and try that!!!!
Hoss outdoors Try it - you'll like it!
If u have to add liquid to recover the meat, would that dilute the flavors etc?
Not really. I think it would be fine.
Are you using a plastic spatula?
nice video......the food looks amazing
I'm wondering can you use a seafood stock in place of water?
Jason C Sure! That would be better.
OK great! Thanks
Is the vinegar marinade for flavor or to tenderize the meat?
Tenderize the meat
great video! i will have to try this!
Jd Bailey Thanks for watching - hope you enjoy yours!
Sho looks good !
great job on this video
Thank you very much sir!
Savoie is pronounced sahv-wah
Thanks for the video but it seems that with all the crushed tomato, you won’t get a good taste of the turtle meat. You’ll taste more tomato than turtle.
I loveeeee sauce PICANTEEEE!!😀😀😀
Mmmmmmmm that sure looks good sir👍🤘👊.
Man you are making my pet turtle look pretty tempting right about now. Great video. I would like to try some turtle if I get a chance. We don't have any up this way.
MultiMax123456 Glad you enjoyed it sir. You can use the same recipe on any tough cut of wild game - it doesn't have to be turtle!
The Meat Trapper Hy yes sir soft shell is very good ,snapper is excellent,try both fried like chicken with mushroom gravey made on the pan drippings over rice.Logger head another fine choice.
looks delicious
It is! Give it a try sometime!
isn't turtle like alligator? it's not a dominate flavor. where it rakes on the flavor of the seasonings.
dale myers You are absolutely correct. The flavor is dictated by the gravy or the sauce.
;_ got to make a great gravy then. if you can't the picant will blow.. got cha. i watch a youtube channel called mouse toes. she has been helping me by teaching me from her channel. and she said to never turn your back to the roux. and from swamp pawn on the country music channel, they said keep a penny near by. to make the roux as dark as a copper penny.
Just subbed you
FYI, it's pronounced "picantEAE"
FYI you are wrong.
OutdoorVoodoo You're right. He was actually making sauce piquant. My bad.
Mmmmmmmmmmm
I wanna try some of that turtle meat!!! Good cooking! Thanks!!!