With AWF Cook Off Win, 12 Year Old McGlynn Claims Another Title

Another example of using prime Alabama Gulf Seafood landed the Jackson Volunteer Fire Department's team in third place in the competition that featured a plethora of delicious wild game, fish and fowl preparations.

Smoke on the Water Red Snapper

• 6 fresh or frozen red snapper filets, preferably sliced into ½-inch-thick pieces
• 1/2 teaspoon lemon pepper seasoning
• 1 teaspoon garlic powder
• 1 teaspoon blackening seasoning
• 1 stick of butter
• 2 tablespoons olive oil

Note: Serves 6

Chris Johnson said the team used a heavy-duty foil container on his Blackstone griddle to prepare the snapper. The dish was served with brown rice and grilled asparagus.

"The key is to make sure you cut the bloodlines out of the fish and remove all the red meat," Johnson said. "Another thing is if you're getting the fish out of the freezer, don't get it out too early or it will be mushy. It was half frozen when we started slicing it to get ready for the cook-off. After you season the fish, you put it in the pan with the butter. You want enough butter to where it's simmering in the butter. You don't want it to dry out. You keep flipping it so it doesn't burn on the bottom. I have the griddle on about medium heat. You don't want it to get too hot and cook all the butter out."

A dish that didn't quite make the podium but I thought was delicious enough to include was the Duck and Andouille Gumbo from the Builders' Group team from Tuscaloosa. This was another dish where the quantities of each ingredient were added by taste instead of a recipe. The dish was prepared by Courtney and Beau Laird.

"We start by sautéing Conecuh and andouille sausage," Courtney said. "After the sausage is cooked, we take it out of the pan and use the drippings to make our roux. It takes about an hour to make the roux (the most important part, Beau added). It's low and slow on the roux. We grill a hen chicken. We save the meat for the gumbo and use the bones to make our own chicken broth. We chop up pounds and pounds of celery, onions, bell peppers, garlic and green onions and sauté them down before we add it to the roux. We add salt and pepper, Tony Chachere's seasoning and Crystal hot sauce and cook all that down. Then we add the chicken stock."

As for the meat, Courtney said duck and goose breasts are brined for two days before cooking in the oven and finishing on the grill. The chicken and waterfowl are shredded and added to the gumbo pot and simmered until tender.

To add another Cajun flare to the dish, the team adds a small scoop of potato salad to the gumbo.

"We do a real simple potato salad," Courtney said. "We used redskin potatoes. We cube them and boil them. We drain them and add mayo. You've got to use Blue Plate mayonnaise. I know a lot of people like Duke's, but Blue Plate has got that tang you need for the potato salad. We chop up boiled eggs and season with mustard, Tony's seasoning, garlic powder and finish it with Tony's hot sauce. The key is you want it really creamy, and it's really important to make it a day ahead to let all those seasonings blend. The gumbo is better the next day too."

Another dish that didn't make the podium was the Smoked Duck Queso Dip, and the reason it didn't place was because it was served as a side dish to the Venison Wellington. The duck dip was prepared by Bryson's dad, Mike, nicknamed "Cheese" because he once hailed from Wisconsin. Although Bryson was born and reared in Alabama, he was later christened "Cheese Curd."

"One thing I put in mine is a can of Cream of Mushroom soup," Mike said. "That makes it a little bit creamier. It's got equal parts of pepper jack, Monterey jack and cheddar cheese. I also add a little Velveeta. I take two jalapeńos and remove the seeds from one of them. I leave the seeds in one of them and finely chop both. I use a can of Rotel tomatoes and a finely diced red onion. I will make this dish with chorizo, but since this is a wild game cook-off, we used duck. We took the grilled duck breasts and did a double grind on them. I added a Fiesta seasoning to give it a good flavor. Then we added all the ingredients into our pan and smoked it for a little over an hour at 250 degrees. You have to be careful with cheese because it can absorb too much smoke."

If you want to get an inside look at the AWF Cook-Off Finals, you can tune in to the Outdoor Channel in late fall. Look for the 'Dead Meat' episode on with Scott Leysath and Donny McElvoy of Huntsville, who recently authored the book "Duck Blinds I Have Known."

"My roots go back to Alabama," Leysath said. "My dad was born and raised in Grand Bay and went to Alabama Polytechnic. I have since relocated west of here. I produced a show called 'The Sporting Chef' here and then 'Hunt, Fish, Cook' with Donny McElvoy. We're doing a reunion with Donny Mac.

"This - events like the AWF Wild Game Cook-Offs - doesn't happen anywhere else in the country. Some places do a cook-off once a year but nothing that builds up to something like this. We've seen how people have upped their games with wild-game cooking over the past several decades. Ducks I grew up with were stuffed with something and cooked too long. The stuff they're doing today is impressive."

McElvoy said visiting the AWF State Finals is definitely a homecoming for him.

"This is nothing new for us," McElvoy said. "It's the dog days of summer, and all these cooking teams are fantastic. They earned their way here. Scott wanted to come to Alabama and do a couple of shows, and we're doing what I guess you would call a family reunion show. The show will air on the Outdoor Channel. The best I can tell you right now is it will be on in mid to late November."

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